COPYCAT - FLYING BISCUIT RASPBERRY FRENCH TOAST
The Flying Biscuit's hallmark is obviously their made-from-scratch biscuits, but to me their French toast - with raspberry sauce and honey crème anglaise - is the show-stealer. Here's my take on one of my favorite brunch items - www.bonvivantonline.com
Provided by ksolo
Categories Breads
Time 12m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Slice the French bread into about 2-inch thick slices and set aside.
- In a medium bowl, add egg, milk, vanilla flavoring, the cinnamon, nutmeg and allspice and orange zest.
- If using, add the rum.
- Whisk ingredients together.
- Dip each slice in the mixture for a few seconds on each side, then set them aside.
- In a skillet, add a tablespoon of butter and heat until it begins to foam.
- Add as many slices of your soaked bread to the pan as you can fit.
- Cook until golden brown on each side.
- Remove and place individual servings on plates.
- Drizzle each slice with the condensed milk and the raspberry preserves (give the preserves a few seconds in the microwave to make them more fluid).
- Top each slice with a sprinkling of pecans.
- Note: I like my French toast on the eggy side - makes for a bit of a crust when it cooks - but you can play with the egg-to-milk ratio to find what you like.
Nutrition Facts : Calories 820.7, Fat 18.5, SaturatedFat 7.9, Cholesterol 132.3, Sodium 1504.8, Carbohydrate 133.6, Fiber 7, Sugar 14.9, Protein 26.6
RASPBERRY-STUFFED FRENCH TOAST
Steps:
- Warm 6 serving plates in the oven at 200 degrees.
- Slice the bread into 12 pieces. In a bowl, whisk the eggs until foamy. Add the milk, cream, salt, vanilla and granulated sugar and whisk to blend. Pour into a sheet pan with sides. Arrange the bread slices in the pan in a single layer and let soak. Meanwhile, using a sharp knife, cut the cream cheese into 12 thin slices. Heat a large skillet or griddle over medium-high heat. Add about 1 tablespoon of butter and melt until foamy. Working in 2 batches if necessary, arrange the soaked bread slices in the skillet. Cook until lightly brown, about 3 minutes. Lay 2 slices of cream cheese on top then place 1/6 of the raspberries on top of the cheese. Place another slice of soaked bread on top and press firmly with the back of a spatula. Turn the "sandwich" over and brown on the other side, about 3 minutes more. Transfer to warmed serving plates.
- Coulis: In a large bowl puree defrosted raspberries. Stir in confectioners' sugar and lemon juice to taste. Through a fine sieve into a serving bowl, strain raspberries.
RASPBERRY BAKED FRENCH TOAST
Provided by Ina Garten
Categories main-dish
Time 2h40m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Grease a 9 x 13 x 2-inch oval baking dish with the butter and set aside. In a large bowl, whisk together the eggs, half-and-half, 1/3 cup of granulated sugar, the brown sugar, vanilla, orange zest, and salt.
- Spread half of the diced bread in the prepared baking dish. Sprinkle on the raspberries in one layer. Top with the rest of the bread and pour on the egg mixture, pressing down lightly to moisten the bread. Sprinkle with the remaining 2 tablespoons of sugar, cover with plastic wrap, and refrigerate for 1 hour.
- Preheat the oven to 350 degrees. Place the baking dish on a sheet pan and bake it for 60 to 70 minutes, until the custard is set and the top is puffed and browned. Check after 45 minutes; if the top is getting too browned, cover it lightly with aluminum foil. Cool for 10 minutes, sprinkle with confectioners' sugar, dust with extra orange zest, and serve warm with maple syrup.
RASPBERRY FRENCH TOAST CUPS
These individual treats are a delightful twist on French toast that make any morning special. "I made this recipe for my mom last Mother's Day, and we both enjoyed it," says Sandi Tuttle of Hayward, Wisconsin.
Provided by Taste of Home
Time 45m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- Divide half of the bread cubes between two greased 8-oz. custard cups. Sprinkle with raspberries and cream cheese. Top with remaining bread. In a small bowl, whisk the eggs, milk and syrup; pour over bread. Cover and refrigerate for at least 1 hour. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° until golden brown, 25-30 minutes. , Meanwhile, in a small saucepan, combine cornstarch and water until smooth. Add 1-1/2 cups raspberries, lemon juice, syrup and lemon zest. Bring to a boil; reduce heat. Cook and stir until thickened, about 2 minutes. Strain and discard seeds; cool slightly. , Gently stir the remaining berries into syrup. Sprinkle French toast cups with cinnamon if desired; serve with syrup.
Nutrition Facts : Calories 487 calories, Fat 19g fat (9g saturated fat), Cholesterol 252mg cholesterol, Sodium 356mg sodium, Carbohydrate 66g carbohydrate (32g sugars, Fiber 15g fiber), Protein 16g protein.
RASPBERRY-CINNAMON FRENCH TOAST
This moist French toast bake is a snap to assemble the night before and bake in the morning. While it's pleasantly sweet as is, let guests drizzle raspberry syrup over the top for a finishing touch. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 45m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- Place bread cubes in a greased 13x9-in. baking dish. In a bowl, combine the eggs, milk, 3/4 cup brown sugar, cinnamon and nutmeg; pour over bread. Cover and refrigerate for 8 hours or overnight., Remove from the refrigerator 30 minutes before baking. Sprinkle almonds over egg mixture. Combine butter and remaining brown sugar; drizzle over the top. , Bake, uncovered, at 400° for 25 minutes. Sprinkle with raspberries. Bake 10 minutes longer or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 421 calories, Fat 18g fat (7g saturated fat), Cholesterol 153mg cholesterol, Sodium 289mg sodium, Carbohydrate 56g carbohydrate (37g sugars, Fiber 6g fiber), Protein 12g protein.
BISCUITS FROM THE FLYING BISCUIT CAFE
From April Moon's Flying Biscuit Cafe Cookbook, these biscuits are her signature recipe from the Flying Biscuit Cafe, a popular eatery in Atlanta. On any weekday morning, over 700 of these biscuits are eaten and over 1,200 disappear on a weekend morning.
Provided by Epi Curious
Categories Breads
Time 35m
Yield 8 biscuits, 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Line a sheet pan with parchment paper.
- Place flour, baking powder, salt and sugar in a large mixing bowl. Cut butter into 1/2 tablespoon-sized bits and add to the flour. Using your fingertips or a pastry cutter, work the butter into the flour mixture until it resembles coarse meal.
- Make a well in the center of the flour and pour in all the heavy cream and the half and half. Stir the dry ingredients into the cream and mix with a wooden spoon until dough just begins to come together into a ball.
- Turn dough onto a lightly floured surface and knead 2 or 3 times to form a cohesive mass. Do not overwork the dough. Using a rolling pin, roll the dough to a 1-inch thickness. The correct thickness is the key to obtaining a stately biscuit. Dip a 2-1/2 inch biscuit cutter in flour, then cut the dough. Repeat until all the dough has been cut. Scraps can be gathered together and rerolled once. Place the biscuits on the prepared sheet pan, leaving about 1/4 inch between them. Brush the tops of the biscuits with 1 tablespoon of half and half and sprinkle with 1 tablespoon of sugar. Bake for 20 minutes. Biscuits will be lightly browned on top and flaky in the center when done.
OVERNIGHT FILLED FRENCH TOAST WITH RASPBERRY SAUCE
A creamy, cranberry filling peeks out from tender slices of French toast. The raspberry sauce provides even more color and fruity flavor.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 9h5m
Yield 6
Number Of Ingredients 14
Steps:
- Spray 13x9-inch glass baking dish with cooking spray. Cut almost through each bread slice, cutting from top crust to--but not through--bottom crust. In small bowl, stir together cream cheese, 2 tablespoons sugar, 2 tablespoons marmalade and the cranberries. Open bread slices enough to spread 1 heaping tablespoon cheese mixture evenly on 1 cut surface of each slice. Press bread slices together. Place in baking dish.
- In medium bowl, beat eggs, milk, 1/4 cup sugar and the salt with wire whisk until well blended. Pour over bread; turn slices carefully to coat. Cover and refrigerate at least 8 hours or overnight.
- Heat oven to 425°F. Drizzle melted butter over bread. Bake uncovered 20 to 25 minutes or until golden brown.
- Meanwhile, drain juice from raspberries into 1-cup glass measuring cup; add enough water to measure 3/4 cup. In 1-quart saucepan, stir together juice mixture, cornstarch, 2 tablespoons sugar and 2 tablespoons marmalade. Heat to boiling, stirring occasionally; remove from heat. Cool 15 minutes. Stir in raspberries. Serve sauce with French toast.
Nutrition Facts : Calories 790, Carbohydrate 107 g, Cholesterol 335 mg, Fat 3, Fiber 6 g, Protein 25 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1090 mg, Sugar 39 g, TransFat 1 1/2 g
BERRY-STUFFED FRENCH TOAST FOR TWO RECIPE BY TASTY
Here's what you need: raspberry, blackberry, maple syrup, black raspberry liqueur, cream cheese, brioche bread, whole milk, large egg, black raspberry liqueur, salt, butter, heavy cream, maple syrup
Provided by Katie Aubin
Categories Breakfast
Time 30m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Make the filling: Add the raspberries, blackberries, black raspberry liqueur, and 1 tablespoon of maple syrup to a large bowl. Stir and let sit for 10 minutes for the berries to macerate.
- In a medium bowl, mix together the cream cheese and remaining tablespoon of maple syrup until smooth.
- Spread the filling evenly over the 4 slices of bread. Arrange some of the berries on 2 slices of the bread and top with the other slices of bread. Press to seal the pieces together.
- In a shallow dish, whisk together the milk, egg, black raspberry liqueur, and salt.
- Melt the butter on a griddle or in a large skillet over medium heat. Quickly dip both sides of the bread pockets in the milk mixture, then transfer to the pan and fry on each side for about 3 minutes, until golden brown.
- In a large bowl, beat the heavy cream until soft peaks form. Add the maple syrup and continue beating until the cream holds medium peaks.
- Serve the stuffed French toast with a dollop of maple whipped cream and a scoop of macerated berries with their soaking liquid.
- Enjoy!
Nutrition Facts : Calories 845 calories, Carbohydrate 55 grams, Fat 63 grams, Fiber 7 grams, Protein 14 grams, Sugar 42 grams
RASPBERRY CHEESECAKE STUFFED FRENCH TOAST
I came up with this recipe one morning while preparing breakfast for guests at my bed and breakfast. It became one of our most requested dishes and I later included it in our inn's cookbook!
Provided by LADYHEN76
Categories Breakfast and Brunch French Toast Recipes
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- In a bowl, whisk milk, vanilla, sugar, and cinnamon into the beaten eggs until well blended. Set aside. In a separate bowl, cream together raspberry puree and cream cheese until smooth. Make 'sandwiches' by cutting each slice of bread in half and spreading raspberry-cheese mixture in the center, then top with the other half.
- Melt butter over medium heat in a large skillet or griddle. Dip bread into egg mixture, coating thoroughly. Cook until well-browned on both sides, about 5 minutes. Dust with confectioners' sugar and nutmeg. Serve immediately.
Nutrition Facts : Calories 621.7 calories, Carbohydrate 96.8 g, Cholesterol 131.6 mg, Fat 18.9 g, Fiber 3.6 g, Protein 15.8 g, SaturatedFat 10.1 g, Sodium 661.1 mg, Sugar 52.8 g
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