French Toast With Creamy Maple Syrup Food

MAPLE FRENCH TOAST BAKE

Steps:

• Arrange half of the bread cubes in a greased shallow 2-qt. baking dish. Top with cream cheese and remaining bread. In a large bowl, whisk the eggs, milk and syrup; pour over bread. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. , Cover and bake at 350° for 30 minutes. Uncover; bake 20-25 minutes longer or until golden brown. Serve with additional syrup.

MAPLE FRENCH TOAST CASSEROLE

Steps:

• Place bread in a greased 2-qt. baking dish; press down gently. Sprinkle with raisins. In a small bowl, beat cream cheese until fluffy. Gradually beat in whipping cream and syrup; mix well. Whisk together the eggs, vanilla, cinnamon and salt; add to cream cheese mixture., Pour evenly over bread; lightly press bread into egg mixture with a spatula. Cover; refrigerate for 8 hours or overnight., Remove from the refrigerator 30 minutes before baking. Cover and bake at 375° for 25 minutes. Uncover; bake 20-25 minutes longer or until center is set and the top is golden brown. Serve with syrup.

SIMPLE FRENCH TOAST STRATA

Steps:

• Grease a 3 quart rectangular baking dish.
• Place half of the bread cubes in the dish. Top with cream cheese.
• cubes and remaining bread cubes.
• Combine eggs, milk, melted margarine or butter, and maple syrup in a.
• blender container or mixing bowl. Process or beat with.
• a rotary beater until well combined.
• Pour egg mixture evenly over the bread and cheese cubes. Using a.
• spatula, lightly press layers down to moisten.
• Cover with plastic wrap and refrigerate for 2 to 24 hours.
• Remove plastic wrap from baking dish. Bake, uncovered,.
• in a 325 oven for 35 to 40 minutes or until center.
• appears set and the edges are lightly golden. Let.
• stand about 10 minutes before serving.
• Serve with syrup.

OVERNIGHT MAPLE FRENCH TOAST

Steps:

• Place cubed bread in a greased 9x13 inch baking dish, and gently press down. Sprinkle with pecans.
• In a large mixing bowl, beat cream cheese, and sugar until fluffy and gradually mix in whipping cream, and syrup.
• In a separate large mixing bowl, whisk together eggs, vanilla, cinnamon, and salt, and fold into the cream cheese-whipping cream mixture.
• Very slowly, pour mixture, evenly over the bread.
• Cover and refrigerate overnight.
• Remove from refrigerator 30 minutes before baking.
• Bake covered at 350 degrees, for 30 minutes, or until center is set, and top is golden brown.
• Cut into squares, and serve with maple syrup.

OVERNIGHT FRENCH TOAST CASSEROLE

Steps:

• Spray a 9×13-inch baking dish with nonstick cooking spray. Place the cubed bread into the dish.
• In a large bowl, beat the cream cheese until smooth. Add in the eggs, one at a time, beating after each addition. Add in the milk, half and half, 1/2 cup of the maple syrup and the vanilla and beat until combined. (There may still be some small chunks of cream cheese, but that is normal.) Pour the mixture over the bread cubes, pressing the bread down to make sure it is all soaked with the liquid. Cover and refrigerate overnight.
• The next morning, remove the casserole from the refrigerator and allow it to come to room temperature for 30 minutes. Preheat the oven to 350ºF.
• Bake, uncovered, for 50 minutes, or until a knife inserted in the middle comes out clean. Pour the remaining 1/2 cup of maple syrup over the casserole and sprinkle with powdered sugar.
• Serve warm.

"FRENCH TOAST" NAPOLEON WITH MAPLE SYRUP, PECANS AND ICE CREAM

Steps:

• Preheat oven to 200 degrees F.
• Slice the bread into 1/2-inch slices and remove crusts. Use a glass or a biscuit cutter to cut out circles from the middles.
• Melt about a half a stick of butter in small skillet. Spoon off all the milky solids from the top to clarify the butter.
• In another large skillet, add about half of the clarified butter and brown the bread rounds on each side, adding more butter as needed. Keep finished slices warm in the oven while the remaining slices are prepared, repeating the process.
• Crush the toasted pecans and heat with the maple syrup and cinnamon in a small saucepan until steaming.
• Stack the browned bread slices, 3 high, alternating with a spoonful of hot pecan maple syrup between each layer.
• Top stacks with scoop of vanilla ice cream and drizzle pecan maple syrup on top.

SWEET BLUEBERRY FRENCH TOAST

Steps:

• Locate a 13x9 baking pan and spray with a cooking spray of your choice.
• Take fresh blueberries and add to a zip lock bag. Add the flour and coat the blueberries well. Set aside.
• Put the cream cheese in a small bowl and add the sugar and mix until the mixture thins. Set aside.
• Mix melted butter, maple syrup, milk and eggs. Set aside.
• Layer one half of cubes of bread.
• Layer Blueberries across the baking pan.
• Dollop cream cheese evenly across, cover with the remaining bread cubes.
• Sprinkle with cinnamon, adding more if desired.
• Pour the liquid over the bread. Press a spatula on the bread to be sure that the bread is soaking up the mixture.
• Measure aluminum foil, spray with Pam an cover the baking pan and refrigerate over night.
• Bake covered for 40 minutes at 375 degrees, then uncover and bake for 5 minutes more.

CREAMY MAPLE SYRUP

Steps:

• Combine sugar, evaporated milk, syrup and 1 t vanilla in small saucepan.
• Cook over medium heat, stirring constantly until sugar is dissolved.
• Remove from heat and stir in 2 T butter.
• Enjoy!

MAPLE CREAM CHEESE FRENCH TOAST CASSEROLE

Steps:

• Place the bread cubes in a buttered 13 x 9-inch baking dish.
• In a bowl beat the softened cream cheese with sugar at medium speed with an electric mixer until smooth and well combined.
• Add in eggs one at a time mixing well after each addition.
• Add in milk, half and half cream, maple syrup and vanilla; beat until well combined.
• Pour the cream cheese mixture over the bread cubes in the baking dish, using a fork or spoon gently lift the cubes so that they coat evenly with the egg mixture.
• Cover with plastic wrap and refrigerate for 8-24 hours.
• Next morning set oven to 375°F.
• Remove the dish from the fridge and let sit out at room temperature for 30 minutes.
• Bake uncovered for about 45-50 minutes or until set and a golden brown colour.
• Sprinkle with powdered sugar and serve with maple more maple syrup.
• Delicious!

HOW TO MAKE CLASSIC FRENCH TOAST RECIPE BY TASTY

Steps:

• Preheat a nonstick electric griddle to 300°F (150°C). (Alternatively, heat a large nonstick skillet over medium-low heat.)
• In a large bowl, whisk the eggs until well combined. Add the milk, heavy cream, brown sugar, salt, cinnamon, and vanilla bean paste and whisk until completely combined.
• Working in batches, dip each slice of challah in the custard, letting soak for 20-60 seconds on each side, until fully saturated but not soggy.
• Lightly grease the griddle with butter. Once melted, add the soaked challah on the griddle and cook, without disturbing, until golden brown and crispy, about 2 minutes. Use a flat spatula to flip the bread and continue cooking until the other side is golden brown, 2 minutes more. Wipe the pan clean between batches and add more butter as needed.
• Serve the French toast with a pat of butter, a drizzle of warm maple syrup, a sprinkle of flaky salt, and berries.
• Enjoy!