Mommoms French Toast Recipes

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.

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.

HOW TO MAKE FRENCH TOAST THAT'S JUST AS EASY AS IT IS DECADENT

Steps:

• In a bowl, whisk together eggs, half-and-half, sugar, cinnamon, and vanilla. Dunk each bread slice into the mixture so that it's fully coated. Set pieces aside on a plate.
• Heat a large nonstick skillet over low heat, then melt a small amount of butter. Add as many pieces as will fit, cut side down, then increase the heat very slightly (don't go above medium-low).
• Allow the toast to cook on the first side for 3 to 4 minutes. Move it around in the skillet a bit to make sure it doesn't burn. When it's deep golden brown on the surface, flip it to the other side and let it cook for another 2 minutes or so.
• Remove from the pan and cook the rest of the bread slices.
• Serve with butter, warm syrup, strawberries, and whipped cream. Absolute heaven!

QUICK AND EASY FRENCH TOAST

Steps:

• To make this easy French toast recipe: Beat egg, vanilla and cinnamon in shallow dish with wire whisk. Stir in milk.
• Dip bread in egg mixture, turning to coat both sides evenly.
• Cook bread slices on lightly greased nonstick griddle or skillet on medium heat until browned on both sides. Serve with Easy Spiced Syrup (recipe follows), if desired. Voila, easy French toast.
• Easy Spiced Syrup: Add 1 teaspoon McCormick® Pure Vanilla Extract and 1/4 teaspoon McCormick® Ground Cinnamon to 1 cup pancake syrup; stir well to mix. Serve warm, if desired.

PERFECT FRENCH TOAST

Steps:

• Preheat the oven to 350 degrees F. Whisk 4 eggs, 1 1/2 cups half-and-half or milk, 1/2 teaspoon nutmeg, 1 teaspoon vanilla extract, 1 teaspoon sugar and a pinch of salt in a shallow bowl. Heat 1/2 tablespoon butter in a nonstick skillet over medium heat. Working in batches, dip 6 thick slices white bread, challah or brioche in the egg mixture and cook in the skillet until golden, 2 to 3 minutes per side, adding more butter as needed. Transfer to a baking sheet and bake until puffed, 8 to 10 minutes. Meanwhile, melt 4 tablespoons butter in the same skillet until browned, about 5 minutes. Drizzle the French toast with the browned butter and maple syrup.

OVEN-BAKED FRENCH TOAST

Steps:

• Preheat oven to 375 degrees with rack in the middle of the oven. In a large bowl, beat eggs with a fork. Beat in liqueur, sugar, large pinch of salt, and orange zest and juice. Add milk and beat until combined.
• Line 2 rimmed baking sheets with nonstick baking mats. Gently dip brioche, one slice at a time, into egg mixture to coat, placing 6 slices on each baking sheet. Transfer to oven and bake for 12 minutes. Increase oven temperature to broil. Cook until golden brown, 2 to 3 minutes. Repeat with second baking sheet. Serve with butter and sugar or maple syrup.

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.

FAMILY-STYLE FRENCH TOAST

Steps:

• Combine brown sugar, butter and cinnamon; spread evenly in a greased 15x10x1-in. baking pan; set aside. Combine eggs and milk in a shallow dish; place bread in dish and soak for 5 minutes, turning once. Place bread over sugar mixture. Bake, uncovered, at 350° for 25-30 minutes or until golden brown. Serve brown sugar side up; dust with confectioners' sugar.

CLASSIC FRENCH TOAST

Steps:

• Whisk together eggs, cream, vanilla, cinnamon, nutmeg, and salt in a medium bowl; set aside.
• Place bread in a shallow baking dish large enough to hold bread slices in a single layer. Pour egg mixture over bread; soak 10 minutes. Turn slices over; soak until soaked through, about 10 minutes more.
• Preheat oven to 250 degrees. Place a wire rack on a baking sheet, and set aside. Heat 2 tablespoons butter and 2 tablespoons vegetable oil in a skillet over medium heat. Fry half the bread slices until golden brown, 2 to 3 minutes per side. Transfer to wire rack; place in oven while cooking remaining bread. Wipe skillet, and repeat with remaining butter, oil, and bread. Keep in oven until ready to serve. Serve warm with pure maple syrup, if desired.

FAT MOMMA'S LAST NIGHT FRENCH TOAST RECIPE - (5/5)

Steps:

• In a 9 x 13-inch dish, melt 1 stick margarine or butter. Add 2 cups brown sugar, 2 tbsp corn syrup, and cinnamon to melted margarine and mix well in baking dish. Sprinkle 2/3 cups nuts (chopped if you're cheap, or halved if you're rich) on sugar/butter mixture. Spread each slice of French bread (at least 1 inch thick) heavily with cream cheese and place cream cheese side down on sugar/butter/nuts in baking dish. Mix together 2 cups milk, 5 eggs and 1 tsp vanilla and pour over the bread in the dish. Cover and refrigerate overnight. Next morning bake in 375 degree oven for about 45 minutes until puffed and lightly browned. Remove from oven and cool slightly before serving. Dust lightly with confectioners' sugar and serve.

MOM'S FRENCH TOAST

Steps:

• Mix all ingredients together except for bread.
• Once well mixed coat bread on both sides and drop onto a pre-heated griddle on medium heat.
• Brown each side and serve with your favorite syrup!
• I get about 6 slices of bread into mine, depending on size of bread used.

BLOOMING FRENCH TOAST RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Stack three pieces of bread on top of each other and use a rolling pin to flatten. Trim the crusts, then separate the individual slices. Repeat with the remaining bread.
• In a medium bowl, combine the cream cheese, ⅓ cup (65 g) granulated sugar, and the lemon zest. Mix well, then set aside.
• In a separate medium bowl, whisk together the the milk, cream, brown sugar, eggs, vanilla, nutmeg, and 2 teaspoons of cinnamon. Set aside.
• Using an offset spatula, spread about 2 teaspoons of the cream cheese filling across a slice of flattened bread. Top with 1 teaspoon of strawberry preserves and spread across the bread. Spread 11 more slices of bread with the cream cheese filling and strawberry preserves, then repeat with the blueberry preserves and raspberry preserves.
• Starting from the bottom, tightly roll up each slice of bread, then place seam-side down so they stay closed.
• In a small bowl, mix together the remaining 2 tablespoons of granulated sugar and remaining 3 teaspoons of cinnamon.
• Line a baking sheet with parchment paper and set a 3-inch (7.5 cm) wide bowl in the center of the pan.
• Dip each roll up in the custard, allowing any excess to drip off. Arrange 12 roll ups around the bowl on the prepared baking sheet. Brush all over with custard and sprinkle with the cinnamon sugar. Repeat stacking, brushing, and sprinkling with the remaining roll ups. Remove the bowl from the center of the ring.
• Bake the French toast ring for 22-25 minutes, until golden brown.
• Replace the bowl in the center of the ring and fill with the maple syrup. Dust the ring with the powdered sugar. Garnish with strawberries, blueberries, and raspberries.
• Enjoy!

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!

MOMMOM'S FRENCH TOAST

Steps:

• Begin by mixing eggs, milk, cinnamon, salt and pepper together in a bowl. Beat mixture until all ingredients are thoroughly mixed.
• Place frying pan on stove on med-hi heat and melt butter (margarine).
• When butter is melted dip bread in mixture 1 piece at a time and place in pan. Fry till crispy on both sides and no wet yolk remains.

MARTHA'S PERFECT FRENCH TOAST

Steps:

• Whisk together eggs, milk, juice, vanilla, liquor, sugar, zest, cinnamon, nutmeg, and salt in a bowl.
• Place bread in a shallow baking dish large enough to hold bread slices in a single layer.
• Pour egg mixture over bread; soak 10 minutes.
• Turn slices over (Carefully) and soak 5-10minutes more, until soaked through.
• Preheat oven to 200 deg F. Place a wire rack on a baking sheet, and set aside.
• Heat canola oil (with some butter if so wish) in a skillet over medium heat.
• Fry half the bread slices until golden brown, around 3 minutes per side.
• Transfer to wire rack; place in oven while cooking remaining bread.
• Wipe skillet and repeat with fresh oil/butter and bread.
• Keep in oven until ready to serve.
• Serve with dusted powdered sugar and maple syrup (I like fresh berries on top, too).