Warm up breakfast with tasty French toast

 

French toast is a perfect breakfast food. Crispy on the outside and custard-like on the inside, it provides a hot but delicious meal.

There are dozens of variations to cater to everyone’s taste, and best of all, it’s quick to prepare.

For perfect French toast, it’s important to select the right bread, dry it out and use the proper soaking and cooking technique. 

Choose a sturdy, enriched bread like brioche or challah, which are rich, fluffy and hold up well to soaking without becoming mushy. Other good options include French bread or sourdough.

Thin, soft sandwich bread is prone to becoming soggy.

Stale or day-old bread works best because its firmer texture absorbs the custard mixture more effectively. You can leave fresh bread out overnight to dry or dry it in the oven. 

For a rich, flavorful batter, whisk eggs with a generous amount of milk or heavy cream, vanilla extract, cinnamon and a pinch of nutmeg. Adding a spoonful of flour can also help create a thicker batter that binds well and prevents sogginess.

The ideal soaking time depends on the thickness and type of bread. For thick slices, soak for about 15 to 20 seconds per side. For thinner slices, a quick dip is sufficient to prevent sogginess. 

Cook French toast over medium to medium-low heat. Too hot and the bread will burn on the outside before the inside can cook, leaving you with a soggy middle. 

Use a mixture of butter and oil in the pan to prevent burning. The oil will raise the smoke point while the butter provides flavor.

And work in batches to avoid overcrowding the pan, which can cause the French toast to steam rather than crisp. Cook each side until golden brown and crispy. If the outside is browning too quickly, lower the heat. 

Place finished slices on a baking sheet in a 200-degree oven to keep them warm.

While maple syrup is a classic, you can also top French toast with fresh fruit, powdered sugar, fruit compote or honey butter.

But why stop with plain French toast. There are dozens of variations out there, from stuffed French toasts to overnight toast that you prepare in the evening and pop in the oven in the morning.

Following are some French toast recipes from www.food.com.

 

 

French Toast Roll Ups

8 slices white bread, crusts removed 

8 teaspoons chocolate-hazelnut spread

5 to 6 strawberries, chopped 

2 eggs, beaten 

2 tablespoons  milk

1⁄2 teaspoon  vanilla extract

Kosher salt

2 tablespoons  unsalted butter

1⁄4 cup  sugar

1⁄2 teaspoon  cinnamon

Maple syrup

On a flat surface, using your hand or rolling pin, flatten each slice of bread. Leaving a 1/4-inch border from the bottom edge, spread one teaspoon chocolate-hazelnut spread on the bottom third of the bread. Top with chopped strawberries. Starting from the bottom, tightly roll up the bread. Repeat with remaining bread.

Place eggs in a shallow dish. Whisk in milk, vanilla extract and a pinch of salt. Add bread rolls, allowing bread to soak up the milk mixture, turning once or twice as needed. Remove from mixture and allow excess to drip off before adding more rolls to the pan.

Melt two tablespoons butter in a large skillet over medium-high heat. Add the bread rolls and cook five minutes, turning occasionally, until golden brown on all sides.

In a shallow bowl, combine cinnamon and sugar. Roll warm roll ups in the sugar mixture and serve immediately with maple syrup.

 

 

Berry-Stuffed French Toast With Vanilla Yogurt Sauce

2 cups fresh mixed berries

2 tablespoons  powdered sugar

1⁄3 cup fat-free sweetened condensed milk

6 ounces  low-fat vanilla yogurt

10 ounces French bread 

1 egg

1 egg white

1⁄3 cup  low-fat milk

1 teaspoon  sugar

1 teaspoon  vanilla extract

1⁄4 teaspoon  cinnamon

Place berries in a small bowl and sprinkle with powdered sugar. For sauce, spoon about a quarter of the berries, sweetened condensed milk and yogurt into a blender or food processor and puree until smooth. Set aside.

Cut bread into 12 1-1/2-inch-thick pieces. Cut into each piece almost all the way through to create a pocket. Stuff bread slices with remaining sweetened berries and press lightly to close. Set aside. Reserve any unused berries for garnish.

Whisk egg, egg white, milk, sugar, vanilla and cinnamon in a medium bowl. 

Heat a large nonstick skillet over medium heat. Spray skillet with nonstick cooking spray. Dip stuffed bread slices in egg mixture to coat, then cook until lightly browned on both sides, turning once.

Spoon sauce onto serving plate, arrange French toast on top and garnish with any remaining berries.

 

 

Stuffed French Toast

For French toast:

2 tablespoons  cream cheese

1 tablespoon strawberry jam

1⁄4 cup strawberries, sliced

2 slices French bread  

1 egg

1⁄2 cup heavy cream

1⁄2 teaspoon vanilla extract

1⁄2 teaspoon brown sugar

1 pinch cinnamon

For assembly:

1 banana, split lengthwise 

2 tablespoons  powdered sugar

Whipped cream

Chocolate syrup

Caramel sauce

Strawberry sauce

Rainbow candy sprinkles

In a small bowl, combine cream cheese and strawberry jam. Stir in sliced strawberries.

Cut a slit through the side of each slice of bread, taking care not to cut all the way through, to create a pocket. Scoop strawberry filling into the pocket and press gently shut.

In a shallow bowl, whisk together egg, heavy cream, vanilla extract, brown sugar and cinnamon. Dunk each slice of bread into egg mixture, soaking each side. Shake off any excess liquid. Cook bread slices on a lightly greased nonstick griddle or skillet on medium heat about two minutes per side, until browned on both sides. Remove from heat.

Frame the French toast with the split banana. Sprinkle powdered sugar. Use other ingredients to top like a sundae.

 

 

Peanut Butter-Chocolate Stuffed French Toast With Jam Syrup

1⁄2 cup  peanut butter

8 slices bread

1⁄4 cup mini chocolate chip

1⁄2 cup  milk

3 large  eggs

2 tablespoons  sugar

1 teaspoon vanilla extract

1 pinch  salt

2⁄3 cup grape jam or 2/3 cup jelly

1 tablespoon  butter

Whipped cream, for serving

Spread one tablespoon peanut butter on each bread slice. Divide chocolate chips among four slices. Top with remaining bread slices, peanut butter side down, to make four sandwiches.

In a shallow bowl, whisk together milk, eggs, sugar, vanilla and salt. Soak each sandwich in the egg mixture five seconds, until saturated. Transfer sandwiches to a large platter in a single layer.

In a small saucepan, cook jam and three tablespoons water over low heat, stirring occasionally, until warm and smooth.

In a large skillet, melt 1/2 tablespoon butter over medium-high heat. Add half of the sandwiches and cook two minutes per side, until golden. Repeat with remaining butter and sandwiches. Slice and serve with the whipped cream and jam syrup.

 

French Toast Sticks

8 slices French or Texas toast bread

1⁄4 cup melted butter

4 eggs

1⁄3 cup  sugar

1⁄4 teaspoon cinnamon

2⁄3 cup  milk

3⁄4 teaspoon  vanilla

Cut each slice of bread into three pieces to make sticks. 

In a bowl, mix together melted butter, eggs, sugar, cinnamon, vanilla and milk. Beat well.

Dip sticks into egg mixture and place on a cookie sheet that has been sprayed with cooking spray. If there is any dip left, you can drizzle it over the sticks.

Bake in a 350-degree oven for 25 minutes on middle rack of oven. Turn halfway through baking.

Cool. Flash freeze on cookie sheet, then place in a zipper-lock bag.

To reheat: place three sticks on a microwave-safe plate and heat on high for one minute, until warm. Serve with syrup.

 

Bananas Foster French Toast

4 large  eggs

1 cup  heavy cream

1 teaspoon  ground cinnamon

8 tablespoons  butter 

8 large croissants, halved 

1⁄2 cup  dark corn syrup

1⁄2 cup firmly packed brown sugar

1 cup  maple syrup

1 cup chopped pecans

6 ripe bananas, halved crosswise and lengthwise 

1 teaspoon rum extract

In a shallow dish, whisk together eggs, cream and cinnamon. 

In a large skillet, melt two tablespoons butter over medium-high heat. 

Dip four croissant halves in egg mixture to coat both sides. Using a fork, remove croissants from egg mixture, letting excess mixture drip off. Place croissant halves in hot skillet and cook two to three minutes per side, until lightly browned. Repeat with remaining butter and croissant halves. Set aside and keep warm. 

In a large skillet, combine corn syrup, brown sugar, maple syrup and pecans. Bring to a boil over medium-high heat. Reduce heat and simmer two minutes. Add banana halves and rum extract. Coat with syrup mixture and simmer one minute. Spoon over French toast. Serve immediately.

 

Overnight Blueberry French Toast

1 loaf French bread, sliced 1-inch thick 

6 large  eggs

2 cups  milk

1⁄2 teaspoon  ground nutmeg

1 teaspoon vanilla

1 cup  brown sugar 

1⁄4 cup  butter

1 cup chopped pecans, optional

2 cups  blueberries (fresh or frozen)

Grease a 13-by-9-inch baking dish.

Arrange bread in a single layer in the dish.

In a large bowl, beat eggs. Add milk, nutmeg, vanilla and 3/4 cup brown sugar. Stir well to mix.

Pour egg mixture evenly over the bread. Cover and refrigerate eight hours or overnight.

In a small saucepan over medium heat, melt butter and remaining brown sugar, stirring well.

Top the egg mixture with the pecans and blueberries, then drizzle with butter sauce. Bake in a 400-degree oven for 45 minutes, until set and golden brown on top. 

Serve with warm maple syrup.

 

Crisp French Toast

1⁄2 cup  egg substitute

1⁄2 cup  nonfat milk

1⁄4 cup orange juice

1 teaspoon  vanilla extract

1 dash  ground nutmeg

12 slices day-old French bread, cut 3/4-inch thick

1-1⁄2 cups corn flakes, crushed 

In a shallow dish, combine egg substitute, milk, orange juice, vanilla and nutmeg, mixing well. Add bread and soak five minutes, turning once. Coat both sides of each slice with cornflake crumbs, then place slices in a 15-by-10-inch glass baking dish that’s coated with cooking spray.

Bake in a 425-degree oven for 10 minutes, then turn and bake another five to eight minutes, until golden brown.

 

French Toast With Pears, Brie and Cinnamon

3 medium pears, peeled, cored and thinly sliced

2 tablespoons packed brown sugar

1⁄2  teaspoon snipped fresh rosemary

2 tablespoons butter

14 to 16 slices French bread, sliced 1/2-inch thick

8 ounces brie cheese, rind removed, thinly sliced

2 tablespoons butter, melted

3 tablespoons sugar

1 teaspoon cinnamon

2-1⁄2 cups milk

3 eggs

1 tablespoon vanilla

1⁄4 teaspoon salt

In a large skillet, cook pears, brown sugar and rosemary in two tablespoons butter over medium heat for foru to five minutes, until pears are tender.

Arrange seven or eight bread slices in a single layer in a greased 9-by-13-inch baking dish. Spoon pear mixture on top, then add brie slices. Top with another piece of bread and brush with melted butter.

Combine sugar and cinnamon and sprinkle evenly over bread. 

In a medium bowl, whisk milk, eggs, vanilla and salt. Slowly pour over bread. Cover and chill for one to 24 hours.

Bake in a 375-degree oven, uncovered, for 40 to 45 minutes, until edges are puffed and golden. Let stand 10 minutes. Serve warm with maple syrup, berries and honey or cranberry conserve.

 

 

Baked Apple French Toast

3 large granny smith apples, peeled, cored and sliced into wedges

1⁄2 cup butter

1⁄2 cup brown sugar, packed

8 ounces cream cheese

12  thick slices bread

8 eggs

2 cups milk

2 teaspoons vanilla

1⁄2 teaspoon cinnamon

In a skillet, melt butter with brown sugar. Add apples and cook, stirring, two to three minutes. Transfer to a buttered 13-by-9-inch baking dish and let cool.

Cut cream cheese into cubes and arrange evenly over the apples. Cut bread in half diagonally and layer over the apples to cover the whole dish.

In a large mixing bowl, beat together eggs, milk, vanilla and cinnamon. Pour over the bread, making sure not to leave any dry spots.

Bake in a 375-degree oven for 40 minutes, until golden and puffed.

 

 

Grilled Cheese French Toast With Bacon

2 large eggs

1⁄3 cup buttermilk or 1/3 cup low-fat milk

6 slices white bread

3 slices American cheese

3 slices crispy cooked bacon, sliced in half, optional

2 tablespoons butter

Syrup or raspberry jam, optional

Heat a griddle and grease with one tablespoon butter.

Mix eggs with buttermilk. Quickly dip bread in egg mixture, submerging it, then place on hot griddle. Brown one side, turn over and place one slice cheese and two slices bacon on cooked side of three slices. Place the remaining bread, cooked side down, on the bacon. Flip when bottom is browned, using the remaining butter as needed.

Garnish with syrup or raspberry jam if you want.

 

 

Granch Marnier French Toast

1 loaf day-old Cuban bread

6 eggs

1 cup milk

1⁄4 cup orange juice

2 teaspoons orange zest

3 tablespoons Grand Marnier

1⁄3 cup sugar

Whisk together everything but the bread. Whisk until sugar dissolves.

Slice bread at a slight angel about one inch thick.

Heat large skillet to medium heat and spray with nonstick cooking spray.

Dip bread into egg mixture for 30 seconds, until the egg mixture just soaks through. Place in the hot pan and cook three to five minutes per side, until very golden brown on both sides. 

Serve with a dusting of powdered sugar and syrup.

 

 

Very Berry French Toast

12 slices day-old white bread, crusts removed

16 ounces cream cheese

1⁄2 cup fresh blueberries or 1/2 cup frozen blueberries

1⁄2 cup fresh raspberries or 1/2 cup frozen raspberries

12 eggs

2 cups milk

1⁄3 cup honey

For syrup:

1 cup sugar

2 tablespoons cornstarch

1 cup water

1⁄2  cup fresh blueberries or 1/2 cup frozen blueberries

1⁄2 cup fresh raspberries or 1/2 cup frozen raspberries

1 tablespoon butter

Cut bread into one-inch cubes and place half in a greased 13-by-9-by-2-inch baking dish.

Cut cream cheese into one-inch cubes and scatter over bread. Top with berries and remaining bread.

In a large bowl, beat eggs. Add milk and honey and mix well. Pour over bread mixture.

Cover and chill eight hours or overnight.

Remove from refrigerator 30 minutes before baking.

Bake in a 350-degree oven, covered, for 30 minutes.

Uncover and bake 25 to 30 minutes more, until golden and center is set.

For syrup, combine sugar and cornstarch in a saucepan. Add water. Bring to boil over medium heat. Boil three minutes, stirring constantly.

Stir in berries and reduce heat. Simmer eight to 10 minutes, until blueberries have burst. Stir in butter until melted.

Serve over French toast.