French Toast

Subject: French Toast Fri Nov 07, 2008 9:58 pm

Oven Crusty French Toast

8 cups corn flakes or
3 cups packaged corn flake crumbs
4 eggs
1/3 cup butter or margarine, melted
2 cups milk
1/2 teaspoon salt
12 slices day-old bread
If using corn flakes, crushed into fine crumbs
Beat eggs and butter together in shallow baking dish or pan
Cut bread slices in halves or in strips
Dip in egg mixture turning and allowing time for both sides to take up liquid
Coat with corn flake crumbs
Place on well-greased baking sheet
Bake in hot oven 450 F about 10 minutes
Serve with butter, maple syrup, jelly

Subject: Re: French Toast Fri Nov 07, 2008 9:58 pm

Parmesan French Toast

3 eggs, beaten slightly
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon salt
1 cup milk
10 or more slices of Vienna or French bread
Fat for Frying
Honey and fruit compote
Combine eggs, cheese and salt in shallow dish
Blend in milk.
Dip bread in egg mixture, turning to moisten.
If necessary drain against side of dish
Brown on one side over medium heat on well-greased griddle or skillet
Turn and brown other side
Add fat is necessary to keep bread from sticking
Serve with honey and fruit compote

Subject: Re: French Toast Fri Nov 07, 2008 9:58 pm

Raspberry-Stuffed French Toast & Custard Sauce
4 oz (1/2 of 8 oz pkg) Neufchatel Cheese, (has 1/3 less fat then cream cheese)

1/2 cup sugar
2 tsp vanilla
1 tsp ground cinnamon
2 eggs plus 2 egg whites
5 cups fat free milk, divided
1 loaf French baguette ends trimmed cut into 18 slices, divided
1 pkg (12 oz) frozen unsweetened raspberries, divided
1 pkg (4 serving size) Jell-O vanilla flavor instant pudding and pie filling
Beat Neufchatel cheese, sugar, vanilla and cinnamon with mixer until well blended. Add eggs and egg whites, one at a time, mixing well after each.
Gradually add 2 cups of the milk, beating until well blended.
Arrange 9 of the bread slices on greased 13x9 baking dish. Sprinkle with half of the raspberries, top with remaining bread slices. Pour Neufchatel cheese mixture over bread. Let stand 30 minutes
Preheat oven to 350F
Bake 40 min. or until golden brown
Meanwhile, bring remaining 3 cups milk just to boil in saucepan, gradually add dry pudding mix, whisking until well blended. Remove from heat, let stand 5 min. Microwave remaining raspberries in small microwaveable bowl on high 15 to 20 sec. or until warm. Cut French toast into 9 pieces. Serve topped with the custard sauce and raspberries

Subject: Re: French Toast Sat Nov 08, 2008 12:24 am

Chocolate-Stuffed French Toast
6 servings
1 loaf (1 pound) day-old French bread
1 cup (6 ounces) milk chocolate chips
5 eggs
1-1/4 cups milk
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla

Coat a 9" x 13" baking dish with nonstick cooking spray. Slice the bread into 1-1/2-inch-thick slices. Using a sharp small knife, cut a 2-inch-long slit horizontally in one side of each bread slice, cutting 3/4 of the way through, creating a pocket in each.
Spoon 2 heaping teaspoons chocolate chips into the pocket of each bread slice; press to close. Place filled slices in the baking dish.
In a medium bowl, whisk together the eggs, milk, cinnamon, and vanilla. Pour mixture evenly over the bread, turning the pieces over to coat completely. Cover with plastic wrap and refrigerate for several hours or overnight.
Preheat the oven to 400°F. Bake the stuffed bread, uncovered, for 20 to 25 minutes, or until golden brown.

SERVING TIP: Serve topped with a sprinkle of confectioners' sugar and some maple syrup, or whipped cream and strawberries.
Love & Hugs, French Toast Emlove

AngelBear7042 French Toast Emhug