Classic French Toast With Strawberry Syrup Recipes

STRAWBERRY FRENCH TOAST

Steps:

• Cook and stir almonds in a skillet over medium high heat until fragrant and toasted, 3 to 5 minutes.
• Add enough water to reserved strawberry liquid to equal 1 cup liquid.
• Stir 1/2 cup sugar and cornstarch together in a saucepan over medium heat. Gradually stir strawberry liquid into sugar mixture; cook, stirring constantly, until mixture is clear and thick, 3 to 5 minutes. Stir strawberries and almonds into sugar mixture.
• Beat cream cheese, 2 tablespoons sugar, and vanilla extract together in a bowl. Whisk milk, eggs, 1 1/2 teaspoons sugar, cinnamon, and nutmeg together in a bowl.
• Slice bread at 1 1/2-inch intervals about 3/4 of the way through. Cut a slit in the center of each slice to form a pocket, and fill each pocket with 1 rounded tablespoon of the cream cheese mixture. Separate slices from loaf by cutting each slice the rest of the way through the loaf.
• Dip bread slices in egg mixture to coat completely.
• Melt butter on a griddle over medium-high heat. Working in batches, cook bread slices on preheated griddle until golden brown, 2 to 5 minutes per side. Serve French toast with strawberry-almond mixture.

STRAWBERRY FRENCH TOAST

Steps:

• In a large bowl, beat the cream cheese, strawberries and confectioners' sugar until blended. Spread about 2 tablespoons on one side of half the bread slices; top with remaining bread. , Place sandwiches in an ungreased 13x9-in. baking dish. In a large bowl, beat the eggs, cream and vanilla. Pour over bread. Turn each sandwich. Cover and refrigerate for 8 hours or overnight. , With a slotted spatula, transfer sandwiches to a greased 15x10x1-in. baking pan. Discard any remaining egg mixture. Bake at 375° for 15 minutes; turn and bake 10 minutes longer or until golden brown. , Meanwhile, for the sauce, combine the strawberries, sugar and water in a large saucepan. Cook over medium heat for 5 minutes, stirring occasionally. Serve French toast with strawberry sauce and maple syrup if desired.

CLASSIC FRENCH TOAST

Steps:

• Preheat the oven to 300 degrees F. Lay the bread slices in one layer (it's OK if they overlap a little) on a baking sheet. Bake the slices (to dry them out a little) for 6 minutes, then flip and bake for 6 minutes more. Set aside to cool. Reduce the oven temperature to 200 degrees F.
• Whisk together the eggs, half-and-half, granulated sugar, cinnamon, vanilla and salt in a large casserole dish.
• Heat a large nonstick skillet over medium-low to medium heat. Place 2 slices of bread in the egg mixture. Let the bread completely soak in the egg mixture on both sides, about 30 seconds to 1 minute total, checking after 15 seconds. (Bread should feel heavy and soaked through but hold its shape without breaking apart.) Melt a tablespoon of butter in the skillet and add the 2 soaked slices; cook until the outside is golden brown and crisp and the inside is cooked through, 4 to 5 minutes per side. You will need to watch and adjust the temperature between medium and medium-low if the bread is browning too quickly or not browning fast enough. Keep finished French toast slices warm on a rack nested in a rimmed baking sheet in the oven. Repeat with the remaining slices.
• Serve with a dusting of confectioners' sugar and drizzle of maple syrup.

BAKED STRAWBERRY FRENCH TOAST

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease or spray a 9x13-inch baking dish with cooking spray.
• Slice the bread into 16 slices using a sharp knife. Save the ends to use in another dish, or discard. Arrange the bread slices in the prepared baking pan. Tuck strawberry slices between and around the bread.
• Whisk eggs, milk, cream, sugar, lemon zest, almond extract, and salt together until well combined.
• Pour the egg mixture over the bread slices. Press down on the top of the bread to help the egg absorb; it's okay if a little is in the bottom of the pan. Let stand for 15 to 20 minutes.
• Bake in the center of the preheated oven until the bread is firm when gently pressed and the top is crispy and golden, 45 to 55 minutes.

MONTE CRISTO STUFFED FRENCH TOAST WITH STRAWBERRY SYRUP

Steps:

• Top 6 slices of the bread evenly with ham and cheese, folding to fit. Top with remaining bread slices.
• In small bowl, beat eggs, milk and granulated sugar with fork or wire whisk until well mixed; pour into shallow bowl.
• In 12-inch nonstick skillet, heat butter over medium-low heat. Dip each side of each sandwich in egg mixture, allowing time for bread to soak up mixture. Add sandwiches to skillet. Cover; cook 2 to 3 minutes on each side or until golden brown. Sprinkle with powdered sugar. Serve with syrup.

CHOCOLATE FRENCH TOAST WITH STRAWBERRY SYRUP

Steps:

• To make French Toast: Grease bottom and sides of 13x9-inch pan; line with bread slices.
• In 2-quart saucepan, heat milk, cream, butter, granulated sugar, vanilla and salt to simmering over medium-low heat, stirring occasionally. Remove from heat; stir in 3/4 cup chocolate chips until melted and smooth. Gradually beat in eggs with whisk until well combined and mixture thickens.
• Pour chocolate mixture evenly over bread. Make sure to coat bread completely, turning slices over if necessary. Cover and refrigerate at least 2 hours but no longer than 8 hours. Remove from refrigerator 30 minutes before baking.
• Heat oven to 375°F. Bake 25 to 30 minutes or until chocolate mixture sets. Meanwhile, make Strawberry Syrup.
• To make Strawberry Syrup: Heat strawberries and maple syrup in 1-quart saucepan to simmering over medium-high heat. Reduce heat to medium-low; cook, stirring occasionally, until strawberries have softened. Slightly mash strawberries with fork or potato masher. Keep syrup warm until ready to serve. Serve with warm French toast sprinkled with powdered sugar and additional chocolate chips.

CLASSIC FRENCH TOAST

Steps:

• Whisk together eggs, cream, vanilla, cinnamon, nutmeg, and salt in a medium bowl; set aside.
• Place bread in a shallow baking dish large enough to hold bread slices in a single layer. Pour egg mixture over bread; soak 10 minutes. Turn slices over; soak until soaked through, about 10 minutes more.
• Preheat oven to 250 degrees. Place a wire rack on a baking sheet, and set aside. Heat 2 tablespoons butter and 2 tablespoons vegetable oil in a 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 skillet, and repeat with remaining butter, oil, and bread. Keep in oven until ready to serve. Serve warm with pure maple syrup, if desired.

FRENCH TOAST WITH FRESH STRAWBERRY SYRUP

Steps:

• Whisk together the eggs, yogurt, and vanilla.
• Heat a small amount of butter in a frying pan.
• Dip each piece of bread into the egg mixture and fry on each side for about 2 minutes or until the egg is fully cooked.
• In the meantime, place brown sugar, then syrup into a small frying pan or sauce pan and heat on low heat. Add the strawberries and just cook enough to warm the strawberries.
• Serve the french toast with strawberry syrup on top.

STRAWBERRY-STUFFED FRENCH TOAST

Steps:

• In a small bowl, mix cream cheese, yogurt and 1/2 teaspoon vanilla until smooth. Spread 2 tablespoons on 4 slices of bread; top with remaining bread to make 4 sandwiches. Beat eggs, milk and remaining vanilla; dip sandwiches. , In a large skillet, melt butter. Toast sandwiches until golden brown on both sides. To serve, top each sandwich with 1 tablespoon cream cheese mixture and 1/4 cup strawberries.