Double Dipped Almond French Toast W Fresh Strawberries And Bananas Recipes

DOUBLE FRENCH TOAST

Steps:

• In a large bowl, whisk together the eggs, creamer, and vanilla until fully combined. Pour the mixture onto a large plate with edges, such as a pie plate or baking dish. Dip the bread slices into the mixture, being sure to coat both sides evenly. In a small bowl, whisk together sugar and cinnamon; set aside.
• Melt 2 tablespoons of the butter in a large skillet over medium heat, and pan-fry two slices of battered bread at a time until golden brown, about 2 minutes per side. When the second side is golden brown, generously sprinkle cinnamon and sugar onto each piece and flip again. Let the sugar caramelize for 30 second to 1 minute; repeat process on the other side. Remove from the skillet and transfer to a plate; repeat process with remaining butter, battered bread and cinnamon sugar, two slices at a time.
• Transfer to plates and serve with maple syrup.

ALMOND FRENCH TOAST

Steps:

• Place almonds in a small saucepan over low heat. Tossing frequently, toast until lightly browned, 5 to 10 minutes. Remove from heat, and set aside.
• In a large bowl, whisk together eggs, milk, flour, salt, baking powder, almond extract and vanilla extract. Soak bread slices in the mixture until saturated. Place slices in a shallow pan. Refrigerate slices approximately 1 hour.
• Heat canola oil and butter in a large skillet over medium heat. One at a time, press one side of soaked bread slices in the almonds to coat. Fry bread slices on both sides until golden brown. Dust with confectioner's sugar before serving,

VANILLA-ALMOND SPICED FRENCH TOAST

Steps:

• Mix whole milk and brown sugar in a large bowl.
• Beat eggs, vanilla extract, almond extract, cinnamon, nutmeg, and allspice together in a separate bowl until the eggs are well beaten; add to the milk mixture and stir to dissolve the brown sugar.
• Heat a non-stick skillet or griddle over medium-low heat.
• Set one slice of Texas toast into the milk mixture; let soak until moistened, about 10 seconds per side.
• Cook the dipped toast in the preheated skillet until bottom is golden brown, 3 to 5 minutes; flip toast and continue to cook until the other side is browned, 3 to 5 minutes more. Repeat dipping and cooking with remaining bread slices.

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.

DOUBLE DIPPED ALMOND FRENCH TOAST FRESH STRAWBERRIES AND BA

Steps:

• Mix the first 6 ingredients together in a large shallow bowl. Slice the strawberries and set them aside. Heat up the skillet and put a nice amount of butter on it so it is nicely coated. Dip the bread in the milk batter and then dip it into the nuts and then dip the bread in the battter again and then put it right into the hot skillet and cook for a couple of minutes or until its golden brown then flip and repeat for all pieces, try to keep warm. Place french toast on a plate and place sliced strawberries, bananas or other seasonal fruit on top. sprinkle with powdered sugar and/or chocolate chips. Serve with maple syrup. Yield: 3 servings NOTES : Recipe courtesy of Erica Miller Exec. Chef Blue Star Restaurant, NYC Recipe by: IN FOOD TODAY SHOW #INL028

ALMOND FRENCH TOAST

Steps:

• Put oven rack in middle position and preheat oven to 275°F.
• Whisk together eggs, half-and-half, sugar, vanilla, and salt in a large shallow dish until combined well. Spread almonds on a large plate. Soak 4 slices of bread in egg mixture, turning over once, until saturated. Working with 1 slice at a time, remove bread, letting excess egg mixture drip off, then dredge in almonds to coat both sides, gently pressing to help adhere. Transfer to a plate or wax paper. Repeat procedure with remaining 4 slices.
• Heat 1 1/2 tablespoons butter in a 12-inch heavy skillet over moderate heat until foam subsides, then cook 4 bread slices, turning over once, until almonds and bread are golden brown, 5 to 6 minutes. Add remaining 1 1/2 tablespoons butter and cook remaining 4 slices in same manner. Transfer French toast to a baking sheet as cooked and keep warm in oven.

STRAWBERRY-BANANA FRENCH TOAST

Steps:

• Place bread slices in a large shallow baking dish. Combine eggs, milk, vanilla and baking powder; pour over bread. Cover and chill 8 hours or overnight. , Remove from refrigerator 30 minutes before baking. In a bowl, combine the strawberries, bananas, sugar and pie spice; pour into a greased 13-in. x 9-in. baking dish. , Arrange prepared bread on top. Sprinkle with cinnamon-sugar. Bake, uncovered, at 400° for 30-35 minutes or until a knife comes out clean.

OVERNIGHT STRAWBERRY-BANANA FRENCH TOAST

Steps:

• Mix eggs, milk, vanilla extract and baking powder. Pour over bread to soak; turn to coat well. Cover.
• Refrigerate 4 hours or overnight.
• Preheat oven to 450°F.
• Mix frozen strawberries, bananas and sugar in 13x9-inch baking dish.
• Top with soaked bread slices.
• Sprinkle with cinnamon sugar.
• Bake 20 to 25 minutes or until golden brown.

ALMOND FRENCH TOAST HEARTS

Steps:

• Cut out bread slices with a 3-3/4-in. heart-shaped cookie cutter; discard trimmings. , In a shallow bowl, combine the eggs, milk and 1/2 teaspoon almond extract. Dip bread on both sides in egg mixture. In a large skillet, melt 2 tablespoons butter. Cook bread hearts for 2-3 minutes on each side or until golden brown., For almond butter, in a small bowl, combine confectioners' sugar and remaining butter and extract; mix well. Spread 1 teaspoon over each slice of French toast (save remainder for another use). Sprinkle with additional confectioners' sugar and serve with strawberries, if desired.