Bonnies French Toast For Company Recipes

FLUFFY FRENCH TOAST

Steps:

• In a shallow bowl, combine the flour, baking powder and salt. Combine eggs and milk; add to dry ingredients and mix well. Dip bread into batter, coating both sides; cook on a greased hot griddle until golden brown on both sides and cooked through. , Meanwhile, for syrup, in a large saucepan, combine the sugar, water and molasses. Bring to a boil; boil for 1 minute. Stir in vanilla and maple flavoring. Serve with French toast.

BAILEYS FRENCH TOAST

Steps:

• To make the whipped topping, place 1/2 ounces Baileys Irish Cream, 4 ounces whipping cream, and powdered sugar in a bowl. Whisk with a hand electric mixer at high speed until the mixture forms soft peaks. Cover bowl with plastic wrap and refrigerate.
• To make the custard, whisk together 2 1/2 ounces Baileys Original Irish Cream, 2 1/2 ounces whipping cream, vanilla extract, and eggs in a shallow dish.
• Melt the butter in a frying pan at medium-low heat. While waiting for butter to melt, dip each side of the bread in the Baileys mixture until completely soaked, about 5-10 minutes per side, depending on thickness.
• Fry the bread on medium-high heat for 2 to 3 minutes on each side, or until golden brown.
• Top the bread with a dollop of Baileys whipped cream. Enjoy!

COMPANY FRENCH TOAST EASY TO DO-AHEAD HOLIDAY BREAKFAST

Steps:

• Melt butter in a 9x12 glass casserole.
• Add brown sugar and cinnamon. Stir, covering bottom of pan (add more butter or sugar if necessary for a thick sauce).
• Place six slices of bread to cover bottom of pan.
• Add any 'dress up' additions you may want onto the top of each slice of bread. Some ideas may be a dollop of cream cheese, jam, banana slices, caramel covered pecans, cooked bacon or sausage, etc. Feel free to leave out the extras - I usually don't add anything.
• Top with remaining six slices of bread.
• Slice each 'sandwich' diagonally. This creates beautiful, triangular servings.
• Mix eggs, water, salt and pepper together in a bowl. You can also use milk instead of water. (At 9000ft elevation, I have found water works better when scrambling eggs. I don't know why that is.).
• Pour egg mixture over bread slices and cover dish with foil.
• Refrigerate overnight.
• In the morning, put cold pan into cold oven and turn the heat to 350. Bake about 35 minutes until eggs are set.
• To serve, loosen sides and separate each serving with spatula. Scoop each serving upside down onto plate. The brown sugar mixture becomes the top of the sandwich and runs down the sides.

FRENCH TOAST "BRUNCH"

Steps:

• Muddle strawberry and sugar in a glass with a little of the Champagne. Pour into a champagne glass and then top with Champagne.
• For a nonalcoholic version, replace Champagne with cider.

THE BEST FRENCH TOAST

Steps:

• Arrange a rack in the center of the oven and preheat to 300 degrees F.
• Cut the bread into 8 slices about 3/4-inch thick. Arrange them in a single layer on a rimmed baking sheet (it's ok if they overlap). Bake, flipping them halfway through, until very lightly golden on both sides, about 12 minutes. Let them cool on the baking sheet until ready to use. Reduce the oven temperature to 200 degrees F.
• Vigorously whisk the eggs in a large bowl until blended and no streaks of whites remain. Add the half-and-half, sugar, vanilla, cinnamon, salt and nutmeg and whisk until completely incorporated. Transfer to a 2-quart baking dish.
• Gently press 2 slices of the toasted bread into the custard. Turn to coat and then gently press down on the bread until you feel it start to soak up the custard-this is key for a luscious, moist texture. Let the bread soak for about 1 minute per side; it should feel heavy but still hold its shape and not fall apart.
• Melt 1 tablespoon of the butter in a large nonstick skillet over medium-low heat. Cook 2 of the soaked bread slices until they are a deep golden brown, the custard has set and the insides are cooked through, 4 to 5 minutes per side. The center of the bread will puff slightly while the crust will contract, making it look puckered. You may have to alternate between medium and medium-low heat if the bread browns too quickly or not fast enough. Transfer the slices to a rimmed baking sheet and hold in the warm oven. Repeat with the remaining butter and bread.
• Serve the French toast with butter, maple syrup and a sprinkle of confectioners' sugar.

OVERNIGHT FRENCH TOAST BAKE

Steps:

• Mix eggs, milk, vanilla, and cinnamon together.
• Place bread slices in a greased 9x13-inch pan. Pour egg mixture over top. Cover and refrigerate, 8 hours to overnight.
• Remove from the refrigerator 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
• Cream together brown sugar, butter, and corn syrup; it will be very thick. Spread over the bread, then sprinkle with walnuts.
• Bake in the preheated oven until golden brown, about 1 hour.

BLINTZ BAKED FRENCH TOAST

Steps:

• Pour butter in a 9-by-13-inch baking dish. Arrange 6 slices of bread on top, overlapping slightly. Combine brown sugar, cinnamon, nutmeg, and cardamom; sprinkle half of mixture over bread. Top with remaining slices of bread, overlapping slightly. In a large bowl, whisk together eggs, milk, ricotta, salt, vanilla, and lemon zest; pour over bread. Sprinkle with remaining brown-sugar mixture. Cover and refrigerate overnight.
• Preheat oven to 350 degrees.
• Bake, covered with parchment-lined foil, 30 minutes. Uncover; continue baking until browned, 15 minutes more. Top with blueberries and confectioners' sugar; serve.

BAILEYS à LA FRENCH TOAST

Steps:

• Whisk together the 1/2 oz. Baileys Original Irish Cream, 4 oz. of whipping cream and 2 tbsp confectioners sugar until mixture forms soft peaks. Chill and put aside for topping the finished product.
• Combine 2 1/2 oz. of Baileys Original Irish Cream, 2 1/2 oz. of whipping cream, 1/2 tsp of vanilla extract and 2 eggs in a shallow dish.
• Dip the bread into the mixture while heating 1 tbsp butter in a pan for frying.
• Fry dipped bread until golden brown on each side.
• Top with whipped cream mixture.

GRANDMA B'S FRENCH TOAST CASSEROLE

Steps:

• Preheat oven to 350°. Cube loaf of bread into 1 inch squares with bread knife and set aside. Beat dozen eggs in large mixing bowl adding in milk, brown sugar, and vanilla extract. Add bread to egg mixture and stir well making sure the bread absorbs all of the egg mixture. Grease a 9x11 glass casserole dish with softened butter. Spread bread mixture into dish evenly. Press 1 inch cubed cream cheese into casserole randomly throughout the dish.
• Bake at 350° for 30 minutes.
• Viola. Top with your favorite syrup and enjoy.