Bisquick French Toast Food

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.

CRUNCHY OVEN FRENCH TOAST

Steps:

• Grease 15x10x1-inch baking pan. In shallow bowl, combine eggs, half-and-half, sugar, vanilla and salt; beat well. Place crushed cereal in another shallow bowl. Dip each bread slice in egg mixture, making sure all egg mixture is absorbed. Coat each slice with crumbs. Place in greased pan; cover. Freeze 1 to 2 hours or until firm.
• Heat oven to 425°F. Bake bread slices 15 to 20 minutes or until golden brown, turning once. Serve with syrup and strawberries. If desired, garnish with whipped topping.

BETTY CROCKER'S FRENCH TOAST

Steps:

• Mix eggs and milk in wide bowlb. Dip each slice of bread into mixture. Brown each slice on both sides on hot griddle.

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.

EASY FRENCH TOAST

Steps:

• Break eggs into a pie plate and lighty beat.
• Stir in milk, salt, sugar, cinnamon, and vanilla.
• Heat skillet over med/high heat.
• Grease skillet with butter, lightly covering the bottom.
• Place one piece of bread in the egg mixture.
• Quickly flip so that both sides are coated, making sure not to soak up too much.
• Cook in skillet until each side is light to medium brown.
• Repeat steps as you make room in the skillet.
• You may need to grease the skillet again between batches.
• Serve warm with syrup and powdered sugar if desired.

BASIC FRENCH TOAST

Steps:

• Beat eggs in a shallow bowl. Add milk, vanilla, and cinammon sugar, and beat until frothy.
• Soak each slice of bread in the egg mixture, first on one side, then the other.
• Cook both sides in a greased non-stick skillet until golden.

FABULOUS FRENCH TOAST "STIX"

Steps:

• Cut each slice of bread into 3 strips. Place bread strips in rectangular baking dish, 13x9x2 inches.
• Beat eggs and milk in medium bowl with eggbeater or fork until foamy. Pour over bread. Turn bread over, using pancake turner, to coat other side.
• Place cereal in resealable plastic food-storage bag; seal bag. Crush cereal with rolling pin or saucepan. Place crushed cereal in pie plate or shallow dish.
• Melt butter in 12-inch skillet over medium heat; tilt skillet so butter covers bottom.
• Remove bread strips from egg mixture, and dip into crushed cereal. Turn bread strips over, using pancake turner, to coat other side.
• Cook cereal-coated bread in butter about 4 minutes or until bottoms are golden brown. Turn bread over. Cook other sides about 4 minutes or until bottoms are golden brown. Serve with syrup.

OVERNIGHT FRENCH TOAST

Steps:

• In small bowl, beat eggs, half-and-half, orange juice, liqueur, 2 tablespoons sugar, the vanilla and salt with fork. Dip bread into egg mixture, soaking thoroughly; place in ungreased rectangular pan, 15x10x1 inches. Pour any remaining egg mixture over bread. Cover loosely and refrigerate at least 8 hours but no longer than 24 hours.
• In 1-quart saucepan, melt butter over medium heat. Add 1/3 cup sugar and the orange juice concentrate, stirring until sugar is dissolved. Remove from heat; cool slightly. Beat with wire whisk until thick and shiny. Stir in pomegranate seeds. Keep warm.
• Heat griddle to 375°F or heat skillet over medium heat; grease with butter. Cook bread 4 to 5 minutes on each side or until golden brown. Serve with sauce.

EASY BISQUICK PEANUT BUTTER AND JELLY WAFFLE FRENCH TOAST

Steps:

• heat waffle iron and grease.
• stir milk, bisquick, peanut butter, sugar, vanilla, and egg until blended.
• dip bread into batter on both sides.
• place in waffle iron and close.
• bake until steaming stops.
• remove waffle.
• sprinkle each waffle with choc. chips, jelly, and powdered sugar if you like.

CLASSIC FRENCH TOAST

Steps:

• Heat oven to 200 degrees, and place a wire rack on a sheet pan inside.
• In a shallow bowl, whisk the eggs, additional yolks, milk, vanilla (if using) and salt until foamy and smooth. Set aside. Place a small lump of butter (enough to coat the bottom of the skillet when melted) in a large, heavy nonstick skillet over low heat. It will melt very slowly.
• When butter is just melted and bubbling, raise heat and bring to a sizzle. Place 2 slices of bread in the bowl with the egg mixture. Turn them a few times in the mixture until evenly saturated, about 5 seconds on each side. Do not soak.
• Lift a slice out of the egg mixture, gently shake off any excess, and place in the pan. Repeat until the skillet is full, and let the slices cook at a sizzle for about 2 minutes, until just turning golden brown on the bottom.
• Add another small lump of butter to the pan and flip the slices over, swirling the pan so that the fresh butter coats the bottom. (This will allow the second side to brown.)
• Continue cooking over low heat until the second side is golden brown. Dust with cinnamon sugar, flip again, and dust the other side. Test for doneness by pressing the center: The dent should slowly spring back. If it remains, the interior is not yet cooked. Continue cooking at low heat, flipping occasionally, until done. Serve immediately, or transfer to the oven to keep warm while cooking remaining bread. Serve as soon as possible. Top with maple syrup, berries, jam, sliced bananas, orange supremes - whatever you'd like.