Maple French Toast Food

MAPLE FRENCH TOAST SANDWICH

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Lay bacon strips in a single layer on prepared baking sheet.
• Bake in the preheated oven until browned and crisp, 10 to 15 minutes. Drain bacon slices on paper towels.
• Beat 3 eggs, brown sugar, cinnamon, and nutmeg together in a large, shallow bowl. Dip each slice of bread into egg mixture to saturate completely.
• Heat oil in a large skillet over medium-high heat. Working in batches, cook bread slices in hot oil, turning once, until browned on each side, about 5 minutes. Transfer toast to a plate.
• Beat remaining eggs in a bowl. Cook and stir eggs in the same skillet over medium heat until eggs are scrambled and set, 3 to 4 minutes.
• Place 1 slice of toast on a plate and top with 1/2 of the bacon, 1/2 of the scrambled eggs, and 1 slice of toast. Repeat with remaining toast, bacon, and eggs. Top each sandwich with maple syrup.

MAPLE FRENCH TOAST AND BACON CUPCAKES

Steps:

• Preheat the oven to 325 degrees. Place paper liners in a 12-cup muffin tin. Prepare the cupcakes: Combine the flours, pudding mix, baking powder, potato starch, cinnamon, nutmeg and salt in a bowl with a whisk.
• In a separate bowl, cream the butter and sugars with a mixer on low speed until combined, 6 to 8 minutes. Gradually mix in the vanilla and egg whites. Scrape down the sides of the bowl; continue mixing until light and fluffy. Add the flour mixture in 3 batches, alternating with the maple syrup and half-and-half, mixing after each addition and ending with flour. Mix until the ingredients are just combined; do not overmix. Fold in the bacon.
• Pour the batter into the prepared muffin tin, filling each cup about three-quarters of the way. Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Cool completely.
• Meanwhile, prepare the glaze: Beat the cream cheese and butter with a mixer on medium speed until creamy. Add the confectioners' sugar, maple syrup and cinnamon; beat until combined. Spread on the cooled cupcakes; top with chopped bacon, if desired.

APPLE-MAPLE FRENCH TOAST

Steps:

• Whisk the eggs, milk, vanilla, and a pinch of ground cinnamon in a 9-by-13-inch baking dish. Add the bread in a single layer, turning until all the egg is absorbed.
• Meanwhile, heat a large skillet over medium heat, melt 1 tablespoon butter, and add apples, stirring to coat until starting to caramelize. Add the water, cooking until water has evaporated and apples are tender, about 4 minutes.
• Pour in the maple syrup and a dash of ground cinnamon; simmer for a minute to combine.
• In a large, heated nonstick skillet, melt about 1 tablespoon butter and saute the soaked bread until golden brown on each side, about 4 minutes. Place French toast on a plate and top with apple-maple mixture, plus more butter if you'd like!

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.

FRENCH TOAST WITH CREAMY MAPLE SYRUP

Steps:

• FOR Creamy Maple Syrup: Combine sugar, 1/2 cup evaporated milk, syrup and 1 teaspoon vanilla extract in small saucepan.
• Cook over medium heat, stirring constantly, until sugar is dissolved.
• Remove from heat; stir in 2 tablespoons butter. Makes 1 1/2 cups.
• FOR FRENCH TOAST: whisk together eggs, remaining 1 cup evaporated milk, vanilla extract and cinnamon in medium bowl.
• Melt 1 tablespoon butter in large, nonstick skillet over medium heat.
• Dip 4 slices bread in milk mixture and then place in skillet.
• Cook about 2 minutes per side or until golden. Repeat 2 more times with with 2 tablespoons butter and remaining bread.
• Keep warm in oven.
• Serve with warm Creamy Maple Syrup.
• Refrigerate any leftover syrup for another use.
• Tip: One 12 fl. oz. can is all the evaporated milk you will need for this recipe.

MAPLE FRENCH TOAST

Steps:

• First allow your sliced bread to sit at room temperature for approximately 1 hour to allow the surfaces to dry out.
• In a wide bowl, beat your eggs with your maple syrup until the mixture is slightly thickened.
• Beat in the milk, vanilla, nutmeg and salt.
• Place your bread slices in the mixture and allow them to soak in the mixture for approximately 5 minutes until saturated well.
• Next you will want to preheat your skillet over medium heat and add 2 Tablespoons of butter.
• Once your butter has melted reduce your heat to medium-low and saute bread slices for about 5-6 minutes per side, making sure that you flip each slice over every 2 minutes or so to make sure that they brown evenly.
• You may have to cook in 2 batches if you use a smaller skillet.
• Sprinkle with confectioners' sugar, and place random berries around the plate for a nice look and tasty meal.

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.

FRENCH TOAST WITH MAPLE MASCARPONE

Steps:

• To Make the French Toast:.
• Place cookie sheet in the oven and preheat to 275. Whisk the eggs, cream, vanilla and warmed honey together until well blended.
• Melt the butter in a large saute pan. Add the baguette slices to the egg mixture and soak for 3 minutes on each side. cook slices in butter until brown and place on cookie sheet in the oven to keep warm.
• To Make the Berry Mixture:.
• In a small saucepan add the Jam until melted. Next add the fruit until heated through.
• To Make the Maple Mascarpone:.
• Stir Mascarpone until softened. Add maple Syrup until well blended.
• To Assemble:.
• Place 2 slices of french toast on plate, drizzle with berry mixture and top with the Maple Mascarpone.

MAPLE-PECAN FRENCH TOAST BAKE

Steps:

• Mix milk, half-and-half, eggs, maple syrup, vanilla, cinnamon, and nutmeg together in a large bowl until well combined.
• Layer bread slices in a greased 9x13-inch baking dish. Pour egg mixture over the bread slices. Cover and refrigerate, 8 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C). Remove French toast from the refrigerator.
• Mix brown sugar, pecans, butter, and maple syrup together; spread topping evenly over the French toast.
• Bake, uncovered, in the preheated oven until puffed and golden brown, about 40 minutes.

MAPLE FRENCH TOAST MUFFINS

Steps:

• Heat oven to 375°F
• Combine all French toast topping ingredients in medium bowl; set aside,.
• Combine 1 cup milk, melted butter, 1 egg and maple flavoring in another medium bowl. Combine all remaining muffin ingredients in large bowl. Stir milk mixture into flour mixture just until mixed.
• Spoon batter into greased 12-cup muffin pan. Spoon French toast topping evenly over batter; press down slightly. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
• Immediately brush muffins with maple-flavored syrup. Combine sugar and cinnamon in small bowl. Sprinkle over glazed muffins. Cool 5 minutes; remove from pan. Serve warm.
• tip:.
• Serve these muffins warm with maple-flavored butter. Combine 1/2 cup butter, softened, with 2 tablespoons firmly packed brown sugar and Va teaspoon maple flavoring in small bowl. Beat at medium speed until creamy. Store covered in refrigerator up to 3 weeks.

VANILLA MAPLE FRENCH TOAST WITH RASPBERRY SAUCE

Steps:

• Whisk eggs with maple syrup and vanilla extract. Dip bread into egg. Spray skillet with cooking spray and cook dipped bread for 3-4 minutes on each side, until golden. Mash raspberries with lemon juice and pour on French Toast.

BANANA MAPLE FRENCH TOAST

Steps:

• Peel and slice the bananas.
• In a blender, combine bananas, along with milk, eggs, syrup, vanilla, and salt.
• Blend.
• Pour mixture into a shallow dish.
• Dip bread into the mixture and then fry in your melted butter.
• Lightly brown on both sides.
• You can sprinkle this with powdered sugar-- or you could eat them with more syrup.
• It is up to your own taste.
• I like to sprinkle a little cinnamon and sugar on them.
• Or if you want to splurge whip cream and strawberries isn't too bad either!
• Enjoy!

CRANBERRY-MAPLE BAKED FRENCH TOAST RECIPE

Steps:

• Beat cream cheese, 1/4 cup sugar, vanilla and cinnamon in large bowl with mixer until blended. Add eggs, 1 at a time, mixing well after each addition. Gradually beat in milk.
• Arrange bread on bottom of 13x9-inch baking dish sprinkled with cooking spray; sprinkle with 1 cup cranberries. Pour cream cheese mixture over cranberries. Let stand 15 min.
• Heat oven to 350°F. Bake French toast 40 to 45 min. or until golden brown.
• Meanwhile, bring syrup just to boil in medium saucepan on medium heat. Add remaining cranberries and 2 Tbsp. sugar. Simmer on low heat 10 min., stirring occasionally. Cool slightly.
• Serve French toast topped with cranberry sauce.

BAKED FRENCH TOAST CASSEROLE WITH MAPLE SYRUP

Steps:

• Slice French bread into 20 slices, 1 inch thick.
• Arrange slices in a generously buttered 9x13-inch baking dish in 2 rows, overlapping slices.
• In a large bowl, combine the eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with wire whisk until well blended.
• Pour mixture over bread slices, making sure all are covered evenly with egg mixture.
• Spoon some of the mixture in between the slices.
• Cover with foil and refrigerate overnight.
• The next morning, preheat oven to 350°F.
• Spread praline topping evenly over bread and bake for 40 minutes, until puffed up and lightly golden brown.
• Serve with maple syrup.

FRENCH TOAST STUFFED WITH BANANA & MAPLE SYRUP

Steps:

• Peel and slice the bananas, mash with the maple syrup and set aside. Place the eggs, milk, cream, vanilla, sugar, cinnamon and nutmeg in a wide, shallow bowl and whisk to combine.
• Heat oven to 160C/140C fan/gas 3. Using a sharp knife, slice open each slice of brioche from the top to form a pocket, leaving at least 1cm around the edges. Stuff the pockets with the banana mix. Soak the stuffed brioche in the egg mix for 30 secs on each side.
• In a large non-stick pan, melt half the butter. When sizzling, place the brioche in the pan and fry for 2 mins each side until golden. You may have to do this in batches. Transfer to the oven to warm through for 5 mins. Serve drizzled with extra maple syrup and a spoonful of vanilla yogurt.