Macadamia French Toast Recipes

Steps:

• With a wire whisk, beat together eggs, orange juice, milk, sugar, nutmeg and vanilla.
• Place bread in a single layer in a tight fitting casserole pan.
• Pour milk mixture over bread.
• Cover and refrigerate overnight, turning once.
• Preheat oven to 400 degrees F.
• Spray baking sheet or jellyroll pan with vegetable shortening.
• Arrange soaked bread slices in a single layer on pan.
• Sprinkle with macadamia nuts.
• Bake until golden, 20 to 25 minutes.
• Serve with maple syrup and butter, if desired.

Steps:

• Preheat oven to 475 degrees.
• Butter well 2 large baking sheets.
• In blender or food processor add one banana, milk, half the chopped nuts, vanilla and cinnamon, blend until well mixed.
• Pour into large, shallow dish.
• Dip bread slices into mixture until well absorbed on both sides.
• Arrange on well-buttered baking sheets. Bake until golden. About 5 minutes.
• To serve, slice diagonally and dust with powdered sugar. Top with remaining sliced banana and chopped nuts.

Steps:

• Combine first six ingredients, stirring well.
• Fit bread slices in a single layer into a lightly greased 13x9x2 baking dish.
• Pour egg mixture over bread slices.
• Cover and refrigerate 8 hours or overnight, turning bread once.
• The next morning, pour butter into a 15x10x1 jellyroll pan.
• Place bread slices in a single layer in pan.
• Bake at 400 for 10 minutes.
• Sprinkle with nuts and bake an additional 10 minutes.
• Garnish with powdered sugar and/or nutmeg.
• Serve with maple syrup if desired.

Steps:

• Combine coconut, cornflake crumbs and macadamia nuts in shallow dish; set aside.
• Mix eggs and milk in medium bowl with wire whisk until well blended.
• Heat griddle over medium heat.
• Grease with oil or cooking spray.
• Dip (do not soak) bread slices in egg mixture, one or two at a time, coating both sides evenly.
• Press one side of dipped bread into coconut mixture.
• Cook coconut side of bread first until golden brown, taking care not to scorch coconut.
• Turn; cook other side until golden brown and egg is set.
• Repeat with remaining bread slices.
• Serve with warm maple syrup or whipped cream, if desired.

Steps:

• 1. Mash berries and add 1 tbsp of sugar. Set aside.
• 2. In pie plate mix egg and milk.
• 3. In different pie plate mix nuts and coconut.
• 4. Dip each slice of bread first in egg mixture, then in nut mixture and place in greased, hot skillet. Cook for a few minutes on each side until golden brown. Sometimes with the thick bread, I even stand them on their sides to brown for a bit.
• 5. Whip pint of cream on high until stiff, adding 1 tbsp of sugar towards the end of whipping. Set aside 1/2 of the whipped cream in bowl. In remaining 1/2 of whipped cream, if desired, add red food coloring, mix and also set this whipped cream in in fridge until all the french toast is cooked. In separate bowl, whip cream cheese until smooth and airy. Fold into white 1/2 of whipped cream.
• 6. Layer 1 slice of cooked french toast, cream cheese mixture, some of the smashed berries, another slice of the toast, and then a dollop of the pink whipped cream and a little more berries. Yum!

Steps:

• Arrange bread slices in a greased 13x9-in. baking dish. In a bowl, whisk the eggs, orange juice, milk, sugar, vanilla and nutmeg until blended; pour over bread. Cover and refrigerate for 8 hours or overnight., Pour butter into a 15x10x1-in. baking pan. Transfer bread slices to prepared pan; sprinkle with nuts. Bake, uncovered, at 400° for 20-25 minutes or until bread is golden brown. Dust with confectioners' sugar and serve with syrup if desired.