French Toast In A Pan Recipes

Steps:

• Melt butter in bottom of 9 x 13 pan.
• Sprinkle brown sugar over butter, then cinnamon over brown sugar.
• Place as many pieces of bread in the pan as possible.
• Mix together eggs, salt, and milk. Beat well.
• Pour mixture over bread, cover and refrigerate overnight.
• Pre-heat oven to 350, cook for 25 minutes, then flip french toast over and cook for an additional 20 minutes.

Steps:

• In a small saucepan, combine 1 1/2 sticks butter, dark brown sugar, vanilla extract, 3 tablespoons maple syrup, and ½ teaspoon salt. Bring to a boil over medium-high heat, whisking until smooth. Reduce heat to maintain a brisk simmer and continue cooking until thickened and slightly reduced, 3 minutes more. Transfer to an 8" x 8" baking dish and set aside to cool slightly.
• In a large measuring cup, whisk to combine eggs, milk, cream, remaining 3 tablespoons maple syrup, ¼ teaspoon cinnamon, and ½ teaspoon salt. Place challah in two layers on top of syrup in baking dish, ripping pieces to fill spaces if necessary. Pour milk mixture over challah. Let sit one hour, flipping the top pieces of challah 2-3 times, to help custard saturate slices.
• In a small bowl, combine 2 tablespoons sugar and remaining ¼ teaspoon cinnamon. Distribute remaining 3 tablespoons butter slices on top of bread and sprinkle cinnamon-sugar mixture on top. Place baking dish on a parchment-lined baking sheet and transfer to oven. Bake until puffed, golden, and a toothpick inserted in the middle comes out clean, about 45 minutes.
• While French toast bakes, combine berries, lemon juice, and remaining 1 tablespoon sugar in a bowl. Toss to combine and set aside to macerate.
• Remove french toast from oven and scoop, serving with pan syrup and macerated berries. If desired, serve with additional syrup and lightly whipped, unsweetened cream.

Steps:

• In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside.
• Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.
• Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit.

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:

• Whisk the eggs, milk, heavy cream, melted butter, cinnamon and salt in a large bowl.
• Pour 1 cup maple syrup into the bottom of a 9-by-13-inch baking dish. Place the bread slices on top of the maple syrup, shingling them in the pan. Pour the egg mixture on top. Cover tightly with plastic wrap and refrigerate overnight.
• Preheat the oven to 350˚. Uncover the French toast and bake until puffed, golden brown and cooked through, about 1 hour. Let rest for 10 minutes before serving.

Steps:

• Butter a 9-by-13-inch baking dish.
• For the casserole: Trim the ends from 1 loaf day-old brioche (about 1 pound) and cut into ten 1-inch thick slices. Cut each slice in half diagonally to make two triangles from each piece. (If the bread is fresh, dry it out a bit. Place the slices in a single layer on a baking sheet and bake at 300 degrees F for 10 minutes, flipping halfway through.)
• Whisk together the eggs, cream, milk, brown sugar, vanilla, cinnamon, nutmeg and 1/4 teaspoon salt in a large bowl until well blended. Dip each triangle of bread in the custard, lightly coating each side. Shingle the pieces in the prepared pan, overlapping slightly.
• Pour any remaining custard over the bread slices. Cover the dish with plastic wrap and place in the refrigerator for at least 6 hours or up to overnight.
• When ready to bake, preheat the oven to 350 degrees F. Remove the casserole from the refrigerator and let rest 15 to 20 minutes at room temperature before baking. Remove the plastic wrap and bake until the casserole is golden and puffed and the custard is set, 45 to 50 minutes.
• For the topping: bring the butter, sugar and syrup to a boil in a medium nonstick skillet over medium-high heat. Cook until the butter is melted and the mixture is begins to thicken, about 2 minutes. Add the vanilla, a pinch of salt, and the walnuts, stirring to coat. Turn off the heat and add the sliced bananas, stirring to coat evenly. Spoon the desired amount of the banana-syrup mixture over the casserole and serve any additional on the side.

Steps:

• In a medium-size bowl, combine flour, sugar, salt, and cinnamon.
• Add milk, eggs, and vanilla. Whisk briskly to remove all clumps.
• Grease a skillet or frying pan with a paper towel that has been dipped in oil or shortening.
• Heat skillet over medium-high heat until a drop of water sizzles when flicked onto skillet.
• Dip both sides of bread slice into the batter briefly.
• Let some of the batter drip off, then place bread in skillet.
• Cook until golden brown on both sides, about 2 minutes on the first side and 1 minute on the second.
• If needed, add a little more oil to the skillet to cook all of the slices.
• Repeat procedure with remaining bread slices.
• Keep French toast warn in a low oven as you cook remaining slices.
• Dust with confectioners' sugar and serve with butter, syrup, or fruit, if using.

Steps:

• Adjust oven racks, one on lowest position and the other in the middle position.
• Preheat oven to 425.
• Grease 2 cookie sheets with 2 Tbsp.
• of the above butter.
• Beat eggs, milk, powdered sugar, vanilla and cinnamon.
• Dip bread in the egg mixture and place on cookie sheets.
• Cut remaining butter into pieces and scatter over bread.
• Place on racks, bake for 7 minutes, switch cookie sheets and continue to bake for 8 minutes.
• Sprinkle with a bit of powdered sugar when done.

Steps:

• Preheat oven to 350°.
• Coat a 5x9" loaf pan with nonstick cooking spray.
• In a large bowl, combine all the ingredients except the bread cubes and mix well.
• Stir in the bread cubes and allow to sit for 10 minutes, or until all the liquid has been absorbed.
• Spoon into the loaf pan and bake for 55 to 60 minutes, or until golden.
• Remove from the pan, slice and serve with your favorite topping.
• Note: I would make this with challah or any other more substantial bread instead of just plain sliced white bread.

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:

• 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:

• Butter a 9x13 inch baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, cover, and refrigerate overnight.
• The next morning, preheat oven to 350 degrees F (175 degrees C). In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture.
• Bake in preheated oven, uncovered, for 40 minutes.