VANILLA FRENCH TOAST
Vanilla transforms simple French toast into delicious French toast!
Provided by Food Network
Time 10m
Yield 3 servings
Number Of Ingredients 7
Steps:
- Whisk eggs, milk, sugar, vanilla and cinnamon in a medium bowl. Melt butter in skillet over medium-high heat. Dip bread slices in egg mixture and brown each side in skillet. Serve with maple syrup.
- ©2012 ACH Food Companies, Inc. Spice Islands is a registered trademark of ACH Food Companies, Inc.
VANILLA FRENCH TOAST
We discovered this easy French toast recipe in Mexico. We couldn't figure out what made the French toast so delicious until we learned the secret was vanilla. Since then, we've added a touch of vanilla to our waffle and pancake recipes, and it makes all the difference. -Joe and Bobbi Schott, Castroville, Texas
Provided by Taste of Home
Time 15m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a shallow dish, whisk together the first 5 ingredients. Preheat a greased griddle over medium heat., Dip bread in egg mixture, allowing to soak 30 seconds on each side. Cook on griddle until golden brown on both sides. Serve with toppings as desired.
Nutrition Facts : Calories 218 calories, Fat 6g fat (3g saturated fat), Cholesterol 127mg cholesterol, Sodium 376mg sodium, Carbohydrate 30g carbohydrate (9g sugars, Fiber 1g fiber), Protein 10g protein. Diabetic exchanges
FRENCH TOAST SANDWICH
A twist on the traditional French toasts with a little vanilla custard, confectioners' sugar, and whipped cream topped with fruit. Excellent for tea parties.
Provided by Celestial
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 46m
Yield 8
Number Of Ingredients 12
Steps:
- Whisk eggs, 3 tablespoons milk, white sugar, and vanilla extract together in a shallow bowl until smooth.
- Heat 1/4 inch of oil in a large saucepan over medium heat.
- Dip 4 pieces of bread in egg mixture and fry until golden brown, about 2 minutes per side. Repeat with remaining pieces.
- Combine 2 tablespoons of milk with custard powder in a small bowl; stir until smooth. Bring remaining milk to a boil in a small saucepan. Stir custard mixture into the saucepan. Reduce heat and cook, stirring frequently, until custard thickens, about 5 minutes.
- Place 8 bread toasts on a shallow tray. Spread custard over each piece. Cover with remaining 8 toasts to form a sandwich. Dust with confectioners' sugar. Top each sandwich with a dollop of whipped cream and a strawberry. Insert a toothpick through the fruit to hold the sandwich together.
Nutrition Facts : Calories 166 calories, Carbohydrate 24.5 g, Cholesterol 52.2 mg, Fat 6 g, Fiber 0.7 g, Protein 4 g, SaturatedFat 1.8 g, Sodium 122.6 mg, Sugar 15.9 g
VANILLA FRENCH TOAST WITH PEACHES AND APPLE BUTTER
Steps:
- Place butter and vanilla extract in small bowl. Scrape in seeds from 1 vanilla bean piece. Whisk to blend. VANILLA BUTTER CAN BE MADE UP TO 1 WEEK AHEAD. Cover and refrigerate. Place eggs and next 4 ingredients in large bowl. Scrape in seeds from remaining vanilla bean piece. Whisk batter to blend. Place bread slices on work surface; spread with apple butter. Reserve 1/4 of peach slices for garnish. (If preparing the sandwiches ahead, slice 1 peach for garnish at the last minute to prevent browning.) Arrange remaining peach slices over 6 bread slices. Top with remaining bread slices, apple butter side down. BATTER & SANDWICHES CAN BE PREPARED 2 HOURS AHEAD. Cover and chill batter. Cover sandwiches and let stand at room temperature. Melt 2 TBSPs vanilla butter in each of 2 heavy large skillets over medium heat. Holding sandwiches together, submerge into batter. Transfer 3 sandwiches to each skillet. Cook until browned and cooked through, about 5 minutes per side. Transfer to plates. Spread thin layer of remaining vanilla butter over each sandwich; cut in half diagonally. Drizzle with warm maple syrup. Scatter reserve peach slices over; sprinkle with powdered sugar and top with whipped cream if desired.
VANILLA FRENCH TOAST WITH PEACHES AND APPLE BUTTER
Make and share this Vanilla French Toast With Peaches and Apple Butter recipe from Food.com.
Provided by swissms
Categories Breakfast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Vanilla Butter:.
- Place butter and vanilla extract in small bowl. Scrape seeds from one vanilla bean piece. Whisk to blend. (Can be made up to 1 week ahead. Cover and refrigerate.).
- French Toast:.
- Place eggs and next 4 ingredients in large bowl. Scrape in seeds from remaining vanilla bean piece. Whisk batter to blend.
- Place bread slices on work surface; spread with apple butter. Reserve 1/4 of peach slices for garnish. Arrange remaining peach slices over 6 bread slices. Top with remaining bread slices, apple butter side down.
- Melt 2 tablespoons vanilla butter in heavy large skillet. Transfer 3 sandwiches to skillet. Cook until brown and cooked through, about 5 minutes per slide. Transfer to plates. Repeat with remaining 3 sandwiches.
- Spread thin layer of remaining vanilla butter over each sandwich; cut in half diagonally. Drizzle with warm maple syrup. Scatter reserved peach slices over; sprinkle with powdered sugar and top with whipped cream if desired.
Nutrition Facts : Calories 886.2, Fat 31, SaturatedFat 16.7, Cholesterol 253.8, Sodium 1095, Carbohydrate 125.4, Fiber 6.6, Sugar 28.5, Protein 28.1
GRANDMA'S PEACH FRENCH TOAST
My mother gave me this to use at my mother group. Everyone loved it so I decided to post it and share the great blend of peaches and French toast. Smells great when cooking.
Provided by SUDEMERS
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 9h45m
Yield 8
Number Of Ingredients 8
Steps:
- In a saucepan, stir together the brown sugar, butter and water. Bring to a boil, then reduce heat to low, and simmer for 10 minutes, stirring frequently.
- Pour the brown sugar mixture into a 9x13 inch baking dish, and tilt the dish to cover the entire bottom. Place peaches in a layer over the sugar coating, then top with slices of French bread. In a medium bowl, whisk together the eggs and vanilla. Slowly pour over the bread slices to coat evenly. Sprinkle cinnamon over the top. Cover and refrigerate for 8 hours or overnight.
- Remove the dish from the refrigerator about 30 minutes before baking to come to room temperature. Preheat the oven to 350 degrees F (175 degrees C).
- Bake for 25 to 30 minutes in the preheated oven, or until the bread is golden brown. Spoon out portions to serve.
Nutrition Facts : Calories 362.1 calories, Carbohydrate 51.3 g, Cholesterol 146.8 mg, Fat 15 g, Fiber 1.9 g, Protein 7.2 g, SaturatedFat 8.4 g, Sodium 275.9 mg, Sugar 38.1 g
FRENCH TOAST SANDWICHES
I dip my French Toast Sandwiches into eggnog to give them a distinctive flavor and serve them on Christmas. They've become a tasty holiday tradition for the family to enjoy while we sit around the table opening our stocking gifts. -Deborah Fagan, Lancaster, Pennsylvania
Provided by Taste of Home
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Place two slices of Canadian bacon and one slice of cheese on each of six slices of bread. Top with remaining bread. Place eggnog in a shallow dish. Dip sandwiches in eggnog., In a large skillet or griddle, melt 2-3 tablespoons butter. Toast sandwiches until bread is lightly browned on both sides, adding butter if necessary. Serve with strawberry preserves.
Nutrition Facts :
APPLE AND CHEDDAR FRENCH TOAST SANDWICH
This quick recipe is a great way to use up old bread. Serve with wine and a nice side salad for a bistro-style meal.
Provided by Weezer
Categories Main Dish Recipes Sandwich Recipes Cheese
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- Whisk eggs, milk, and herbes de Provence together in a bowl until smooth. Dip 1 slice bread in the egg mixture until evenly soaked.
- Melt butter in a skillet over medium heat; cook the dipped bread until slightly browned, 1 to 2 minutes per side. Transfer bread to a paper towel-lined plate. Repeat dipping bread in egg mixture and cooking in the skillet with remaining slices.
- Cook and stir spinach in the same skillet over medium heat until wilted, 2 to 3 minutes. Layer spinach on top of 2 slices of French toast; top with apple slices and Cheddar cheese. Place a piece of French toast over Cheddar cheese layer creating a sandwich.
Nutrition Facts : Calories 559.2 calories, Carbohydrate 31.8 g, Cholesterol 277 mg, Fat 37.2 g, Fiber 2.2 g, Protein 25.3 g, SaturatedFat 21.3 g, Sodium 861.3 mg, Sugar 7 g
OVEN-BAKED FRENCH TOAST WITH PEACHES
From Australian Better Homes and Gardens Diabetic Living. This looks like it would be a beautiful weekend or lazy day breakfast.
Provided by ImPat
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 200C (fan forced).
- Line a baking tray with baking paper.
- Cut each slice of raisin bread in half to form 2 triangles out of each slice.
- Whisk the eggs, skim milk (or buttermilk) and cinnamon in a shallow dish.
- Dip each piece of bread into the egg mixture, allowing any excess to drip off.
- Put each piece on the tray and then bake in the oven for 10 minutes or until egg mixture has turned golden brown.
- Divide the toast between two plates.
- Spoon the yoghurt over, top with peach slices and sprinkle with toasted almonds.
- Serve straight away.
- TOASTING ALMONDS - spread the almonds over a baking tray and cook stirring once for 5 - 6 minutes in an oven preheated to 160C (fan forced) until lightly golden.
- ALTERNATIVE 1 - sourdough bread for the raisin bread.
- ALTERNATIVE 2 - use canned apricots instead of the peaches.
- ALTERNATIVE 3 - replace the vanilla yoghurt with a flavour of your choice.
VANILLA FRENCH TOAST SANDWICHES WITH PEACHES AND APPLE BUTTER
Steps:
- Place butter and vanilla extract in small bowl. Scrape in seeds from 1 vanilla bean piece. Whisk to blend. Do ahead: vanilla butter can be made up to one week ahead. Cover and refrigerate. Place eggs and next four ingredients in large bowl. Scrape in seeds from remaining vanilla bean piece. Whisk batter to blend. Place bread slices on work surface; spread with apple butter. Reserve 1/4 of peach slices for garnish. (If preparing the sandwichies ahead, slice one peach for garnish at the last minute to prevent browning.) Arrange remaining peach slices over six bread slices. Top with remaining bread slices, apple butter-side down. Do ahead: batter and sandwiches can be prepared two hours ahead. Cover and chill batter. Cover sandwiches and let stand at room temperature. Melt two tablespoons vanilla butter in each of two heavy large skillets over medium heat. Holding sandwiches together, submerge into batter. Transfer three sandwiches to each skillet. Cook until browned and cooked through, about five minutes per side. Transfer to plates. Spread thin layer of remaining vanilla butter over each sandwich; cut in half diagonally. Drizzle with warm maple syrup. Scatter reserved peach slices over; sprinkle with powdered sugar and top with whipped cream if desired.
FRUITY FRENCH TOAST SANDWICHES
From Granbury, Texas, Jessica Walston promises that these pretty little breakfast sandwiches are "quick, easy and taste like they came straight from a French kitchen." TIP: THIS RECIPE IS A GREAT WAY TO USE UP LEFTOVER FRENCH BREAD AND IS EASILY DOUBLED FOR GUESTS.
Provided by Taste of Home
Time 20m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine strawberry and banana slices. Place 1/4 cup on two slices of bread, arranging fruit in a single layer; top with remaining bread. Set remaining fruit aside. , In a shallow bowl, beat the egg, cream, cinnamon and vanilla. Dip both sides of sandwiches into egg mixture. Heat oil on a griddle; cook French toast for 3-4 minutes on each side or until golden brown. Sprinkle with confectioners' sugar. Serve with reserved fruit.
Nutrition Facts : Calories 218 calories, Fat 8g fat (2g saturated fat), Cholesterol 114mg cholesterol, Sodium 253mg sodium, Carbohydrate 30g carbohydrate (9g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
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