Apple Raisin French Toast Strata1 (1pound) loaf Cinnamon raisin bread, cubed1 (8 ounce) package cream cheese, diced1 cup peeled diced apples8 eggs2 1/2 cups half and half cream6 tablespoons butter, melted1/4 cup maple syrup1. Coat a 9x13 with cooking spray; arrange half of the cubed raisin bread in the bottom of the dish. Sprinkle the diced cream cheese evenly over the bread, and top with the apples. If you like extra raisin, add them now. Top with remaining bread.2. In a large mixing bowl, beat the eggs with cream, butter and maple syrup. Pour over the bread mixture. Cover with plastic wrap and press down so that the bread pieces are soaked. Refrigerate at least 2 hours or overnight.3. Preheat oven to 325 degrees F4. Bake 45 minutes in the preheated oven. Let stand for 10 minutes before serving.
8 tablespoons (1 stick) butter2/3 cup packed light brown sugar2/3 cup coarsely chopped pecans5 large eggs1 cup milk3/4 teaspoon vanilla extract2 dashes cinnamon
¾ loaf French bread, cut into 1” thick slicesserves 4-6 Preheat oven to 350
In a 9x13” b aking dish or a deep 12” ovenproof skillet, melt the butter in the oven as it heats, being careful not to burn it. Stir in the brown sigar. Sprinkle with the pecans.
In a medium bowl, beat the eggs and stir in the milk, vanilla and cinnamon. Dip the slices of bread into the egg mixture. Arrange the slices over the brown sugar mixture in the pan. Pour any remaining egg mixture over the bread.
Bake for 35-40 minutes, or until golden brown. Invert each slice onto a plate and serve.
I like this version of French Toast, because is bakes in the oven while you do something else for 35-40 minutes. This is a reduced amount from the original recipe. The amounts to feed 8-10 follow:
Use a 12x15” baking pan. The amounts are:
¾ cup (1 ½) sticks butter
1 cup Packed light brown sugar8 large eggs1 ½ cups milk1 teaspoon vanilla extractSeveral dashes ground cinnamon1 loaf French bread, cut into 1” thick slices
This recipe is from the Stage Stop Ranch, a charming resort in Wimberley, Texas.
French Toast with Caramelized Bananas
French Toast6 large eggs1 cup half & half or whole milk1 Tablespoon sugar1 teaspoon vanilla extractfinely grated orange zest from 1 orange1/8 teaspoon nutmeg6 slices day old challah or other thick sliced breadPreheat oven to 350. In a large bowl, whish together the eggs, half&half, sugar, vanilla, orange zest and nutmeg. Cut the bread slices in half, add to the milk mixture and turn gently to coat evenly. Let stand until the bread has soaked up some of the egg mixture, about q minute. Place a griddle or frying pan over medium-high heat until hot. Lightly oil the griddle. Remove the bread from the egg mixture, letting the excess liquid drip back into the bowl and place on the hot griddle. Cook until the bottoms are golden brown, about 2 minutes. Flip and cook the other sides until the bottoms are golden brown, about 2 minutes more. Transfer to a baking sheet and place in oven about 10 minutes while you prepare caramelized bananas.
Caramelized Bananas3 bananas, firm but ripe2 Tablespoons butter3 lt. brown sugar, tablespoons firmly packed1/2 cup orange juicePeel and slice bananas on the diagonal. In a large frying pan, melt the butter over medium-high heat. Add the banana slices and cook, gently turning them occasionally, until they begin to brown, 2-3 minutes. Sprinkle with brown sugar and cook until it melts, about another minute. Gently stir in the orange juice and cook until the liquid has reduced slightly, about 1 minute. If the sauce seems too thick, add a little more orange juice. Serve on top of French Toast.
Notes: Sliced apples, pears, nectarines or peaches are all delicious fixed this way, too. If you like, you can match the fruit juice to the fruit, apple juice for apples, peach nectar for peaches, etc.
Pumpkin Pie French Toast
1 loaf sourdough bread
1/4 cup milk
2 tablespoons brown sugar
1/4 cup pumpkin pie filling
1/4 teaspoon pure vanilla extract
1/8 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
Slice loaf of bread into 1 inch thick slices. Should yield about 8 slices. Mix the eggs, milk, pumpkin puree, vanilla, cinnamon, ginger, cloves, nutmeg and brown sugar in low flat bowl for easy dipping.
Dip the bread into the egg mixture on both sides and grill in a pan until lightly golden brown, about 2-3 minute per side.
Serve with maple syrup.
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