What's your favorite french toast recipe?

Hi, I worked at a place that used sweet french bread (the kind you use for Spaghetti meals) cut thick, then dip into your milk + egg + a little Cinnamon, grill until golden , add a dusting of powered sugar, top w/ butter %26amp; of course your choice of Maple syrup...not too shabby or difficult to make!What's your favorite french toast recipe?
Take one French person (easy to identify as they wave white flags). Wrap with bread and put on a large outdoor fire and burn. This is known as Joan of Arc toast in EnglandWhat's your favorite french toast recipe?
Blueberry Oven French Toast





Italian bread (large loaf)


6 eggs


1 1/2 cups half %26amp; half


1 1/2 cups milk


1 tsp. vanilla


1/2 tsp. lemon oil or 1 Tbls. lemon zest


1 tsp. cinnamon


dash of nutmeg





Topping:


1 stick butter, softened


1 cup brown sugar


1 1/2 cups blueberries, rinsed, sorted and stemmed





Butter a 13 x 9 Pyrex baking dish


Slice Italian Bread 3/4'; - 1';


Arrange bread slices in pan


Mix eggs, vanilla, milk, 1/2 %26amp; 1/2, lemon oil, cinnamon and nutmeg in large bowl


Pour over bread


Cover with plastic wrap and refrigerate overnight





Next morning:


Liberally sprinkle fruit on top of bread


Mix butter %26amp; brown sugar with pastry blender or fork


Sprinkle topping over fruit and bread mixture





Bake for 40 minutes @ 350 degrees





Dust with confectioner's sugar and serve warm
2 eggs o pinch of brown sugar a little milk and vanilla extract mix it together dip your bread and fry it. for a change add a little cinnamon sugar.
Fabuleous French Toast:





This Frech Toast will make you think you went to heaven......





milk, vanilla, cinnamon, eggs, and bread





Put these ingredients together to start yor heavenly delight; 4 cups of milk, 4 eggs, 5 pinchs of cinnamon, 4 teaspoons of vanilla mix all of them together in a bowl. Then dip the bread in all of the ingredients and then out the bread on a pan on the stove (on high) until golden, then flip and repeat when both sides are golden take off the stove. My personal favorite is to put whip cream and syrup on top. Enjoy!





Yield: 4 servings
beat eggs....salt and pepper dip bread in....fry and serve with tomato ketchup!!!





Mmmmm!!! lol
Raisin Bread French Toast-Use loaf of unsliced raisin bread and slice into one inch thick slices. Dip into a mixture of eggs, milk(1tbsp./egg), 1 tsp. vanilla. Cook in melted butter in frying pan until no longer wet. Sprinkle with cinnamon, and turn over and cook remaining side until no longer wet. Serve with warm maple syrup.
gotta put cinnamon and vanilla in egg mixture, and have to serve with warm syrup
Baked Cream Cheese Stuffed French Toast





Ingredients





12 pieces of thick Texas style toast bread or French bread cut 1 1/2 inches thick


4 eggs


2 cups heavy cream


1 1/2 tsp of ground cinnamon


1 tsp of vanilla flavoring (no imitation vanilla)


1 stick of unsalted butter





Filling:


1 container of whipped cream cheese


1/2 cup of orange juice


1/2 cup of powdered sugar


1/2 cup of chopped pecans


zest of one orange





Prepartion:





Slightly beat eggs and add heavy cream, cinnamon, and vanilla. Dip 1 piece of bread (6 pieces for the bottom of the dish) at a time into egg mixture and lay in the bottom of a lightly buttered 9 X 13 glass casserole dish. Beat cream cheese, orange juice, powdered sugar, pecans and orange zest on low mixer speed until well blended. Spread over six pieces of toast. Top with the remaining 6 pieces of bread and pour the rest of the egg mixture over the tops of the toast. Cut butter pats and lay down on each piece of toast. Press down with a spatula and bake in a 350 degree oven for about 25 to 30 minutes until toast is brown and bubbly.
start warming the pan or griddle to medium heat and grease


....we're gonna be ready shortly





2 tablespoons sugar


add cinnamon to turn it light-medium brown - stir with fork


add 1 egg - beat now into mixture


add about 1/8 cup milk - actually I pour till I get my consistency


not toooooooo much - mix again





flop bread into and wet both sides - and into the pan





REALLY SINFUL - after you turn the bread first time in pan


----butter the top that has just cooked so butter can seep into toast and be ready when it comes out to meet the syrup!





now you've made me hungry - will bring a gallon of milk


and be right over!





E N J O Y !!!
GRAND MARNIER FRENCH TOAST





Canadian bacon makes a great accompaniment.


4 large eggs


3/4 cup half and half


1/4 cup Grand Marnier or other orange-flavored liqueur or frozen orange juice concentrate, thawed


2 tablespoons sugar


1 tablespoon grated orange peel


1/2 teaspoon vanilla extract


8 3/4-inch-thick French bread slices





4 tablespoons(1/2 stick) butter


Powdered sugar


Warm maple syrup





Whisk first 6 ingredients to blend in medium bowl. Dip each bread slice into egg mixture and arrange in 13x9x2-inch glass baking dish. Pour remaining egg mixture evenly over bread. Let stand until egg mixture is absorbed, at least 20 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)





Place baking sheet in oven and preheat to 350°F. Melt 2 tablespoons butter in heavy large skillet over medium heat. Add 4 bread slices to skillet and sauté until cooked through and brown, about 3 minutes per side. Place on baking sheet in oven to keep warm. Repeat cooking with remaining 2 tablespoons butter and 4 bread slices. Transfer French toast to 4 plates. Sift powdered sugar over. Serve with maple syrup.





Eggnog French Toast





1 1/2 cups commercial refrigerated eggnog


1/2 teaspoon ground nutmeg


8 slices French bread, 1-inch thick


2 tablespoons butter or margarine


Rum Sauce


1 cup pure maple syrup


2 tablespoons butter or margarine


2 tablespoons light rum





Eggnog French Toast Recipes


1. Combine eggnog and nutmeg in a shallow dish.


2. Place bread slices in dish, turning to coat.


3. Melt butter in a large skillet.


4. Remove bread slices from eggnog mixture, allowing excess to drain.


5. Cook in skillet 3 minutes on each side or until golden.


6. Serve immediately with Rum sauce.


7. Rum Sauce: Combine ingredients in a saucepan; cook over low heat until heated, stirring often.





My all time favorite:Banana-Bourbon French Toast





SAUCE


2 tablespoons unsalted butter


1 cup light brown sugar


4 bananas, sliced lengthwise


1/2 cup bourbon





BATTER


6 large eggs


1/4 teaspoon salt


2 tablespoons vanilla


1/2 cup heavy cream or half-and-half


4 to 8 tablespoons butter


8 slices country-style white bread (preferably 4 to 7 days old)


Maple syrup, optional





To make sauce: In a small pan, melt butter and brown sugar over medium heat; carefully add bananas and simmer for 2 minutes. Remove from stove and add bourbon; return to flame and continue simmering an additional 2 minutes. Cover and keep warm until ready to use.





To make batter: In a large bowl, lightly whisk eggs and salt. Add vanilla. Pour in cream, continuing to whisk until well blended.





Melt 1 to 2 tablespoons butter in a large frying pan over medium-high heat. Dip 2 bread slices in batter and cook each side until golden brown. Repeat with remaining bread slices.





Transfer 2 bread slices to individual plates and top with banana slices and sauce. Serve with maple syrup, if desired.





Enjoy!
Whip some eggs then dip slices of bread in it. Fry the toast and sprinkle nutmeg on it. When toast is golden brown remove from pan and cover with maple syrup, a slab of butter, and powdered sugar.
With apples bananas and 3 tons of maple syrup!!!! ;)
SUGAR-CRUSTED FRENCH TOAST WITH HONEYED APPLES





Poached apples


3 cups water


1/2 cup honey


1/3 cup sugar


4 3x1/2-inch strips orange peel


4 3x1/2-inch strips lemon peel


2 whole star anise*


1 cinnamon stick


1/2 vanilla bean, split lengthwise


3 medium apples (such as Braeburn or Golden Delicious), peeled, halved, cored


French toast


6 large eggs


3 large egg yolks


31/2 cups whole milk


2/3 cup plus 8 tablespoons sugar


1 tablespoon vanilla extract


1/2 teaspoon salt


6 4x4x1-inch slices egg bread





6 tablespoons (3/4 stick) unsalted butter





French toast


6 large eggs


3 large egg yolks


31/2 cups whole milk


2/3 cup plus 8 tablespoons sugar


1 tablespoon vanilla extract


1/2 teaspoon salt


6 4x4x1-inch slices egg bread





6 tablespoons (3/4 stick) unsalted butter











For poached apples:


Combine first 7 ingredients in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Bring to boil over medium-high heat, stirring to dissolve sugar. Reduce heat to medium-low; simmer 5 minutes. Add apples; cover and simmer until tender, about 12 minutes. Using slotted spoon, transfer apples to bowl. Boil syrup in saucepan until reduced to 1 1/4 cups, about 10 minutes. Add syrup to bowl with apples. (Can be prepared 1 day ahead. Cover and chill. Bring to room temperature before using.)


For french toast:


Whisk eggs, yolks, milk, 2/3 cup sugar, vanilla, and salt in 15x10x2-inch baking dish. Place bread in single layer in egg mixture; spoon egg mixture over bread and let stand until soaked through, about 3 minutes.





Melt 3 tablespoons butter in each of 2 large nonstick skillets over medium heat. Sprinkle each skillet with 2 tablespoons sugar. Add 3 bread slices to each skillet; cook until deep golden on bottom, about 3 minutes. Sprinkle top of bread slices with sugar, using 2 tablespoons for each skillet; turn slices over and cook until deep golden on bottom, about 3 minutes. Transfer French toast to plates. Place 1 apple half alongside each serving. Drizzle French toast with some of syrup from apples and serve.





*Brown star-shaped seedpods sold at Asian markets and specialty foods stores and in the spice section of some supermarkets.





SOURCE: Epicurious.com