FRENCH TOAST WITH CARAMELIZED PECANS, STRAWBERRIES AND CREAM
Steps:
- In a medium bowl, mix together strawberries and 1/2 cup of sugar. Set aside.
- In a food processor, blend together heavy cream, cream cheese and 1 tablespoon sugar until thick and creamy.
- In a baking dish, whisk together eggs, milk, cinnamon and remaining 2 tablespoons sugar. Place bread slices in pan and soak on each side until well coated and soaked through. In a large skillet or griddle over medium heat, melt 1 tablespoon butter. Remove and drain the bread slices and cook until golden turning once, about 5 to 7 minutes. Meanwhile, in a skillet over medium heat, add the pecans, brown sugar and 2 tablespoons butter. Stir until sugar has melted and pecans are coated and sticky. Serve French toast with dollop of cream, sticky pecans and strawberries.
OVEN-BAKED CARAMEL FRENCH TOAST
This is perfect served with quiche, homemade home fries and fresh coffee! I make the bread for this recipe using my bread machine!
Provided by HappyHousewife
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 10h
Yield 8
Number Of Ingredients 14
Steps:
- In a small saucepan, combine 1 cup brown sugar, 1/2 cup butter and 2 tablespoons corn syrup. Cook over medium heat, stirring constantly, until thickened.
- Pour sauce into a 9x13 inch baking dish and sprinkle with 1/2 cup pecans. Place 6 slices of bread on top of the sauce, sprinkle with the remaining pecans and cover with the remaining 6 slices of bread.
- Combine eggs, milk, vanilla, nutmeg, cinnamon and salt in a blender. Pour egg mixture evenly over bread slices, cover the baking dish, and refrigerate for 8 hours or overnight.
- The next morning, preheat oven to 350 degrees F (175 degrees C). Remove the French toast from the refrigerator 30 minutes prior to baking. Bake in preheated oven for 40 to 45 minutes, until lightly brown. Drizzle sauce over the toast right before serving.
- To make the Caramel Sauce: In a small saucepan, combine 1/2 cup brown sugar, 1/4 cup butter and 1 tablespoon corn syrup. Cook until thickened, stirring constantly.
Nutrition Facts : Calories 614.7 calories, Carbohydrate 72.5 g, Cholesterol 188.9 mg, Fat 32.5 g, Fiber 2.5 g, Protein 12.2 g, SaturatedFat 13.8 g, Sodium 526.7 mg, Sugar 46.2 g
EASY OVEN-BAKED FRENCH TOAST
My best friend Cheryl shared this recipe with me years ago. It's fantastic, great for x-mas morning or when you have company staying over.
Provided by Carol
Categories Breakfast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Adjust oven racks, one on lowest position and the other in the middle position.
- Preheat oven to 425.
- Grease 2 cookie sheets with 2 Tbsp.
- of the above butter.
- Beat eggs, milk, powdered sugar, vanilla and cinnamon.
- Dip bread in the egg mixture and place on cookie sheets.
- Cut remaining butter into pieces and scatter over bread.
- Place on racks, bake for 7 minutes, switch cookie sheets and continue to bake for 8 minutes.
- Sprinkle with a bit of powdered sugar when done.
BEST OVEN BAKED FRENCH TOAST
Easy make-ahead French toast.
Provided by Ginny Thompson Oakley
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 8h40m
Yield 8
Number Of Ingredients 7
Steps:
- Coat a 9x13-inch baking dish with melted butter. Spread any remaining melted butter over bottom of dish.
- Sprinkle brown sugar and cinnamon evenly over melted butter.
- Arrange bread in two layers over brown sugar mixture.
- Beat eggs, milk, and salt in a bowl; pour over bread.
- Cover and refrigerate overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until golden brown, about 30 minutes.
Nutrition Facts : Calories 343.2 calories, Carbohydrate 40.9 g, Cholesterol 171.2 mg, Fat 16.8 g, Fiber 1.4 g, Protein 8.3 g, SaturatedFat 8.9 g, Sodium 421.1 mg, Sugar 22.7 g
BAKED FRENCH TOAST
I got this recipe from my sister in law. She and my brother had it at their gift opening after the wedding. I make it any time we have people staying with us, and it is always a hit. You may sprinkle the top with pecans if you wish.
Provided by ANTLALA
Categories Breakfast and Brunch Eggs
Time 15h
Yield 12
Number Of Ingredients 9
Steps:
- Butter a 9x13 inch baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, cover, and refrigerate overnight.
- The next morning, preheat oven to 350 degrees F (175 degrees C). In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture.
- Bake in preheated oven, uncovered, for 40 minutes.
Nutrition Facts : Calories 394.9 calories, Carbohydrate 44.4 g, Cholesterol 168.9 mg, Fat 19.8 g, Fiber 0.9 g, Protein 11 g, SaturatedFat 11.2 g, Sodium 407.9 mg, Sugar 20.3 g
CARAMELIZED FRENCH TOAST
My family loves it when I make this variation of French toast that my grandma once made for me. It's a GREAT substitute for sticky cinnamon rolls and a lot less hassle ... ENJOY!
Provided by ANNEMORGANMU
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Melt two tablespoons of butter in a frying pan or skillet over medium high heat.
- Beat together eggs, milk and salt. Dip bread one at a time into egg mixture and fry until light brown and egg is cooked.
- After 4 slices of bread have been cooked, melt remaining 2 tablespoons butter. Cook remaining bread slices until light brown on both sides and egg is cooked.
- After all bread slices have been cooked and removed from pan, add brown sugar to pan. Stir until melted and sticky. Add water and stir. Place French toast in caramel sauce. Turn to coat, then remove from pan. Serve.
Nutrition Facts : Calories 247.5 calories, Carbohydrate 31.4 g, Cholesterol 156 mg, Fat 10.6 g, Fiber 0.6 g, Protein 7.2 g, SaturatedFat 5.2 g, Sodium 311.8 mg, Sugar 19.7 g
HAZELNUT FRENCH TOAST
An elegant, yet easy breakfast or brunch item that is sure to impress. If you wish, a small pinch of nutmeg works well in this recipe. Just add it to the egg mixture.
Provided by Veronica Standeven
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Whisk eggs, half-and-half, and hazelnut liqueur together in a shallow bowl.
- Melt 1 teaspoon butter in a large skillet, tilting the skillet to assure complete coverage.
- Dip 2 slices brioche in the egg mixture, moistening both sides.
- Cook brioche in the hot skillet until golden brown, 2 to 4 minutes per side. Repeat process until all bread is cooked.
- Cut each slice of brioche into half on a bias. Sprinkle hazelnuts over the halves and top with maple syrup.
Nutrition Facts : Calories 904.6 calories, Carbohydrate 97 g, Cholesterol 319 mg, Fat 46.9 g, Fiber 4.3 g, Protein 24.7 g, SaturatedFat 12.1 g, Sodium 730 mg, Sugar 31.8 g
BAKED FRENCH TOAST WITH CARAMELIZED PEARS AND HAZELNUTS
Steps:
- Toast hazelnuts 10-15 mins, let cool, and gently crush ( using a rolling pin). Split vanilla bean, scrape out seeds and place directly in a small sauce pan with 2 1/2 C half and half. Add the remaining vanilla pod. Warm up the half and half and vanilla on medium heat, stirring occasionally, until almost to a boil. Turn heat off and let cool and seep 20-30 minutes. (I used half and half and just added some vanilla). I used chopped pecans, untoasted. Slice pears. Melt 2 T butter in a skillet and sauté pears on medium heat until golden, about 8-10 minutes. Add 1 T maple syrup. Simmer for a few more minutes. Set aside. Cut bread in to 1/2 inch slices. In a medium bowl, beat eggs, salt, spices, orange zest and 3 T maple syrup. When half and half has cooled, remove vanilla pod, and add a little at time into the egg mixture, mixing it together. (Do NOT add hot cream to the egg mixture, unless you want your eggs to curdle. Either let the cream cool, or temper the eggs, by adding just a little warm cream at a time, mixing in-between... so the eggs gradually warm up.) Generously butter a baking dish. Layer bread, hazelnuts, and caramelized pears pouring all the buttery syrup from the pan evenly over the bread. Pour batter over, using a spatula to ensure it goes in all the cracks crevasses. Let sit at least 30 minutes, so bread can soak up batter, or refrigerate overnight. Right before placing in the oven, drizzle the top with 1 more T maple syrup and sprinkle with a pinch of cardamon. Bake @ 350 for 45-50 minutes until puffed and golden. If your layers measure higher than two inches, you may need to bake longer. Check the middle to see if all the liquid is cooked. I have found that the true test is, if it puffs up, it is done. Melt small dots butter over the top and serve with warm maple syrup.
BRIOCHE FRENCH TOAST WITH CARAMELIZED PEACHES
Provided by Food Network
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F. In a 9x13-inch baking pan, combine peaches, sugar, almond extract and six tablespoons butter. Bake for 15-20 minutes, or until peaches are lightly browned. Put the remaining two tablespoons of butter in a 4x6-inch nonstick loaf pan and place in oven for 10 minutes.
- In a shallow bowl, whisk eggs, milk and cinnamon. Dip brioche halves in egg mixture and place, cut side down, in the heated baking pan. Bake for 7-10 minutes, or until toasted on the bottom. Place brioches on a platter, toasted side up, and top with caramelized peaches. Sprinkle with toasted almonds, if desired.
CARAMELIZED FRENCH TOAST WITH VANILLA PEARS - OH MY!
Make and share this Caramelized French Toast with Vanilla Pears - OH MY! recipe from Food.com.
Provided by Bekah
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt 2 tbls of the butter in a skillet.
- Add pears, 1/4 cup of brown sugar and 1/2 tsp of the vanilla.
- Simmer until tender, about 2-3 minutes.
- Remove from heat and transfer the pears onto a plate.
- Let them stand a couple minutes to drain, then pour into juices back into the skillet.
- Using medium-high heat, cook the juices another 4-5 minutes (don't stop stirring!) until they are thick and caramelized.
- Remove from heat.
- Beat eggs, half-and-half, sugar, 1 tsp vanilla and cinnamon in a shallow pan.
- Add the bread slices and let them soak for 2 minutes.
- Then turn the slices over and let them soak another 2 minutes.
- Melt 2 tbls butter in large skillet.
- Sprinkle 1/2 tbls of brown sugar on each side of the bread.
- Cook over medium high heat about 2-3 minutes per side until crisp.
- Place the bread on plates and top with a couple pears, the carmel sauce and some vanilla ice cream if desired.
- ENJOY!
Nutrition Facts : Calories 516.1, Fat 21.2, SaturatedFat 11.6, Cholesterol 171.6, Sodium 342.6, Carbohydrate 75.6, Fiber 5.9, Sugar 46.2, Protein 8.9
OVEN BAKED CARAMEL FRENCH TOAST
So good it's almost sinful! You can sprinkle pecans over the topping before adding the bread if you like.
Provided by Terri F.
Categories Breakfast
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Spray 13x9 baking dish with nonstick cooking spray.
- In medium saucepan, combine topping ingredients and mix well.
- Cook over medium heat, stirring constantly, until smooth.
- DO NOT BOIL!
- Spread topping in baking dish.
- Beat eggs in a large shallow dish.
- Add milk, vanilla, and salt, and blend well.
- Dip each bread slice in egg mixture, making sure all egg mixture is absorbed.
- Place bread over topping in baking dish.
- Cover and refrigerate overnight.
- To serve, heat oven to 400 F degrees.
- Bake uncovered, 20 to 25 minutes, or until toast is golden brown and sauce is bubbly.
- Let stand 2 minutes.
- Invert baking dish onto large platter, scraping any extra topping onto toast.
- Serve immediately.
TRAY BAKED MERINGUE W PEARS, CREAM, TOASTED HAZELNUTS, CHOCOLATE
this dish to me, is a assembly of wonderful sweet friends. having one slab of meringue means serving it is dead easy. feel free to make up your own topping combination. Other good ones I really like are chestnut puree mixed with cream and chocolate or other soft fruits with praline
Provided by dylan and nias mommy
Categories Dessert
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat your oven to 150°C/300°F/gas mark 2 and line 40 x 25cm baking tray with a sheet of greaseproof paper.
- Put your egg whites into a squeaky clean bowl, making sure there are absolutely no little pieces of egg shell or egg yolk in them.
- Whisk on medium until the whites form firm peaks.
- With your mixer still running, gradually add the sugar and the pinch of salt.
- Turn the mixer up to the highest setting and whisk for about 7-8 minutes, until the meringue mixture is white and glossy, to test whether it's done you can pinch some between your fingers- if it feels completely smooth it's ready; if it's slightly granular it needs a little more whisking.
- Dot each corner of the greaseproof paper with a blob of meringue, then turn it over and stick it to the baking tray, spoon the meringue out onto the paper, using the back of a spoon, shape and swirl it into a A4 size rectangle.
- Place in the preheated oven and bake for a hour or until crisp on the outside and a little soft and sticky on the inside, at the same time bake the hazelnuts on a separate tray in the oven for a hour or until golden brown.
- Drain the tin of pears, reserving the syrup from the tin, cut each pear into 6 slices.
- Pour the pear syrup into a saucepan (with the ginger) and warm gently over a medium heat until it starts to simmer.
- Take off the heat and snap the chocolate into saucepan with the syrup, stirring with a spoon until its all melted.
- Take the meringue and hazelnuts out of the oven and leave to cool.
- Place the meringue on a nice rustic board or platter.
- Whip the cream with the icing sugar and vanilla seeds until it forms smooth soft peaks.
- Smash the toasted hazelnuts (in a tea towel) and sprinkle half of them over the meringue.
- Spoon half the whipped cream over the top of the meringue and drizzle with some of the chocolate syrup sauce.
- Divide most of the pear pieces evenly over the top, pile on the rest of the whipped cream, drizzle with the chocolate syrup sauce and the rest of the hazelnuts.
- Serve straight away.
Nutrition Facts : Calories 719.9, Fat 56.9, SaturatedFat 29, Cholesterol 93.2, Sodium 168.6, Carbohydrate 58.4, Fiber 8.2, Sugar 42.9, Protein 11.6
BAKED FRENCH TOAST
Steps:
- Cut bread into 1-in.-thick slices. Arrange in a single layer in a greased 13x9-in. baking dish. Lightly beat next 6 ingredients; stir in milk and cream. Pour egg mixture over bread, turning once to coat. Refrigerate, covered, overnight., Preheat oven to 375°. Turn bread again to coat. For topping, combine flour, brown sugar, butter, cinnamon and, if desired, nutmeg. Sprinkle flour mixture over bread., Bake, uncovered, until a knife inserted in center comes out clean and topping is golden brown, 40-45 minutes. Let stand 10 minutes before cutting. Top with blueberries or raspberries; sprinkle with confectioners' sugar.
Nutrition Facts : Calories 297 calories, Fat 15g fat (8g saturated fat), Cholesterol 128mg cholesterol, Sodium 299mg sodium, Carbohydrate 32g carbohydrate (15g sugars, Fiber 1g fiber), Protein 9g protein.
FRENCH TOAST WITH PEARS, BRIE, AND CINNAMON
A delicious twist on french toast that can be made-ahead and chilled for up to 24 hours. Great for brunch, holidays, and special occasions.
Provided by akgrown
Categories Breakfast
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Grease a 9x13 baking dish; set aside. In a large skillet cook pears, brown sugar, and rosemary in 2 T butter over medium heat for 4-5 mins or until pears are tender.
- Arrange 7 or 8 bread slices in a single layer in prepared dish. Spoon pear mixture and arrange Brie on bread slices. Top each stack with a bread slice. Brush bread with melted butter.
- Combine sugar and cinnamon. Sprinkle evenly over bread. In a medium bowl whisk together milk, eggs, vanilla, and salt. Slowly pour over bread slices. Cover and chill for 1-24 hours.
- Preheat oven to 375°F Bake, uncovered, for 40-45 mins or until edges are puffed and golden. Let stand for 10 minutes. Serve warm with maple syrup, berries, and honey, or cranberry conserve.
Nutrition Facts : Calories 601.7, Fat 21.7, SaturatedFat 11.6, Cholesterol 133.6, Sodium 1039.8, Carbohydrate 80.1, Fiber 5.5, Sugar 14.9, Protein 20.9
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