Double French Toast Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Whisk eggs, milk, vanilla extract, cinnamon, allspice, and salt together in a large bowl. Place bread slices in egg mixture and soak, turning to coat, until bread is completely saturated.
• Melt butter in a cast-iron skillet over medium heat. Working in batches, cook bread in hot butter until golden, about 3 minutes per side. Transfer toasted bread to a baking sheet.
• Bake toast in the oven until outside is crisp and slightly puffed, 12 to 15 minutes.

Steps:

• Beat together egg, milk, salt, desired spices and vanilla.
• Heat a lightly oiled griddle or skillet over medium-high heat.
• Dunk each slice of bread in egg mixture, soaking both sides. Place in pan, and cook on both sides until golden. Serve hot.

Steps:

• Adjust an oven rack to the middle position and heat the oven to 200 degrees.
• Arrange the bread on a wire rack set over a baking sheet and bake until slightly dry, about 15 minutes.
• While the bread is in the oven, melt 1 tablespoon of the butter and whisk it with the milk, egg, sugar, vanilla, cinnamon, and salt in a medium bowl.
• Slowly whisk in the flour until smooth.
• Pour the batter into a shallow dish large enough to hold 2 slices of bread.
• Transfer 2 pieces of the bread from the oven into the batter and soak both sides, about 30 seconds per side.
• Meanwhile, melt 1 more tablespoon of the butter in a 12-inch nonstick skillet over medium heat until beginning to brown, swirling to coat the pan.
• Remove the bread from the batter, allowing excess batter to drip back into the dish, and lay it in the hot skillet.
• Cook until golden brown on both sides, about 2 1/2 minutes per side. Adjust heat to prevent from browning too quickly.
• Transfer the French toast to the wire rack and keep warm in the oven.
• Repeat with the remaining butter, bread, and batter.

Steps:

• Make the walnut streusel: Preheat the oven to 375°F (190°C). Line a baking sheet with a nonstick mat.
• In a medium bowl, combine the flour, granulated and brown sugars, salt, and cinnamon. Work the butter into the dry ingredients with a fork until crumbly. Add the chopped walnuts and mix well.
• Spread the streusel on the prepared baking sheet and bake for 20 minutes, stirring halfway, until golden brown. Remove from the oven and let cool slightly, then crumble and let cool completely before using. The streusel will keep in an airtight container for 1 week.
• Make the French toast: In a large baking dish, beat the eggs, then add the milk, cream, vanilla, brown sugar, cinnamon, nutmeg, and salt and whisk well to combine.
• Add the bread in a single layer and press down gently into the custard. Let soak for 5 minutes, then flip and soak for another 10 minutes.
• Melt 1 tablespoon of butter in a large skillet over medium heat. When the foaming subsides, carefully transfer 2 slices of bread from the custard to the pan and cook until golden brown, about 2 minutes per side. Repeat with remaining butter and soaked bread.
• Top the French toast with the walnut streusel and maple syrup.
• Enjoy!

Steps:

• Bring syrup, 1 tablespoon butter and 1 teaspoon cinnamon to boil in heavy medium saucepan. Boil 2 minutes.
• Whisk eggs, cream, vanilla, 3 tablespoons maple syrup mixture and remaining 1 teaspoon cinnamon in bowl. Place bread slices in large baking dish. Pour egg mixture over; turn to coat. Pierce bread in several places with fork. Let stand 5 minutes.
• Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add bread and cook until brown, about 3 minutes. Add 1 tablespoon butter to skillet. Turn over bread and cook until brown, about 3 minutes. Transfer to plates. Serve with remaining syrup.

Steps:

• Whisk together the eggs, milk, cream, vanilla and cinnamon. Lay the brioche slices in a single layer in a shallow dish and pour the egg mixture over them. Allow to soak for 2-3 mins, then carefully turn over and soak for 2 mins more.
• Heat 1 tbsp of the vegetable oil and butter in a non-stick frying pan over a medium heat until foaming. Carefully lift 2 slices of the soaked brioche out of the dish and add to the frying pan. Fry for 3 mins on each side, until golden and crisp, then place on a wire rack over a baking tray in a warm oven while you repeat with the remaining slices.
• Serve dusted in icing sugar and scattered with fresh berries, if you like.

Steps:

• Mix cream cheese, sugar and 1/2 tsp. cinnamon until blended; spread onto 2 bread slices. Cover with remaining bread slices to make 2 sandwiches.
• Whisk eggs, milk, vanilla and remaining cinnamon in pie plate until blended.
• Dip sandwiches, 1 at a time, into egg mixture, turning to evenly moisten both sides of each sandwich. Cook in large nonstick skillet sprayed with cooking spray on medium heat 2 to 3 min. on each side or until golden brown on both sides.
• Serve with syrup.