Honey Baked French Toast Recipes

HONEY BAKED FRENCH TOAST

Steps:

• Preheat oven to 375 degrees.
• Put the butter and honey into a 9 x 13 inch non reactive baking dish. Heat them in the oven until the butter is melted and the honey is bubbling. Take them out of the oven and stir well.
• Whisk together the juice, eggs, spices, and salt in another baking dish. Dip each slice of bread in the juice mixture, turning it once to coat well, and then carefully set the pieces of bread in the honey-buttered pan.
• Bake for 15-20 minutes or until well browned. Don't flip the bread over during baking -- flip it over so the honey-butter side is up when you serve it though.

FRENCH TOAST HONEY TOAST RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Cut the loaf of bread in half crosswise. Flip one of the halves cut side up, and cut out the middle of the loaf, leaving about a ¼-inch (6 mm) border around the edge. From the outside of the loaf, about ½ -1 inch (1-2 cm) up from the bottom of one of the 4 sides, make a cut straight through to remove the center of the loaf.
• Cut the center of the loaf in half and slice into approximately 1x3-inch (2x7-cm) cm sticks . Repeat with the second half of the loaf.
• In a large bowl, whisk the eggs with the cinnamon, cream, and honey.
• Place the hollowed-out loaf on the prepared baking sheet and brush all over with the egg mixture.
• In a medium bowl, crush the cinnamon crunch cereal into coarse crumbs.
• Dip the sliced toast sticks in the egg mixture, then dredge in the crushed cereal. Add to the baking sheet in a single layer.
• Bake for 20 minutes, until golden brown.
• To assemble, filling the toasted, hollowed loaves with French toast sticks and berries. Top with whipped cream and a drizzle of honey.
• Enjoy!

HONEY FRENCH TOAST

Steps:

• Add flour, sugar, salt, milk, and eggs to a mixing bowl.
• Whisk until well blended.
• In a skillet over medium-high heat, melt butter; I start with 1 tablespoon and add to it as needed.
• Dip both sides of bread slice into egg mixture.
• Place 2-3 slices of bread in skillet (depends on how big your skillet is) and cook for 2-3 minutes on each side or until golden brown.
• Transfer to individual plates and drizzle with warm honey.
• Enjoy.

HONEY-ORANGE BAKED FRENCH TOAST

Steps:

• MAKE HONEY SAUCE:.
• 1. Microwave: Measure honey into a small microwavable cup or bowl. Add cinnamon (you don't need to stir it in yet) and cut butter into chunks on top. Microwave honey and butter for about 60 seconds on medium (60-70% power). Stir until butter is completely melted.
• 2. Stovetop: Melt the butter in a small saucepan over low to medium heat, then mix in honey and cinnamon, stirring until smooth. Remove from heat.
• PREPARE THE PAN:.
• 3. Lightly grease the sides of a 9x13 pan or baking dish. You may omit this step but it will help the slices come out neatly when serving.
• 4. Pour honey sauce into the 9x13 pan and tilt the pan around until sauce evenly covers bottom.
• PREPARE THE BREAD:.
• 5. Break eggs into a shallow dish (a pie pan works perfectly) and lightly beat with a fork to break the yolks. Add orange juice and beat thoroughly with a fork.
• 6. Dip each slice of bread into the egg mixture, covering both sides. Allow any excess egg to run back into the dish. Place bread on sauce in pan, allowing slices to touch on all sides but not overlap one another.
• 7. Bake at 400 F for 15-20 minutes or until nicely golden.
• 8. "Cut" along the edges of the pan and between each slice of bread with a turner, then turn each slice out of the pan and onto a plate with the honey side on top. The honey sauce will have baked into the bread, but if there is any left in the pan spoon it on the top (it will be very thick).
• NOTES: You can also prepare up through step 6 the night before. Cover and refrigerate the dish, then bake in the morning. Be sure to use a metal pan and not glass or ceramic if you do this.
• It isn't as pretty, but I often use leftover hamburger or hotdog buns for this recipe. I prefer the "crust" side down in the honey, but my sweetie prefers the "cut" side down so that there is more texture.