Louisianasweetpotatofrenchtoastwithpecanhoneybutter Recipes

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:

• 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.

Steps:

• Make a peanut butter and jelly sandwich as you would normally, using the French bread, peanut butter and Strawberry Compote.
• In a small bowl, combine the egg, milk, cinnamon and nutmeg to make your French toast batter. Dip the sandwich in the batter for about 10 seconds on each side, then coat the battered sandwich with the crushed cereal.
• Heat the clarified butter in a skillet over medium-high heat and cook the sandwich on each side until it's a nice golden brown! Cut in half, dust with powdered sugar, and serve with a spoonful of Strawberry Compote on the side.
• Combine the strawberries, sugar, lemon juice and salt in a small saucepan. Cook over low heat, stirring frequently (to prevent burning), until thick, 10 to 15 minutes. Serve warm or keep in the refrigerator, covered, for up to 5 days.

Steps:

• For the filling: Peel and cut sweet potato into 1/2-inch chunks. Roast in microwave in a covered microwave-safe dish with a few drops of water until fork-tender (8 to 10 minutes).
• Combine sweet potato and all filling ingredients in food processor or blender and process until the consistency of creamy peanut butter.
• Pecan honey butter: Chop pecans and add to a sauté pan over low heat and toast for a few minutes.
• Meanwhile, melt butter over medium heat in a small saucepan. Add honey and pecans. Heat until mixture starts to bubble, stirring periodically, then lower heat and keep warm.
• For French toast: Combine egg yolks, sugar, cinnamon, nutmeg, salt and vanilla in a flat-bottom dish. Whisk together until dry ingredients are fully moistened and combined with wet ingredients. Warm milk in microwave until warm (not hot), then add milk and melted butter to egg-yolk mixture. Whisk until combined well.
• Spread 1-2 tbsp of the filling between every 2 slices of bread to make sandwiches.
• Put 1/2 tablespoon unsalted butter in a large skillet over medium heat. Dip toast sandwiches in custard mixture and soak for 15 to 20 seconds on each side. Cook on griddle or pan for 3 to 4 minutes per side until golden brown. Remove and slice into three slices diagonally; arrange on plates. Top with honey-butter.

Steps:

• For the filling: Peel and cut sweet potato into 1/2-inch chunks. Roast in microwave in a covered microwave-safe dish with a few drops of water until fork-tender (8 to 10 minutes).
• Combine sweet potato and all filling ingredients in food processor or blender and process until the consistency of creamy peanut butter.
• Pecan honey butter: Chop pecans and add to a sauté pan over low heat and toast for a few minutes.
• Meanwhile, melt butter over medium heat in a small saucepan. Add honey and pecans. Heat until mixture starts to bubble, stirring periodically, then lower heat and keep warm.
• For French toast: Combine egg yolks, sugar, cinnamon, nutmeg, salt and vanilla in a flat-bottom dish. Whisk together until dry ingredients are fully moistened and combined with wet ingredients. Warm milk in microwave until warm (not hot), then add milk and melted butter to egg-yolk mixture. Whisk until combined well.
• Spread 1-2 tbsp of the filling between every 2 slices of bread to make sandwiches.
• Put 1/2 tablespoon unsalted butter in a large skillet over medium heat. Dip toast sandwiches in custard mixture and soak for 15 to 20 seconds on each side. Cook on griddle or pan for 3 to 4 minutes per side until golden brown. Remove and slice into three slices diagonally; arrange on plates. Top with honey-butter.

Steps:

• Preheat Griddler, fitted with the griddle plates, to 375°F (190°C), and grease with nonstick spray.
• Use a whisk to beat the eggs in a 9x13-inch (23x33-cm) casserole dish until smooth.
• Add the milk, maple syrup, vanilla, cinnamon, and salt, and whisk until smooth and well combined.
• Dunk the bread in the batter, 4 slices at a time, until just soaked. Do not let the bread soak in the wet ingredients too long or it will become too wet and fall apart when you attempt to pick it up.
• Transfer the soaked bread to the Griddler and cook for 10 minutes.
• Sprinkle with powdered sugar, drizzle with maple syrup, and serve.
• Enjoy!

Steps:

• To make the french toast:
• Spread butter over bottom of heavy large baking pan with 1-inch-high sides. Arrange bread slices in pan. Beat eggs, milk, sugar, syrup, vanilla and salt to blend in large bowl. Pour mixture over bread. Turn bread slices to coat. Cover with plastic and refrigerate overnight.
• Preheat oven to 400°F. Bake French bread 10 minutes. Turn bread over and continue baking until just golden, about 4 minutes longer. Transfer cooked toast to plates and sprinkle with powdered sugar. Serve immediately, passing Maple-Walnut Syrup separately.
• To prepare maple syrup:
• Combine syrup and walnuts in heavy medium saucepan. Bring to simmer. Serve syrup hot. Makes about 3 cups.

Steps:

• In a small saucepan melt butter, brown sugar, and corn syrup over medium heat until smooth, stirring occasionally.
• Pour mixture onto large, greased jelly roll pan (18x13x1"). Spread around to cover surface.
• Place 12 slices of bread in a single layer to cover pan.
• Mix together eggs, cream, salt, vanilla, and cinnamon. Spoon mixture over each piece of bread. Cover and refrigerate overnight.
• Bake uncovered at 350 degrees for about 25-30 minutes. Remove from pan and serve.
• Top with syrup, whipped cream, fresh fruit, powdered sugar, or topping of choice.

Steps:

• In a shallow bowl, whisk together egg yolks, egg white, vanilla, rum extract, orange zest, water and 1 tablespoon honey.
• Coat bread slices in egg mixture; set aside.
• In a small saucepan, combine crushed pineapple, mandarin oranges, honey and maple syrup. Simmer over medium-low heat for 3 minutes.
• Heat a lightly oiled griddle or frying pan over medium high heat. Fry bread slices until brown on both sides. Serve hot with warm fruit sauce.

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:

• Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
• The next day, preheat oven to 350 degrees F.
• Prepare the Praline Topping:.
• Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.
• Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden.
• Serve with maple syrup.

Steps:

• In a bowl, combine the eggs, sugar, milk and butter. Combine the flour, salt, cinnamon, nutmeg and allspice; stir into the egg mixture with sweet potatoes. , Transfer to a greased 8-in. square baking dish. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean.

Steps:

• For french toast:
• Spread out bread on a rimmed baking sheet; let stand overnight.
• Butter a 13x9" baking dish. Cut bread so slices are similar in size. Arrange, overlapping, in rows in prepared dish.
• Whisk eggs, egg yolks, cream, milk, sugar, vanilla, cinnamon, nutmeg, and salt in a medium bowl. Pour over bread, pressing bread to help it soak up custard. Cover and chill at least 2 hours.
• For pecan crumble and assembly:
• Preheat oven to 375°F. Pulse pecans, butter, brown sugar, and salt in a food processor until nuts are coarsely chopped.
• Scatter pecan crumble over soaked bread. Place dish on a rimmed baking sheet and cover tightly with foil. Bake until warmed through (a knife inserted into the center should feel warm to the touch), 25-30 minutes. Remove foil and bake until deeply browned, 35-40 minutes longer. Let cool slightly before serving with Blackberry Syrup.
• Bread can be soaked 1 day ahead. Keep chilled. Pecan mixture can be made 1 day ahead. Cover and chill.

Steps:

• Beat together the eggs,sugar,and vanilla extract.
• Dip each slice of bread into the batter to coat both sides.
• Drain off excess batter and cook on a hot griddle that has been first sprayed with nonstick butter flavor spray (or brushed with oil).
• Brown well on both sides,but don't let burn.
• Dust with powdered sugar and serve with warm maple syrup on the side.
• Note: You may use any kind of bread you prefer-however,the softer the bread you use, the soggier it will be (I prefer to use day old challah bread or Italian bread slices).
• The number of servings will also vary depending upon the size of your bread slices- I usually serve 2-3 slices per person.

Steps:

• Place bread slices in a generously greased 9x13-inch baking dish, overlapping the slices.
• Place eggs, half-and-half, milk, sugar, cinnamon, nutmeg, and salt in a medium bowl and mix thoroughly with a rotary beater or whisk. Pour mixture over bread, making sure all slices are moistened. Cover and refrigerate, 8 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.

Steps:

• Whisk eggs, Parmesan cheese, milk, and black pepper in a shallow bowl until light and fluffy, about 1 minute.
• Melt butter in a large skillet over medium heat.
• Dip both sides of each slice of bread in the egg mixture and place in the skillet. Cook until golden brown, 2 to 3 minutes per side. Transfer to a warmed plate and dot with butter to serve.

Steps:

• Cut 12 (1-inch-thick) diagonal slices from bread, reserving ends for another use.
• Generously butter 1 side of each slice and arrange slices, buttered sides up, in 1 layer in a buttered 13- by 9- by 2-inch glass baking dish, squeezing them slightly to fit if necessary.
• Whisk together eggs, milk, and 1/4 teaspoon salt until combined well, then pour evenly over bread. Chill, covered, until bread has absorbed all of custard, at least 1 hour and up to 1 day, depending on bread.
• Preheat oven to 425°F.
• Bring mixture to room temperature and sprinkle bread with sugar.
• Bake, uncovered, in middle of oven until bread is puffed and top is golden, 20 to 25 minutes. Serve immediately.

Steps:

• Place the baked beans in a saucepan and cook over a medium heat for 4-5 minutes.
• Heat the coconut oil in a frying pan, slice the tomatoes and mushrooms, then fry until softened.
• Slice the sweet potato and toast in the toaster or under the grill until cooked through.
• When the sweet potato is ready, plate up and serve with the beans, tomato, mushrooms, nutritional yeast, black pepper and coriander on top.