Crisp French Toast Recipes Recipes Recipe For Banana

BANANA FRENCH TOAST

Steps:

• Place all ingredients except bread in a blender and mix well.
• Pour batter into a shallow dish.
• Dip each bread slice into batter for several seconds, coating both sides.
• Place bread in a buttered non stick skillet and cook over medium heat until golden on both sides.

CRISPY BAKED FRENCH TOAST

Steps:

• 1. Beat eggs together with milk, sugar and Vanilla extract in shallow bowl until well blended. Place panko in pie pan or shallow dish. Dip each bread slice into egg mixture, thoroughly coating both sides; then coat both sides of bread slices with bread crumbs. Place on large wire rack.
• 2. Add butter and oil into 17-1/4 x 11-1/2-inch jellyroll pan. Place pan in 400 degrees F. oven 1 to 2 minutes, or until butter melts. Remove pan from oven.
• 3. Place bread slices into pan, in single layer, turning over once to coat both sides of bread slices with butter mixture.
• 4. Return to oven and bake 15 minutes. Turn bread slices over and bake 10 minutes longer, or until golden brown.
• 5. Serve with butter and maple syrup.

EASY BAKED BANANA FRENCH TOAST

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 9x13-inch baking dish.
• Whisk eggs, milk, brown sugar, butter, vanilla extract, ground cinnamon, and ground nutmeg together in a bowl. Stir bread cubes and bananas into egg mixture until coated; pour into prepared baking dish.
• Bake in preheated oven until a knife inserted in center comes out clean, 35 to 40 minutes.

FRENCH TOAST ROAST WITH BANANAS AND WALNUTS

Steps:

• Preheat the oven to 350 degrees F.
• For the custard: Break the eggs into a bowl and whisk together. Add the sugar, cream, milk, salt, cinnamon and nutmeg. Whisk until the sugar is dissolved.
• Trim the crust from the brioche, then cut it into a 4-by-6-inch cylinder. Place the brioche in a baking dish and cover with the custard. Let stand until the custard has soaked through all of the bread, at least 15 minutes; turn the bread occasionally with tongs to make sure it soaks evenly.
• For the bananas: While the bread is soaking, peel and slice the bananas 1/2-inch thick. In a bowl, toss the bananas with the melted butter, pecans, brown sugar, lemon juice, cinnamon and 1/2 cup water and pour into a roasting pan.
• For the French toast roast: When the bread has finished soaking, melt the 2 tablespoons butter in a 10-inch nonstick pan over medium-high heat. Sprinkle the soaked brioche with sugar and carefully place it, sugar side down, in the melted butter. Sprinkle the top with more sugar and sear the bread on all sides until golden brown, 1 to 2 minutes per side. Carefully place the bread over the bananas and transfer to the oven for 15 minutes, or until the bread is caramelized. Remove from the oven, dust with powdered sugar, cut into 1-inch slices and serve with the banana mixture.

EASY BANANA FRENCH TOAST

Steps:

• Mash the banana in a shallow bowl with a fork; mix it until most lumps disappear.
• Scramble both eggs into the bowl along with the spices and vanilla extract.
• Preheat a griddle or frying pan.
• Use cooking spray or butter.
• Dip slices of bread in mixture and transfer to pan.
• Cook both sides until done.

CRISP FRENCH TOAST

Steps:

• Prehead oven to 425 degrees F & spray a 15"x10" glass baking dish inside with cooking spray.
• In a shallow dish, combine the egg substitute, milk, OJ, vanilla & nutmeg, mixing well.
• Add bread & soak for 5 minutes, turning once.
• Coat both sides of each slice with cornflake crumbs, then place slices in the prepared baking dish.
• Bake for 10 minutes, then turn & bake another 5-8 minutes longer or until golden brown.

EXTRA CRISPY FRENCH TOAST

Steps:

• Mix together the flour, sugar, vanilla, salt and cinnamon.
• Mix in the eggs and milk to the flour, sugar, vanilla, salt and cinnamon mixture.
• Heat a deep, large skillet, fill up with Canola Oil just enough to cover the Texas toast thick bread.
• If the oil smokes, your pan is too hot; turn down the heat.
• With tongs, dip the slice of bread into the batter for 30 to 45 seconds or more, depending on how crispy you want it!
• Let the oil drip off, as much as possible.
• To serve, put on plate, dust with powdered sugar. Serve with butter and hot syrup.

HOW TO MAKE CRISPY FRENCH TOAST STOVETOP

Steps:

• In a wide bowl, whisk the eggs, milk, sugar and vanilla extract together until smooth and the egg whites are completely incorporated.
• Toast the bread to golden brown.
• Soak the toasted bread, 2 slices at a time, in the egg mixture about one minute per side or more for very thick bread.
• Place a coating of oil in a large skillet and heat over a high flame.
• Test the heat by dropping a dab of the egg mixture into the pan. If it sizzles immediately, it's ready. Turn the flame down to medium-high.
• Pull the bread from the liquid and allow the excess to drip off. Drop the bread into the pan and cook until golden brown on both sides.
• If cooking in batches, place cooked slices, in a single layer on a wire rack and keep warm in a 300°F oven.
• Top with my DIY bourbon maple syrup or homemade spicy maple syrup.

CRISPY BAKED FRENCH TOAST

Steps:

• Beat eggs together with milk, sugar and Vanilla extract in shallow bowl until well blended. Place panko in pie pan or shallow dish. Dip each bread slice into egg mixture, thoroughly coating both sides; then coat both sides of bread slices with bread crumbs. Place on large wire rack.
• Add butter and oil into 17-1/4 x 11-1/2-inch jellyroll pan. Place pan in 400 degrees F. oven 1 to 2 minutes, or until butter melts. Remove pan from oven.
• Place bread slices into pan, in single layer, turning over once to coat both sides of bread slices with butter mixture.
• Return to oven and bake 15 minutes. Turn bread slices over and bake 10 minutes longer, or until golden brown.
• Serve with butter and maple syrup.

CRISPY FRENCH TOAST

Steps:

• whisk first 5 ingredients together in a shallow dish -- set aside.
• spread crushed cereal on a plate.set aside.
• dip bread slices into egg mixture; turn once to coat both sides.
• place in crushed cereal; turn once to coat both sides.
• arrange on a buttered baking sheet --
• bake at 450* for 5 minutes.
• flip bread slices.bake an additional 5 minutes.
• drizzle with maple syrup; serve warm.

BANANA FRENCH TOAST BAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• Over medium-high heat, melt butter and stir together brown sugar, cinnamon, and vanilla. Bring to a simmer and add the sliced bananas.
• In a large bowl, whisk 8 eggs, brown sugar, cinnamon, nutmeg, vanilla, heavy cream, and milk.
• Add the cubes of French bread, and gently stir until the bread has soaked up all the liquid.
• Pour the bread into a greased 9x13 inch (23x33 cm) baking dish. Top with the banana and sugar glaze.
• Bake for 45-50 minutes until golden brown and slightly crispy around the edges and top. (Times and temperatures may vary based on oven).
• Serve with powdered sugar on top.
• Enjoy!

SPICED BANANA HONEY FRENCH TOAST

Steps:

• Simmer the honey, cinnamon and ground cardamom in a pan and swirl until golden. Add the bananas and toss.
• Beat the egg with the milk in a dish, add the bread and soak for 1 min, turning once.
• Fry in the butter over a medium heat for 4 mins, flip and cook for 4 mins more, until golden on both sides. Top with the bananas and the whipped cream, if you like.

BRIOCHE FRENCH TOAST WITH BACON, BANANA & MAPLE SYRUP

Steps:

• In a large bowl, whisk the eggs vigorously, then add the single cream, vanilla and sugar, and whisk again.
• When you're ready to cook, heat the oven to its lowest setting, pop a baking tray inside and pour the cream mixture into a shallow dish or tub that will allow space for the brioche to lay flat. Heat a griddle or a frying pan to a medium heat, and melt the butter and the oil together.
• Place the brioche slices in the cream mixture for 1 min, then turn each slice and gently press all over, allowing them to soak up the liquid for another 1 min or so until fully soaked.
• Remove the brioche from the mixture and place onto the hot griddle or pan (you may need to do this in batches). Cook for a few mins on either side until the inside is tender and moist (but not wet). To check this, make a small cut in the middle with a knife - the inside should be like cooked bread pudding. Keep warm in the oven while you cook the remaining slices.
• In the meantime, fry the bacon in a pan for 5 mins until crispy. Serve the French toast topped with bacon, bananas and a drizzle of maple syrup.

BANANA STUFFED FRENCH TOAST

Steps:

• Preheat oven to 350 degrees F.
• Melt butter in a heavy bottomed skillet over medium heat. Once butter is melted add the brown sugar and pinch of cinnamon. Stir with a wooden spoon until the sugar melts into the butter and becomes a sauce. Add bananas and toss together. Let cook until the bananas are soft and incorporated into the sauce. Remove to a bowl and let cool completely. Once cool, add cream cheese and mash with a wooden spoon.
• Using a paring knife, cut a 2-inch-long slits in 1 side of each bread slice, cutting 3/4 of way through bread and creating pocket that leaves 3 sides of bread intact. Divide banana mixture equally among the bread pockets.
• In a large bowl, add eggs, heavy cream, milk, cinnamon and rum and whisk to combine. Pour mixture into a 13 by 9-inch casserole dish. Put the bread into the egg mixture and let soak for 3 minutes, turning occasionally. Remove the bread from egg mixture, using a spatula, letting the excess drain off.
• Spray a wire rack with nonstick spray and put the rack on a baking sheet. Put the bread on the rack and transfer to the oven.
• Bake the French toast until it is golden brown and filling is hot, about 25 minutes. Transfer the toast on a serving platter and garnish with confectioners' sugar and maple syrup.

CRISPY FRENCH TOAST

Steps:

• In a shallow dish, combine the egg substitute, milk, orange juice, vanilla and nutmeg. Add bread; soak for 5 minutes, turning once. Coat both sides of each slice with cornflake crumbs. Place in a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray. Bake at 425 degrees F for 10 minutes; turn. Bake 5-8 minutes longer or until golden brown.