Frenchtoastsandwiches Recipes

FRENCH TOAST SANDWICHES

Steps:

• Place two slices of Canadian bacon and one slice of cheese on each of six slices of bread. Top with remaining bread. Place eggnog in a shallow dish. Dip sandwiches in eggnog., In a large skillet or griddle, melt 2-3 tablespoons butter. Toast sandwiches until bread is lightly browned on both sides, adding butter if necessary. Serve with strawberry preserves.

FRENCH TOAST FRIED CHICKEN SANDWICH

Steps:

• In a bowl, combine the maple syrup, mustard and a few shakes of hot sauce. Set aside.
• Thin out the pancake batter a little bit with the milk. Set aside.
• Preheat a deep fryer to 350 degrees F.
• In a bowl, combine the flour, salt, garlic powder, onion powder, cayenne, chili powder and paprika. Dip the chicken in the egg, then in the flour to coat. Fry the chicken until crispy and cooked through, about 10 minutes. Place the chicken on a wire rack or paper-towel-lined plate to drain the excess oil.
• Melt the butter in a large skillet set over medium heat. Dip the brioche slices in the prepared pancake batter and cook until lightly browned on both sides.
• Place a chicken thigh on one piece of bread, drizzle with some of the mustard sauce, and then top with another piece of bread. Repeat for the remaining chicken and bread. Spoon more mustard sauce over the top, then cut the sandwiches in half and serve.

FRENCH TOAST SANDWICH

Steps:

• Whisk eggs, 3 tablespoons milk, white sugar, and vanilla extract together in a shallow bowl until smooth.
• Heat 1/4 inch of oil in a large saucepan over medium heat.
• Dip 4 pieces of bread in egg mixture and fry until golden brown, about 2 minutes per side. Repeat with remaining pieces.
• Combine 2 tablespoons of milk with custard powder in a small bowl; stir until smooth. Bring remaining milk to a boil in a small saucepan. Stir custard mixture into the saucepan. Reduce heat and cook, stirring frequently, until custard thickens, about 5 minutes.
• Place 8 bread toasts on a shallow tray. Spread custard over each piece. Cover with remaining 8 toasts to form a sandwich. Dust with confectioners' sugar. Top each sandwich with a dollop of whipped cream and a strawberry. Insert a toothpick through the fruit to hold the sandwich together.

MAPLE FRENCH TOAST SANDWICH

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Lay bacon strips in a single layer on prepared baking sheet.
• Bake in the preheated oven until browned and crisp, 10 to 15 minutes. Drain bacon slices on paper towels.
• Beat 3 eggs, brown sugar, cinnamon, and nutmeg together in a large, shallow bowl. Dip each slice of bread into egg mixture to saturate completely.
• Heat oil in a large skillet over medium-high heat. Working in batches, cook bread slices in hot oil, turning once, until browned on each side, about 5 minutes. Transfer toast to a plate.
• Beat remaining eggs in a bowl. Cook and stir eggs in the same skillet over medium heat until eggs are scrambled and set, 3 to 4 minutes.
• Place 1 slice of toast on a plate and top with 1/2 of the bacon, 1/2 of the scrambled eggs, and 1 slice of toast. Repeat with remaining toast, bacon, and eggs. Top each sandwich with maple syrup.

NECTARINE AND CREAM CHEESE FRENCH TOAST SANDWICHES

Steps:

• Melt 1 tablespoon butter in a small skillet over medium heat. Add the nectarines and cook until softened, 4 to 5 minutes. Remove from the heat.
• Spread each slice of bread with cream cheese. Divide the nectarines evenly among four slices of bread and top with the remaining bread to build sandwiches.
• Whisk the eggs, milk, granulated sugar and vanilla together in a shallow dish. Carefully dip the sandwiches in the egg mixture and turn to coat.
• Melt the remaining 2 tablespoons butter on a griddle over medium heat. Cook the sandwiches until golden brown, 2 to 3 minutes per side. Dust with confectioners' sugar and serve.

FRENCH TOAST CHEDDAR SANDWICHES

Steps:

• Set out a heavy skillet or cast iron griddle.
• Beat the eggs slightly in a pie tin or shallow bowl and add the milk or cream and salt, set aside.
• Spread the bread slices out on a flat working surface.
• Spread one side of four slices of bread lightly with the prepared mustard.
• Top each with a slice of cheddar cheese.
• Butter the remaining four slices of bread and top each cheese slice with bread, butter side down.
• Heat the butter in the skillet or on the griddle.
• Carefully dip each sandwich into the egg mixture, coating both sides.
• Allow the excess egg mixture to drain back into the bowl.
• Dip only as many sandwiches as will lie flat in the skillet or griddle.
• Cook over low heat until browned.
• Turn and brown the other sides.
• Repeat for the remaining sandwiches and if necessary, add more butter to the skillet or griddle to prevent sticking.
• Or you can place the sandwiches, after dipping, on a well greased baking sheet and brown in the oven at 450 degrees F. for 8 to 10 minutes.
• Serve hot.

HAM AND CHEESE FRENCH TOAST

Steps:

• Beat together eggs, cream and salt in pie plate.
• Spread tops of the slices of bread evenly with the butter, then the mustard.
• Top four slices of the bread with the cheese and ham.
• Place other four slices on top and dip into the egg mixture.
• Place sandwiches in preheated skillet with butter added and cook each side until golden brown.
• If cooked in batches, keep warm in oven until all sandwiches are done.

FRUITY FRENCH TOAST SANDWICHES

Steps:

• In a bowl, combine strawberry and banana slices. Place 1/4 cup on two slices of bread, arranging fruit in a single layer; top with remaining bread. Set remaining fruit aside. , In a shallow bowl, beat the egg, cream, cinnamon and vanilla. Dip both sides of sandwiches into egg mixture. Heat oil on a griddle; cook French toast for 3-4 minutes on each side or until golden brown. Sprinkle with confectioners' sugar. Serve with reserved fruit.

GRANDMA JOEYANN'S FRENCH TOAST SANDWICHES

Steps:

• Heat griddle to medium-high heat.
• Melt 1 tsp. butter on griddle. Beat eggs, milk and vanilla in small bowl until blended. Dip 6 bread slices into egg mixture, coating 1 side of bread only. Place on griddle, egg side down.
• Top each bread slice with 1 cheese slice and 1 ham slice. Dip remaining bread slices in egg mixture, coating 1 side of bread only. Place on top of ham slices, egg side up.
• Cook until browned. Carefully turn over, adding more butter as needed. Cook to brown second side. Remove from griddle; top with jam. Sprinkle with powdered sugar just before serving.