Trisha Yearwoods Holiday French Toast Recipes

Steps:

• For the maple hot butter: Melt butter in a small saucepan over medium-low heat. Whisk in the maple syrup and hot sauce. Keep warm.
• For the burgers: Combine the sausage, beef, parsley, 1 teaspoon salt and 1/2 teaspoon pepper in a mixing bowl. Use your hands to divide the meat into four 4-ounce balls.
• Place a large cast-iron griddle over medium-high heat until warm, then add butter to grease the griddle. Place the balls of meat on half of the griddle and smash into round patties, about 4-inches wide, using a flat spatula. Fry until evenly browned, 3 to 4 minutes per side. Lay a slice of cheese over each patty. Invert a metal bowl over the patties to melt the cheese until it fries into crispy lace on the sides of the burgers, about 2 minutes.
• For the French toast buns: Meanwhile, whisk together the cream, milk and eggs in a bowl. Soak the potato buns briefly in the mixture, about 20 seconds per half.
• Place on the other half of the griddle (you may have to do this in batches) and griddle until golden brown and cooked through, about 2 minutes per side. Remove to a plate and drizzle with the maple hot butter, reserving some for the patties.
• Place avocado slices on the bottom French toast buns, then top with cheesy patties. Drizzle the remaining spicy maple butter over the patties. Top with the remaining French toast buns and serve immediately.

Steps:

• Slice the brioche into 1 1/2-inch-thick slices (6 to 8 slices). Lay each slice on its side and cut a 2-inch slit into the bottom of each. Fill the slit with about 1 tablespoon of the chocolate-hazelnut spread.
• Whisk together the milk, vanilla, salt and eggs in a shallow bowl or baking dish. Place the crushed cereal in another baking dish. Dip a slice of the filled brioche into the egg mixture on both sides a few times, making sure the mixture has soaked in, then transfer to the cereal dish and coat with cereal on both sides. Place the bread on a cutting board or plate while finishing dredging the rest. Repeat with the remaining slices, egg mix and cereal.
• Heat a large, nonstick skillet over medium heat with 2 tablespoons of the butter. Place as many slices as will fit in the skillet. Cook on one side until the coating is crisp and golden brown, 2 to 3 minutes, then flip and cook another 2 to 3 minutes on the other side. Transfer to a platter. Add 2 more tablespoons of butter to the skillet and then more slices. Repeat the process with the remaining butter and slices, reserving 2 tablespoons of butter for the bananas.
• Add the remaining butter to the skillet, let it melt and place the bananas in a single layer in the melted butter. Cook until caramelized, 1 to 2 minutes on each side. Top the toast with the bananas and sprinkle with confectioners' sugar. Serve immediately.

Steps:

• For the French toasts: Place a cast-iron griddle over medium heat. Add the butter and allow to melt until the bubbles subside.
• In a large mixing bowl, whisk together the milk, brown sugar, cinnamon, salt and eggs. Gently dip the muffins into the egg mixture; allow any excess egg to drip off. Cook until golden brown, about 1 minute per side. Transfer to a serving platter and shake the confectioners' sugar over the top.
• For the whipped cream: In a large mixing bowl, combine the cream, confectioners' sugar, cinnamon and vanilla. Use an electric mixer to whip until soft peaks form.
• For the Mexican chocolate sauce: In a mixing bowl, combine the chocolate fudge sauce and cream. Microwave until warm, about 30 seconds. Whisk in the chili powder.
• For serving: Serve the French toasts with the whipped cream, Mexican chocolate sauce, maple syrup and dulce de leche.

Steps:

• In a large bowl, whisk together the eggs, creamer, and vanilla until fully combined. Pour the mixture onto a large plate with edges, such as a pie plate or baking dish. Dip the bread slices into the mixture, being sure to coat both sides evenly. In a small bowl, whisk together sugar and cinnamon; set aside.
• Melt 2 tablespoons of the butter in a large skillet over medium heat, and pan-fry two slices of battered bread at a time until golden brown, about 2 minutes per side. When the second side is golden brown, generously sprinkle cinnamon and sugar onto each piece and flip again. Let the sugar caramelize for 30 second to 1 minute; repeat process on the other side. Remove from the skillet and transfer to a plate; repeat process with remaining butter, battered bread and cinnamon sugar, two slices at a time.
• Transfer to plates and serve with maple syrup.

Steps:

• Whisk together bananas and next 5 ingredients in a medium bowl; pour mixture into a pie plate.
• Slice bread into 6-8 one inch slices; reserve remaining bread.
• Melt 2 tablespoons butter in a large skillet over medium heat.
• Dip 3 bread slices, one at a time, into banana mixure, turning to coat evenly; cook 2 minutes on each side or until golden.
• Repeat procedure with remaining butter and bread. Sprinkle with powdered sugar and serve with maple syrup.