Holiday French Toast Recipes

HOLIDAY MORNING FRENCH TOAST

Steps:

• Mix brown sugar, butter and 1 teaspoon of the cinnamon in 13x9-inch baking dish. Add apples and cranberries; stir to coat well. Spread evenly in bottom of baking dish. Arrange slices of bread on top.
• Mix eggs, milk, vanilla and remaining 2 teaspoons cinnamon until well blended. Pour mixture over bread, soaking bread completely. Cover with foil. Refrigerate 4 hours or up to 24 hours.
• Preheat oven to 375°F. Bake, covered, 45 minutes. Uncover and bake 5 minutes longer. Let stand 5 minutes before serving. For an eye-catching presentation, loosen edges with small knife. Invert onto large serving platter.

HOLIDAY MORNING FRENCH TOAST

Steps:

• Combine brown sugar, butter, and 1 teaspoon cinnamon. Add apples and raisins, toss to coat well.
• Spread apple mixture evenly over bottom of 13x9-inch pan. Arrange slices of bread on top.
• Mix eggs, milk, vanilla, and remaining cinnamon until well blended. Pour over bread, soaking bread completely.
• Cover and refrigerate 4 to 24 hours.
• Bake, covered with aluminum foil, in a preheated 375° oven for 40 minutes. Uncover and bake 5 minutes. Remove from oven; let stand 5 minutes. Serve warm.
• For an eye-catching presentation, loosen edges of baking dish and invert onto a large serving platter.

THE SOUTHFIELD STORE HOLIDAY FRENCH TOAST

Steps:

• Whisk together the eggs and heavy cream in a large bowl and add the granulated sugar, cinnamon, nutmeg, vanilla and orange zest and whisk again.
• Heat some clarified butter in a large skillet over medium-high heat. Dip four slices of the Challah into the egg mixture until soaked through. Immediately place each slice onto the hot skillet. Fry until golden brown, 2 to 3 minutes per side, and set aside. Repeat with the remaining 4 slices of bread.
• Cut each piece of French toast in half diagonally and plate four halves per serving. Top with Apple Cranberry Compote, a scoop of Pecan Compound Butter and a light drizzle of the Maple Syrup Reduction. Dust with powdered sugar and enjoy!
• Add the cranberries, orange juice, sugar, orange zest and apples to a large skillet and cook over medium heat for about 10 minutes, or until the apples are cooked as desired.
• Preheat the oven to 325 degrees F. Place the pecans on a cookie sheet and bake for about 10 minutes, or until they become aromatic and heated through. Salt immediately while still hot. Allow the pecans cool completely.
• Once the pecans are completely cool, chop them up into small pieces and add to the butter, until incorporated. Set aside until ready to serve, or refrigerate.
• Place the maple syrup in a small saucepan and heat over low heat until reduced by one-half. Use sparingly to top off French toast.

OVERNIGHT FRENCH TOAST

Steps:

• Place bread slices in a generously greased 9x13-inch baking dish, overlapping the slices.
• Place eggs, half-and-half, milk, sugar, cinnamon, nutmeg, and salt in a medium bowl and mix thoroughly with a rotary beater or whisk. Pour mixture over bread, making sure all slices are moistened. Cover and refrigerate, 8 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.

HOLIDAY FRENCH TOAST

Steps:

• Pour the eggnog into a pie plate.
• Sprinkle with the cinnamon and stir to blend.
• Heat a griddle over medium heat until hot.
• Add about 1/2 Table. of butter and let it melt.
• Dip one slice of bread into the eggnog mixture and place on the griddle.
• When the first side has browned, flip over and brown the second side.
• Serve with warm maple syrup.
• You can also make up a french toast batter using flavored coffee creamers.

HOLIDAY FRENCH TOAST

Steps:

• 1. Combine brown sugar, butter and 1 tsp. cinnamon in a 13 x 9 inch baking dish. Add apples and Craisins; toss to coat well. Spread apple mixture evenly over bottom of baking dish. Arrange slices of bread on top.
• 2. Mix eggs, milk, vanilla and remaining 2 tsp. cinnamon until well blended. Pour mixture over bread, soaking bread completely. Cover and refrigerate 4 to 24 hours
• 3. Bake, covered with aluminum foil in a preheated 375 degree over for 40 minutes. Uncover and bake 5 minutes. Remove from oven; let stand 5 minutes. Serve warm.