Cinnamon Batter Dipped French Toast Food

EASY CINNAMON FRENCH TOAST

Steps:

• Beat eggs with wire whisk until foamy.
• Add milk, cinnamon and vanilla; Beat well.
• Spray large non-stick skillet with cooking spray. Heat over medium heat. You can also use a griddle set at 375.
• Dip bread into batter and cook until golden brown, about 1-2 minutes per side. Whisk the batter before you dip each slice to distribute the cinnamon.
• These can be made low fat by replacing the eggs with 4 whites or 1/2 cup egg substitute and using fat free milk. I usually double the recipe and refrigerate (up to a week) or freeze (2 months) the leftovers.

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.

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.

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-RAISIN FRENCH TOAST

Steps:

• In medium bowl, beat egg product, soymilk and vanilla with egg beater or wire whisk until smooth; pour into shallow bowl.
• Spray griddle or 10-inch skillet with cooking spray; heat griddle to 375°F or heat skillet over medium heat. Dip bread into egg mixture until completely soaked. Place on griddle. Cook about 4 minutes on each side or until golden brown. Serve with syrup.

MASCARPONE STUFFED FRENCH TOAST WITH PEACHES

Steps:

• Peel peaches, remove pits, and slice into a heavy saucepan, catching all the juices. Stir in sugar, nutmeg, and cinnamon, and cook over medium heat until bubbly. Continue cooking, stirring occasionally, until the sauce reaches a syrupy consistency, about 10 minutes. Remove from heat.
• Meanwhile, cut off and discard the ends of the bolillo rolls. Slice the rolls into 1 1/4-inch-thick slices. Lay each slice of bread on a board, and with a sharp knife held parallel to the board, cut a pocket into each slice, leaving three sides intact. Set aside.
• Stir together the mascarpone, confectioners' sugar, and lemon zest until smooth. Scoop this mixture into a small plastic bag. Cut off one corner of the bag, and pipe as much filling into the pocket in each slice of bread as will fit without overflowing.
• Whisk together the eggs, milk, and vanilla in a shallow bowl. Melt butter with oil over medium heat in a large nonstick skillet. Dip each stuffed piece of bread into the batter, add to the skillet, and cook until browned on both sides. Serve hot with the warm peach sauce.
• Cook's Note If you can't fine Mexican bolillo rolls, use a loaf of French bread instead.

DEEP FRIED FRENCH TOAST

Steps:

• Mix dry ingredients first,then add Milk and Eggs.
• Beat all ingredients well.
• Cut Bread in half.
• Dip Bread into batter and fry in 1/2 inch oil ultil light brown.
• My personal preference is using Hawaian Bread in lieu of regular white Bread, really sweet, but has a great flavor, a very nice change from the same ol same ol. I also love to sprinkle cinnamon on the dipped Bread just before frying, my family loves cinnamon on our French Toast.
• You could also sprinkle some Powdered sugar on top when ready to serve.

FRENCH TOAST

Steps:

• In a large bowl or dish combine cinnamon and sugar and stir well.
• Add eggs, milk and vanilla to cinnamon mixture and whisk well.
• Melt butter in a skillet or griddle.
• Dip bread slice into egg mixture coating both sides and cook on a buttered pan until golden on each side, flipping as necessary.
• Serve with maple syrup and fresh fruit