French Toast Loaf Not As Eggy Recipes

EGGLESS FRENCH TOAST

Steps:

• Whisk milk, cinnamon, and vanilla extract together in a shallow bowl.
• Press each slice of bread lightly into the milk mixture to coat both sides, removing it before it gets soaked.
• Melt butter in a skillet over medium heat. Cook coated slices in batches until golden brown and somewhat firm, 5 to 8 minutes per side.

FRENCH TOAST CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly butter an 8x8 inch baking pan.
• Line bottom of pan with bread cubes. In a large bowl, beat together eggs, milk, 2 tablespoons sugar, salt and vanilla. pour egg mixture over bread. Dot with margarine; let stand for 10 minutes.
• Combine remaining 2 tablespoons sugar with 1 teaspoon cinnamon and sprinkle over the top. Bake in preheated oven about 45 to 50 minutes, until top is golden.

FRENCH TOAST LOAF

Steps:

• Preheat oven to 350°.
• Coat a 5x9" loaf pan with nonstick cooking spray.
• In a large bowl, combine all the ingredients except the bread cubes and mix well.
• Stir in the bread cubes and allow to sit for 10 minutes, or until all the liquid has been absorbed.
• Spoon into the loaf pan and bake for 55 to 60 minutes, or until golden.
• Remove from the pan, slice and serve with your favorite topping.
• Note: I would make this with challah or any other more substantial bread instead of just plain sliced white bread.

FIFI'S FRENCH TOAST

Steps:

• Crack eggs into a mixing bowl. Beat with a rotary beater or fork until yolks and whites are mixed together. Add milk and, if you like, cinnamon. Beat until ingredients are well mixed. Pour egg mixture into a pie plate.
• Put half of the butter in a skillet. Put the skillet on a burner. Turn the burner to medium heat and let the butter melt.
• Dip 1 slice of bread into egg mixture. Turn bread over with a pancake turner to coat the other side. Put coated bread in skillet. Repeat with second slice of bread.
• Cook until bottoms are light brown. (To check, lift bread with pancake turner and peek underneath.) This will take 1 1/2 to 2 minutes. Turn bread over. Cook until second sides are light brown (about 1 1/2 to 2 minutes more). Remove bread from the skillet.
• If necessary, put remaining butter in the skillet. Repeat Steps 3 and 4 with remaining bread and egg mixture. Turn off burner. Remove skillet from burner. If you like, serve French toast with fresh fruit and sprinkle with powdered sugar.
• Serve with a drizzle of syrup, bacon strips, and a glass of milk. *NOTE: If you don't use firm-textured bread, such as French bread, cover bread slices with paper towels and let them stand out on a counter for several hours or until they are dry.

DISNEY'S FRENCH TOAST LOAF

Steps:

• Mix the brown sugar with 1 teaspoon of cinnamon. Keep separate.
• Mix the cream, eggs, vanilla and remaining cinnamon together to make a batter.
• Liberally spray a loaf pan with Pam or other vegetable spray. Layer three slices day old bread on bottom of pan. Sprinkle 1/3 brown sugar mixture on top of bread, then layer 1/3 of the butter. Repeat these steps two more times. Top off with three more slices of bread (should have a total of 12 slices of bread). Press down with hand to compact bread into loaf pan.
• Slowly pour 16 oz. of batter over top of loaf, covering completely. This may take a little time, to allow it to fully absorb into bread and flow into spaces at bottom. (Take your time here and pour into corners. Lift bread at corners a little to get into bottom quicker if you want.).
• Place loaf pan on some paper towels in case of overflow. Cover top of loaf with parchment paper and wrap top tightly with aluminum foil. Place in refrigerator and allow to sit overnight.
• Heat oven to 325º F. Bake for approximately 1 hour or until internal temperature in center of loaf is 160 degrees. Uncover and bake for another 15 minutes. Remove from oven and let rest for 5-10 minutes. Place a plate on top of loaf pan and invert to remove from pan. Cut into 7 slices and serve.

FRENCH TOAST (OR EGGY BREAD)

Steps:

• use a biscuit cutter or your desired shape to cut a shape from each piece of bread.
• break the egg into a small bowl, add the water and 2 teaspoons of the sugar, beat with a fork until mixed together.
• mix the rest of the sugar with the cinnamon and set aside until the end.
• put butter in a medium frying pan and turn the heat to medium.
• when butter is melted, dip the bread rounds quickly into the egg mixture, one at a time. let the extra mixture run off then carefully place bread on the pan.
• cook the bread rounds for about 2 minutes or until they are lightly browned underneath.
• turn over and lightly brown other side, remove from pan and put it on a piece of kitchen paper.
• sprinkle both sides of French toast with the cinnamon-sugar mixture.
• serve immediately to stop from going soggy.

FRENCH TOAST LOAF (NOT AS EGGY)

Steps:

• Tear bread into chunks, approximately one inch or so. Divide into two bowls.
• Beat eggs and milk together. Add vanilla and a sprinkle of cinnamon.
• Pour egg mixture over first bowl of bread, and evenly coat pieces. You want them coated, not soaked.
• Combine a few dry pieces and a few wet ones to make a layer on the bottom of two greased loaf pans or 8x8s. (you will make 3 layers in load pans or 2 in 8x8s.)
• Combine sugar, cinnamon, salt, and flour. Dust over the first layer. Sprinkle with a few pecans. Repeat process, ending with cinnamon-sugar mixture and pecans on top.
• Dot with butter and drizzle with maple syrup.
• Bake loaves at 325 35 to 45 minutes in a preheated oven. Bake 8x8s at 350 for 35 minute.