CRUNCHY ORANGE FRENCH TOAST
Provided by Katie Lee Biegel
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 200 degrees F. Fit a baking sheet with a wire rack. Heat a griddle pan or nonstick skillet over medium heat.
- Zest the orange and set aside. Working over a medium bowl, segment the orange; squeeze the juice from the remaining orange membranes.
- Whisk the eggs, orange zest, milk, cinnamon and orange juice in a baking dish or shallow bowl. Add the cornflakes and bacon to another baking dish and toss together. Dip the bread slices in the egg mixture and let them soak for 1 minute.
- While the bread is soaking, melt 2 tablespoons of the butter on the griddle pan or skillet.
- Working with one slice of bread at a time, let the excess egg mixture drip off and then dredge the bread in the cornflake mixture. Add the bread to the griddle, carefully placing as many slices of bread as can comfortably fit without touching too much (it's OK if the edges need to touch a little). You can dredge the bread, transfer it to an unlined baking sheet and hold for 5 minutes while one batch is cooking.
- Cook on one side, rotating occasionally, until the bottom is golden brown and crisp, about 3 minutes. Flip and cook the other side until it is equally browned, another 2 minutes. Transfer the slices to the prepared baking sheet and keep warm in the oven while you complete the next batches. Repeat the cooking process, melting 2 tablespoons of butter for each batch.
- When all of the French toast is cooked and you are ready to serve, gently stir together the maple syrup and orange segments, making sure not to break up the segments. Spoon the syrup over the French toast and sprinkle with cinnamon. Serve immediately.
HEALTHY OVERNIGHT FRENCH TOAST BAKE
Provided by Food Network Kitchen
Categories main-dish
Time 9h
Yield 6 servings
Number Of Ingredients 12
Steps:
- For the French toast: Coat a 9- by 13-inch baking dish with cooking spray. Arrange the bread slices on the diagonal in 3 rows in the dish, slightly overlapping the slices. Whisk together the evaporated milk, milk, vanilla and almond extracts, cinnamon, salt and eggs until well combined. Pour the egg mixture over the bread slices, taking care to evenly coat the bread. Cover with aluminum foil and refrigerate for at least 8 hours, or overnight. Preheat the oven to 350 degrees F. Remove the foil from the baking dish and spoon any remaining egg mixture over the top of the bread pieces to assure they are evenly moistened.
- For the topping: Sprinkle the pecans evenly over the bread. Sprinkle with 2 tablespoons of the maple syrup and the cinnamon. Bake until golden, about 40 minutes. Drizzle with the remaining 1/4 cup maple syrup and serve.
KATHY'S FRENCH TOAST BAKE
My Aunt Kathy's holiday breakfast made the night before, heated up and ready to go the next morning. This cannot be beat as an easy way to feed lots of people breakfast with very little prep.
Provided by Rick
Categories French Toast
Time 9h
Yield 9
Number Of Ingredients 6
Steps:
- Spread the French bread cubes and cream cheese cubes evenly in a 9x13-inch baking dish.
- Whisk eggs, milk, maple syrup, and cinnamon together in a bowl; pour mixture over bread and cream cheese. Cover and refrigerate overnight.
- Preheat the oven to 375 degrees F (190 degrees C).
- Bake in preheated oven until golden brown, about 45 minutes.
Nutrition Facts : Calories 415.4 calories, Carbohydrate 30.6 g, Cholesterol 307.1 mg, Fat 25.6 g, Fiber 0.7 g, Protein 16.9 g, SaturatedFat 13.8 g, Sodium 428.5 mg, Sugar 14.2 g
EASY FRENCH TOAST CASSEROLE
Delicious and decadent, simple spin on French toast. Got the idea from a bed and breakfast in the south. Add additional ingredients; we like blueberries and cream cheese, cinnamon apples, nuts, and dried fruit!
Provided by Heather Bogle
Categories Main Dish Recipes Casserole Recipes
Time 8h50m
Yield 8
Number Of Ingredients 8
Steps:
- Grease a 9x12-inch baking dish.
- Stir 1 cup brown sugar and butter together in a saucepan over medium-low heat until butter melts and sugar dissolves into butter, 2 to 4 minutes. Pour into prepared baking dish and spread a 1 1/2- to 2-inch layer of bread pieces over the top.
- Beat milk, eggs, and vanilla extract together in a bowl; pour milk mixture over bread into the baking dish and move bread as necessary to ensure all bread is absorbing liquid. Sprinkle cinnamon over the top. Cover the dish with plastic wrap and refrigerate, 8 hours to overnight.
- Preheat oven to 450 degrees F (230 degrees C). Remove and discard plastic wrap from baking dish and sprinkle remaining brown sugar over the top of the bread mixture.
- Bake in the preheated oven until browned and bubbling, about 30 minutes.
Nutrition Facts : Calories 382.3 calories, Carbohydrate 48.1 g, Cholesterol 174.9 mg, Fat 17 g, Fiber 0.7 g, Protein 10.2 g, SaturatedFat 9.4 g, Sodium 352.1 mg, Sugar 32.3 g
KATHY'S FRENCH TOAST BAKE
My Aunt Kathy's holiday breakfast made the night before, heated up and ready to go the next morning. This cannot be beat as an easy way to feed lots of people breakfast with very little prep.
Provided by Rick
Categories French Toast
Time 9h
Yield 9
Number Of Ingredients 6
Steps:
- Spread the French bread cubes and cream cheese cubes evenly in a 9x13-inch baking dish.
- Whisk eggs, milk, maple syrup, and cinnamon together in a bowl; pour mixture over bread and cream cheese. Cover and refrigerate overnight.
- Preheat the oven to 375 degrees F (190 degrees C).
- Bake in preheated oven until golden brown, about 45 minutes.
Nutrition Facts : Calories 415.4 calories, Carbohydrate 30.6 g, Cholesterol 307.1 mg, Fat 25.6 g, Fiber 0.7 g, Protein 16.9 g, SaturatedFat 13.8 g, Sodium 428.5 mg, Sugar 14.2 g
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