French Toast Martini Recipes

FRENCH MARTINI

Steps:

• Combine the ingredients in a cocktail shaker. Fill a martini glass with ice and pour the cocktail over the ice.

FRENCH TOAST MARTINI

Steps:

• Add ice cubes to martini shaker. Add Irish cream liqueur, butterscotch schnapps and cinnamon schnapps. Shake well.
• Wet rim of martini glass with water, and dip in brown sugar until edge of glass is coated. Strain martini into glass.

MARTHA'S FRENCH TOAST WITH GRAND MARNIER

Steps:

• In a large shallow dish, beat eggs with a fork. Beat in liqueur, sugar, large pinch of salt, and orange zest and juice. Add milk and beat until combined.
• In a large heavy skillet, heat 4 tablespoons oil and 2 tablespoons butter over medium-high until sizzling. Gently dip brioche, one slice at a time, into egg mixture to coat and add to skillet (do not crowd pan). In batches, cook until golden brown on both sides, 5 minutes per batch, flipping once. Transfer to a paper-towel-lined wire rack. Repeat with remaining brioche, adding remaining oil and butter as needed. (Reduce heat if brioche is browning too quickly.) Serve with butter and sugar or maple syrup.

FRENCH MARTINI

Steps:

• Fill a cocktail shaker halfway with ice cubes. Pour in vodka, pineapple juice, and raspberry-flavored liqueur. Cover and shake until the outside of the shaker has frosted.
• Strain cocktail into a chilled martini glass and garnish with pineapple slice and lemon peel.

CLASSIC FRENCH TOAST

Steps:

• Whisk together eggs, cream, vanilla, cinnamon, nutmeg, and salt in a medium bowl; set aside.
• Place bread in a shallow baking dish large enough to hold bread slices in a single layer. Pour egg mixture over bread; soak 10 minutes. Turn slices over; soak until soaked through, about 10 minutes more.
• Preheat oven to 250 degrees. Place a wire rack on a baking sheet, and set aside. Heat 2 tablespoons butter and 2 tablespoons vegetable oil in a skillet over medium heat. Fry half the bread slices until golden brown, 2 to 3 minutes per side. Transfer to wire rack; place in oven while cooking remaining bread. Wipe skillet, and repeat with remaining butter, oil, and bread. Keep in oven until ready to serve. Serve warm with pure maple syrup, if desired.

FRENCH MARTINI

Steps:

• Shake the vodka, Chambord and pineapple juice with ice really hard until the pineapple juice froths up a bit, then strain into the glass. Garnish with the pineapple wedge.

BAKED FRENCH TOAST BY MARZETTI®

Steps:

• In a microwave safe bowl, combine apples, cinnamon and water. Microwave for 3-4 minutes. The apples should be slightly tender.
• Drain apples and toss with Marzetti Old Fashioned Caramel Dip. Spoon the apples into bottom of greased 9x13 baking dish.
• In a mixing bowl, whisk together eggs, milk and vanilla.
• Dip each piece of bread into egg mixture and place on top of apple layer. Repeat with remaining bread slices. Spoon any extra egg mixture over bread. Cover with plastic wrap and Refrigerate for 3 hours or overnight.
• Preheat oven to 350 degrees F.
• Pour melted butter over the slices of bread and sprinkle with pecans.
• Bake 25-30 minutes or until bread is golden brown.
• Allow French toast to stand for a few minutes before eating. Serve with extra warm caramel sauce.

THE BEST FRENCH TOAST

Steps:

• In a shallow dish, whisk together the first 7 ingredients. Preheat a greased griddle over medium heat., Dip bread in egg mixture, letting it soak 5 seconds on each side. Cook on griddle until golden brown on both sides. Serve with toppings as desired.