Cinnamon Vanilla French Toast Nuggets Food

VANILLA FRENCH TOAST

Steps:

• In a shallow dish, whisk together the first 5 ingredients. Preheat a greased griddle over medium heat., Dip bread in egg mixture, allowing to soak 30 seconds on each side. Cook on griddle until golden brown on both sides. Serve with toppings as desired.

CANNOLI-STUFFED FRENCH TOAST NUGGETS

Steps:

• In a small bowl, combine ricotta cheese, chocolate chips, and 1/2 teaspoon vanilla extract, and sweetener, and mix well.
• Split hot dog bun open lengthwise, without fully separating the 2 halves. Spoon ricotta mixture onto the bottom half of the bun. Gently press the top 1/2 down over the filling. Carefully slice into 4 "nuggets."
• Mix egg substitute, cinnamon, and remaining 1/2 teaspoon vanilla extract in a small bowl. Set aside.
• Bring a skillet sprayed with nonstick spray to medium-high heat. Add butter and allow to coat the bottom of the skillet. Meanwhile, coat each nugget on all sides with the egg mixture. (You won't need to use all of the egg mixture.)
• Once butter has melted, place nuggets in the skillet and, flipping occasionally, cook until golden brown on all sides, 3 to 4 minutes.
• Plate your nuggets and sprinkle with powdered sugar. Top with syrup, if using. Enjoy!

CINNAMON FRENCH TOAST

Steps:

• Preheat the oven to 200 degrees F.
• Whisk together the half-and-half, granulated sugar, cinnamon, vanilla, salt and eggs in a large bowl until very well combined and no visible egg white remains. Pour the mixture into an 8- or 9-inch square baking dish.
• Heat a large nonstick skillet over medium heat. Add 1/2 tablespoon butter and when it melts, swirl to coat the skillet.
• Put 2 slices of bread at a time in the custard until moistened through, about 10 seconds on each side for the thicker bread and 5 seconds for the thinner sandwich bread.
• When the butter begins to sizzle, transfer the soaked slices to the skillet and cook until the custard is heated through and the slices are very golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet and hold in the oven while you repeat with the remaining butter, bread and custard.
• To serve, fan out the slices on a platter or individual plates and dust with confectioners' sugar and additional cinnamon. Serve with fresh fruit and maple syrup.

VANILLA FRENCH TOAST

Steps:

• Whisk eggs, milk, sugar, vanilla and cinnamon in a medium bowl. Melt butter in skillet over medium-high heat. Dip bread slices in egg mixture and brown each side in skillet. Serve with maple syrup.
• ©2012 ACH Food Companies, Inc. Spice Islands is a registered trademark of ACH Food Companies, Inc.

VERY VANILLA FRENCH TOAST

Steps:

• In a large bowl, whisk the milk, pudding mix, egg and cinnamon for 2 minutes or until well blended. Dip toast in pudding mixture, coating both sides. , In a large cast-iron or other heavy skillet, melt butter over medium heat. Cook bread on both sides until golden brown. If desired, serve with berries and confectioners' sugar if desired.

CINNAMON-ACCENTED FRENCH TOAST

Steps:

• Mix beaten eggs, sugar, milk, cinnamon, and salt in a large, shallow bowl. Dip bread slices into egg mixture to coat.
• Heat a skillet over medium heat. Cook bread in hot skillet until browned completely, 2 to 3 minutes per side.

CINNAMON FRENCH TOAST

Steps:

• Spray grill with cooking spray. Preheat grill for 6 minutes.
• In a medium shallow bowl, whisk together eggs, milk, sugar, and vanilla. Soak slices of bread in egg mixture.
• Place slices of bread on the grill. Close lid and cook 4 minutes or until done. Repeat with remaining bread.
• Sprinkle with cinnamon before serving with butter and syrup.

CINNAMON-VANILLA FRENCH TOAST NUGGETS

Steps:

• Split each bun in half and cut each of those halves into 4 pieces.
• In a small bowl, dissolve powdered creamer in 1 tablespoon warm water.
• Add egg substitute and 1 dash cinnamon, stirring until well mixed.
• Bring a large pan sprayed with nonstick spray to meduim high heat.
• Dip or soak bread pieces in egg mixture, covering them completely.
• Place egg-dipped pieces in the pan and cook for 3 to 5 minutes, flipping occasionally to cook all sides.
• Sprinkle with another dash of cinnamon and top with pancake syrup.