French Toast Topping Food

FRENCH TOAST WITH A CRUNCHY TOPPING

Steps:

• Lightly coat a 2-quart baking dish with cooking spray. set aside. In a medium bowl beat evaporated milk, eggs, 3 tablespoons sugar, vanilla, and nutmeg.
• Arrange sliced bread in a single layer in prepared baking dish. Pour egg mixture evenly over the slices of bread. Cover and chill for 30 minutes, turning bread slices once with wide spatula.
• Combine crushed shredded wheat biscuit and melted butter; sprinkle over the bread slices. Bake in the oven at 375 degrees oven about 30 minutes or until golden brown.
• Meanwhile, combine the remaining 3 tbsp of sugar with the cinnamon. Remove from oven and garnish with the cinnamon/sugar mixture and fresh strawberries or any other fresh fruit you like or have on hand.

FRENCH TOAST WITH APPLE TOPPING

Steps:

• In a large skillet, saute the apple, brown sugar and cinnamon in 1 tablespoon butter until apple is tender. , In a shallow bowl, whisk the egg, milk and vanilla. Dip both sides of bread in egg mixture., In a large skillet, melt remaining butter over medium heat. Cook bread on both sides until golden brown. Serve with apple mixture and maple syrup if desired.

OVEN FRENCH TOAST WITH NUT TOPPING

Steps:

• Fill a well-greased 13x9-in. baking dish with bread slices to within 1/2 in. of top; set aside. , In blender, combine the eggs, milk, cream, vanilla, nutmeg, cinnamon and mace; cover and process until blended. Pour over bread slices. Cover and refrigerate overnight. , Remove from refrigerator 30 minutes before baking. Meanwhile, combine topping ingredients. Spread over top., Bake, uncovered, at 350° until puffed and golden, 50-55 minutes. (Cover with foil if top browns too quickly.)

BAKED FRENCH TOAST WITH OAT CRUMBLE TOPPING

Steps:

• Heat oven to 450 degrees. Spread bread cubes out and toast until lightly golden, 7 to 15 minutes. Let cool.
• Generously butter a 2-quart casserole dish or 9- by 13-inch baking dish and fill with bread cubes.
• In a bowl, whisk together eggs, milk, cream, honey, vanilla, nutmeg, cardamom and salt until smooth. Pour over bread, tossing well. Press down on bread so it forms an even layer that is mostly submerged in custard. Cover and refrigerate for at least 4 hours and preferably overnight (or up to 48 hours ahead).
• Heat oven to 350 degrees.
• Prepare the topping: In a large bowl, stir together flour, oats, brown sugar, cinnamon, ginger and salt. Using your fingers or a pastry blender, cut in the butter until the mixture is crumbly. You can also pulse the topping ingredients together in a food processor if you'd rather. (The topping can be prepared up to 48 hours in advance; store covered in the refrigerator until needed.)
• Spread diced pears, if using, evenly over the top of the bread, then cover with crumble mixture. Bake until golden and firm, 40 to 50 minutes. If you'd like a crunchier crust, broil for the final 1 to 2 minutes. Or leave the topping softer; it's good both ways.
• Meanwhile, prepare the syrup, if desired: In a small saucepan, combine honey and 1 to 2 tablespoons water, depending upon how thick you want the syrup to be. Using a paring knife, scrape the seeds from the vanilla bean and add seeds to the pot. Bring to a simmer, then turn off the heat and let the vanilla infuse for at least 10 minutes. (Syrup can be made up to 1 week ahead.) Serve the French toast warm with the honey-vanilla syrup, or maple syrup.

FRENCH TOAST WITH PRALINE TOPPING

Steps:

• Slice french bread into 20 slices, 1-inch thick.
• Arrange slices in buttered 9 by 13 bakiing pan in two rows, overlapping.
• In a large bowl, combine eggs, half-and-half, milk, granulated sugar, vanilla, cinnamon, nutmeg, and a dash of salt (1st measurements).
• Beat with beater until blended but not too bubbly.
• Pour over bread, covering all and spoon inbetween the slices.
• Cover with foil and refrigerate overnight.
• THE NEXY DAY:.
• Preheat oven to 350.
• Make topping by combining all ingredients starting with the 2 sticks of butter.
• Topp the bread and bake for 40 minutes until lightly golden and puffed.
• Serve with maple syrup.
• (Serving = 2 slices with topping.).

FRENCH TOAST TOPPING

Steps:

• Mix all ingredients thoroughly with blender until it reaches a smooth, firm texture.
• Add a GENEROUS amount to the French toast.
• If desired, sandwich topping between two slices of French toast and pour syrup over the top.