Disaronno French Toast Recipes

DRUNKEN FRENCH TOAST

Drunken French Toast image

Provided by Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 15

Ingredients

6 ounces mascarpone, at room temperature
1 tablespoon honey
1/4 teaspoon ground cardamom
8 tablespoons (1 stick) unsalted butter, melted
1 1/2 cups whole milk
1 1/4 cups heavy cream
3/4 cup granulated sugar
8 eggs
3 tablespoons pear brandy
2 teaspoons ground cinnamon
1/2 teaspoon vanilla extract
3 cups crispy rice cereal
4 slices challah bread (1 inch thick)
Confectioners' sugar, for dusting
Vermont maple syrup, for serving

Steps:

Mix the mascarpone, honey and cardamom in a bowl with a rubber spatula until well combined; do not overmix. Set aside.
Preheat the oven to 400 degrees F.
Combine the milk, cream, granulated sugar and eggs in a mixing bowl, and whisk until smooth. Add 1 tablespoon of the pear brandy and the cinnamon and vanilla; whisk to combine. Pour the rice cereal onto a cookie sheet or large plate.
Dip a slice of challah into the egg mixture and let soak for 1 minute, turning to coat evenly. Let the excess drip off, then place the challah onto the bed of rice cereal; turn to coat completely. Repeat with the remaining slices.
Heat a skillet or griddle over medium-high heat. When hot, spoon 1 tablespoon of the melted butter onto the skillet and place a slice of coated bread on the butter. Cook until golden, about 3 minutes. Flip, add another tablespoon of melted butter and cook until golden, another 3 minutes. Repeat with the remaining slices.
Transfer the cooked slices to a baking sheet and bake for 5 to 7 minutes. The center of the French toast should remain somewhat soft inside.
Cut each slice into 1 inch pieces and stack on a serving plate. Drizzle with the remaining pear brandy (1 1/2 teaspoons per portion), dust with confectioners' sugar and top with a scoop of the mascarpone mixture. Serve with maple syrup on the side.

FRENCH TOAST I

French Toast I image

There are many, fancy variations on this basic recipe. This recipe works with many types of bread - white, whole wheat, cinnamon-raisin, Italian or French. Serve hot with butter or margarine and maple syrup.

Provided by Jan Bittner

Categories 100+ Breakfast and Brunch Recipes French Toast Recipes

Time 20m

Yield 3

Number Of Ingredients 7

Ingredients

6 thick slices bread
2 eggs
⅔ cup milk
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon vanilla extract
salt to taste

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.

Nutrition Facts : Calories 240.3 calories, Carbohydrate 33.6 g, Cholesterol 128.3 mg, Fat 6.4 g, Fiber 1.6 g, Protein 10.6 g, SaturatedFat 2.2 g, Sodium 477.7 mg, Sugar 5.6 g

DISARONNO FRENCH TOAST

Disaronno French Toast image

I have recently discovered the joys of Disaronno. A trip to the Disaronno website has introduced me to many lovely and delicious recipes. Serve with Disaronno Butter & Disaronno Maple Syrup

Provided by - Carla -

Categories Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 eggs, beaten well
1/2 cup milk
6 tablespoons disaronno originale Amaretto
12 slices French bread
disaronno butter
disaronno maple syrup

Steps:

In a shallow bowl mix eggs, milk& Disaronno.
Soak french bread in Disaronno mixture.
In a large skillet, melt a bit of butter.
Drain french bread and cook in buttered skillet until both sides are golden brown.
Serve with Disaronno Butter& Disaronno Syrup.
-=DisaronnoButter=-.
Combine 1/2 cup softened butter with 2 tbsp Disaronno.
-=DisaronnoMaple Syrup=-.
Combine 1 cup maple syrup with 1/4 cup Disaronno in a saucepan and heat until boiling.
Remove from heat and allow to cool before serving.

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