Vanilla French Toast With Peaches And Apple Butter Recipes

VANILLA FRENCH TOAST

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.

GRANDMA'S PEACH FRENCH TOAST

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.

VANILLA FRENCH TOAST WITH PEACHES AND APPLE BUTTER

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.

VANILLA FRENCH TOAST

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.
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APPLE DUMPLING FRENCH TOAST BAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with baking spray. Set aside.
• In 10-inch skillet, sauté apples with sugars until apples are tender and sugar is caramelized. Add vanilla, and stir. Remove from heat.
• While apples are cooking, in small bowl, mix butter with cinnamon and ginger.
• In large bowl, beat eggs and milk. Beat in Bisquick® mix and butter mixture with whisk. Add in pieces of croissant; allow them to soak while apples cook.
• When apples are ready, add apple mixture to soaking croissants. Stir to combine. Pour into baking dish.
• Bake 45 minutes. Serve hot.

VERY VANILLA FRENCH TOAST

Steps:

• In a large bowl, whisk the milk, pudding mix, egg and cinnamon for 2 minutes or until well blended. Dip toast in pudding mixture, coating both sides. , In a large cast-iron or other heavy skillet, melt butter over medium heat. Cook bread on both sides until golden brown. If desired, serve with berries and confectioners' sugar if desired.

VANILLA FRENCH TOAST

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.

LIGHT FRENCH TOAST CASSEROLE WITH PEACHES

Steps:

• Combine the frozen peaches, 1/2 cup water, Splenda and cornstarch in a saucepan and cook over low to medium heat, stirring often, until mixture is thickened and bubbly.
• Lightly coat a 9X13 inch baking dish with cooking spray (Pam).
• Put half the peach sauce in a storage container and refrigerate it.
• Cover the bottom of the baking dish with the other half and scatter the bread cubes on top.
• In a medium bowl, whisk the Egg Beaters,milk,vanilla and cinnamon.
• Pour the egg mixture over the bread cubes evenly.
• Tamp down the bread cubes with a spatula to thoroughly soak each piece in the egg mixture.
• Cover the baking dish with foil and refrigerate overnight.
• The next morning, slide the dish into a cold oven with the foil on; turn oven on to 350 degrees.
• After baking for 25 minutes, remove the foil and bake for 20 more minutes.
• While the casserole is baking. warm up the other half of the peach sauce in the microwave or in a saucepan on the stove.
• Let the casserole stand for 5 minutes before serving.
• Top each serving with a generous spoonful of warm peach sauce and serve.