French toast recipe?

Very simple!





2 eggs, beaten


1/2 cup milk


1/4 teaspoon salt


6 slices thick stable bread


1 1/2 teaspoons vanilla extract,


almond extract or rum flavoring





Beat eggs, milk, salt and extract or flavoring. Dip bread into this mixture. Cook on a greased griddle.French toast recipe?
I like using vanilla and cinnamon in the egg mix, and after they're done, a sprinkle of powdered sugarFrench toast recipe?
4 eggs


1 tsp vanilla


1/2 tsp cinnamon





mix ingrediants.


dip bread into mixture and fry on medium heat.
';Jam 'n' Cream French Toast'; - 1 serving





2 tbsp. cream cheese; softened


2 thick slices cinnamon-raisin bread


2 tbsp. strawberry jam


1 egg


1 tbsp. butter


Maple syrup (optional)





Spread cream cheese on one slice of bread; jam on the other slice. Place jam-side down over the cream cheese. In shallow bowl, beat egg; dip both sides of bread into egg.


In skillet, melt butter; cook bread 3-4 minutes on each side or until golden brown. Serve with syrup if desired.








';Banana French Toast'; - 8 servings





8 slices raisin bread


2 medium bananas; cut into 1/4'; slices


1 cup milk


4 oz. cream cheese; softened


3 eggs


1/3 cup sugar


3 tbsp. flour


2 tsp. vanilla


Powdered sugar (optional)





Heat oven to 350*.


Place four slices of raisin bread in single layer in a buttered 9'; square baking dish. Top with bananas and four slices of raisin bread.


Blend milk, cream cheese, eggs, sugar, flour and vanilla in blender or food processor until smooth; pour over raisin bread. Let stand 5 minutes or refrigerate overnight.


Bake 40-45 minutes (50-55 minutes if refrigerated) until set and top is toasted. Let stand 10 minutes.


Cut French toast into diagonal halves and remove with spatula. Dust servings with powdered sugar, if desired.
Griddle prep is the most important, water should dance when proper temp, lightly coat with butter a moment before cooking, also don't mix yer ingredients until the moment when yer ready to dip the bread into the mixture of 1 egg with skin and lil white chicklet removed (makes smoother) [ask me the best way to get that out next time] then a splash of milk and a dash of cinnomon and a drop of vanilla extract, makes about 2 1/2 peices (one egg at a time) stale bread is better than fresh and last tip...only flip once and when butter melts on top (place as soon as flip) it's done
HERE'S HAW YOU MAKE FRENCH TOAST YOU GET THE EGGS,CINNAMON,AND BREAD YOU CRACK THE EGGS IN A BOWL PUT STIR IT LIKE YOU MAKING REGULAR EGGS AND U PUT THE CINNAMON IN IT PUT THE BREAD IN THE EGGS PUT IT ON THE SKILLET AND WAIT TILL ITS LITE GET SOME SURP AND EAT UP
Overnight French Toast





INGREDIENTS


9 eggs


3 cups light cream


1/3 cup sugar


1 1/2 teaspoons rum flavored extract


1 1/2 teaspoons vanilla extract


1/2 teaspoon ground nutmeg


24 (3/4 inch thick) slices French bread


PRALINE SYRUP:


1 1/2 cups packed brown sugar


1/2 cup light corn syrup


1/2 cup water


1/2 cup chopped pecans, toasted


2 tablespoons butter or margarine


DIRECTIONS


In a large bowl, lightly beat eggs. Mix in cream, sugar, rum extract if desired, vanilla and nutmeg. Place the bread in a single layer in two well-greased 15-in. x 10-in. x 1-in. baking pans. Pour the egg mixture over bread in each pan. Turn bread over to coat both sides. Cover and refrigerate overnight. Bake, uncovered, at 400 degrees F for 20-22 minutes or until golden.


Meanwhile, for syrup, bring brown sugar, corn syrup and water to a boil in a saucepan. Reduce heat and simmer for 3 minutes. Add pecans and butter; simmer 2 minutes longer. Serve with the French toast.
Here is a recipe:





Panettone French Toast


Cinnamon Syrup:


1 cup water


1 cup packed dark brown sugar


2 tablespoons whipping cream


1/2 teaspoon ground cinnamon


French Toast:


1 (1.1 pound; 500 gram) loaf panettone bread, baking paper removed


6 large eggs


3/4 cup whipping cream


3/4 cup whole milk


1/4 cup sugar


2 tablespoons unsalted butter


1/2 cup mascarpone cheese


Powdered sugar, for dusting





To make the syrup: Combine 1 cup of water and brown sugar in a heavy medium saucepan. Bring to a boil over high heat, stirring until the sugar dissolves. Boil until the syrup reduces to 1 cup, about 10 minutes. Remove from the heat and whisk in the cream and cinnamon. Keep the syrup warm. (The syrup can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm before serving.)


Meanwhile, prepare the French toast: Preheat the oven to 200 degrees F. Trim the bottom crust of the panettone. Starting at the bottom end of the panettone, cut it crosswise into 6 (3/4-inch thick) round slices (reserve the top piece for toast!). In a large bowl, whisk the eggs until well blended. Add the cream, milk, and sugar and whisk until well mixed. Melt 1 tablespoon of butter on a large nonstick griddle over medium heat. Dip 3 slices of panettone into the custard, turning to allow both sides to absorb the custard. Grill the soaked panettone slices until they are golden brown and firm to the touch, about 4 minutes per side. Transfer the French toast to a baking sheet and keep them warm in the oven. Repeat with the remaining butter, panettone slices, and custard.





Transfer the French toast to plates. Dollop the mascarpone atop each. Lightly dust with the powdered sugar. Drizzle the cinnamon syrup over and around the French toast and serve immediately.





I hope you enjoy!!
INGREDIENTS


3 large eggs


2/3 cup milk


2 tablespoons granulated sugar


1 teaspoon cinnamon


1/2 teaspoon nutmeg


1 teaspoon vanilla


8 slices bread


2 tablespoons canola oil


DIRECTIONS


Preheat electric griddle to 325 F (or medium heat).


Whisk together eggs, milk, sugar, cinnamon, nutmeg, and vanilla in a medium bowl. Set aside.


Place bread in a shallow baking dish and pour egg mixture over bread. Let soak for about 10-15 seconds.


Heat 1 tablespoon of canola oil in the griddle. Cook the first four slices for about 6 minutes or until golden brown, turning once. Repeat.
Take Hawaiian bread and soak for a second in a mixture of 2 eggs, 3/4 cup of milk, 1 teaspoon of vanilla, 2 T. of sugar and a dash of cinnamon that has been mixed well. Place in a medium hot skillet that has a little canola oil in it. Fry up until golden brown on both sides. Drain on paper towels and dust with a little powdered sugar. Serve with warmed syrup and fruit and whipped cream, bacon and sausage links, and lots of steaming hot coffee. Oh, yeah! Enjoy!
Cinnamon Strawberry-Stuffed French Toast:





Prep Time: 15 min


Total Time: 24 min


Makes: 6 servings, two French toast slices and 2 Tbsp. syrup each





1 tub (8 oz.) PHILADELPHIA Light Cream Cheese Spread


1/2 tsp. ground cinnamon


12 slices whole wheat bread


1-1/2 cups sliced strawberries


4 eggs


1/2 cup fat free milk


2-1/2 cups POST HONEY BUNCHES OF OATS with Cinnamon Clusters Cereal, coarsely crushed


3/4 cup maple-flavored or pancake syrup





PREHEAT oven to 450潞F. Combine cream cheese spread and cinnamon. Spread 1 Tbsp. of the cream cheese mixture onto each bread slice. Cover half of each bread slice with strawberries; fold bread in half to enclose strawberries.


BEAT eggs and milk with wire whisk in shallow dish until well blended. Dip stuffed bread slices into egg mixture, then in cereal, turning to evenly coat both sides of each stuffed bread slice with cereal. Gently press cereal into both sides of bread to secure. Place on lightly greased or parchment paper-covered baking sheet.





BAKE 7 to 9 min. or until golden brown. Serve warm with the syrup.
All those are too complicated, you should try this~! It really work. crack two eggs into a bowl and mix it till you see bubble. Then get two piece of bread and apply peanut better in between the bread and soak them in the egg mix. Then just fry it till it is golden brown. Finally pour the syrups on it and you are ready to enjoy the wonderful meal~!!!
Baked Cinnamon French Toast recipe


2/3 cup granulated sugar


4 teaspoons cinnamon


1/2 cup unsalted butter, melted


6 (1/2-inch) slices French bread





In a wide shallow bowl, stir together sugar and cinnamon. Remove crusts from bread and cut each slice into 3 or 4 strips. Working with 1 strip of bread at a time, turn strips quickly in butter, coating them on all sides, letting any excess drip off, then turn them quickly in cinnamon-sugar, coating them on all sides. Bake strips in lightly buttered jellyroll pan in upper third of a preheated 375 degree F oven for 10 minutes. Turn and bake 10 more minutes. Transfer with tongs to serving plate.





Makes 24 pieces.
eggs milk.bread %26amp; cinnamon/.... slice of bread/dip into eggs %26amp; Milk (like scramble egg mixture) pan fry like grilled cheese... sprinkle with cinnamon
vanilla
You can make french toast with the store bought egg nog that you find during the holiday season. Very easy and tasty too.