French Toast Easter Eggs Food

BEST OVEN BAKED FRENCH TOAST

Steps:

• Coat a 9x13-inch baking dish with melted butter. Spread any remaining melted butter over bottom of dish.
• Sprinkle brown sugar and cinnamon evenly over melted butter.
• Arrange bread in two layers over brown sugar mixture.
• Beat eggs, milk, and salt in a bowl; pour over bread.
• Cover and refrigerate overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until golden brown, about 30 minutes.

FRENCH TOAST BAKE

Steps:

• Arrange bread in a greased 13x9-in. baking dish. In a large bowl, combine the eggs, milk, 3/4 cup brown sugar, vanilla and nutmeg; pour over bread. Cover and refrigerate for 8 hours or overnight., Remove from the refrigerator 30 minutes before baking. Sprinkle pecans over egg mixture. Combine butter and remaining sugar; drizzle over the top. , Bake, uncovered, at 400° for 25 minutes. Sprinkle with blueberries. Bake 10 minutes longer or until a knife inserted in the center comes out clean.

BRUNCH BAKED FRENCH TOAST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk eggs, milk, and salt together in a bowl; pour into a shallow dish. Soak bread slices in egg mixture until saturated.
• Spread softened butter over the bottom of a 10x15-inch jelly roll pan. Sprinkle brown sugar over the butter. Arrange bread slices onto sugar in a single layer; sprinkle with cinnamon.
• Bake in preheated oven until beginning to firm, 25 to 30 minutes.

FRENCH TOAST EASTER EGGS

Steps:

• Cut each slice of bread with a 3-in. oval cookie cutter; discard crust. In a bowl, beat eggs, orange juice, sugar, orange zest and salt. Melt butter in a large skillet. Dip both sides of bread into egg mixture; cook in butter until golden brown on both sides. Meanwhile, heat jellies in microwave-safe bowls just until warm. Transfer each to a separate plastic or pastry bag; cut a small hole in the corner of bag. Decorate French toast to resemble Easter eggs.

THE BEST FRENCH TOAST I'VE EVER MADE

Steps:

• Choose your bread. If you like very thick french toast (you should try it at least once!), find a local bakery and get yourself a loaf of challah or brioche bread (buy a day-old loaf if they have it.) I don't like using French bread or the regular loaves you find in the deli at the grocery store; the crusts turn out too chewy. You want a nice soft edge. If you can't get to a bakery, head to the grocery store and buy the thickest and softest white bread you can find. (3/4 inch or thicker.) Texas toast is great. I like to use the Artesano brand of bread; they sell a pre-sliced brioche loaf that is pretty legit. But their white bread is also nice and soft. See photos.
• Slice your bread with a serrated knife if you are working with a whole loaf. See photos. I like my slices to be about 1 and 1/4 inch thick, which feels a little ridiculous, but trust me. You can even go up to 2 inches if you're feeling wild. Don't slice thinner than 3/4 inch.
• Set your bread aside, spread out so that it gets a little dried out. Day old bread is great for French toast. In France, they call this dish "Lost Bread" because it's what you make when you have dried out bread to use up. (I experimented with toasting the bread first, but thought it dried out the finished product too much.)
• Make the egg mixture. Meanwhile, in a medium bowl,* whisk together 3 egg yolks, 1 and 1/2 cups heavy cream* or half & half, 1/4 cup granulated sugar, 1 tablespoon vanilla, 1/4 teaspoon kosher salt, 1 teaspoon cinnamon, and a pinch of nutmeg, if you like. Whisk until it is completely smooth and the cinnamon is well incorporated.
• Pour the mixture into a shallow dish like a pie plate, or an 8x8 inch pan. Place a slice of bread in the mixture and let it sit there for 10 to 20 seconds. How long you soak it depends on how thick your bread is. It should be soft when you touch it, but still hold itself together. Flip the bread and soak the other side. You can start cooking the French toast right away, or you can place the soaked bread on a baking sheet or plate while you finish soaking all of them.
• Cook the French toast: Heat an electric griddle or large 12 inch skillet over medium low heat. When it is hot, add 1 tablespoon butter and 1 tablespoon vegetable oil (or any oil with a high smoke point.) Swirl it around until the pan is coated. Place the French toast on the pan with 1 to 2 inches in between each slice of bread. Cook on medium low heat for 3-5 minutes. The timing depends on your oven or griddle, so stick around and keep an eye on it.
• Caramelize. When the bottom of the first side is LIGHT brown (we are going to cook this side twice), sprinkle about a half tablespoon granulated sugar on the top (raw) side of the bread. Flip the toast, sugar side down, and fry until golden brown, about 2 minutes. (Be sure to swirl the pan so oil re-coats it, or add more butter/oil if necessary). Then, sprinkle another half tablespoon of sugar on the cooked side, and flip it over again so that it lightly caramelizes the first side.
• Keep your toast warm. Preheat your oven to the "keep warm" setting, about 170 degrees F. As you finish frying the toast, transfer each one to a wire cooling rack set over a baking sheet. Keep toast warm in the oven until ready to serve.
• I honestly don't even put maple syrup on caramelized French toast. I feel like it doesn't really need it, plus it makes the caramel edge not as crunchy. I like to eat it plain, or with a little jam. But maple syrup is really delicious if you are in the mood! A sprinkle of powdered sugar and a berry garnish never hurt either.
• Keep leftovers stored covered in the fridge. It will keep for 3-5 days. You can reheat leftovers in the microwave or the toaster. Or heat your oven to 350 and heat the toast all together on a wire rack set over a baking sheet, until the toast is warmed, about 5-10 minutes.

Steps:

• Generously spray a 9 X 13 casserole dish or baking dish with non- stick cooking spray. Arrange 1/2 the loaf of slices of bread in 2 rows, overlapping if need be, in a casserole dish.
• In a large bowl, combine the eggs, half-and-half cream, drained, crushed and squeezed pineapple (make sure you squeeze as much liquid out as possible!), pureed carrots (baby food), brown sugar, white granulated sugar, vanilla, cinnamon and maple syrup. Then beat with a whisk until blended thoroughly.
• Pour 1/2 the liquid mixture over the bread slices, making sure all are covered evenly with the cream-egg mixture.
• Then add the rest of the bread, pouring the remaining half of the liquid over the bread slices
• Sprinkle finely chopped walnut evenly over soaked bread slices.
• Cover with foil and refrigerate overnight (about 8 hours)
• The next day, preheat oven to 350 degrees F. Remove from refrigerator, leave the foil on and bake in preheated oven for 40 minutes.
• Remove foil and return to oven for an additional 15 minutes. Meanwhile prepare glaze.

FRENCH TOAST

Steps:

• Preheat a non-stick pan or skillet over medium-low heat.
• Whisk eggs in a large, shallow dish. Add the milk, sugar, vanilla and cinnamon; whisk well to combine.
• Lightly grease pan with a little butter or cooking oil, spreading evenly over the surface with a spatula.
• Working quickly, dip one slice of bread into the egg wash, allow to soak for 2-3 seconds; flip and dip the other side, soaking again for a further 2-3 seconds.
• Fry until golden browned on underside, (about 3 minutes), then flip and cook until golden browned, (about another 3-4 minutes). You can cook 2 toasts at a time, depending on the size of your pan.
• Repeat with remaining bread slices.
• Serve warm with desired toppings.

BANANAS FOSTERS TOPPED OVERNIGHT FRENCH TOAST RECIPE

Steps:

• Spray a 13x9-inch baking dish with cooking spray.
• Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
• In a large bowl, whisk together eggs, egg substitute, milk, vanilla, ½ teaspoon of cinnamon, agave or sugar, salt, and rum until combined well.
• Pour mixture evenly over bread. Cover and refrigerate at least 8 hours or overnight for best results.
• Preheat oven to 350 degrees F. Bring bread to room temperature.
• Bake uncovered in the middle of the oven for about 40 to 45 minutes or until puffed and edges are pale golden.
• Meanwhile, melt light butter in a large deep sautépan over low heat.
• Add brown sugar, cinnamon, vanilla, and rum. Stir until sugar is dissolved. Add a few drops of water if needed and let the sauce simmer for about 2 minutes.
• Add sliced bananas and remove from heat.
• Keep covered until french toast comes out of the oven. When the french toast is cooked, divide among 8 plates and top with bananas. Enjoy!