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.
CHIA SEED, COCONUT, AND RASPBERRY FRENCH TOAST STICKS
This healthy breakfast is not only quick and easy but also delicious. A huge hit every time I serve it. Enjoy!
Provided by Joy
Categories Breakfast and Brunch French Toast Recipes
Time 20m
Yield 3
Number Of Ingredients 13
Steps:
- Cut each bread slice into 4 even sticks.
- Mix coconut, chia seeds, half-and-half, eggs, sugar, cinnamon, vanilla extract, and salt together in a bowl until batter is smooth.
- Heat a large skillet over medium heat and add butter.
- Dip bread sticks in the batter until completely coated.
- Cook coated bread sticks in the hot butter until browned, 2 to 3 minutes per side.
- Place raspberries in a microwave-safe bowl; heat in microwave until softened, about 1 minutes. Mix yogurt into raspberries.
- Dip French toast sticks in raspberry-yogurt sauce and top with maple syrup.
Nutrition Facts : Calories 381.6 calories, Carbohydrate 48.1 g, Cholesterol 140.2 mg, Fat 15.3 g, Fiber 9.3 g, Protein 14.2 g, SaturatedFat 6.7 g, Sodium 658.7 mg, Sugar 23.9 g
AMAZING SLOW COOKER FRENCH TOAST
I came up with this recipe when I was looking for a recipe for French toast that I could make in the slow cooker. Some people will say this is more of a bread pudding, but say what you will. This is delicious!
Provided by groucho
Categories Breakfast and Brunch French Toast Recipes
Time 2h15m
Yield 6
Number Of Ingredients 9
Steps:
- Grease the inside of a slow cooker.
- Place apple pieces in the prepared slow cooker. Sprinkle brown sugar over apples and top with butter slices.
- Beat eggs, milk, vanilla extract, and allspice together in a bowl with a whisk until smooth; add raisins. Mix bread pieces into egg mixture until bread is saturated. Pour bread-egg mixture into the slow cooker.
- Cook on High for 2 hours.
Nutrition Facts : Calories 512.1 calories, Carbohydrate 66.5 g, Cholesterol 219.8 mg, Fat 21.5 g, Fiber 3.8 g, Protein 16.4 g, SaturatedFat 9.4 g, Sodium 457.4 mg, Sugar 41 g
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.
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
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.
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