WALNUT RAISIN FRENCH TOAST
Make and share this Walnut Raisin French Toast recipe from Food.com.
Provided by foodart
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Slice the loaf into 1 inch thick slice and set aside.
- In a mixing bowl add eggs, salt, cream, vanilla extract and butter and mix well. In large skillet over a medium heat add butter to coat. Place two slice of the loaf and a lot the loaf to soak the egg batter and turn over from time to time. Place the dipping loaf into the skillet and add two slice of the loaf in the egg batter and repeat until done. Turn the two loaves over and add more butter if needed. Sprinkle with confectioner sugar and serve with warm syrup.
Nutrition Facts : Calories 518.5, Fat 51.7, SaturatedFat 30.2, Cholesterol 431.8, Sodium 532.5, Carbohydrate 3.1, Sugar 0.5, Protein 11.4
WALNUT RAISIN WHOLE WHEAT BREAD
Wonderful flavor and the walnuts and raisins give it great texture. Try this bread lightly toasted with a sharp farmhouse Cheddar cheese for breakfast! Adapted from the New Basics Cookbook.
Provided by Sharon123
Categories Yeast Breads
Time 3h30m
Yield 2 loaves
Number Of Ingredients 13
Steps:
- Combine yeast, warm water, and milk in a large bowl. Let the mixture stand until the yeast has dissolved, about 5 minutes.
- Add the sugar, 1/2 cup cornmeal, butter, walnuts, raisins, salt, pepper, whole wheat flour, and 2 cups of the white flour. Beat well. Move the dough to a lightly floured surface and knead for 2-3 minutes, adding the remaining white flour as necessary to make it workable. Let the dough rest, covered loosley with a towel, for 10-15 minutes.
- Knead the dough again, until it is smooth and elastic, 8-10 minutes. Sprinkle with extra flour if you need to keep it from sticking.
- Oil a large bowl and turn the dough in it to coat with the oil. Cover the bowl and let dough rise in a warm place till doubled in bulk, about 1 1/2 hours.
- Punch dough down and divide in half. Shape the halves into round loaves. Sprinkle a baking sheet with the remaining 2 tbls. cornmeal, and put the loaves on it, seam side down. Cover with the towel, and let them rise until doubled in bulk, about 45 minutes.
- Preheat the oven to 350*F.
- Place the baking sheet on the center rack of the oven, and bake until the bread is well browned and sounds hollow when the bottom is tapped with your finger, 45 minutes.
- Cool bread on a wire rack. Enjoy!
CINNAMON RAISIN FRENCH TOAST
Any bread is lovely in this buttermilk batter.
Provided by Martha Stewart
Number Of Ingredients 10
Steps:
- Whisk together eggs, buttermilk, vanilla, cinnamon, nutmeg, and salt in a medium bowl; set aside.
- Place bread in a shallow baking dish large enough to hold the bread slices in a single layer. Pour egg mixture over bread; soak 10 minutes. Turn slices over; soak 10 minutes more or until soaked through.
- Preheat oven to 250 degrees. Place a wire rack on a baking sheet; set aside. Heat 1 tablespoon butter and 1 tablespoon vegetable oil in a large skillet over medium heat. Fry half the bread slices until golden brown, 2 to 3 minutes per side. Transfer to wire rack; place in oven while cooking remaining bread. Wipe out skillet; repeat with remaining butter, oil, and bread. Keep in oven until ready to serve. Serve warm with maple syrup, if desired.
RAISIN BREAD FRENCH TOAST FOR ONE (DAIRY FREE)
I love French Toast and so many of the recipes I've seen are for more then one person. So I came up with this one. If you don't like Nutmeg, use Cinnamon instead. I'm sure it will be just as tasty. I used agave instead of maple syrup because its low on the gylcemic index. You could use an unsweetened seed or nut milk instead of soy if you wish. I noticed that this recipe tastes like raisin bread pudding, another one of my favorites.
Provided by Chef Joey Z.
Categories Breakfast
Time 25m
Yield 2 slices, 2 serving(s)
Number Of Ingredients 7
Steps:
- Toast your raisin bread until the moisture is gone from the bread.
- While the bread is toasting combine the rest of the ingredients in a shallow dish and mix well to combine.
- Spray a non stick saute pan with oil and heat it so that it's fairly hot but not smoking.
- Thoroughly soak the raisin toast in the wet mixture. The idea is to absorb as much of the liquid into the toast as possible.
- Don't worry if you have extra. You can put it on top of the toast while it's cooking for extra flavor.
- Cook the two slices of toast until golden on both sides.
- Top with more agave nectar or maple syrup.
- Bon Appetit!
Nutrition Facts : Calories 138.8, Fat 4.3, SaturatedFat 1.1, Cholesterol 93, Sodium 271.9, Carbohydrate 16.9, Fiber 1, Sugar 3.8, Protein 7
THE BEST RAISIN BREAD FRENCH TOAST
What a wonderful breakfast to make. The best day is Sunday when you wake up and just want to take it easy all day.
Provided by Alexis Mom
Categories One Dish Meal
Time 14m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In large bowl, combine all french toast ingredients except the bread and beat until smooth.
- Spray large nonstick skillet or griddle with nonstick cooking spray.
- Heat over medium high heat until hot.
- Dip each slice of bread in egg mixture and add to skillet.
- Cook 2 to 4 minutes on each side or until golden brown.
- Top each serving with banana slices and pecans and drizzle with syrup.
WW 7 POINTS - BANANA STUFFED FRENCH TOAST
From ww magazine. You can make this with store bought sliced cinnamon-raisin bread or its even better if you get it at a bakery and slice it yourself.
Provided by mariposa13
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Spread the cream cheese on all 4 slices of bread.
- Place the banana slices over 2 slices of the bread and top each with the remaining bread.
- Combine the milk, egg, and vanilla in a small shallow bowl; beat lightly with a fork.
- Melt the butter in a large nonstick skillet over med heat.
- Briefly dip the sandwiches, one at a time, into the egg mixture.
- Place both sandwiches in the skillet. Cook until golden brown, 3-4 min on each side.
- Place each piece on a plate; top each piece with 1 tbsp of the maple syrup and 3 tbsp of the sliced strawberries.
- 7 points per serving (1 piece stuffed french toast with toppings).
Nutrition Facts : Calories 361.5, Fat 10.4, SaturatedFat 4.6, Cholesterol 110.1, Sodium 262.8, Carbohydrate 59.1, Fiber 4.5, Sugar 26.2, Protein 10.5
RUM RAISIN FRENCH TOAST
Provided by R. A. Street
Yield Serves 4
Number Of Ingredients 9
Steps:
- Combine melted ice cream with next 4 ingredients in large shallow pan. Dip raisin bread into ice cream-egg mixture and let soak 1 minute per side.
- Melt 2 tablespoons butter in heavy large skillet over medium heat. Place 4 bread slices in skillet and cook until brown, about 2 minutes per side. Repeat with remaining butter and bread. Serve immediately with maple syrup and additional ice cream.
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