Cinnamon Batter Dipped French Toast Food

CINNAMON FRENCH TOAST STICKS WITH SPICY CIDER SYRUP

Steps:

• In 2-quart saucepan, mix sugar, 3 tablespoons flour, 1/4 teaspoon cinnamon and the nutmeg. Stir in cider and lemon juice. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in butter; keep warm.
• Heat griddle or skillet over medium-high heat or electric griddle to 375°F. Grease griddle with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
• In shallow bowl, beat all French toast stick ingredients except bread with fork until smooth. Dip bread sticks into batter; drain excess batter back into bowl.
• Place bread sticks on griddle. Cook about 4 minutes on each side or until golden brown. Serve with warm syrup.

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.

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.

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.

BAKED CINNAMON SUGAR FRENCH TOAST

Steps:

• Preheat oven to 350°.
• Place butter on 10x15 baking sheet and melt in oven.
• Remove pan from oven and sprinkle with a mixture of sugar and cinnamon (as much as you like).
• Beat together rest of ingredients and dip bread in the batter, letting them soak for a bit.
• Lay bread slices on sugar cinnamon mixture and bake for 30 minutes.

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.

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.

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

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.