Crispy Baked French Toast Food

PERFECT FRENCH TOAST

Steps:

• Preheat the oven to 350 degrees F. Whisk 4 eggs, 1 1/2 cups half-and-half or milk, 1/2 teaspoon nutmeg, 1 teaspoon vanilla extract, 1 teaspoon sugar and a pinch of salt in a shallow bowl. Heat 1/2 tablespoon butter in a nonstick skillet over medium heat. Working in batches, dip 6 thick slices white bread, challah or brioche in the egg mixture and cook in the skillet until golden, 2 to 3 minutes per side, adding more butter as needed. Transfer to a baking sheet and bake until puffed, 8 to 10 minutes. Meanwhile, melt 4 tablespoons butter in the same skillet until browned, about 5 minutes. Drizzle the French toast with the browned butter and maple syrup.

EXTRA CRISPY FRENCH TOAST

Steps:

• Mix together the flour, sugar, vanilla, salt and cinnamon.
• Mix in the eggs and milk to the flour, sugar, vanilla, salt and cinnamon mixture.
• Heat a deep, large skillet, fill up with Canola Oil just enough to cover the Texas toast thick bread.
• If the oil smokes, your pan is too hot; turn down the heat.
• With tongs, dip the slice of bread into the batter for 30 to 45 seconds or more, depending on how crispy you want it!
• Let the oil drip off, as much as possible.
• To serve, put on plate, dust with powdered sugar. Serve with butter and hot syrup.

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.

HOW TO MAKE CRISPY FRENCH TOAST STOVETOP

Steps:

• In a wide bowl, whisk the eggs, milk, sugar and vanilla extract together until smooth and the egg whites are completely incorporated.
• Toast the bread to golden brown.
• Soak the toasted bread, 2 slices at a time, in the egg mixture about one minute per side or more for very thick bread.
• Place a coating of oil in a large skillet and heat over a high flame.
• Test the heat by dropping a dab of the egg mixture into the pan. If it sizzles immediately, it's ready. Turn the flame down to medium-high.
• Pull the bread from the liquid and allow the excess to drip off. Drop the bread into the pan and cook until golden brown on both sides.
• If cooking in batches, place cooked slices, in a single layer on a wire rack and keep warm in a 300°F oven.
• Top with my DIY bourbon maple syrup or homemade spicy maple syrup.

CRISPY FRENCH TOAST

Steps:

• Place corn flake crumbs in a shallow dish and set aside.
• Combine milk, eggs, sugar and cinnamon in a medium size bowl and dip bread into mixture coating both sides well the dip into corn flake crumbs.
• Grill or fry in a pan coated with cooking spray, cook bread on medium heat until both sides are golden brown, turning once. Serve hot with maple syrup.

CRISPY FRENCH TOAST

Steps:

• Preheat oven to 350 degrees
• Cut bread loaf into 1/2 slices
• Combine eggs, milk, sugar, cinnamon, and vanilla
• Soak each piece of bread in the egg mixture thoroughly while turning the bread slices several times in the egg mixture
• Using medium-high heat, melt a tablespoon of butter in pan and lightly brown the bread (use additional butter as needed), about 3 minutes per side
• Transfer lightly browned bread to sheet pan, bake for 6 minutes, then flip each piece over and bake for another 6 to 8 minutes (12 to 15 minutes total)
• Serve with pancake syrup and powdered sugar

CRISPY BAKED FRENCH TOAST

Steps:

• Beat eggs together with milk, sugar and orange peel in shallow bowl until well blended.
• Place bread crumbs 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 degree 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.

CRISPY FRENCH TOAST

Steps:

• whisk first 5 ingredients together in a shallow dish -- set aside.
• spread crushed cereal on a plate.set aside.
• dip bread slices into egg mixture; turn once to coat both sides.
• place in crushed cereal; turn once to coat both sides.
• arrange on a buttered baking sheet --
• bake at 450* for 5 minutes.
• flip bread slices.bake an additional 5 minutes.
• drizzle with maple syrup; serve warm.

CRISPY FRENCH TOAST

Steps:

• In a shallow dish, combine the egg substitute, milk, orange juice, vanilla and nutmeg. Add bread; soak for 5 minutes, turning once. Coat both sides of each slice with cornflake crumbs. , Place in a 15x10x1-in. baking pan coated with cooking spray. Bake at 425° for 10 minutes; turn. Bake 5-8 minutes longer or until golden brown. Freeze option: Remove baked French toast from pan to wire racks to cool. Freeze between layers of waxed paper in a resealable plastic freezer bag. To use, place frozen French toast on a greased baking sheet. Bake in a preheated 425° oven for 5-7 minutes or until heated through. Or, microwave each French toast on high for 30-60 seconds or until heated through.

LORENA GARCIA'S BAKED CRISPY FRENCH TOAST

Steps:

• Preheat oven to 350 degrees F.
• Combine milk, half-and-half, SPLENDA® Granular, and vanilla; whisk until SPLENDA® Granular dissolves. Add eggs, whisking until blended.
• Dip bread into the milk mixture; dredge in cornflakes cereal. Place on a baking sheet.
• Bake for 5 to 10 minutes or until golden brown.
• Sprinkle a small amount of cinnamon over 6 plates. Arrange 2 toast triangles in the center of each plate. Arrange strawberries around toast; top toast with a small scoop of vanilla yogurt. Sprinkle with cinnamon. Garnish with fresh mint sprigs, if desired.

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.

BAKED FRENCH TOAST

Steps:

• Cut 12 (1-inch-thick) diagonal slices from bread, reserving ends for another use.
• Generously butter 1 side of each slice and arrange slices, buttered sides up, in 1 layer in a buttered 13- by 9- by 2-inch glass baking dish, squeezing them slightly to fit if necessary.
• Whisk together eggs, milk, and 1/4 teaspoon salt until combined well, then pour evenly over bread. Chill, covered, until bread has absorbed all of custard, at least 1 hour and up to 1 day, depending on bread.
• Preheat oven to 425°F.
• Bring mixture to room temperature and sprinkle bread with sugar.
• Bake, uncovered, in middle of oven until bread is puffed and top is golden, 20 to 25 minutes. Serve immediately.