CRUNCHY FRENCH TOAST STICKS
Provided by Ree Drummond : Food Network
Categories dessert
Time 40m
Yield 36 sticks
Number Of Ingredients 12
Steps:
- Crack the eggs into a pie plate. Add the half-and-half, vanilla, 1/4 cup of the granulated sugar and 1/2 teaspoon of the cinnamon. Whisk lightly until combined; set aside.
- In a separate pie plate, stir together the panko breadcrumbs, crushed cereal and remaining 1/4 cup granulated sugar and 1/2 teaspoon cinnamon. Use a fork to stir in the melted butter so that the crumbs are slightly moist. Crack up at the madness that is in this dish, then set it aside.
- One by one, quickly dunk the bread strips in the egg mixture, turning to coat. Then lay them in the dish with the crumb mixture, turning them over, sprinkling and pressing so the crumbs totally cover the surface. Place the sticks on a rack set in a baking sheet. Flash-freeze for 30 minutes to set the surface.
- Transfer the sticks to zipper bags for storage in the freezer. I do smaller bags of 6 to 8 sticks each, but you can do larger batches if you prefer!
- To bake them from frozen state, preheat the oven to 425 degrees F. Line a pan with frozen sticks and bake until golden brown around the edges, 15 to 18 minutes. Sprinkle with powdered sugar. Serve with warm pancake syrup for dipping and fruit to make you feel good about life!
CRUNCHY FRENCH TOAST STICKS
"This is the crispiest, crunchiest, most delightful French toast known to mankind," says Ree.
Provided by Ree Drummond : Food Network
Time 40m
Yield 36 French toast sticks
Number Of Ingredients 11
Steps:
- Preheat the oven to 425˚ F. Crack the eggs into a pie plate. Add the half-and-half, vanilla, 1/4 cup granulated sugar and 1/2 teaspoon cinnamon. Whisk lightly until combined; set aside.
- In a separate pie plate, stir together the panko, crushed cereal and remaining 1/4 cup granulated sugar and 1/2 teaspoon cinnamon. Use a fork to stir in the melted butter so that the crumbs are slightly moist.
- One by one, quickly dunk the bread strips in the egg mixture, turning to coat. Then lay them in the dish with the crumb mixture, turning to coat; sprinkle and press the crumbs so they totally cover the bread. Place the bread strips on a rack set on a baking sheet.
- Bake the French toast sticks until golden around the edges and the crumbs are crisp, 15 to 20 minutes. Sprinkle with confectioners' sugar and serve with maple syrup.
CRISPY ORANGE-STUFFED FRENCH TOAST STICKS
Steps:
- Use a fork to whip the cream cheese and marmalade in a small bowl until thoroughly combined. Spread the mixture evenly on 2 slices of bread and top with the remaining bread, creating 2 sandwiches. Slice the sandwiches into 1-inch-wide sticks. Set aside.
- Whisk the eggs in a medium bowl and stir in the milk. Set aside.
- Place the cereal in a resealable plastic bag and crush into tiny pieces with a rolling pin or mallet. Transfer to a wide, shallow bowl.
- Dip each sandwich stick in the beaten egg, coating each side, then into the crushed cereal, coating completely. Transfer to a plate.
- Heat the butter or oil in a large skillet over medium heat and cook the sticks in a single layer until golden, 1 to 2 minutes per side.
- Serve with honey, maple syrup or on their own.
FRENCH TOAST STICKS
I never liked French toast, but these sticks are the best. No need to have syrup or anything, they are good as-is.
Provided by cole332002
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 20m
Yield 18
Number Of Ingredients 8
Steps:
- Mix eggs, powdered sugar, milk, maple syrup, brown sugar, and cinnamon together in a bowl with a fork until well blended. Dip each bread stick into the egg mixture.
- Coat a skillet with nonstick spray and heat over medium heat. Place sticks in the hot skillet and cook until brown, 2 to 3 minutes; turn over and cook until browned on other side, 2 to 3 minutes more. Repeat with the second batch.
Nutrition Facts : Calories 52.3 calories, Carbohydrate 9.7 g, Cholesterol 20.9 mg, Fat 0.9 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 0.3 g, Sodium 66.2 mg, Sugar 5.5 g
CRUNCHY ORANGE FRENCH TOAST
Provided by Katie Lee Biegel
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 200 degrees F. Fit a baking sheet with a wire rack. Heat a griddle pan or nonstick skillet over medium heat.
- Zest the orange and set aside. Working over a medium bowl, segment the orange; squeeze the juice from the remaining orange membranes.
- Whisk the eggs, orange zest, milk, cinnamon and orange juice in a baking dish or shallow bowl. Add the cornflakes and bacon to another baking dish and toss together. Dip the bread slices in the egg mixture and let them soak for 1 minute.
- While the bread is soaking, melt 2 tablespoons of the butter on the griddle pan or skillet.
- Working with one slice of bread at a time, let the excess egg mixture drip off and then dredge the bread in the cornflake mixture. Add the bread to the griddle, carefully placing as many slices of bread as can comfortably fit without touching too much (it's OK if the edges need to touch a little). You can dredge the bread, transfer it to an unlined baking sheet and hold for 5 minutes while one batch is cooking.
- Cook on one side, rotating occasionally, until the bottom is golden brown and crisp, about 3 minutes. Flip and cook the other side until it is equally browned, another 2 minutes. Transfer the slices to the prepared baking sheet and keep warm in the oven while you complete the next batches. Repeat the cooking process, melting 2 tablespoons of butter for each batch.
- When all of the French toast is cooked and you are ready to serve, gently stir together the maple syrup and orange segments, making sure not to break up the segments. Spoon the syrup over the French toast and sprinkle with cinnamon. Serve immediately.
MARMALADE-STUFFED FRENCH TOAST WITH ORANGE SYRUP
Categories Bread Milk/Cream Citrus Egg Breakfast Brunch Fry Kid-Friendly Cream Cheese Jam or Jelly Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 300°F. Place baking sheet in oven. Cutting through top crust of each bread slice, make 4-inch-long by 2-inch-deep pocket. Stir cream cheese and marmalade in small bowl. Spoon 1 generous tablespoonful cream cheese mixture into each bread pocket.
- Whisk eggs, milk, vanilla extract, cinnamon and nutmeg in pie plate.
- Dip 4 stuffed bread slices into egg mixture, coating completely. Melt 1 tablespoon butter in large nonstick skillet over medium heat. Add dipped bread to skillet. Cook until golden brown, about 2 minutes per side. Transfer French toast to baking sheet in oven. Repeat dipping and cooking with remaining 4 bread slices, egg mixture and 1 tablespoon butter. Serve with Orange Syrup.
BAKED STUFFED ORANGE FRENCH TOAST
This is one of our favorites... it's great for Christmas morning! It's got all the Christmasy flavors, and it's assembled the night before. You can use any kind of marmalade/jam for the filling. I have used regular and sugar free jams. You can also use light cream cheese, 2% milk in place of the cream, egg beaters in place of the eggs... to lighten it up a bit. Hope it becomes one of your family traditions!
Provided by GertieGirl
Categories Breakfast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Butter a 9x13 baking dish.
- Whisk together eggs, half and half, maple syrup, cinnamon, nutmeg, and vanilla in a medium bowl. Set aside.
- Beat the cream cheese and marmalade until smooth.
- Spread the cream cheese mixture on one slice of bread, and cover with another slice, making sandwiches. Place in baking dish, and continue to assemble sandwiches until the dish is full. (I usually do 1/2 sandwiches as well as whole to fill up the dish).
- Pour egg mixture over the bread slowly, making sure each piece gets some mixture.
- Refrigerate overnight.
- Bake covered @ 350 for 40 minutes. Uncover and bake another 15 minutes, or until browned.
- Enjoy!
Nutrition Facts : Calories 290.9, Fat 17.6, SaturatedFat 9.4, Cholesterol 198.7, Sodium 161.9, Carbohydrate 26.2, Fiber 0.3, Sugar 21.1, Protein 8.3
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BAKED STUFFED ORANGE FRENCH TOAST - FOODIECRUSH
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5/5 (1)Estimated Reading Time 5 mins
- Generously grease a 9 X 13 deep-dish casserole dish with 1 tablespoon of butter. Place a layer of bread slices alternating direction of bottom crusts and top crusts to outside of pan. Spread half of the cream cheese on the bread slices and then sprinkle with half of the sugar. Repeat with another layer of bread, the rest of the cream cheese and sugar and then top with a final layer of bread.
- In a large bowl whisk eggs, milk, butter, orange zest and vanilla together. Slowly pour over bread layers making sure to coat evenly. Wrap dish tightly with foil and refrigerate overnight.
- To bake, preheat oven to 350 degrees. Remove casserole from refrigerator and bring to room temperature, about a half an hour. Bake covered for 45-55 minutes then remove foil and cook for another 5 minutes or until top is golden. Remove and let set for 5 minutes and serve.
- special supplies: a 9 X 13 deep dish lasagna or casserole dish. If you choose to use a regular depth baking dish, reduce milk by 1 cup and layer bread just 2 times rather than 3.
CRISPY ORANGE STUFFED FRENCH TOAST STICKS - WEELICIOUS
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- 2. Spread the mixture evenly on two slices of bread and top with remaining bread creating 2 sandwiches. 3. Slice the sandwiches into 1 inch sticks.4. In a bowl whisk the eggs and stir in the milk.5. Place the cereal in a zipper bag and using a rolling pin or mallet crush into tiny pieces and pour in a flat shaped bowl.6. Dip the sandwich sticks first in the egg mixture on each side and then into crushed cereal coating completely.7. Heat 1 tablespoon of butter or oil in a large sauté pan and cook the sticks over medium heat for 1-2 minutes per side or until golden.8. Serve with honey, maple syrup or on their own.
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