French Toast Corners Food

FRENCH TOAST CORNERS

Steps:

• Cut each slice of bread twice diagonally to make each slice into 4 triangles.
• Beat together eggs, milk, vanilla and cinnamon. Dip the bread slices into egg mixture.
• Heat butter over medium-high heat in a frying pan or skillet. Cook bread until golden brown. Serve warm with your favorite topping.

THE BEST FRENCH TOAST CASSEROLE

Steps:

• Butter a 9-by-13-inch baking dish.
• For the casserole: Trim the ends from 1 loaf day-old brioche (about 1 pound) and cut into ten 1-inch thick slices. Cut each slice in half diagonally to make two triangles from each piece. (If the bread is fresh, dry it out a bit. Place the slices in a single layer on a baking sheet and bake at 300 degrees F for 10 minutes, flipping halfway through.)
• Whisk together the eggs, cream, milk, brown sugar, vanilla, cinnamon, nutmeg and 1/4 teaspoon salt in a large bowl until well blended. Dip each triangle of bread in the custard, lightly coating each side. Shingle the pieces in the prepared pan, overlapping slightly.
• Pour any remaining custard over the bread slices. Cover the dish with plastic wrap and place in the refrigerator for at least 6 hours or up to overnight.
• When ready to bake, preheat the oven to 350 degrees F. Remove the casserole from the refrigerator and let rest 15 to 20 minutes at room temperature before baking. Remove the plastic wrap and bake until the casserole is golden and puffed and the custard is set, 45 to 50 minutes.
• For the topping: bring the butter, sugar and syrup to a boil in a medium nonstick skillet over medium-high heat. Cook until the butter is melted and the mixture is begins to thicken, about 2 minutes. Add the vanilla, a pinch of salt, and the walnuts, stirring to coat. Turn off the heat and add the sliced bananas, stirring to coat evenly. Spoon the desired amount of the banana-syrup mixture over the casserole and serve any additional on the side.

CORNER BAKERY FRENCH TOAST

Steps:

• Heat oven to 375°.
• Line bottom of greased 8-inch square baking pan with 3 slices of bread, cutting to fit; top with 3 more slices, cutting to fit.
• Place 8 slices across top in 2 rows; shingle-fashion.
• Press down firmly.
• Whisk eggs in a medium bowl; whisk in half-and-half, cream, sugar, vanilla and cinnamon.
• Pour egg mixture evenly over bread.
• Cover tightly with foil.
• Bake 40 minutes.
• Remove foil; bake 10 minutes longer.
• Remove and let stand 10 minutes before serving.
• Serve with maple syrup.

FRENCH TOAST CORNERS

Steps:

• Cut each slice of bread twice diagonally to make each slice into 4 triangles.
• Beat together eggs, milk, vanilla and cinnamon. Dip the bread slices into egg mixture.
• Heat butter over medium-high heat in a frying pan or skillet. Cook bread until golden brown. Serve warm with your favorite topping.