Macadamia French Toast Recipes

MACADAMIA FRENCH TOAST

Steps:

• Arrange bread slices in a greased 13x9-in. baking dish. In a bowl, whisk the eggs, orange juice, milk, sugar, vanilla and nutmeg until blended; pour over bread. Cover and refrigerate for 8 hours or overnight., Pour butter into a 15x10x1-in. baking pan. Transfer bread slices to prepared pan; sprinkle with nuts. Bake, uncovered, at 400° for 20-25 minutes or until bread is golden brown. Dust with confectioners' sugar and serve with syrup if desired.

MACADAMIA NUT FRENCH TOAST

Steps:

• Combine eggs and next 5 ingredients, stirring well. Fit bread slices in single layer into a lightly greased 13" x 9" x 2" baking dish. Pour egg mixture over bread slices; cover and refrigerate 8 hours or overnight, turning bread once. Pour butter in a 15" x l0" x l" pan; place bread slices in a single layer in pan. Bake at 400 degrees F for 10 minutes; sprinkle with nuts. Bake 10 additional minutes. Garnish, if desired, and serve immediately with maple syrup. Recipe Source: Buffalo National River B&B

MACADAMIA-BANANA FRENCH TOAST

Steps:

• Preheat oven to 475 degrees.
• Butter well 2 large baking sheets.
• In blender or food processor add one banana, milk, half the chopped nuts, vanilla and cinnamon, blend until well mixed.
• Pour into large, shallow dish.
• Dip bread slices into mixture until well absorbed on both sides.
• Arrange on well-buttered baking sheets. Bake until golden. About 5 minutes.
• To serve, slice diagonally and dust with powdered sugar. Top with remaining sliced banana and chopped nuts.

MACADAMIA NUT FRENCH TOAST

Steps:

• Combine first six ingredients, stirring well.
• Fit bread slices in a single layer into a lightly greased 13x9x2 baking dish.
• Pour egg mixture over bread slices.
• Cover and refrigerate 8 hours or overnight, turning bread once.
• The next morning, pour butter into a 15x10x1 jellyroll pan.
• Place bread slices in a single layer in pan.
• Bake at 400 for 10 minutes.
• Sprinkle with nuts and bake an additional 10 minutes.
• Garnish with powdered sugar and/or nutmeg.
• Serve with maple syrup if desired.

MACADAMIA NUT CRISPY FRENCH TOAST STICKS

Steps:

• Whisk the milk, eggs, 1 tbsp honey and cinnamon together in a shallow bowl.
• Combine the crushed corn flakes and chopped macadamia nuts in another shallow bowl.
• Dip the King's Hawaiian bread "sticks" in the egg mixture, then roll in the corn flakes and macadamia nuts.
• Once all of the french toast sticks are prepared, heat the butter in a large skillet over medium heat.
• Add the french toast sticks and cook for 2-3 minutes per side.
• Drizzle with the honey, or serve on the side for dipping.

MACADAMIA MASCARPONE FRENCH TOAST

Steps:

• Place the macadamias in the bowl of a food processor and process to create a smooth butter. Add the remaining ingredients and process until smooth. Place in a bowl and refrigerate until ready to serve.
• Combine the macadamia milk and eggs in a bowl and whisk until smooth. Soak each piece of bread in the mixture and set aside. Heat half the oil in a frying pan over medium heat and cook the soaked bread, two pieces at a time, turning once when the underside is golden. Remove when the other side is also golden and the soaked bread is cooked through. Repeat with the remaining oil and bread slices.
• Serve immediately with macadamia mascarpone, berries and mint.

MACADAMIA AND BANANA FRENCH TOAST

Steps:

• Blend together sliced banana, milk, half the chopped macadamias, vanilla and cinnamon until well combined.
• Pour into a large, shallow dish.
• Heat a frying pan over a medium heat and toast the other half of the macadamias until golden, remove from the pan, allow to cool then roughly chop and set aside.
• Melt half the butter in a large non-stick frying pan over a medium-high heat until foaming.
• Dip 4 slices of bread, 1 at a time, in egg mixture and add to a large frying pan. Cook in batches for 2-3 minutes each side or until golden and crisp. Transfer to a plate. Repeat with remaining butter, another 4 slices bread and remaining egg mixture. Slice toast diagonally, place on serving plates, top with banana, toasted macadamias and drizzle with honey.

MACADAMIA NUT FRENCH TOAST

Steps:

• Combine eggs and next 5 ingredients, stirring well. Fit bread slices in a single layer into a lightly greased 13x9x2-inch baking dish . Pour egg mixture over bread slices; cover and refrigerate 4 hours or overnight, turning bread once. Pour butter in a 15x10x2-inch jellyroll pan; place bread slices in a single layer in pan. Bake at 400℉ (200℃) for 10 minutes; sprinkle with nuts. Bake 10 additional minutes. Garnish, if desired, and serve immediately with maple syrup.

MACADAMIA FRENCH TOAST

Steps:

• With a wire whisk, beat together eggs, orange juice, milk, sugar, nutmeg and vanilla.
• Place bread in a single layer in a tight fitting casserole pan.
• Pour milk mixture over bread.
• Cover and refrigerate overnight, turning once.
• Preheat oven to 400 degrees F.
• Spray baking sheet or jellyroll pan with vegetable shortening.
• Arrange soaked bread slices in a single layer on pan.
• Sprinkle with macadamia nuts.
• Bake until golden, 20 to 25 minutes.
• Serve with maple syrup and butter, if desired.

MACADAMIA NUT CRUSTED FRENCH TOAST WITH SPICED PINEAPPLE SYRUP #BRUNCHWEEK

Steps:

• Preheat the oven to 400 degrees F.
• Line a baking sheet with parchment paper and set aside.
• In a glass dish, whisk the eggs until they are blended thoroughly.
• Whisk in the pineapple juice and milk until they are thoroughly combined with the egg mixture.
• Add the brown sugar, cinnamon, nutmeg, salt, and vanilla extract. Whisk until blended.
• Chop the macadamia nuts until they are small and fine, perfect for dredging.
• Place the cornflakes in a small plastic bag and seal. Crush the cornflakes until they turn into crumbs, perfect for dredging.
• In another glass dish, add the chopped macadamia nuts and cornflakes and stir to combine.
• To the egg mixture, add the slices of challah. Let soak for a minute or two and then flip to coat the other side.
• Drain any excess coating and then add the soaked challah slices to the macadamia nut coating and lightly press to adhere the coating to the bread.
• Flip and repeat on the other side. Remove to the prepared baking dish.
• When all is coated, bake for about 7 - 10 minutes, until they are toasty and brown. Flip and bake for another 7 minutes or so.
• While the french toast is in the oven, make the pineapple syrup.
• In a saucepan, add the brown sugar and pineapple juice. Whisk so that the sugar is dissolved. Add the cinnamon and whisk again.
• Bring the syrup mixture to a boil and reduce to a simmer and simmer for 10 minutes or so until it has thickened slightly.
• Add the vanilla extract and stir, cooking for a minute more.
• Remove the french toast from the oven and serve with a drizzle of the spiced pineapple syrup.
• Enjoy!

BAKED BANANA MACADAMIA FRENCH TOAST

Steps:

• Grease six (6 ounce) ramekins with butter. Place in baking dish (I used two round cake pans).
• Place half the bread in the ramekins.
• Top the bread with banana, macadamia nuts, and cream cheese, dividing evenly between each dish.
• Cover with remaining bread.
• In separate bowl, whisk eggs, half and half, vanilla and maple syrup until well combined. Slowly pour over each ramekin, dividing the liquid mixture evenly between each dish. You might have a small amount of liquid left over, but try to get as much as possible into the ramekins.
• Cover baking dish(es) tightly with plastic wrap, weigh down with a heavy plate to smash the bread into the liquid, and refrigerate over night. Note: some of the liquid will spill out into the baking dish the ramekins are placed in.
• Preheat oven to 325 degrees F.
• If any of the liquid mixture spilled over, remove the ramekins from the baking dish and carefully pour anything that spilled back into the ramekins. Return ramekins to baking dish.
• Bake in preheated oven for 45 minutes or until golden brown.
• To serve, top with additional maple syrup or dust with powdered sugar.