Marriott Crunchy French Toast Recipes

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CRUNCHY FRENCH TOAST



Crunchy French Toast image

I just have one word to describe this French toast: Oh my. And okay, that was two words.

Categories     breakfast     dessert     main dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

3 whole Eggs
1/4 c. Half-and-half
1 tsp. Vanilla Extract
1/2 tsp. Ground Cinnamon
1/3 c. Sugar
4 slices Whole Wheat Bread (or Any Bread)
1 c. Panko Breadcrumbs
1 stick Salted Butter, Melted
Softened Butter And Maple (or Pancake) Syrup, For Serving

Steps:

  • In a pie pan, whisk together the eggs, half-and-half, half the sugar, and half the cinnamon. Set aside.In a separate pie pan, stir together the panko breadcrumbs with the rest of the sugar and cinnamon. Use a fork to stir in 2 tablespoons of the butter so that the crumbs are slightly moist. Set aside. In a large nonstick skillet, heat the rest of the melted butter over medium-low heat. One by one, dunk the bread in the egg mixture (turning to coat), then lay them in the dish with the panko crumbs, turning them over and pressing them gently so that they stick and totally cover the surface.Place them into the skillet with the butter and let them cook on the first side for 5 to 6 minutes, watching closely to make sure the crumbs don't burn. (If they start to darken too fast, turn the heat slightly lower and watch.) Turn them over and let them cook for 3 minutes on the other side.Transfer the pieces to individual plates and serve with butter and syrup. Delicious!

CRUNCHY FRENCH TOAST



Crunchy French Toast image

This light version of classic French toast is perfect for quick meals or Sunday brunches. My kids love it, and so do I! -Barbara Arnold, Spokane, Washington.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 4 servings.

Number Of Ingredients 9

6 large eggs
1/3 cup fat-free milk
2 teaspoons vanilla extract
1/8 teaspoon salt
1 cup frosted cornflakes, crushed
1/2 cup old-fashioned oats
1/4 cup sliced almonds
8 slices whole wheat bread
Maple syrup

Steps:

  • In a shallow bowl, whisk eggs, milk, vanilla and salt until blended. In another shallow bowl, toss cornflakes with oats and almonds., Heat a griddle coated with cooking spray over medium heat. Dip both sides of bread in egg mixture, then in cereal mixture, patting to help coating adhere. Place on griddle; toast 3-4 minutes on each side or until golden brown. Serve with syrup.

Nutrition Facts : Calories 335 calories, Fat 11g fat (2g saturated fat), Cholesterol 196mg cholesterol, Sodium 436mg sodium, Carbohydrate 43g carbohydrate (8g sugars, Fiber 5g fiber), Protein 17g protein. Diabetic Exchanges

CAPTAIN'S CRUNCH FRENCH TOAST



Captain's Crunch French Toast image

Inspired by a recipe I saw on television, I experimented with different combinations and came up with this. This is a delicious and unusual variation on plain old French Toast. Try it, I guarantee you'll love it! Thanks to the Blue Moon Cafe in Baltimore for the inspiration. Not for the diet conscious, but it tastes so good you won't care! Put bread in a warm oven to keep heated until the rest of the bread is done, if needed. Serve with a dollop of butter and warmed pure maple syrup, if desired.

Provided by Bubba's Mom

Categories     100+ Breakfast and Brunch Recipes     French Toast Recipes

Time 50m

Yield 6

Number Of Ingredients 10

3 large eggs
2 ½ tablespoons white sugar
1 cup heavy cream
½ cup 2% low-fat milk
½ teaspoon vanilla extract
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ (14 ounce) package brown sugar and butter flavored crispy corn and oat breakfast cereal (such as Cap'n Crunch®), crushed
6 thick slices egg bread (Challah)
2 tablespoons butter

Steps:

  • Beat the eggs and sugar in a bowl until smooth. Pour in the cream, milk, vanilla extract, cinnamon, and nutmeg; whisk until smooth. Pour the crushed cereal into a shallow dish; set aside. Dip the egg bread into the egg mixture two pieces at a time until the egg has been soaked into the center of the slices, about 30 seconds per side. Press the soaked bread into the crushed cereal until coated on both sides. Set the finished slices aside on a piece of waxed paper.
  • Melt the butter in a nonstick skillet over medium-high heat. Cook the French toast in the hot pan until golden on both sides, about 3 minutes per side.

Nutrition Facts : Calories 598.2 calories, Carbohydrate 73.9 g, Cholesterol 199.9 mg, Fat 28.2 g, Fiber 2.7 g, Protein 13.7 g, SaturatedFat 15.3 g, Sodium 726.7 mg, Sugar 22.4 g

CHEF JOHN'S FRENCH TOAST



Chef John's French Toast image

So you think you know how to make French toast? Maybe you beat a couple eggs, a splash of milk, a quick dip, fry it up in some butter, and drizzle with a little syrup? Sounds pretty good, and for 95% of the world that is what they consider French toast. But if you want truly amazing French toast, give this classic restaurant method a try.

Provided by Chef John

Categories     100+ Breakfast and Brunch Recipes     French Toast Recipes

Time 30m

Yield 6

Number Of Ingredients 8

2 eggs
½ cup milk
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
1 pinch salt
6 (1 inch thick) slices French bread
1 tablespoon butter, or as needed

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.

Nutrition Facts : Calories 199.1 calories, Carbohydrate 29.8 g, Cholesterol 68.7 mg, Fat 4.9 g, Fiber 1.5 g, Protein 8.7 g, SaturatedFat 2.2 g, Sodium 396.3 mg, Sugar 2.5 g

CRUNCHY FRENCH TOAST



Crunchy French Toast image

A version of this was served by the Atcheson, Topeka, & Sante Fe railroad line as a swank breakfast dish

Provided by ratherbeswimmin

Categories     Breakfast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract
1/4 teaspoon salt
8 slices challah (each slice should be 3/4 to 1 inch thick, may substitute good white bread)
2 cups corn flakes, crumbled to about half their original size
unsalted butter
2 -3 tablespoons sugar (optional)
real maple syrup, warmed

Steps:

  • Preheat oven to 325°; butter a baking sheet.
  • In a shallow pie plate or shallow bowl, whisk the eggs, milk, vanilla, and salt together.
  • Dunk the bread slices into the egg mixture and soak them for a few minutes on each side, turning as needed to coat evenly but not fully saturated.
  • Place the cornflakes on a plate; press each slice of bread lightly into the cornflakes, coating both sides.
  • Warm 2 tablespoons butter on a griddle or in a large heavy skillet over medium heat.
  • Briefly cook the French toast in batches until golden brown and lightly crisp, turning once.
  • If you wish, sprinkle each slice with sugar; place the first slices on the baking sheet and keep them warm in the oven.
  • Continue cooking the remaining slices, adding more butter as needed.
  • When all French toast is ready, serve with maple syrup.

CRUNCHY ORANGE FRENCH TOAST



Crunchy Orange French Toast image

Provided by Katie Lee Biegel

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 10

1 orange
4 large eggs, lightly beaten
1 1/2 cups milk
1 teaspoon ground cinnamon
4 cups cornflakes, crumbled
3 slices bacon, cooked and crumbled
1 loaf challah, cut into 1-inch-thick slices
6 tablespoons unsalted butter
1 cup warm maple syrup
Ground cinnamon, for serving

Steps:

  • Preheat the oven to 200 degrees F. Fit a baking sheet with a wire rack. Heat a griddle pan or nonstick skillet over medium heat.
  • Zest the orange and set aside. Working over a medium bowl, segment the orange; squeeze the juice from the remaining orange membranes.
  • Whisk the eggs, orange zest, milk, cinnamon and orange juice in a baking dish or shallow bowl. Add the cornflakes and bacon to another baking dish and toss together. Dip the bread slices in the egg mixture and let them soak for 1 minute.
  • While the bread is soaking, melt 2 tablespoons of the butter on the griddle pan or skillet.
  • Working with one slice of bread at a time, let the excess egg mixture drip off and then dredge the bread in the cornflake mixture. Add the bread to the griddle, carefully placing as many slices of bread as can comfortably fit without touching too much (it's OK if the edges need to touch a little). You can dredge the bread, transfer it to an unlined baking sheet and hold for 5 minutes while one batch is cooking.
  • Cook on one side, rotating occasionally, until the bottom is golden brown and crisp, about 3 minutes. Flip and cook the other side until it is equally browned, another 2 minutes. Transfer the slices to the prepared baking sheet and keep warm in the oven while you complete the next batches. Repeat the cooking process, melting 2 tablespoons of butter for each batch.
  • When all of the French toast is cooked and you are ready to serve, gently stir together the maple syrup and orange segments, making sure not to break up the segments. Spoon the syrup over the French toast and sprinkle with cinnamon. Serve immediately.

CRUNCHY OVEN FRENCH TOAST



Crunchy Oven French Toast image

Minimum last minute preparation makes this a perfect recipe for company. Make it ahead of time and freeze it for up to 2 weeks. Prep time includes freezing time.

Provided by Sharon123

Categories     Breakfast

Time 1h15m

Yield 8 slices

Number Of Ingredients 10

3 eggs
1 cup half-and-half
2 tablespoons sugar
1 teaspoon vanilla
1/4 teaspoon salt
3 cups corn flakes cereal, crushed to 1 cup
8 slices French bread, diagonally cut (3/4 inch thick)
strawberry syrup
fresh strawberries
whipped topping (optional)

Steps:

  • Grease a 15x10x1-inch baking pan.
  • In shallow bowl, combine eggs, half and half, sugar, vanilla and salt; mix well.
  • Place crushed cereal in shallow bowl.
  • Dip bread slices, one at a time, into egg mixture, making sure all egg mixture is absorbed.
  • Dip each bread slice into crumbs.
  • Place in a single layer in greased pan; cover.
  • Freeze 1 to 2 hours or until firm.
  • When ready to bake, preheat oven to 425 degrees Fahrenheit.
  • Bake 15 to 20 minutes or until golden brown, turning once.
  • Serve with strawberry syrup and strawberries.
  • Garnish with whipped topping, if desired.
  • Yield: 8 slices.

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