Amish Style French Toast Breakfast Is Served Recipes

CHERRY FRENCH TOAST BREAKFAST BAKE

Cherry French Toast Breakfast Bake image

This tastes like French toast with cherries and cream. Leftovers can be refrigerated and reheated in the microwave or toaster oven. I created this to clean out my fridge and cupboards, but it can be made ahead to bake the next day!

Provided by Jillaku

Categories 100+ Breakfast and Brunch Recipes French Toast Recipes

Time 1h

Yield 8

Number Of Ingredients 9

Ingredients

6 eggs
6 slices bread, or more to taste
1 (12 ounce) can cherry pie filling
1 cup Greek yogurt
3 tablespoons butter, softened
3 tablespoons white sugar, or more as needed
2 tablespoons all-purpose flour, or more as needed
2 tablespoons chopped almonds
1 teaspoon ground cinnamon

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
Whisk eggs in a bowl until smooth.
Line the bottom of the prepared dish with half of the bread. Bread can be sliced or torn to cover the bottom of the dish flat. Pour half of the eggs over and spread to the edges to saturate bread. Spread half of the pie filling over.
Line the dish with remaining bread and pour remaining eggs over to saturate; some may leak through below and that is okay. Cover with yogurt and spread evenly to seal the top. Pour remaining pie filling over and spread evenly.
Place butter, sugar, flour, almonds, and cinnamon into a bowl. Work the dry ingredients into the butter with a fork to create crumbs, adding more flour and sugar if needed to get the right consistency. Sprinkle crumb over the top of the cherry filling. Place the baking dish on a baking sheet.
Bake in the preheated oven until the center topping is bubbling, 35 to 40 minutes. Let cool for 10 minutes before cutting with a spatula to serve.

Nutrition Facts : Calories 257.1 calories, Carbohydrate 29.2 g, Cholesterol 156.6 mg, Fat 12 g, Fiber 1.1 g, Protein 8.4 g, SaturatedFat 5.4 g, Sodium 234.8 mg, Sugar 6.9 g

AMISH-STYLE FRENCH TOAST--BREAKFAST IS SERVED!

Amish-Style French Toast--Breakfast is Served! image

Make and share this Amish-Style French Toast--Breakfast is Served! recipe from Food.com.

Provided by WJKing

Categories Breakfast

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 cup milk
4 eggs
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon vanilla
1/4 teaspoon salt
1 dash pepper
4 -6 pieces bread (thick-sliced if you can find it)

Steps:

Beat all ingredients, except bread, together.
Preheat frying pan.
Dip bread into milk mixture and place in hot frying pan.
Pour leftover milk mixture on top of the bread.
Fry on both sides until brown.
Serve with peanut butter (optional) and syrup.

RABANADA (BRAZILIAN-STYLE FRENCH TOAST)

Rabanada (Brazilian-Style French Toast) image

This Brazilian breakfast treat is usually served around Christmastime. Being soaked overnight, it makes for a festive holiday brunch item. Cooking the toast long enough for the outside to get crispy still leaves it with a custard-like interior that melts in the mouth. This recipe comes from Chow, by Aïda Mollenkamp. I haven't tried this recipe yet, but I may try it with less oil on a griddle, and although a topping is not mentioned in the recipe, I might use chocolate syrup and whipped cream. Pretty rich, but it is holiday fare after all. nt (not tried)

Provided by PalatablePastime

Categories Breakfast

Time 7h15m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 medium sweet baguette or 1 medium sourdough baguette
3 large eggs
3/4 cup sweetened condensed milk
6 tablespoons whole milk
1/2 teaspoon vanilla extract
1/2 teaspoon kosher salt
1/2 cup granulated sugar
1 tablespoon unsweetened cocoa powder
1/4 teaspoon ground cinnamon
3 -4 cups vegetable oil (for frying, estimated)

Steps:

Cut bread into 1-inch thick slices on the bias. You should get about 16 pieces. If you have more, adjust other ingredients to compensate.
Whisk together the eggs, condensed milk, whole milk, vanilla extract, and salt until well mixed.
Coat bread slices on both sides in the egg mixture, and place coated bread in a shallow pan or pie plate, add any remaining egg mixture to it. Cover with press and seal wrap or foil and place in the refrigerator to soften overnight.
Mix together sugar, cocoa and cinnamon in a small shallow bowl big enough to hold one slice bread.
Heat oil in a deep skillet to about 2-inches until it reaches 330F (use a candy thermometer to check).
Lift the bread from the egg mixture until it stops dripping, and pan fry the pieces in the skillet on both sides until golden and crispy. Keep the oil hot while frying (check temp), raising the heat if needed.
As the pieces are removed from the skillet, drain on paper towels then dredge in the spicy sugar mixture.

Nutrition Facts : Calories 1844.8, Fat 173.3, SaturatedFat 26.1, Cholesterol 161.3, Sodium 436.5, Carbohydrate 67.6, Fiber 0.9, Sugar 57.9, Protein 12.1

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