Do you have a good French Toast Recipe?

I'm looking for something unusualDo you have a good French Toast Recipe?
We love this. Whip your eggs in a bowl w/ a little vanilla mixed in. Dip your bread and cook until done in your pan. Serve them with crunchy (or creamy) peanut butter slathered over them, sprinkle on some crunchy granola and then pour on a little maple syrup! YUMDo you have a good French Toast Recipe?
This isn't exactly unusual, but it's by far the BEST French toast I've ever eaten. (Not exactly low-cal, low-fat though, but SO worth it!) It's Alton Brown's recipe. (You must use the bread called for in this recipe though. Using regular store-bought bread won't work--it gets soggy and falls apart.)





1 cup half-and-half


3 large eggs


2 tablespoons honey, warmed in microwave for 20 seconds


1/4 teaspoon salt


8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread


4 tablespoons butter





In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside.





Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.





Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit.
Ingredients:


2 eggs


2 tbs milk


4 slices of bread (preferably white)


1/4 tsp vanilla


a pinch salt


a pinch pepper


1/4 cup butter


2 tbs vegetable oil





Directions:


Whip together with a fork : eggs, vanilla, salt, pepper and milk. Heat pan at 6-7 (medium-high) and add oil and butter. Dip 1 slice of bread in mixture and place in pan when the oil and butter are bubbling. Remove the bread when it has a golden brown colour.





Serve immediatly. Makes 2-4 servings. (people tend to eat two slices each)


Delicious but not very healthy. For less greasy French toast, cook with less oil and/or no butter.











CREME BRULEE FRENCH TOAST:


Ingredients:


Although the Diehls use large slices from a round loaf of bread and remove the crust, we also tried the recipe with a baguette, leaving the crust on, and found it just as delicious. At La Maison, challah is often the bread of choice.





1 stick (1/2 cup) unsalted butter


1 cup packed brown sugar


2 tablespoons corn syrup


an 8- to 9-inch round loaf country-style bread


5 large eggs


1 1/2 cups half-and-half


1 teaspoon vanilla


1 teaspoon Grand Marnier


1/4 teaspoon salt











Directions:


In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13- by 9- by 2-inch baking dish. Cut six 1-inch thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.





In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.





Preheat oven to 350 F. and bring bread to room temperature.





Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.





Serve hot French toast immediately.





Makes 6 servings.





Brioche French Toast Recipe:








Ingredients:


1 cup half %26amp; half


2 eggs


1 Tablespoon sugar


pinch cinnamon


pinch mace


pinch cardamon


pinch salt


day old brioche (thick sliced) Topping


2 Tablespoons butter


2 Tablespoons Granny Smith Apples (diced)


1 Tablespoon hydrated raisins


1 Tablespoon toasted walnuts


1 Tablespoon light brown sugar


2 teaspoons Grand Marnier





Directions:


Combine half and half, eggs, sugar, cinnamon, mace, cardamon, and salt and mix them into a smooth batter.





Heat a nonstick skillet over medium heat with a teaspoon of butter. Dip the bread into the batter, coating both sides evenly. Fry the slices on one side until evenly browned; and then turn and brown the other side. Serve immediately.





Topping: Sauti the apples in 1 tablespoon of butter over medium heat until starting to brown. Next add cranberries, walnuts, and sugar. Gently sauti until all the sugar has carmelized. Deglaze the pan with Grand Marnier and incorporate last tablespoon of butter, being careful not to let it separate. Pour over Brioche French Toast and enjoy!





Vanilla-Bourbon Maple Syrup:


1 cup high quality maple syrup


2 Tablespoons of dark bourbon


3 vanilla beans (split in half)


Split the vanilla beans scraping out the seeds and flambe the beans and seeds in bourbon. Combine with high quality maple syrup and pour over Brioche French Toast.





Cinnamon French Toast








Ingredients:


4 eggs


1 loaf of Texas Toast (thickly sliced white bread)


Cinnamon


Vanilla (2 tsp)


Milk 1 cup


Butter/cooking spray





Directions:


Spray/coat large frying pan with butter/spray. Heat on Medium heat.


Combine Milk, vanilla and eggs together in one bowl by whisking. Add plentiful layer of Cinnamon to top of mixture.


Soak 1 piece of bread at a time, flipping over for maximum soaking.


Add new layer of cinnamon for each piece of toast. Cook thoroughly (3 minutes on each side) flipping once.


Repeat for remaining slices of bread. Garnish with Syrup and raspberries


makes 6 to 8 sliced of toast





Bradford French Toast with Raspberry Cream Sauce


Ingredients:


1 cup evaporated milk


2 large eggs


3 tablespoons water


2 tablespoons sugar


1 tablespoon vanilla


1 teaspoon cinnamon


8 thick (1 inch) slices of French bread


2 cups crushed Corn Flakes


Confectionery sugar


Raspberry Cream Sauce (recipe follows)


1/2 pint fresh raspberries





Directions:


In a medium bowl, combine the first 6 ingredients. Dip the bread slices into the mixture and then coat each slice with cereal. Heat a buttered skillet and cook each piece until golden and crisp. To serve, place two pieces of toast on each plate and sprinkle with confectionery sugar. Garnish with Raspberry Cream and fresh raspberries.





Raspberry Cream:


1 package (10 oz.) frozen raspberries, thawed


1 cup sour cream


1/2 teaspoon cinnamon





Mix the raspberries with the sour cream and add the cinnamon.





BAKED VICTORIAN FRENCH TOAST








Ingredients:


1 cup packed brown sugar


1/3 cup butter or margarine


2 Tablespoons light corn syrup


4 slices texas toast or six 3/4-inch thick slices of French bread


5 eggs


1-1/2 cups milk


1 teaspoon ground cinnamon


strawberries, peaches or pears slices,


blueberries or raspberries (optional)


powdered sugar (optional





Directions:


In a small saucepan, cook and stir brown sugar, butter or margarine, and light corn syrup just until butter or margarine is melted. Pour brown sugar mixture into an ungreased 12 x 7-1/2 x 2-inch deep baking dish. Arrange bread slices in a single layer on top of the brown sugar mixture. If necessary, cut bread to fit into the dish. Set baking dish aside.





In a medium mixing bowl, beat eggs, milk, and cinnamon until combined. Pour egg mixture over bread in baking dish. Cover and refrigerate for 2 to 24 hours.





Remove the cover from the baking dish. Bake in oven at 350 degrees Fahrenheit for 30 to 35 minutes or until the center appears set and the top is lightly browned. Let the French toast stand about 10 minutes before serving. if desired, top with fruit and/or sift powdered sugar over the top. Makes approximately 6 slices.





BAKED BANANA-STUFFED FRENCH TOAST








Ingredients:


4 ripe bananas, peeled, each cut into 4 pieces


8 thin slices light (reduced-fat) mixed-grain bread (I use regular whole wheat)


1/2 cup nonfat milk (I use lowfat)


2 large eggs


1 teaspoon vanilla extract


Pinch of ground cinnamon





Nonstick vegetable oil spray


Powdered sugar


8 large strawberries


Pure maple syrup (optional)











Directions:


Preheat oven to 350F. Place 4 pieces of banana on each of 4 bread slices; mash banana on bread. Top with remaining 4 bread slices. Whisk milk, eggs, vanilla extract and cinnamon in glass pie dish. Working in batches, dip bread in egg mixture; let soak 45 seconds on each side.





Spray large nonstick skillet with vegetable oil spray. Heat over medium heat. Working in batches, add French toast to skillet and cook until golden, about 2 minutes per side. Transfer to baking sheet; bake 8 minutes. Transfer to plates. Dust with powdered sugar. Garnish with strawberries. Serve with maple syrup, if desired.


Serves 4.





Decadent French Toast





Ingredients:


5 tablespoons butter


1 cup brown sugar


2 tablespoons corn syrup


1 1/2 cups milk


5 eggs


1 teaspoon vanilla extract


16 slices french bread loaf -- 1'; Thick


1 cup whipped cream


1/2 cup pecan halves -- Chopped


Strawberries





Directions:


Cook corn syrup, butter and brown sugar until bubbly. Pour into a 9 x 13 dish and sprinkle with pecans. Arrange slices of bread over the syrup mixture. Beat together eggs, milk and vanilla. Pour over bread and refrigerate overnight. Bake at 350 degrees for 45 minutes. Remove from oven and immediately invert over serving platter.


Serving Size: 8





Orange Pecan French Toast








Ingredients:


Filling:


1 (8 ounce) Package Cream Cheese


1/3 Cup Sugar


1/3 Cup Toasted, chopped pecans


1 Tablespoon Orange Zest


1 Large Loaf French Bread


Batter:


4 Eggs beaten


1 Teaspoon Vanilla


1/4 Cup Milk





2 Tablespoons of butter for frying (this butter is not part of the batter)





Orange Pecan Maple Syrup


1 Cup Pure Maple Syrup


1/4 Cup Toasted Chopped Pecans


1 Tablespoon Orange Zest





Directions:


Blend the cream cheese, nuts, sugar and 1 tablespoon of the zest in a medium bowl and set aside. Cut the French bread loaf into 1 inch slices. Then cut each slice again 2/3rd through to form a pocket with a ';hinge'; of bread at the bottom. Place a spoonful of the cream cheese mixture into each bread pocket and lightly press to close around the filling. Set aside.


Whip the eggs in a medium glass bowl with a fork then add vanilla and milk and stir again. Pour the egg mixture into a shallow dish or pie pan. Briefly dip each filled bread pocket on both sides.


Heat a large pan over medium heat and melt the butter. Place the bread in the pan and fry on both sides until golden brown, about 5 minutes.


Serve hot with heated Orange Pecan Maple Syrup.


Alternative ';do-ahead'; preparation for a large group:


The night before, prepare bread and filling as stated above and arrange a single layer of the filled pockets in an oven-safe baking dish. Prepare the batter in a bowl with the following ingredients:


6 Eggs, beaten


1 Teaspoon Vanilla


1/4 Cup Milk


Pour the batter evenly over the bread, cover tightly with plastic wrap and refrigerate overnight. The next morning, pre-heat the oven to 350 degrees and bake 45-50 minutes, or until golden brown. Remove from the oven and serve immediately topped with the Orange Pecan Maple Syrup recipe.





Orange Pecan Maple Syrup


In a hot medium sized sauce pan (or the fry pan used for cooking the toast) add syrup, orange zest and pecans, and heat until bubbling. Remove from heat and pour a small amount over individual servings.





In France it's known as le pain perdu - or ';lost bread';. But it's not really lost - here's a new twist on an old breakfast favorite that's filled with wonderful flavors your kids will love. You can serve this topped with Bananas Foster or the Orange Pecan Maple Syrup.


Well that should keep you busy for a few huh! Enjoy these GOURMET recipies~ I Do!
PERFECT my favorite and have i ever got the recipes for you lol all the recipes that you will ever want take your pick lol





feeding 10 teenagers sometimes more with their friends and family tends to get you recipe hunting





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I'm not sure how unusual it is but it is good.... Six eggs, salt, pepper, tblsp of vanilla, 1/4 cup brown sugar... after you turn it over in the skillet for the last time sprinkle cinnamon sugar on it