OVEN-BAKED FRENCH TOAST WITH PEACHES
From Australian Better Homes and Gardens Diabetic Living. This looks like it would be a beautiful weekend or lazy day breakfast.
Provided by ImPat
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 200C (fan forced).
- Line a baking tray with baking paper.
- Cut each slice of raisin bread in half to form 2 triangles out of each slice.
- Whisk the eggs, skim milk (or buttermilk) and cinnamon in a shallow dish.
- Dip each piece of bread into the egg mixture, allowing any excess to drip off.
- Put each piece on the tray and then bake in the oven for 10 minutes or until egg mixture has turned golden brown.
- Divide the toast between two plates.
- Spoon the yoghurt over, top with peach slices and sprinkle with toasted almonds.
- Serve straight away.
- TOASTING ALMONDS - spread the almonds over a baking tray and cook stirring once for 5 - 6 minutes in an oven preheated to 160C (fan forced) until lightly golden.
- ALTERNATIVE 1 - sourdough bread for the raisin bread.
- ALTERNATIVE 2 - use canned apricots instead of the peaches.
- ALTERNATIVE 3 - replace the vanilla yoghurt with a flavour of your choice.
VANILLA FRENCH TOAST WITH PEACHES AND APPLE BUTTER
Make and share this Vanilla French Toast With Peaches and Apple Butter recipe from Food.com.
Provided by swissms
Categories Breakfast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Vanilla Butter:.
- Place butter and vanilla extract in small bowl. Scrape seeds from one vanilla bean piece. Whisk to blend. (Can be made up to 1 week ahead. Cover and refrigerate.).
- French Toast:.
- Place eggs and next 4 ingredients in large bowl. Scrape in seeds from remaining vanilla bean piece. Whisk batter to blend.
- Place bread slices on work surface; spread with apple butter. Reserve 1/4 of peach slices for garnish. Arrange remaining peach slices over 6 bread slices. Top with remaining bread slices, apple butter side down.
- Melt 2 tablespoons vanilla butter in heavy large skillet. Transfer 3 sandwiches to skillet. Cook until brown and cooked through, about 5 minutes per slide. Transfer to plates. Repeat with remaining 3 sandwiches.
- Spread thin layer of remaining vanilla butter over each sandwich; cut in half diagonally. Drizzle with warm maple syrup. Scatter reserved peach slices over; sprinkle with powdered sugar and top with whipped cream if desired.
Nutrition Facts : Calories 886.2, Fat 31, SaturatedFat 16.7, Cholesterol 253.8, Sodium 1095, Carbohydrate 125.4, Fiber 6.6, Sugar 28.5, Protein 28.1
PAIN PERDUE WITH FRESH PEACHES AND VANILLA BUTTER
Provided by Bobby Flay
Time 50m
Yield 4 servings
Number Of Ingredients 27
Steps:
- Preheat the oven to 350 degrees F.
- For the caramelized peaches:
- Combine the peaches, granulated sugar, muscovado sugar and peach eau de vie in a large bowl. In a heated pan, add the butter and vanilla extract. Toss in the peaches and cook just to heat through, about 5 minutes. Toss again with the mint. Set aside and keep warm.
- For the pain perdue:
- Whisk together the eggs and sugar in a large baking dish until combined. Add the cinnamon, salt, nutmeg, milk, cream and vanilla extract and whisk until smooth. Add the bread, in batches and let soak on each side for 1 to 2 minutes until soaked through. While the bread is soaking, heat 2 tablespoons of the butter and 2 tablespoons of the oil on a large griddle over medium-high heat until butter is melted and oil begins to shimmer.
- Spread the feuilletine crushed wafers in a large baking dish and dip the bread on each side in the mixture, pressing gently to adhere. Place the bread on the hot griddle and cook each side until golden brown.
- Transfer to a baking sheet and bake in the oven to completely heat through, about 5 minutes. Serve 2 pieces per person, topped with a dollop of the vanilla butter and spoonfuls of the caramelized peaches. Top with maple syrup and mint and serve.
- Vanilla Bean Butter:
- Stir together the butter, vanilla bean seeds, sugar, and salt in a small bowl until combined.
VANILLA FRENCH TOAST
Vanilla transforms simple French toast into delicious French toast!
Provided by Food Network
Time 10m
Yield 3 servings
Number Of Ingredients 7
Steps:
- Whisk eggs, milk, sugar, vanilla and cinnamon in a medium bowl. Melt butter in skillet over medium-high heat. Dip bread slices in egg mixture and brown each side in skillet. Serve with maple syrup.
- ©2012 ACH Food Companies, Inc. Spice Islands is a registered trademark of ACH Food Companies, Inc.
FRENCH VANILLA TOAST
Make and share this French Vanilla Toast recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a mixing bowl, add the eggs, milk, sugar, cinnamon, and vanilla; mix well.
- I pour the mixture into a pie pan for easier dipping.
- Dip bread into the egg mixture, coating both sides.
- Place coated bread in a well-oiled heated skillet; cook until golden on each side; turn only once.
- Eat as is or dust with a little powdered sugar.
Nutrition Facts : Calories 281, Fat 7.6, SaturatedFat 3, Cholesterol 148.6, Sodium 342.4, Carbohydrate 41.6, Fiber 1.4, Sugar 14.9, Protein 10.7
VERY VANILLA FRENCH TOAST
These French toast slices have creamy vanilla flavor from convenient pudding mix, plus a hint of cinnamon. We like to top them with syrup or powdered sugar and fresh berries. -Linda Bernhagen, Plainfield, Illinois
Provided by Taste of Home
Time 10m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, whisk the milk, pudding mix, egg and cinnamon for 2 minutes or until well blended. Dip toast in pudding mixture, coating both sides. , In a large cast-iron or other heavy skillet, melt butter over medium heat. Cook bread on both sides until golden brown. If desired, serve with berries and confectioners' sugar if desired.
Nutrition Facts : Calories 336 calories, Fat 8g fat (3g saturated fat), Cholesterol 65mg cholesterol, Sodium 562mg sodium, Carbohydrate 57g carbohydrate (21g sugars, Fiber 2g fiber), Protein 9g protein.
VANILLA FRENCH TOAST + PEACHES & APPLE BUTTER
Steps:
- place butter and vanilla extract in small bowl. scrape seeds from 1 vanilla bean piece. Whisk to blend. (do ahead- vanilla butter can be made up to 1 week ahead - cover & refrigerate. Place eggs and net 4 ingredients in a large bowl. Scrape in seeds from remaining vanilla bean piece. Whisk batter to blend. Place bread slices on work surface; spread w/ apple butter. Reserve 1/4 of peach slices for garnish (if preparing slices ahead, slice 1 peach for garnish at the last minute) arrange remaining pieces. Top with remianing bread slices, apple butter side down. Do head: batter and sandwiches can be prepared 2 hrs ahead. over and chill batter. Cover sandwiches and let stand at room temperture. Melt 2 tablespoons vanilla butter in each of 2 heavy large skillets over medium heat. Holding sandwiches togeterh, submerge into batter. Transfer 3 sandwiches to each skillet. Cook until browned and cooked through, about 5 mintues per side. transer to places. Spread thin laer of remaining vanilla butter over each sandwich; ct inhalf diagonaly. Drizzle with warm maple syrup. Scatter reserved peach slices over; sprinkle with pwoered sugar and top with whipped cream
PEACHY FRENCH TOAST WITH PEACH BUTTER
This is a recipe from the Bear Flag Inn in downtown Sacramento that was served in the early 1990s. Delicious!
Provided by Patti M.
Categories Breakfast
Time 1h
Yield 18 slices, 9 serving(s)
Number Of Ingredients 12
Steps:
- Peachy French Toast.
- Make peach butter -- see instructions below.
- Slice freshly baked sweet French bread into 1/2" slices, approximately 18 pieces. Place single layers of bread in two 13 x 9 x 2 pans.
- In a bowl, beat 9 eggs and 9 tablespoons peach preserves with electric mixer to blend. Beat in half & half. Stir in 1 teaspoons vanilla until well mixed. Pour egg mixture over bread. Cover & refrigerate overnight or until liquid is absorbed.
- At serving time, melt 2 tablespoons butter in a large skillet or electric griddle. Add 2 or 3 bread slices & cook over medium-high heat until brown, turning once. Remove from skillet & keep warm. Repeat with remaining bread slices.
- To serve, top each slice of french toast with peach butter & fresh peaches. Sprinkle with powdered sugar and sliced almonds. Drizzle with maple syrup. (Thawed frozen peaches can be used in place of fresh peaches if not available. Also, peaches can be served on the side vs. on top of french toast, if preferred.).
- Peach Butter.
- In a small bowl, beat one cup peach preserves & 3/4 cup softened butter with electric mixer on high speed until fluffy. Set aside in refrigerator.
Nutrition Facts : Calories 735.7, Fat 30.4, SaturatedFat 16.3, Cholesterol 274.6, Sodium 835.3, Carbohydrate 97.5, Fiber 4.3, Sugar 31.2, Protein 17.7
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