Boozy Baked French Toast Food

BOOZY FRENCH TOAST CUPS

Steps:

• In large glass baking dish, beat eggs, milk, amaretto, vanilla and almond extract with whisk until well blended. Add bread slices; turn to coat. Cover with plastic wrap. Refrigerate at least 30 minutes or overnight for bread to absorb egg mixture.
• Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray. Layer bread slices in muffin cups, sprinkling cinnamon between and on top of slices. Sprinkle with almonds.
• Bake 15 to 17 minutes or until French toast cups are puffy. Serve with syrup and strawberries.

EASY OVEN-BAKED FRENCH TOAST

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

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.

CRISPY BAKED FRENCH TOAST

Steps:

• 1. Beat eggs together with milk, sugar and Vanilla extract in shallow bowl until well blended. Place panko in pie pan or shallow dish. Dip each bread slice into egg mixture, thoroughly coating both sides; then coat both sides of bread slices with bread crumbs. Place on large wire rack.
• 2. Add butter and oil into 17-1/4 x 11-1/2-inch jellyroll pan. Place pan in 400 degrees F. oven 1 to 2 minutes, or until butter melts. Remove pan from oven.
• 3. Place bread slices into pan, in single layer, turning over once to coat both sides of bread slices with butter mixture.
• 4. Return to oven and bake 15 minutes. Turn bread slices over and bake 10 minutes longer, or until golden brown.
• 5. Serve with butter and maple syrup.

BOOZY BAKED FRENCH TOAST

Steps:

• 1. Generously grease a 9×13-inch baking dish with salted (my choice) or unsalted butter. 2. Arrange bread in two tightly-packed layers in the pan. I always cut one slice into smaller pieces to fill in gaps, especially when using braided Challah. If using a thinner-sliced bread, you might wish for more layers, though I find that over three, even baking can be difficult. If you are using any fillings of fruit or nuts, this is the time to get them between the layers or sprinkled atop. 3. Whisk milk, eggs, sugar, salt and booze or flavorings of your choice and pour over the bread. Sprinkle with cinnamon and sugar. 4. Wrap tightly with plastic wrap and refrigerate overnight. The bread will absorb all of the milk custard while you sleep. 5. Bake at 425 for 30 minutes, or until puffed and golden. This will take longer if you have additional layers. 6. Cut into generous squares and serve with maple syrup, fresh fruit, powdered sugar or all of the above.

CRISPY BAKED FRENCH TOAST

Steps:

• Beat eggs together with milk, sugar and Vanilla extract in shallow bowl until well blended. Place panko in pie pan or shallow dish. Dip each bread slice into egg mixture, thoroughly coating both sides; then coat both sides of bread slices with bread crumbs. Place on large wire rack.
• Add butter and oil into 17-1/4 x 11-1/2-inch jellyroll pan. Place pan in 400 degrees F. oven 1 to 2 minutes, or until butter melts. Remove pan from oven.
• Place bread slices into pan, in single layer, turning over once to coat both sides of bread slices with butter mixture.
• Return to oven and bake 15 minutes. Turn bread slices over and bake 10 minutes longer, or until golden brown.
• Serve with butter and maple syrup.

BAKED FRENCH TOAST

Steps:

• Preheat oven to 425.
• In a food processor or blender, whirl the cottage cheese, milk, sugar, egg, egg white, and vanilla for about 1 minute or until smooth.
• Transfer the mixture to a shallow dish, place the bread in it, and let stand for 10 minutes.
• Spray a baking sheet with cooking spray generously.
• Place it in the preheat oven for about 7 minutes.
• Remove the baking sheet from the oven, place the bread on it, and bake for 6 minutes.
• Turn the bread over and bake 5 to 6 minutes longer or until golden brown.
• Serve with no sugar added jam.