Neworleansfrenchtoast Recipes
NEW ORLEANS FRENCH TOAST
The grated orange peel is the secret in this recipe. This is a definite "make-again" recipe in my book. Great flavors and no more effort than any french toast. Serve with maple syrup or top with fresh orange sections tossed with sugar and orange liqueur. Recipe courtesy of Betty Crocker's Old-Fashioned Cookbook.
Provided by AmyZoe
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Beat all ingredients except butter and bread until smooth.
- Heat 1 tablespoon of the butter in 10-inch skillet over medium heat until melted.
- Dip several bread slices into egg mixture (stir egg mixture each time before dipping bread).
- Cook about 2 minutes on each side or until golden brown.
- Repeat with remaining bread slices, adding remaining butter as needed.
- Sprinkle with powdered sugar and serve with maple syrup if desired.
Nutrition Facts : Calories 271.8, Fat 12.5, SaturatedFat 6.1, Cholesterol 160.5, Sodium 524.8, Carbohydrate 29.6, Fiber 1.2, Sugar 4.2, Protein 9.9
BAKED FRENCH TOAST, NEW ORLEANS STYLE
Make and share this Baked French Toast, New Orleans Style recipe from Food.com.
Provided by PalatablePastime
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Spray a 12 x 8 inch casserole or baking dish with nonstick spray or lightly grease with butter.
- Arrange slices of bread across bottom of dish, completely covering bottom (squeeze in more if the bottom shows).
- In a mixing bowl, combine eggs, half and half, sugar and nutmeg; beat well.
- Pour evenly over the bread, then cover dish with plastic wrap and refrigerate overnight.
- Before baking, preheat oven to 375 degrees F.
- Uncover, and bake in preheated oven for 20-25 minutes or until puffed and golden brown.
- Meanwhile, prepare sauce, by melting butter in a skillet over medium heat.
- Add the pears, and cook 2 minutes or until tender, stirring occasionally.
- In a small bowl, combine water and cornstarch, blending well; add honey and cornstarch to the pears and cook 2 minutes, stirring, or until mixture thickens and is bubbly.
- Serve sauce over French toast.
Nutrition Facts : Calories 878.2, Fat 23.6, SaturatedFat 10.8, Cholesterol 249.2, Sodium 1307.1, Carbohydrate 142.5, Fiber 8.4, Sugar 35.4, Protein 25.4
NEW ORLEANS FRENCH TOAST CASSEROLE
This recipe is from "Green Hills Garden Club Cooks...Favorite Recipes from Vicksburg, MS" (Sheila O'Connor). Yummy breakfast dish!
Provided by SouthernBell2627
Categories Breakfast
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan, combine the corn syrup, brown sugar, and butter.
- Cook until butter is melted and the mixture is bubbly.
- Pour the mixture into a 9x13-inch pan.
- Arrange the bread in the pan, making 2 layers.
- In a large bowl, combine eggs, milk, and vanilla.
- Pour the mixture over the bread. (Can be refigerated over night if desired).
- Bake at 350 degrees for 45 minutes.
- Lift edges of the bread with a spatula, and invert onto a serving plate.
- Spoon the sour cream over the toast, and alternate kiwi and strawberries on top.
- Serve immediately.
- I used strawberries only.
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