Decadent French Toast Recipes

Steps:

• In a shallow bowl, whisk the eggs, half-and-half, and granulated sugar until well combined.
• In a large skillet, melt 2 tablespoons butter or oil over medium heat.
• Dip each slice of bread into the egg mixture, completely coating both sides, cook on hot skillet until all slices have been made into French Toast.
• combine the cream cheese and confectioners' sugar mix well.
• Spread cream cheese mixture diagonally on each piece of bread.
• Place a dollop of Strawberry Topping on top of cheese mixture and fold over making a half. Add more topping if you like and sprinkle with powdered sugar.
• Serve and Enjoy!

Steps:

• Spray a 13x9 baking dish liberally with cooking spray.
• Mix brown sugar, butter, & corn syrup (add a touch of cinnamon) in a saucepan and cook until bubbly. Pour into baking dish. Sprinkle with chopped pecans.
• Slice French bread, layer in pan.
• Mix well in a bowl; eggs, milk and cinnamon. Pour over bread. Make sure to get some of the milk mixture on each slice.
• Cover and refrigerate overnight.
• Bake at 325 degrees for 30 � 45 minutes. Invert on to serving platter or another baking dish. Enjoy!
• ***I add cinnamon to taste. I use between a teaspoon & a tablespoon for the whole recipe. I don�t measure, just shake. I also cut French bread slices in half and put cut side down. You can also serve this with whipped cream & strawberries. I prefer warm syrup. I like to invert onto something I can put into the oven to help everything to �set-up� better & keep it warm so I can get everything else done.

Steps:

• Preheat the oven to 350 degrees F. Fit a baking sheet with a wire rack.
• Slice the pound cake into 8 slices. Place the prepared baking sheet. Toast in the oven for 12 minutes.
• In a small pot, heat 1/4 cup heavy cream over low heat. When hot, whisk in the white chocolate chips until melted and fully incorporated into the cream. Remove from the heat and chill in the fridge until cool but still a pourable consistency, about 30 minutes.
• In a blender, combine three-quarters of the strawberries with the sugar. Reserve the remaining strawberries for garnish. Blend until smooth. Strain the puree through a strainer into a bowl. Cover and place in the fridge until ready to serve. Strawberry sauce can be made the day before and keep in the refrigerator in an airtight container.
• In a large chilled bowl, combined the remaining 3/4 cup heavy cream and the cooled white chocolate cream mixture. Whip with a hand mixer until medium peaks form. Cover and place in the fridge while you make the French toast.
• Heat 2 tablespoons butter in a large skillet over medium-low heat.
• In a baking dish. whisk together the chocolate milk, vanilla, cinnamon and eggs until well blended. Place 4 pieces of the pound cake into the egg mixture and let soak for 15 seconds. Flip and soak the other side for 15 seconds. Remove the cake from the egg mixture, allowing any excess to drip off, and place in the heated skillet with the butter. Cook for 3 to 4 minutes per side. Remove to a platter. Add the remaining 2 tablespoons butter to the skillet and repeat with the remaining 4 pound cake slices.
• To assemble: Place a small pool of the strawberry sauce onto 4 plates, 2 to 3 tablespoons per plate. Place 2 pieces of French toast onto each plate. Top each with a large dollop of the white chocolate whipped cream, sprinkle with the some chocolate chips and garnish with a fresh strawberry and mint sprig.

Steps:

• Arrange a rack in the center of the oven and preheat to 300 degrees F.
• Cut the bread into 8 slices about 3/4-inch thick. Arrange them in a single layer on a rimmed baking sheet (it's ok if they overlap). Bake, flipping them halfway through, until very lightly golden on both sides, about 12 minutes. Let them cool on the baking sheet until ready to use. Reduce the oven temperature to 200 degrees F.
• Vigorously whisk the eggs in a large bowl until blended and no streaks of whites remain. Add the half-and-half, sugar, vanilla, cinnamon, salt and nutmeg and whisk until completely incorporated. Transfer to a 2-quart baking dish.
• Gently press 2 slices of the toasted bread into the custard. Turn to coat and then gently press down on the bread until you feel it start to soak up the custard-this is key for a luscious, moist texture. Let the bread soak for about 1 minute per side; it should feel heavy but still hold its shape and not fall apart.
• Melt 1 tablespoon of the butter in a large nonstick skillet over medium-low heat. Cook 2 of the soaked bread slices until they are a deep golden brown, the custard has set and the insides are cooked through, 4 to 5 minutes per side. The center of the bread will puff slightly while the crust will contract, making it look puckered. You may have to alternate between medium and medium-low heat if the bread browns too quickly or not fast enough. Transfer the slices to a rimmed baking sheet and hold in the warm oven. Repeat with the remaining butter and bread.
• Serve the French toast with butter, maple syrup and a sprinkle of confectioners' sugar.

Steps:

• Coarsely chop croissants; distribute evenly in greased 13X9 inch casserole dish.
• Combine cream cheese, butter, and 1/3 cup maple syrup; spread evenly over chopped croissants.
• In large bowl, beat eggs, ½ cup maple syrup, and half-and-half; pour over mixture.
• Sprinkle with cinnamon.
• Cover and refrigerate overnight.
• In the morning, remove from refrigerator. Preheat oven to 350 degrees.
• Uncover and bake 45 to 50 minutes or until golden. (It will be very light and puffy; let it sit for 5-10 minutes while you make the sauce; once it settles down a little, you will be able to pour the sauce and put nuts on it more easily.).
• In small saucepan, heat ½ cup butter and ½ cup maple syrup and pour over warm soufflé.
• Sprinkle with powdered sugar and chopped pecans.

Steps:

• Preheat oven to 350.
• Break apart croissants and place in food processor. Process into crumbs.
• Distribute evenly into 8 greased ramikens.
• In food processor, combine cream cheese, butter, 1/4 cup maple syrup and beat till creamy.
• Add heaping dollop into the middle of the croissant crumbs.
• In a large bowl, beat together eggs,1/2 cup Maple Syrup, and Half and Half.
• Pour over mixture so it's completely covered.
• Bake for 45-55 minutes or until golden.
• Sprinkle with chopped Pecans, cinnamon sugar and powdered sugar, swirl warm syrup over and serve.
• This is also good served with fresh berries.

Steps:

• Whisk eggs, milk, granulated sugar, vanilla, cinnamon, and salt in a large bowl.
• Heat a large griddle or 2 cast-iron or nonstick skillets over medium. Brush with a thin coating of oil, then a thin coating of butter.
• Working in batches, dip each slice of bread into egg mixture. Cook, flipping halfway through, until golden brown on each side, about 2 minutes per side. Repeat with remaining bread, brushing griddle with remaining oil and butter as needed. Dust French toast with powdered sugar just before serving. Serve with maple syrup alongside.

Steps:

• Spread each slice of bread with whipped cream cheese.
• Put 2 slices of bread together to make a sandwich.
• Set aside.
• Combine eggs, milk, cinnamon, sugar, and vanilla in a medium-size dish.
• Beat well.
• Dip both sides of sandwiches in egg mixture.
• Lightly butter medium hot griddle and grill sandwiches until golden brown and cream cheese begins to melt.
• Warm strawberry preserves and maple syrup.
• Serve over French toast and top with whipped cream and chocolate chips.