Jazzy French Toast Recipes

FABULOUS FRENCH TOAST

Steps:

• ABOUT THE RECIPE: My mother-in-law has a wonderful recipe for baked French toast. I decided to veganize it so I could make it for my family and friends (and myself!). I adore the classic taste of this Fabulous French Toast Bake. Makes 4 servings
• INGREDIENTS: 3/4 block (10 to 12 ounces) firm or extra-firm regular tofu, drained 1 medium ripe banana 1/2 tablespoon extra-virgin olive oil 1 teaspoon vanilla extract 1 teaspoon ground cinnamon, plus more for sprinkling 1 cup nondairy milk 8 to 10 slices country-style or Tuscan-style bread 3 tablespoons dark brown sugar 2 1/2 tablespoons vegan margarine, plus more as needed Maple syrup or fruit preserves, for serving
• INSTRUCTIONS: Liberally coat an 11 by 17-inch rimmed baking pan with vegan margarine. Put the tofu, banana, olive oil, vanilla, 1/2 teaspoon cinnamon and nondairy milk into a blender and process until smooth.
• Arrange the bread slices in a single layer on the prepared pan. Poke multiple holes in each slice with a dinner fork. (This will allow the banana/tofu mixture to be more readily absorbed into the bread.) Pour the banana/tofu mixture over the bread and gently push the mixture into the bread slices, using a spatula. Refrigerate for at least 1 hour, in order for the banana/tofu mixture to permeate the bread (see note).
• Preheat the oven to 375 degrees F. Remove the bread from the refrigerator. Dust the bread slices with about 1/2 teaspoon of cinnamon. Tent with foil, and bake for 20 minutes (see note), or until the top of the bread is starting to become golden.
• While the toast cooks, put the vegan margarine and brown sugar in a small bowl and mix together with a fork until well combined.
• Remove the toast from the oven and put it on a wire rack. Cut the slices apart (they may have baked together at this point) and flip them over. Dot the top of each piece of toast with the vegan margarine/brown sugar mixture. (Add a bit more margarine, if needed). Bake uncovered for 10 to 20 minutes more, checking often, or until browned and crisp on top (see note). Serve topped with maple syrup or your favorite fruit preserves, if desired.
• Chef's Note: You may prepare the casserole the night before, tent with foil and refrigerate overnight. Proceed with baking as directed. Chef's Note: The length of baking time will vary, depending on the thickness of your bread.

FRENCH TOAST "JUBLIEE"

Steps:

• For the jubilee sauce: Combine the cherries and lemon strips and juice in a small saucepan over low heat. Cook until the mixture has thickened, about 10 minutes. Remove the pan from the heat, add the rum and return it to the heat to burn off the alcohol, about 5 minutes. Just before serving, swirl in the butter and maple syrup.
• For the French toast: Add the cream, honey, almond extract, cardamom and eggs and yolks to a blender and blend until combined. Transfer to a shallow container and soak the bread in the custard mixture.
• Heat the butter in a large saute pan over medium heat until frothing. Drain off the excess custard from the bread, add the slices to the pan and cook on both sides until golden brown, 5 to 8 minutes a side.
• Serve by placing the French toast on a platter along with the cherry jubilee sauce. Finish with the lemon zest and a dusting of confectioners' sugar.

UNCLE JESSE'S FRENCH TOAST

Steps:

• In a medium bowl, whisk together the eggs, cinnamon, nutmeg, ginger, and cloves.
• Melt about 1 tablespoon of butter in a large skillet over medium heat. Dip slices of bread one at a time into the egg, quickly coating each side but not fully saturating the bread.
• Fry a few slices at a time in the buttered skillet until golden brown on each side. Add more butter to the skillet and continue with remaining slices. Melt remaining butter in the microwave at 15 second intervals. Place finished toast onto plates, drizzle with melted butter, and dust with confectioners' sugar.

JAMMIE DODGER FRENCH TOAST RECIPE BY TASTY

Steps:

• Add the eggs, cream, icing sugar and vanilla extract to a bowl and whisk until smooth.
• Dip two slices of bread into the mix, soaking them thoroughly.
• Fry both slices until golden brown on both sides.
• Cut paper heart out of baking paper.
• Place paper heart on one slice of bread and cut a heart shaped hole into the bread using the paper as a guide.
• Spread jam on the other slice of bread, then place the bread with the heart on top of this slice.
• Place the paper heart back over the hole, and sprinkle with icing sugar. Then remove the paper heart.
• Enjoy!

CHEF JOHN'S FRENCH TOAST

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Whisk eggs, milk, vanilla extract, cinnamon, allspice, and salt together in a large bowl. Place bread slices in egg mixture and soak, turning to coat, until bread is completely saturated.
• Melt butter in a cast-iron skillet over medium heat. Working in batches, cook bread in hot butter until golden, about 3 minutes per side. Transfer toasted bread to a baking sheet.
• Bake toast in the oven until outside is crisp and slightly puffed, 12 to 15 minutes.

JAZZY FRENCH TOAST

Steps:

• Whisk the eggs in a bowl.
• Add the milk, continue to whisk.
• Add the Nutmeg, Cinnamon, And Vanilla and stir.
• Pour into a pie sheet big enough to hold the mix.
• Heat frying pan on Medium to High heat, add 1T butter to grease pan.
• Cook dipped bread until golden brown on both sides.
• Slice whats left of the butter and place on top of each piece of toast and serve.
• Serve with maple syrup.

RAZZLE DAZZLE FRENCH TOAST

Steps:

• Preheat the oven to 400 degrees F. Spread the bacon on a wire rack fitted over a baking sheet. Bake until nice and crispy, 12 to 15 minutes.
• Mix the milk, brown sugar, salt, egg yolks and vanilla bean seeds in a baking dish to make the batter.
• Heat 1 tablespoon of the butter in a large nonstick skillet to medium. Dunk each side of the bread into the batter for a few seconds a side. Fry 2 slices of the battered bread until golden brown, 4 to 5 minutes per side. Repeat the process, wiping the skillet clean between each fry, until you have perfectly golden brown and delicious French toast. (You can hold the French toast in a 200 degree oven on a wire rack set in a baking tray to keep warm if need be.)
• When the French toast is done, schmear each piece with some Mascarpone Cream. Then top with a pile of raspberries and 3 slices bacon. Close, cut in half and serve with maple syrup for dunking.
• Mix together the mascarpone, malt powder, maple syrup, salt and vanilla bean seeds in a bowl, and then set aside until ready to use.

THE BEST FRENCH TOAST

Steps:

• In a shallow dish, whisk together the first 7 ingredients. Preheat a greased griddle over medium heat., Dip bread in egg mixture, letting it soak 5 seconds on each side. Cook on griddle until golden brown on both sides. Serve with toppings as desired.

FRENCH TOAST FOR TWO RECIPE BY TASTY

Steps:

• Make the walnut streusel: Preheat the oven to 375°F (190°C). Line a baking sheet with a nonstick mat.
• In a medium bowl, combine the flour, granulated and brown sugars, salt, and cinnamon. Work the butter into the dry ingredients with a fork until crumbly. Add the chopped walnuts and mix well.
• Spread the streusel on the prepared baking sheet and bake for 20 minutes, stirring halfway, until golden brown. Remove from the oven and let cool slightly, then crumble and let cool completely before using. The streusel will keep in an airtight container for 1 week.
• Make the French toast: In a large baking dish, beat the eggs, then add the milk, cream, vanilla, brown sugar, cinnamon, nutmeg, and salt and whisk well to combine.
• Add the bread in a single layer and press down gently into the custard. Let soak for 5 minutes, then flip and soak for another 10 minutes.
• Melt 1 tablespoon of butter in a large skillet over medium heat. When the foaming subsides, carefully transfer 2 slices of bread from the custard to the pan and cook until golden brown, about 2 minutes per side. Repeat with remaining butter and soaked bread.
• Top the French toast with the walnut streusel and maple syrup.
• Enjoy!

SATISFYING FRENCH TOAST

Steps:

• Heat a lightly oiled griddle or frying pan over medium heat.
• Soak bread slices in mixture until saturated.
• Cook bread on each side until golden.
• I sprinkle with powdered sugar and serve syrup on the side.