French Toast For Two Recipes

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.

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:

• In a large shallow bowl, whisk the egg and milk until slightly frothy.
• Mix in the brown sugar, then follow with the cinnamon and nutmeg.
• Place a piece of bread into the mixture and allow it to soak on each side. While the bread is soaking, heat the oil in a nonstick pan.
• After 30 seconds on each side in the egg mixture, place the bread into the pan and cook evenly on both sides, until golden to dark brown on each side and the egg mixture does not run from the toast when pressed.
• Repeat steps 3-4 for all your slices of bread or until the mixture runs out.
• If desired, serve your French Toast warm and cut into trangles with the maple syrup, powered sugar, and fruit. Enjoy!

Steps:

• Preheat the oven to 350 degrees F. Whisk 4 eggs, 1 1/2 cups half-and-half or milk, 1/2 teaspoon nutmeg, 1 teaspoon vanilla extract, 1 teaspoon sugar and a pinch of salt in a shallow bowl. Heat 1/2 tablespoon butter in a nonstick skillet over medium heat. Working in batches, dip 6 thick slices white bread, challah or brioche in the egg mixture and cook in the skillet until golden, 2 to 3 minutes per side, adding more butter as needed. Transfer to a baking sheet and bake until puffed, 8 to 10 minutes. Meanwhile, melt 4 tablespoons butter in the same skillet until browned, about 5 minutes. Drizzle the French toast with the browned butter and maple syrup.

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:

• In a large bowl, whisk together the eggs, creamer, and vanilla until fully combined. Pour the mixture onto a large plate with edges, such as a pie plate or baking dish. Dip the bread slices into the mixture, being sure to coat both sides evenly. In a small bowl, whisk together sugar and cinnamon; set aside.
• Melt 2 tablespoons of the butter in a large skillet over medium heat, and pan-fry two slices of battered bread at a time until golden brown, about 2 minutes per side. When the second side is golden brown, generously sprinkle cinnamon and sugar onto each piece and flip again. Let the sugar caramelize for 30 second to 1 minute; repeat process on the other side. Remove from the skillet and transfer to a plate; repeat process with remaining butter, battered bread and cinnamon sugar, two slices at a time.
• Transfer to plates and serve with maple syrup.

Steps:

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

Steps:

• Place trivet insert and 1/2 cup water in a 6-qt. electric pressure cooker. In a large bowl, whisk eggs, cream, brown sugar, pumpkin pie spice and vanilla until blended. Stir in bacon. Stir in bread; let stand until bread is softened, about 15 minutes. , Transfer to a greased round 2-qt. baking dish. Cover baking dish with foil. Fold an 18x12-in. piece of foil lengthwise into thirds, making a sling. Use the sling to lower the dish onto the trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Allow pressure to release naturally for 12 minutes; quick-release any remaining pressure., Using foil sling, carefully remove baking dish. Let stand 10 minutes. Invert French toast onto a serving dish; top with pecans and confectioners' sugar. Serve warm with maple syrup.

Steps:

• Combine milk, egg, salt, and vanilla extract in a shallow bowl. Dip both sides of each piece of bread in egg mixture.
• Heat a large frying pan over medium-low heat. Add oil to the hot pan and cook both pieces of toast until lightly browned, 2 to 3 minutes per side. Top with maple syrup and sprinkle with cinnamon.

Steps:

• In a large mixing bowl, beat the eggs. Add the milk, brown sugar and nutmeg; stir well to combine.
• Soak bread slices in the egg mixture until saturated.
• Heat a lightly oiled griddle or frying pan over medium high heat. Brown slices on both sides, sprinkle with cinnamon and serve hot.

Steps:

• Cut bread into 1-in.-thick slices. Arrange in a single layer in a greased 13x9-in. baking dish. Lightly beat next 6 ingredients; stir in milk and cream. Pour egg mixture over bread, turning once to coat. Refrigerate, covered, overnight., Preheat oven to 375°. Turn bread again to coat. For topping, combine flour, brown sugar, butter, cinnamon and, if desired, nutmeg. Sprinkle flour mixture over bread., Bake, uncovered, until a knife inserted in center comes out clean and topping is golden brown, 40-45 minutes. Let stand 10 minutes before cutting. Top with blueberries or raspberries; sprinkle with confectioners' sugar.

Steps:

• In a large skillet, saute the apple, brown sugar and cinnamon in 1 tablespoon butter until apple is tender. , In a shallow bowl, whisk the egg, milk and vanilla. Dip both sides of bread in egg mixture., In a large skillet, melt remaining butter over medium heat. Cook bread on both sides until golden brown. Serve with apple mixture and maple syrup if desired.

Steps:

• Make the French toast: In a medium bowl, beat the eggs. Add the milk, cream, brown sugar, vanilla, cinnamon, nutmeg, and salt and whisk to combine.
• Grease a 9 x 13-inch (22 x 33 cm) ceramic or glass baking dish with butter.
• Working in batches, dip the brioche into the custard to coat both sides. Arrange the brioche in the prepared baking dish, overlapping slightly. Pour the remaining custard over the top. Cover with plastic wrap and refrigerate for at least 2 hours, up to overnight.
• Meanwhile, 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.
• Unwrap the French toast. Cover with foil and bake for 25 minutes, then uncover and bake until the top is golden brown and crunchy, 20-25 minutes more. Remove from the oven and let sit for 10 minutes. Top with the walnut streusel and serve with maple syrup.
• Enjoy!