French Toast With Almond Milk Recipes

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.

CRUNCH ALMOND FRENCH TOAST WITH HOMEMADE STRAWBERRY SYRUP

Steps:

• Combine the strawberries and sugar in a medium saucepan and add ½ cup water. Stir to combine. Bring to a boil and then reduce to a simmer, stirring and crushing strawberries against the sides of the saucepan while cooking. Allow to simmer until thickened to your liking, around 15 minutes.
• While sauce is cooking, whisk together the eggs, milk, and extract together in a large baking dish.
• Dip each piece of bread fully in the egg mixture, and then press both sides into the chopped almonds, pressing to coat as much as possible. Set aside until ready to make your french toast.
• When ready to begin, heat a griddle over medium high heat and add 1 tablespoon margarine.
• Add four slices of bread to the griddle and cook until browned, about 2-3 minutes. Flip to cook the other side until browned.
• Transfer to a plate and cook the remaining 4 slices.
• Serve topped with the roasted strawberry syrup.

FRENCH TOAST MADE WITH ALMOND MILK

Steps:

• In a large bowl, mix the eggs, milk, cinnamon, and vanilla extract. Whisk to combine ingredients until batter is light yellow in color and egg yolks are broken.
• Heat up a large frying pan over medium heat. We turned our electric griddle to 350° F. Allow one tablespoon of coconut oil to melt (or butter) if dairy is okay.
• Dip your bread slices into the mixture and make sure both sides are coated with batter.
• Line griddle with battered slices and cook for about 3-5 minutes per side or until golden brown. French toast should feel slightly firm when pressed on each side. Repeat, and use your extra butter/oil for the next slices
• Garnish French Toast with powdered sugar and maple syrup (optional)

FRENCH TOAST MADE WITH ALMOND MILK

Steps:

• Pre-heat pan or skillet on Medium Heat.
• While pan is heating, whisk eggs, almond milk, cinnamon, and vanilla extract together.
• Dunk each slice of bread and generously wet both sides of the bread.
• Shake off excess in the bowl, then toast on each side for about 3-4 minutes, until golden brown.
• Top with fresh fruit or coconut whipped topping and enjoy!

FRENCH TOAST BAKE

Steps:

• Spray a 9x13 baking dish with cooking spray. Arrange bread in a single layer in the baking pan.
• In a large bowl, whisk together the eggs, egg whites, Almond Breeze Unsweetened Vanilla almondmilk, vanilla, almond extract, cinnamon and maple syrup. Pour the egg mixture over the bread in the baking dish, spreading it around so the liquid saturates the bread. Cover and refrigerate overnight. If you don't have time to let it soak overnight you can get by with 30 minutes.
• Preheat the oven to 350°F. Uncover the baking dish, sprinkle on sliced almonds and brown sugar and bake for 50 minutes.
• Top with dried cranberries and serve warm or at room temperature with more maple syrup for drizzling.

FRENCH TOAST WITH ALMOND MILK

Steps:

• Take a big mixing bowl and add in the eggs, almond milk, sugar, vanilla, cinnamon, and pinch of salt. Give the mixture a good stir or whisk.
• Place the bread in one slice at a time. Flip the bread to make sure both sides are coated evenly. You don't want the bread to sit in the mixture too long as it can soak up too much liquid and become soggy. Set the coated bread to the side on a plate.
• Heat a pan or skillet on medium heat. Add coconut oil or melt butter in the pan. Then place the slices of coated bread in the skillet. Cook each side of the bread for 2-3 minutes or until lightly golden brown.
• Enjoy topped with honey / maple syrup and berries.

ALMOND FLOUR FRENCH TOAST

Steps:

• Preheat the oven to 350°F.
• Measure all the wet ingredients for the bread, except the water, and mix in a bowl until there are no clumps left. Next, measure out all the dry ingredients for the bread and slowly mix into wet mix. (If the dough is stiff, add 2-3 T extra water).
• Line a loaf pan with baking paper, add the bread mix to the tin, and place in the oven to bake for 25 to 30 minutes.
• While Paleo bread is cooking, start making the batter by mashing banana in a large bowl.
• Add almond milk, flaxseed, cinnamon, and vanilla from the batter ingredients and stir. Place the batter to the side.
• Once cooked, remove the bread from the oven and remove loaf from tin. Place on a cooling rack for 5 minutes and slice into thick pieces.
• Heat a pan to medium-high. Add a little coconut oil to the pan.
• Dip a slice of bread in the batter mixture, covering slice, then add to the pan.
• Cook for 3 to 4 minutes on each side or until evenly golden brown.
• Stack French toast slices and add desired toppings.
• Dig in!

VANILLA ALMOND BAKED FRENCH TOAST RECIPE

Steps:

• Trim ends from bread (eat while preparing the rest of the recipe or reserve for another use) then cut the rest of the baguette into 1-inch thick slices (you should have about 14 to 16 slices). In order to have the best texture, you'll want the bread slightly dry or stale, so, either loosely cover the slices and let sit out on your counter overnight or toast them briefly until they're dry but not browned. Arrange bread in one layer in a 13-by 9-inch (about 3 quart) baking dish.
• Whisk together eggs, egg whites, almond milk, extracts, salt, and 4 tablespoons of the sugar until eggs are broken up and mixture is smooth. Pour mixture over the bread and let soak, turning halfway through, until bread is thoroughly moistened and has absorbed most of the custard, at least 30 minutes and up to 12 hours.
• When ready to bake, heat the oven to 400°F and arrange rack in the upper third; set French toast at room temperature while oven heats up. Spread the softened butter on a rimmed baking sheet or, if dairy-free, spray with a nonstick cooking spray.
• Place almonds in a flat, shallow dish then coat one side with almonds as follows: remove a piece of French toast, let excess liquid drip off, then place bread in almond dish and press to help almonds adhere. Place bread, almond-side up on prepared baking sheet and repeat with remaining bread.
• Sprinkle tops of French toast with remaining 1 tablespoon of the sugar. Bake until bread is slightly puffed and underside is golden, about 25 minutes. Serve immediately with syrup passed on the side.