Weekday Cinnamon French Toast Food

CINNAMON FRENCH TOAST

Steps:

• Preheat the oven to 200 degrees F.
• Whisk together the half-and-half, granulated sugar, cinnamon, vanilla, salt and eggs in a large bowl until very well combined and no visible egg white remains. Pour the mixture into an 8- or 9-inch square baking dish.
• Heat a large nonstick skillet over medium heat. Add 1/2 tablespoon butter and when it melts, swirl to coat the skillet.
• Put 2 slices of bread at a time in the custard until moistened through, about 10 seconds on each side for the thicker bread and 5 seconds for the thinner sandwich bread.
• When the butter begins to sizzle, transfer the soaked slices to the skillet and cook until the custard is heated through and the slices are very golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet and hold in the oven while you repeat with the remaining butter, bread and custard.
• To serve, fan out the slices on a platter or individual plates and dust with confectioners' sugar and additional cinnamon. Serve with fresh fruit and maple syrup.

CINNAMON BAKED FRENCH TOAST

Steps:

• Grease a 9 x 13-inch baking pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in the pan.
• In a medium sized bowl, mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over the bread. Cover tightly and store in the fridge for several hours or overnight.
• In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add nutmeg if desired. Add butter pieces and cut them into the dry mixture until mixture resembles fine pebbles. Store in a Ziploc in the fridge.
• When you're ready to bake the casserole, preheat oven to 350° F. Remove casserole from the fridge and sprinkle crumb mixture over the top. (If you're using fruit, sprinkle on before the crumb mixture.) Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture.
• Scoop out individual portions. Top with butter and drizzle with maple syrup.

WEEKDAY CINNAMON FRENCH TOAST

Steps:

• Thoroughly beat together eggs, cinnamon, vanilla, sugar, and brown sugar in a large bowl until mixed well. Add a pinch of salt if desired.
• Add milk and mix again.
• Place a small pat of butter in a large nonstick skillet on medium low heat. Once butter has melted dip bread into the egg/milk mixture. Just do a quick dip to coat the bread. Place bread into the pan. I usually work with three slices at a time.
• Place another small pat of butter in the pan. Once the butter has melted flip the bread over. This allows both sides of the bread to get that yummy buttery flavor.
• Continue to cook until both sides are browned nicely. Place finished slices in the oven while you cook the rest.
• Beat the mixture each time before dipping the bread. This brings the cinnamon up from the bottom of the bowl.

LOW CAL FRENCH TOAST

Steps:

• Cut a piece of tin foil large enough to accommodate the bread and spray with Pam.
• In a bowl, soak bread in the well beaten egg, turning the bread at least once.
• Place bread on tin foil and broil.
• You can flip it over, careful not to burn yourself, but it is not necessary. Watch closely, so it doesn't burn. It is done when it is moderately browned, 2-4 minutes.
• Sprinkle top with cinnamon and/or mixture of cinnamon and artificial sweetener (one envelope is more than enough).
• Suggestion: You can place multiple slices on a larger piece of foil that you have placed on a cookie sheet or broiler pan, for ease of removing. But each slice is one serving.

CINNAMON ROLL FRENCH TOAST

Steps:

• Heat oven to 375°F Pour melted butter into ungreased 13x9-inch (3-quart) glass baking dish. Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces; place pieces over butter in dish.
• In medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces. Sprinkle with pecans; drizzle with 1 cup syrup.
• Bake at 375°F for 20 to 28 minutes or until golden brown. Cool 15 minutes. Meanwhile, remove covers from icing; microwave on Medium (50%) for 10 to 15 seconds or until drizzling consistency.
• Drizzle icing over top; sprinkle with powdered sugar. If desired, spoon syrup from dish over individual servings. Serve with the additional 1/2 cup maple syrup.

FRENCH TOAST

Steps:

• In a bowl or shallow dish that will fit the bread, beat the egg, milk and a pinch of salt with a fork until very smooth and bubbly on top.
• Add both bread slices (it's OK to stack them if they don't quite fit) and soak them, turning a few times, until the mixture is fully absorbed.
• Set a large nonstick skillet over medium heat. Add the butter and swirl it around the pan until it melts. The soaked bread will be really soft, so carefully pick up each slice by sliding your whole hand under it, then setting it in the pan. Cook until the bottoms are golden brown, about 3 minutes. Flip the slices, reduce the heat to medium-low and cook until the other sides are brown, 2 to 3 minutes.
• Enjoy hot, with more butter spread over the slices and with your favorite toppings.

EASY CINNAMON FRENCH TOAST

Steps:

• Beat eggs with wire whisk until foamy.
• Add milk, cinnamon and vanilla; Beat well.
• Spray large non-stick skillet with cooking spray. Heat over medium heat. You can also use a griddle set at 375.
• Dip bread into batter and cook until golden brown, about 1-2 minutes per side. Whisk the batter before you dip each slice to distribute the cinnamon.
• These can be made low fat by replacing the eggs with 4 whites or 1/2 cup egg substitute and using fat free milk. I usually double the recipe and refrigerate (up to a week) or freeze (2 months) the leftovers.

CINNAMON SUGAR FRENCH TOAST

Steps:

• Combine milk, sugar, eggs, 1/2 tsp cinnamon, and salt and mix until blended.
• Cut bread into 3/4 inch slices.
• Dip in milk/egg mixture long enough to soak through.
• Place a hot skillet with the melted butter or oil and fry until golden brown on both sides.
• Remove from pan and roll in confectioners' sugar mixed with the remaining cinnamon.
• Serve with syrup and butter.