Batter Dipped French Toast Food

CLASSIC FRENCH TOAST

Steps:

• Preheat griddle to 350 degrees F or or heat a skillet over medium heat.
• Add all ingredients, except the bread, to a blender or to a shallow dish and whisk well to combine. If whisking by hand, it's okay if the flour doesn't mix in completely smooth.
• Dip bread slices into the batter, dredging them well on both sides, and place on hot, greased griddle or skillet.
• Cook for a few minutes, until the bottom of the breads starts to get golden brown. Flip and cook on the other side the same.
• Remove to a plate. Serve warm with syrup and a sprinkle of powdered sugar.

CREAM CHEESE-FILLED BATTER-DIPPED FRENCH TOAST

Steps:

• In small bowl, mix cream cheese and marmalade until blended. Spread 8 slices of the bread with cream cheese mixture. Top each with 1 of the remaining bread slices, making 8 sandwiches.
• In shallow dish or pie pan, stir Bisquick mix, milk, cinnamon, orange peel, vanilla and egg with whisk or fork until blended.
• Heat nonstick griddle to 350°F or nonstick skillet over medium heat. Dip each sandwich into batter mixture, turning to coat both sides; drain excess batter in dish. Cook on hot griddle or skillet 1 to 2 minutes on each side or until golden brown. Sprinkle each sandwich with powdered sugar; serve with syrup.

CLASSIC FRENCH TOAST

Steps:

• Whisk together eggs, cream, vanilla, cinnamon, nutmeg, and salt in a medium bowl; set aside.
• Place bread in a shallow baking dish large enough to hold bread slices in a single layer. Pour egg mixture over bread; soak 10 minutes. Turn slices over; soak until soaked through, about 10 minutes more.
• Preheat oven to 250 degrees. Place a wire rack on a baking sheet, and set aside. Heat 2 tablespoons butter and 2 tablespoons vegetable oil in a skillet over medium heat. Fry half the bread slices until golden brown, 2 to 3 minutes per side. Transfer to wire rack; place in oven while cooking remaining bread. Wipe skillet, and repeat with remaining butter, oil, and bread. Keep in oven until ready to serve. Serve warm with pure maple syrup, if desired.

FLUFFY FRENCH TOAST

Steps:

• Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.
• Heat a lightly oiled griddle or frying pan over medium heat.
• Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot.

CINNAMON BATTER-DIPPED FRENCH TOAST

Steps:

• Heat griddle or skillet; grease if necessary.
• In shallow dish, stir Bisquick mix, milk, cinnamon, vanilla and eggs until blended. Dip bread into batter; drain excess batter back into bowl. Place bread on hot griddle.
• Cook 1 to 2 minutes on each side or until golden brown. Sprinkle with powdered sugar; serve with syrup.

CREAM CHEESE-STUFFED FRENCH TOAST

Steps:

• Preheat a cast-iron griddle over low heat; preheat the oven to 300 degrees F.
• Combine the cream cheese, jam and slivered almonds in a small bowl and beat with an electric mixer.
• Slice the challah into 2-inch-thick slices. With a pairing knife, make a 1/2-inch horizontal slit in the bottom crust of each slice to form a pocket.
• Using a butter knife, fill each slice with some of the cream cheese mixture. Set aside.
• Whisk together the eggs, almond extract, brown sugar and milk in a large baking dish. Dip the stuffed challah slices into the egg mixture, turning to fully coat each slice.
• Increase the temperature on the preheated griddle to medium heat; add the butter, let it melt, and then place the stuffed and dipped challah onto the griddle. Cook until golden brown, about 4 minutes per side. Transfer to a baking sheet fitted with a baking rack, and hold in the oven to keep warm. Serve with slivered almonds and maple syrup.

5-INGREDIENT COPYCAT BURGER KING FRENCH TOAST STICK RECIPE

Steps:

• Remove and discard the crust from each slice of Texas toast. Slice each piece of bread lengthwise into three equal pieces, creating six sticks. Set aside.
• In a small bowl, make the batter by combining the egg, milk, and cinnamon sugar. Whisk until the batter is fully combined and you no longer see flecks of yolk.
• Heat 1/4 inch of oil in a large nonstick skillet over medium-high heat.
• When the oil is shimmering, briefly dip a Texas toast stick into the batter, allowing the excess to drain before transferring the bread to the hot oil. Continue dipping the sticks into the batter until all the bread is in the pan. If all the sticks won't fit in the pan at once, cook the French toast sticks in several batches.
• Cook the French toast sticks for 1 to 2 minutes per side, until they're golden brown and cooked through.
• Sprinkle the cooked French toast sticks with powdered sugar, if desired, and serve with maple syrup, if using.

BATTER DIPPED FRENCH TOAST

Steps:

• Place all ingredients except bread in a bowl and whisk with a wire whisk till well blended and no longer lumpy.
• Heat a frying pan on medium eat and spray with pan spray or add a T of butter.
• Dip bread in batter and fry till golden brown on both sides.
• The amount this makes is determined by how much the bread soaks up the batter.

CINNAMON BATTER-DIPPED FRENCH TOAST BISQUICK

Steps:

• Heat griddle or skillet to medium high heat(375)and grease with butter or cooking spray.
• Stir Bisquick, milk, cinnamon, vanilla, and eggs until blended.
• Dip bread into batter; drain excess back into bowl.
• Place on hot griddle.
• Cook 1-2 minutes on each side or until golden brown.
• Sprinkle with powdered sugar and serve with syrup opt.

HOW TO MAKE FRENCH TOAST THAT'S JUST AS EASY AS IT IS DECADENT

Steps:

• In a bowl, whisk together eggs, half-and-half, sugar, cinnamon, and vanilla. Dunk each bread slice into the mixture so that it's fully coated. Set pieces aside on a plate.
• Heat a large nonstick skillet over low heat, then melt a small amount of butter. Add as many pieces as will fit, cut side down, then increase the heat very slightly (don't go above medium-low).
• Allow the toast to cook on the first side for 3 to 4 minutes. Move it around in the skillet a bit to make sure it doesn't burn. When it's deep golden brown on the surface, flip it to the other side and let it cook for another 2 minutes or so.
• Remove from the pan and cook the rest of the bread slices.
• Serve with butter, warm syrup, strawberries, and whipped cream. Absolute heaven!

AL'S BREAKFAST FRENCH TOAST BATTER

Steps:

• Powdered sugar, jam, syrup, or honey, for serving
• Whip all of the ingredients together in a medium shallow bowl. Cook's Note: For lower cholesterol remove half the egg yolks and add 1 egg white.)
• Heat a griddle pan over medium-low heat.
• Dip a slice of bread in the batter and let it soak for up to a minute or just a few seconds. Fry on the griddle until brown and cooked through, turning once. Repeat with remaining bread and batter. Serve with powdered sugar, jam, syrup, or honey.

THE BEST CLASSIC FRENCH TOAST RECIPE

Steps:

• Add the eggs to a large bowl. Whisk until well scrambled.*
• Add the milk, sugar, vanilla, and cinnamon. Whisk until well combined.
• If your mixing bowl isn't wide enough to fit a piece of bread, transfer the egg mixture to a shallow dish, such as a pie plate.
• Place a 12 inch skillet over medium-high heat for 2 minutes (a griddle would also work well for this). Then, reduce the heat to medium and add 1 tablespoon of butter.
• As the butter melts, use tongs to dip a piece of bread in the eggs to get it evenly coated in liquid and flip it over to coat both sides. Only let the bread soak in the eggs for about 2 seconds per side.** Let any excess liquid drip off of the bread, then place the bread in the skillet, fitting 3 pieces of bread in the skillet at a time.
• Cook until the bottom is golden brown, about 3 minutes. Use a spatula to flip the bread over and cook until the other side is golden brown, about 2 minutes.
• Repeat with the remaining butter and bread.
• Serve warm. Top with traditional french toast toppings like powdered sugar, maple syrup, fresh berries, etc.

CUSTARD-STYLE FRENCH TOAST

Steps:

• *You can cut the brown sugar in half and replace with 1/4 teaspoon of vanilla extract
• In a medium mixing bowl, beat eggs until no whites are showing and set aside
• **If your bread is fresh, cut it and leave it out on the counter the night before
• This will dry out your bread and prevent soggy toast when finished
• In a large mixing bowl, whisk together the heavy cream, milk, sugars, cinnamon and nutmeg until well incorporated, then whisk in eggs
• You may do this the night before
• Preheat oven to 200°F
• Dip bread into mixture and soak for about 20 seconds on each side
• Remove slices to a cooling rack set into a sheet pan and let sit for 1-2 minutes
• Over medium heat, melt 1/2 tablespoon of butter and 1/2 tablespoon of oil in a 10-inch nonstick sauté pan
• Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 minutes per side
• Remove from pan and place on a sheet pan in oven
• Repeat with all 10 slices
• Serve immediately with maple syrup, whipped cream, and/or fruit