RASPBERRY-CINNAMON FRENCH TOAST
This moist French toast bake is a snap to assemble the night before and bake in the morning. While it's pleasantly sweet as is, let guests drizzle raspberry syrup over the top for a finishing touch. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 45m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- Place bread cubes in a greased 13x9-in. baking dish. In a bowl, combine the eggs, milk, 3/4 cup brown sugar, cinnamon and nutmeg; pour over bread. Cover and refrigerate for 8 hours or overnight., Remove from the refrigerator 30 minutes before baking. Sprinkle almonds over egg mixture. Combine butter and remaining brown sugar; drizzle over the top. , Bake, uncovered, at 400° for 25 minutes. Sprinkle with raspberries. Bake 10 minutes longer or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 421 calories, Fat 18g fat (7g saturated fat), Cholesterol 153mg cholesterol, Sodium 289mg sodium, Carbohydrate 56g carbohydrate (37g sugars, Fiber 6g fiber), Protein 12g protein.
RASPBERRY BAKED FRENCH TOAST
Provided by Ina Garten
Categories main-dish
Time 2h40m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Grease a 9 x 13 x 2-inch oval baking dish with the butter and set aside. In a large bowl, whisk together the eggs, half-and-half, 1/3 cup of granulated sugar, the brown sugar, vanilla, orange zest, and salt.
- Spread half of the diced bread in the prepared baking dish. Sprinkle on the raspberries in one layer. Top with the rest of the bread and pour on the egg mixture, pressing down lightly to moisten the bread. Sprinkle with the remaining 2 tablespoons of sugar, cover with plastic wrap, and refrigerate for 1 hour.
- Preheat the oven to 350 degrees. Place the baking dish on a sheet pan and bake it for 60 to 70 minutes, until the custard is set and the top is puffed and browned. Check after 45 minutes; if the top is getting too browned, cover it lightly with aluminum foil. Cool for 10 minutes, sprinkle with confectioners' sugar, dust with extra orange zest, and serve warm with maple syrup.
CINNAMON FRENCH TOAST
Make and share this Cinnamon French Toast recipe from Food.com.
Provided by Neta M.
Categories Breakfast
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Spray grill with cooking spray. Preheat grill for 6 minutes.
- In a medium shallow bowl, whisk together eggs, milk, sugar, and vanilla. Soak slices of bread in egg mixture.
- Place slices of bread on the grill. Close lid and cook 4 minutes or until done. Repeat with remaining bread.
- Sprinkle with cinnamon before serving with butter and syrup.
CINNAMON-ACCENTED FRENCH TOAST
Very quick, easy, and tasty french toast.
Provided by grumpybutt
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 10m
Yield 6
Number Of Ingredients 6
Steps:
- Mix beaten eggs, sugar, milk, cinnamon, and salt in a large, shallow bowl. Dip bread slices into egg mixture to coat.
- Heat a skillet over medium heat. Cook bread in hot skillet until browned completely, 2 to 3 minutes per side.
Nutrition Facts : Calories 108.6 calories, Carbohydrate 14.5 g, Cholesterol 93 mg, Fat 3.3 g, Fiber 0.8 g, Protein 5.1 g, SaturatedFat 1 g, Sodium 302.2 mg, Sugar 2.7 g
RASPBERRY-CINNAMON FRENCH TOAST
Another recipe that I found from the July/August 2006 edition of Simple & Delicious. This is a french toast bake that's a snap to assemple the night before and bake in the morning. While it's pleasantly sweet as is, drizzle raspberry syrup over the top for a finishing touch. It's really easy to vary this recipe buy using other fruits like strawberries or blueberries or even a combination of berries. Sometimes I like topping it all off with a little whipped cream. Time does not include chill time.
Provided by Crafty Lady 13
Categories Breakfast
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Place bread cubes in a greased 13 x 9 baking dish. In a bowl, combine the eggs, milk, 3/4 cup brown sugar, cinnamon and nutmeg; pour over bread. cover and refrigerate for 8 hours or overnight.
- Remove from the refrigerator 30 minutes before baking. Sprinkle almonds over egg mixture. Combine butter and remaining brown sugar; drizzle over the top.
- Bake uncovered, at 400 degree F for 25 minutes. Sprinkle with raspberries. Bake 10 minutes longer or until a knife inserted near the center comes out clean.
Nutrition Facts : Calories 334.9, Fat 14.7, SaturatedFat 7.8, Cholesterol 206.6, Sodium 162.4, Carbohydrate 44.3, Fiber 2.7, Sugar 37.4, Protein 8.2
RASPBERRY COCONUT FRENCH TOAST SLOW-COOKER STYLE
I put the ingredients in the slow cooker crock the night before, refrigerate it, then pop the crock into the slow cooker in the morning. You can use regular milk or half-and-half, include your favorite jam, and substitute almond extract instead of vanilla. -Teri Rasey, Cadillac, Michigan
Provided by Taste of Home
Time 3h10m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, whisk eggs, coconut milk and vanilla until blended. Place half of the bread in a greased 5- or 6-qt. slow cooker; layer with half of the cream cheese, jam, coconut and egg mixture. Repeat layers. Refrigerate, covered, overnight., Cook, covered, on low 2-3/4 to 3-1/4 hours or until a knife inserted in the center comes out clean. Serve warm with whipped cream, raspberries and toasted coconut.
Nutrition Facts : Calories 280 calories, Fat 12g fat (7g saturated fat), Cholesterol 112mg cholesterol, Sodium 338mg sodium, Carbohydrate 35g carbohydrate (16g sugars, Fiber 1g fiber), Protein 9g protein.
OVERNIGHT RASPBERRY FRENCH TOAST
This is the perfect breakfast for cold winter mornings, or as breakfast for dinner!
Provided by Six Sisters Stuff
Number Of Ingredients 10
Steps:
- Grease a 9x13" baking dish. Arrange the bread in two layers, with six slices of bread on each layer.
- In a large bowl, mix together eggs, sugar, vanilla, cinnamon, and milk. Whisk until blended (but not too bubbly).
- Pour the mixture over the french toast, making sure to cover them evenly, as well as in between the slices as well.
- Cover with foil and refrigerate for 8 hours (or overnight).
- When ready to bake, preheat oven to 350 degrees.
- Remove from refrigerator and sprinkle with raspberries.
- In a small bowl, combine butter, flour, and brown sugar until completely incorporated. Drop in teaspoonfuls over the french toast.
- Bake 35-40 minutes, until slightly puffy and golden.
RASPBERRY CHEESECAKE STUFFED FRENCH TOAST
I came up with this recipe one morning while preparing breakfast for guests at my bed and breakfast. It became one of our most requested dishes and I later included it in our inn's cookbook!
Provided by LADYHEN76
Categories Breakfast and Brunch French Toast Recipes
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- In a bowl, whisk milk, vanilla, sugar, and cinnamon into the beaten eggs until well blended. Set aside. In a separate bowl, cream together raspberry puree and cream cheese until smooth. Make 'sandwiches' by cutting each slice of bread in half and spreading raspberry-cheese mixture in the center, then top with the other half.
- Melt butter over medium heat in a large skillet or griddle. Dip bread into egg mixture, coating thoroughly. Cook until well-browned on both sides, about 5 minutes. Dust with confectioners' sugar and nutmeg. Serve immediately.
Nutrition Facts : Calories 621.7 calories, Carbohydrate 96.8 g, Cholesterol 131.6 mg, Fat 18.9 g, Fiber 3.6 g, Protein 15.8 g, SaturatedFat 10.1 g, Sodium 661.1 mg, Sugar 52.8 g
CARAMELIZED FRENCH TOAST WITH CINNAMON AND BERRIES
Provided by Bon Appétit Test Kitchen
Categories Milk/Cream Egg Breakfast Brunch Vegetarian Kid-Friendly High Fiber Mother's Day Blueberry Raspberry Cinnamon Maple Syrup Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Mix butter and brown sugar in small bowl to blend. Whisk milk, eggs, vanilla, and spices in large bowl to blend.
- Melt 2 tablespoons brown sugar-butter mixture in each of 2 large nonstick skillets over medium-high heat. Dip bread slices 1 at a time in egg mixture to coat. Add 4 slices to each skillet. Cook until bottoms are deep brown, 3 to 4 minutes. Spread remaining butter mixture over bread in skillets. Turn slices over. Cook until bottoms are deep brown, 3 to 4 minutes. Divide French toast among 4 plates. Sift powdered sugar over. Top with blueberries and raspberries; drizzle with maple syrup.
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