Crispy French Toast Recipe Recipe For Deviled

CRISPY FRENCH TOAST

Steps:

• Preheat oven to 350 degrees
• Cut bread loaf into 1/2 slices
• Combine eggs, milk, sugar, cinnamon, and vanilla
• Soak each piece of bread in the egg mixture thoroughly while turning the bread slices several times in the egg mixture
• Using medium-high heat, melt a tablespoon of butter in pan and lightly brown the bread (use additional butter as needed), about 3 minutes per side
• Transfer lightly browned bread to sheet pan, bake for 6 minutes, then flip each piece over and bake for another 6 to 8 minutes (12 to 15 minutes total)
• Serve with pancake syrup and powdered sugar

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 15x10x1-in. baking pan coated with cooking spray. Bake at 425° for 10 minutes; turn. Bake 5-8 minutes longer or until golden brown. Freeze option: Remove baked French toast from pan to wire racks to cool. Freeze between layers of waxed paper in a resealable plastic freezer bag. To use, place frozen French toast on a greased baking sheet. Bake in a preheated 425° oven for 5-7 minutes or until heated through. Or, microwave each French toast on high for 30-60 seconds or until heated through.

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.

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.

FRENCH TOAST

Steps:

• In a bowl or shallow dish that will fit the bread, beat the egg, milk and a pinch of salt with a fork until very smooth and bubbly on top.
• Add both bread slices (it's OK to stack them if they don't quite fit) and soak them, turning a few times, until the mixture is fully absorbed.
• Set a large nonstick skillet over medium heat. Add the butter and swirl it around the pan until it melts. The soaked bread will be really soft, so carefully pick up each slice by sliding your whole hand under it, then setting it in the pan. Cook until the bottoms are golden brown, about 3 minutes. Flip the slices, reduce the heat to medium-low and cook until the other sides are brown, 2 to 3 minutes.
• Enjoy hot, with more butter spread over the slices and with your favorite toppings.

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"-inch x 10"-inch x 1"-inch baking pan coated with nonstick cooking spray. Bake at 425 for 10 minutes; turn. Bake 5-8 minutes longer or until golden brown.

FRENCH TOAST I

Steps:

• Beat together egg, milk, salt, desired spices and vanilla.
• Heat a lightly oiled griddle or skillet over medium-high heat.
• Dunk each slice of bread in egg mixture, soaking both sides. Place in pan, and cook on both sides until golden. Serve hot.

CRISPY FRENCH TOAST

Steps:

• Place corn flake crumbs in a shallow dish and set aside.
• Combine milk, eggs, sugar and cinnamon in a medium size bowl and dip bread into mixture coating both sides well the dip into corn flake crumbs.
• Grill or fry in a pan coated with cooking spray, cook bread on medium heat until both sides are golden brown, turning once. Serve hot with maple syrup.