Panera French Toast Recipe 45 Food

CINNAMON BAKED FRENCH TOAST

Steps:

• For the French toast: Grease the baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably).
• For the topping: Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Store in a re-sealable plastic bag in the fridge.
• When you're ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour or more for a firmer, crisper texture.
• Scoop out individual portions. Top with butter and drizzle with warm pancake syrup and sprinkle with blueberries.

FRENCH TOAST WITH BROWN SUGAR BANANA SYRUP

Steps:

• Nonstick cooking spray
• For Syrup:
• In a small saucepan, combine butter, pumpkin pie spice, molasses, brown sugar and 1/2 cup of water. Bring to a boil, add bananas then lower heat and let simmer for 3 minutes. Remove syrup from heat, cover and keep warm. Serve over French toast.
• Cook's Note: Also makes a great topping for ice cream.
• For French toast:
• Preheat oven to 400 degrees F.
• Slice bread into 12 slices. Reserve 2 slices plus the ends for the bread pudding Round 2 Recipe. Place remaining 8 slices on a baking sheet. Toast in oven for 3 minutes. Remove and lower oven temperature to 250 degrees F.
• In a large bowl whisk together the milk, eggs, flour, vanilla, brown sugar and salt.
• Spray a 12-inch skillet with nonstick cooking spray and place over medium heat. Working in batches of 4, dip the bread into the batter and soak both sides. Remove allowing excess to drip back into the bowl and place in the hot skillet. Cook until golden brown on both sides, about 3 minutes per side. Transfer the toast to a baking sheet fitted with a wire rack and keep warm in a 250 degree F oven. Repeat with remaining slices of bread. Save remaining batter and extra syrup for bread pudding Round 2 Recipe.
• Serve hot with Brown Sugar Banana Syrup.

PANERA BREAD OVEN FRENCH TOAST

Steps:

• Preheat the oven to 350°F
• Generously butter a 13" x 9" baking pan.
• Butter both sides of bread and place in the baking pan, covering the bottom of the pan.
• In a bowl, toss pecans with brown sugar and distribute over the bread.
• Drizzle corn syrup over pecans.
• In a bowl, mix eggs, vanilla, half-and-half, milk, cinnamon and nutmeg.
• Pour evenly over bread slices. Let baking pan rest 15 to 30 minutes before putting in the oven.
• Bake for 30 to 45 minutes, until brown.
• Invert on serving tray, cut into squares and enjoy piping hot.

DINER-STYLE FRENCH TOAST

Steps:

• Whisk eggs, milk, granulated sugar, vanilla, cinnamon, and salt in a large bowl.
• Heat a large griddle or 2 cast-iron or nonstick skillets over medium. Brush with a thin coating of oil, then a thin coating of butter.
• Working in batches, dip each slice of bread into egg mixture. Cook, flipping halfway through, until golden brown on each side, about 2 minutes per side. Repeat with remaining bread, brushing griddle with remaining oil and butter as needed. Dust French toast with powdered sugar just before serving. Serve with maple syrup alongside.

PANERA FRENCH TOAST RECIPE - (4/5)

Steps:

• whisk together milk, cream, eggs, honey, vanilla, and salt dip one slice at a time and turn after 15 sec. place in a large skillet over med heat with 1 Tbs melted butter sprinkle with cinnamon on both sides cook about 2 min on each side or until center is solid and sides are golden brown