Spiced French Toast With Roasted Pineapple Recipes

SPICED FRENCH TOAST

Steps:

• Put a wire rack over a rimmed baking sheet and put in the oven. Preheat the oven to 200 degrees F.
• Mix the sugar and apple pie spice in a small bowl and set aside. Whisk the milk and eggs together in a large shallow dish.
• Heat 1 tablespoon butter a large skillet over medium heat. Briefly dip 2 slices of bread into the egg mixture and place in the skillet. Sprinkle some of the spiced sugar on top and cook, flipping once, until browned on both sides and cooked through, 3 to 4 minutes per side. Transfer to the warm baking sheet in the oven and continue to make French toast with the remaining butter, bread, egg mixture and spiced sugar. Serve with butter and warm maple syrup.
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COCONUT FRENCH TOAST WITH SPICED ROASTED PINEAPPLE

Steps:

• Whisk the eggs, coconut milk and vanilla together in a wide, shallow bowl. Dunk the brioche slices into the mixture, letting each sit in the bowl for 1-2 mins on each side to soak up the liquid. The mixture should be completely absorbed by the brioche before cooking.
• Heat the oven to 200C/180C fan/gas 6. To prepare the pineapple, cut away the skin, leaves and any eyes, then slice the flesh into long, chunky pieces (you'll need about three per person). Cut out the tough core and discard. Place the pineapple pieces in a small baking dish, drizzle over the maple syrup and sprinkle with allspice. Roast for 15 mins, turning halfway through and brushing with the sticky syrup in the dish.
• Meanwhile, melt the butter in a frying pan over a low-medium heat until foaming. Scatter the desiccated coconut over a plate, and dip in each side of the soaked brioche slices to coat. (The bread will be very delicate, so do this carefully.) Cook the brioche slices for 3-4 mins on each side until golden and cooked through. Divide between two plates, then top each with a dollop of yogurt, three of the roasted pineapple pieces, then drizzle over any juices from the roasting tin.

PINEAPPLE UPSIDE-DOWN FRENCH TOAST

Steps:

• Set oven to 400 degrees.
• Lightly grease a 13 x 9-inch baking dish.
• Set oven rack to middle position.
• In a saucepan, melt butter over medium-low heat; stir in the brown sugar until dissolved.
• Add in the drained crushed pineapple; stir well to incorporate.
• in a bowl, whisk together eggs, whole milk, half and half, reserved 1/4 cup pineapple juice, salt, cinnamon and vanilla.
• Lightly grease baking dish.
• Spread pineapple/brown sugar mixture evenly over bottom of dish.
• Dip the bread slices into milk/egg mixture, and arrange in one layer on top of pineapple mixture (use as much bread is need to cover the pinapple, more than 9 slices may be needed for this).
• Bake for 20-25 minutes, or until bread is golden.

ORANGE SPICED FRENCH TOAST

Steps:

• Combine all ingredients, except bread, and whisk thoroughly. Soak each piece of bread in the egg mixture. Grill on medium to medium-hot griddle until cooked through and golden brown.

SPICED FRENCH TOAST

Steps:

• In a large bowl, combine the first eight ingredients. Place bread slices in an ungreased 13-in. x 9-in. baking dish; pour egg mixture over top. Cover and refrigerate overnight., Heat butter on a griddle; cook bread for 2-3 minutes on each side or until golden brown.

PINEAPPLE SAGE-SCENTED CHALLAH FRENCH TOAST

Steps:

• Stir 1/4 milk and sage leaves together in a microwave-safe bowl. Microwave for 1 minute; cool. Strain and discard leaves and reserve 'scented' milk.
• Whisk remaining milk, egg, brown sugar, and vanilla extract together in a bowl. Add sage-scented milk to egg mixture and whisk.
• Soak challah bread slices in the egg mixture until saturated, about 2 minutes per side.
• Heat vegetable oil in a large skillet over medium-high heat. Cook soaked bread slices in hot oil until golden and crispy, 2 to 3 minutes per side.

FRENCH TOAST CASSEROLE WITH PINEAPPLE CREAM CHEESE

Steps:

• Spray a 9x13-inch casserole with cooking spray.
• Spread a dollop of cream cheese onto a slice of bread, then cover with another slice to make a little sandwich. Repeat with remaining bread and cream cheese. Place sandwiches in a single layer in the prepared casserole.
• Whisk together eggs, milk, sugar, melted butter, cinnamon, and salt in a bowl; pour over sandwiches in the casserole, making sure bread is completely saturated with egg mixture. Cover with plastic wrap and refrigerate, 8 hours to overnight.
• Preheat the oven to 400 degrees F (200 degrees C).
• Remove plastic wrap and place casserole in the preheated oven. Bake until top is golden brown, 25 to 30 minutes.