French Toast Cake Pop Food

CARROT CAKE FRENCH TOAST

Steps:

• For the French toast: Grease a 9-by-13-inch baking dish with butter.
• Tear the bread into chunks and evenly distribute in the baking dish. Sprinkle the carrots and pecans over the bread. Crack the eggs into a large bowl and whisk together with the milk, cream, granulated sugar, brown sugar, vanilla and cinnamon. Pour the mixture into the baking dish. Cover tightly with plastic wrap and store in the fridge until needed (overnight preferably).
• For the topping: Mix the flour, brown sugar, cinnamon and salt in a bowl. Cut in the butter using a pastry cutter until it resembles fine pebbles. Fold in the pecan pieces and store in a resealable plastic bag in the refrigerator until ready to bake.
• For the glaze: Add the cream cheese to the bowl of an electric mixer fitted with a paddle attachment and beat until smooth. Add the powdered sugar, milk and lemon juice and mix until smooth, scraping down the sides as needed. Keep in a small airtight bowl.
• When you're ready to bake, preheat the oven to 350 degrees F.
• Unwrap the baking dish with the French toast mixture, sprinkle with the topping and bake for 45 minutes for a softer, bread pudding-like texture or 1 hour for a firmer, more crisp texture.
• Drizzle over the glaze. Scoop out individual portions and serve with warm pancake syrup.

GERMAN CHOCOLATE FRENCH TOAST CAKE

Steps:

• For the French toast: Preheat the oven to 300 degrees F. Spray two 9-inch cake pans with cooking spray, line with parchment paper and spray again. Press 4 slices of the bread into each cake pan to form 1 even layer.
• In a blender, combine the cream, chocolate syrup, cocoa powder, vanilla, salt and eggs and blend until smooth. Pour half of the custard between the 2 cake pans to cover the first layer of bread. Sprinkle half of the chocolate over each. Press 4 slices of the bread into each cake pan to form a second even layer. Divide the remaining custard between the cake pans over the second layer of bread. Let sit for 10 minutes to allow the bread to soak up the custard.
• Bake until set, 25 to 30 minutes. Let cool in the pans until slightly warm, then remove the cakes from the pans.
• For the frosting: In a medium pot, combine the milk, sugar, vanilla, cornstarch, salt and yolks and whisk until blended. Add the butter and place over medium-low heat. Cook, stirring constantly, until thickened, 6 to 8 minutes. Remove from the heat and stir in 2 cups of the coconut and 1 cup of the pecans. Let cool until slightly warm.
• Put one layer of the French toast cake on a serving plate. Spread half of the frosting over the cake. Sprinkle on half of the remaining chocolate. Place the second layer of cake on top and spread with the remaining frosting. Sprinkle on the remaining coconut, pecans and chocolate.

MADISON'S ANGEL FOOD CAKE FRENCH TOAST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat cake mix and water together in a bowl until moist; pour into a 10-inch tube pan.
• Bake in the preheated oven until top is golden brown, cracked, and looks dry, 38 to 48 minutes. Set aside 8 hours to overnight.
• Whisk eggs, milk, brown sugar, cinnamon, vanilla, and salt together in a bowl.
• Cut cake into 12 slices. Dip each slice in the egg mixture to coat.
• Melt enough of the butter in a large skillet over medium heat to coat the cooking surface. Cook the cake slices in batches the skillet until golden brown, 2 to 3 minutes per side.

CLASSIC FRENCH TOAST

Steps:

• Preheat the oven to 300 degrees F. Lay the bread slices in one layer (it's OK if they overlap a little) on a baking sheet. Bake the slices (to dry them out a little) for 6 minutes, then flip and bake for 6 minutes more. Set aside to cool. Reduce the oven temperature to 200 degrees F.
• Whisk together the eggs, half-and-half, granulated sugar, cinnamon, vanilla and salt in a large casserole dish.
• Heat a large nonstick skillet over medium-low to medium heat. Place 2 slices of bread in the egg mixture. Let the bread completely soak in the egg mixture on both sides, about 30 seconds to 1 minute total, checking after 15 seconds. (Bread should feel heavy and soaked through but hold its shape without breaking apart.) Melt a tablespoon of butter in the skillet and add the 2 soaked slices; cook until the outside is golden brown and crisp and the inside is cooked through, 4 to 5 minutes per side. You will need to watch and adjust the temperature between medium and medium-low if the bread is browning too quickly or not browning fast enough. Keep finished French toast slices warm on a rack nested in a rimmed baking sheet in the oven. Repeat with the remaining slices.
• Serve with a dusting of confectioners' sugar and drizzle of maple syrup.

POP TART CINNAMON FRENCH TOAST BAKE

Steps:

• Preheat oven to 350 ° F.
• In a small saucepan, combine brown sugar, butter and maple syrup. Cook and stir over medium heat until sugar dissolves, 3 to 5 minutes. Pour mixture into an 8 X 8 X 2-inch baking dish.
• Cut Pop Tarts in quarters. Arrange half of the pieces on top of the sugar mixture.
• Sprinkle with raisins and nuts.
• Top with remaining Pop Tarts pieces.
• Whisk together eggs & half-and-half (fat free? Come on - we're using Pop Tarts as an ingredient. It seems a little late to be concerned with nutrition.:-).
• Stir in vanilla & pour over mixture in pan.
• Bake uncovered for 40 minutes. Let stand for 10 minutes.
• Sprinkle with powdered sugar and serve.