Honey Baked French Toast Recipes

FRENCH TOAST

Steps:

• In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside.
• Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.
• Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit.

BEST OVEN BAKED FRENCH TOAST

Steps:

• Coat a 9x13-inch baking dish with melted butter. Spread any remaining melted butter over bottom of dish.
• Sprinkle brown sugar and cinnamon evenly over melted butter.
• Arrange bread in two layers over brown sugar mixture.
• Beat eggs, milk, and salt in a bowl; pour over bread.
• Cover and refrigerate overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until golden brown, about 30 minutes.

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!

FRENCH TOAST BAKE

Steps:

• Arrange bread in a greased 13x9-in. baking dish. In a large bowl, combine the eggs, milk, 3/4 cup brown sugar, vanilla and nutmeg; pour over bread. Cover and refrigerate for 8 hours or overnight., Remove from the refrigerator 30 minutes before baking. Sprinkle pecans over egg mixture. Combine butter and remaining sugar; drizzle over the top. , Bake, uncovered, at 400° for 25 minutes. Sprinkle with blueberries. Bake 10 minutes longer or until a knife inserted in the center comes out clean.

FRENCH TOAST I

Steps:

• Beat together egg, milk, salt, desired spices and vanilla.
• Heat a lightly oiled griddle or skillet over medium-high heat.
• Dunk each slice of bread in egg mixture, soaking both sides. Place in pan, and cook on both sides until golden. Serve hot.

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 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.

BAKED FRENCH TOAST

Steps:

• Cut bread into 1-in.-thick slices. Arrange in a single layer in a greased 13x9-in. baking dish. Lightly beat next 6 ingredients; stir in milk and cream. Pour egg mixture over bread, turning once to coat. Refrigerate, covered, overnight., Preheat oven to 375°. Turn bread again to coat. For topping, combine flour, brown sugar, butter, cinnamon and, if desired, nutmeg. Sprinkle flour mixture over bread., Bake, uncovered, until a knife inserted in center comes out clean and topping is golden brown, 40-45 minutes. Let stand 10 minutes before cutting. Top with blueberries or raspberries; sprinkle with confectioners' sugar.

HONEY/MOLASSES FRENCH TOAST

Steps:

• Combine all ingredients except for the bread in a shallow dish.
• Whisk to combine.
• Place the bread in the batter, allowing it to sit and absorb the batter for a few moments, then flip and let the other side get well coated.
• Place bread on heated skillet, cook on both sides until the batter glazes.

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.

HABANERO HONEY SWEET CORN CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 9-inch pie dish.
• Combine fresh corn kernels, habanero pepper, eggs, water, and honey in a bowl. Puree with an immersion blender until almost smooth. Add flour, melted butter, cornmeal, salt, and baking powder; whisk until combined.
• Transfer mixture into the greased pie dish. Shake gently to settle mixture into the dish.
• Bake in the center of the preheated oven until golden brown and a wooden skewer inserted into the center of the cake comes out clean, 45 to 55 minutes. Let cool until warm or room temperature before serving.

FETA CHEESE FRENCH TOAST WITH SPICED HONEY SYRUP

Steps:

• Place stale bread in a shallow dish just large enough to tightly fit the slices in one layer.
• Whisk eggs, salt, sugar, vanilla, cinnamon, cayenne, and heavy cream for batter together in a bowl and pour over bread slices. Use tongs to toss to coat evenly. If there's excess batter pooling at the bottom of the dish, spoon it over the top of the bread slices.
• Wrap and refrigerate until bread has absorbed all the batter or is fully saturated, 2 to 12 hours.
• To make the honey syrup, combine honey, water, chili flakes, and salt in a small saucepan and place over medium heat. Stir and bring to a simmer, then cook for 30 seconds. Turn off the heat and reserve until needed.
• Remove bread from the refrigerator and press sliced feta into the top of each piece; about 2 tablespoons feta should almost cover the surface of each piece.
• Heat butter and olive oil in a large nonstick skillet over medium-high heat. Place in the bread, cheese-side down. Cook until the cheese has caramelized and the surface is well browned, 3 to 5 minutes. Turn the slices over, reduce heat to medium, and cook the other side until golden brown.
• Serve immediately with the honey syrup spooned over top.

FRENCH TOAST BAKED IN HONEY-PECAN SAUCE

Steps:

• Combine eggs, half-and-half, 1 T. brown sugar and vanilla extract in a small bowl, whisk till blended; pour half of the mixture into a baking dish (sized large enough to hold bread slices somewhat compactly).
• Place bread into dish; top with other half of egg mixture, making sure all parts of bread are saturated with the liquid. Refrigerate, covered, overnight.
• Preheat oven to 350°. Place butter in a 13x9x2-inch baking dish and set in oven; when butter is melted, stir in brown sugar, honey, maple syrup and pecans.
• Set soaked bread slices on top of pecan mixture. Bake for 30-35 minutes or until puffed and golden brown.
• Remove with a spatula and invert slices on 2 serving plates. Spoon any extra syrup and nuts on top.
• Serve immediately with ice cold milk or piping hot coffee.