French Toast Recipes

• 2 tubes cinnamon roll, refrigerated, with icing
• 4 tablespoons butter, melted
• 6 eggs
• ½ cup milk
• 2 teaspoons cinnamon
• 2 teaspoons vanilla
• 1 cup maple syrup

Cinnamon Roll French Toast Bake Recipe By Tasty

Breakfast

Author: Tasty

Here's What You Need: Cinnamon Roll, Butter, Eggs, Milk, Cinnamon, Vanilla, Maple Syrup

Time: 30m

Yield: 6 servings

Number Of Ingredients: 7

• Cut each cinnamon roll into 8 pieces.
• In a separate bowl, whisk the eggs, milk, vanilla, and cinnamon. Set it aside.
• Pour the butter on the bottom of a 9 X 13 inch (22cm x 33cm) glass baking dish. Spread the cinnamon roll pieces evenly over the butter. Then pour the mixture over the cinnamon rolls. Pour 1 cup of maple syrup over the mixture.
• Bake at 375°F(190°C) for 25 min.
• Top with the icing from the cinnamon rolls.
• Enjoy!

Calories 587 calories, Carbohydrate 87 grams, Fat 21 grams, Fiber 2 grams, Protein 14 grams, Sugar 52 grams

• 3 eggs, beaten
• 2 teaspoons white sugar
• 1 teaspoon milk
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• 6 slices bread

Cinnamon-accented French Toast

100+ Breakfast and Brunch Recipes , French Toast Recipes

Author: Grumpybutt

Very Quick, Easy, And Tasty French Toast.

Time: 10m

Yield: 6

Number Of Ingredients: 6

• Mix beaten eggs, sugar, milk, cinnamon, and salt in a large, shallow bowl. Dip bread slices into egg mixture to coat.
• Heat a skillet over medium heat. Cook bread in hot skillet until browned completely, 2 to 3 minutes per side.

Calories 108.6 calories, Carbohydrate 14.5 g, Cholesterol 93 mg, Fat 3.3 g, Fiber 0.8 g, Protein 5.1 g, SaturatedFat 1 g, Sodium 302.2 mg, Sugar 2.7 g

• cooking spray (or parchment paper)
• 6 slices bread (your favorite)
• 1 teaspoon ground cinnamon
• 3 large eggs
• 1/2 cup milk
• 1/2 cup maple syrup
• 2 tablespoons butter or 2 tablespoons margarine, melted
• 1 teaspoon vanilla extract
• fruit (to garnish)

Baked Cinnamon French Toast

Breakfast

Author: Luckymomof3

Make And Share This Baked Cinnamon French Toast Recipe From Food.com.

Time: 40m

Yield: 6 serving(s)

Number Of Ingredients: 9

• Spray 13x9" baking pan (or line with parchment paper).
• Arrange bread slices to fit in a single layer and sprinkle with cinnamon.
• Beat eggs with milk, syrup, butter and vanilla until just blended.
• Pour evenly over bread.
• Bake immediately or cover and refridgerate up to overnight.
• Pre-heat oven to 350 degrees F and bake uncovered for 30 minutes or until firm to the touch.
• Garnish with fruit and additional syrup if desired.

Calories 220.5, Fat 7.8, SaturatedFat 3.9, Cholesterol 106, Sodium 210.3, Carbohydrate 31.8, Fiber 0.8, Sugar 17.1, Protein 5.8

• 1 cup white sugar
• 1 cup packed brown sugar
• 1 cup unsalted butter
• 12 slices cinnamon raisin bread
• 6 large eggs
• 2 cups milk
• 1 teaspoon vanilla extract

Cinnamon French Toast Bake

100+ Breakfast and Brunch Recipes , French Toast Recipes

Author: Olivia77

This Fabulous Cinnamon-raisin French Toast Recipe Should Be Prepared The Night Before Baking. It's Always A Hit With Friends And Family And Is Best Served With Something Salty On The Side Such As Bacon Or Sausage. Enjoy! Can Also Be Topped Off With Real Maple Syrup For An Extra Sweet Treat.

Time: 9h5m

Yield: 12

Number Of Ingredients: 7

• Bring white sugar, brown sugar, and butter to a boil in a saucepan over medium heat; boil, stirring occasionally, for 5 minutes.
• Pour 1/3 of the mixture into a buttered 9x13-inch baking pan. Layer 1/2 of the bread slices on top of the mixture. Pour another 1/3 of the sugar mixture on top of the first layer of bread, then add remaining bread slices and set aside. Reserve remaining sugar mixture.
• Beat eggs, milk, and vanilla extract together in a medium mixing bowl and pour over bread. Cover the dish with foil and refrigerate, 8 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C). Uncover the dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Serve with remaining glaze as syrup.

Calories 406.9 calories, Carbohydrate 50.8 g, Cholesterol 136.9 mg, Fat 20.1 g, Fiber 1 g, Protein 7.7 g, SaturatedFat 11 g, Sodium 163.9 mg, Sugar 42.6 g

• 1/2 cup butter or 1/2 cup margarine
• 1 loaf French bread, sliced 1 ",thick
• 4 eggs
• 1 teaspoon vanilla
• 1 tablespoon sugar
• 2 cups milk

Baked Cinnamon Sugar French Toast

Breakfast

Author: Marie

The Butter Is Melted On A Baking Sheet And Sprinkled With A Mixture Of Cinnamon And Sugar. French Bread Is Then Dipped Into Batter, Placed On Sugar Mixture And Baked. Serve Sugar Side Up. Delicious!

Time: 50m

Yield: 4 serving(s)

Number Of Ingredients: 6

• Preheat oven to 350°.
• Place butter on 10x15 baking sheet and melt in oven.
• Remove pan from oven and sprinkle with a mixture of sugar and cinnamon (as much as you like).
• Beat together rest of ingredients and dip bread in the batter, letting them soak for a bit.
• Lay bread slices on sugar cinnamon mixture and bake for 30 minutes.

• 1 loaf (1 lb) soft French bread (about 18 inches long)
• 4 oz (half 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), softened
• 1/2 cup raspberry preserves
• 1 cup fat-free egg product
• 1 cup fat-free (skim) milk
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1 bag (10 oz) Cascadian Farm® frozen organic raspberries, thawed
• 1/4 cup sugar
• 2 teaspoons cornstarch

Skinny Raspberry French Toast Bake

Breakfast

Author: Betty Crocker Kitchens

65% Fewer Calories •84% Less Fat • 84% Less Sat Fat Than The Original Recipe. Check Out This Skinnier Take On A Brunch Favorite.

Time: 1h5m

Yield: 12

Number Of Ingredients: 10

• Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. Cut bread into 24 (3/4-inch-thick) slices. Spread 12 slices with cream cheese. Spread remaining bread slices with preserves; place over cream cheese to make 12 sandwiches. Arrange in baking dish, pressing together if necessary to fit.
• In medium bowl, beat egg product, milk, 1 tablespoon sugar and the salt with wire whisk until blended. Pour over bread in dish. Let stand 15 minutes or until liquid is absorbed.
• Heat oven to 400°F. Cover dish with foil; bake 10 minutes. Uncover; bake 15 to 20 minutes longer or until golden brown.
• Meanwhile, in 2-quart saucepan, mix sauce ingredients until blended. Heat to boiling over medium heat, stirring frequently. Boil 30 seconds to 1 minute or just until thickened. Place strainer over medium bowl; pour raspberry mixture into strainer. Press mixture with back of spoon through strainer to remove seeds; discard seeds. Serve sauce over French toast.

Calories 220, Carbohydrate 39 g, Cholesterol 10 mg, Fiber 3 g, Protein 8 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 14 g, TransFat 0 g

• 1 loaf challah, cut into 3/4-inch-thick slices
• 1 1/4 pounds Bosc pears (3 to 4), peeled, cored, and thinly sliced lengthwise
• 9 ounces raspberries (1 1/2 cups)
• 3/4 cup sugar
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon kosher salt
• 8 large eggs
• 2 cups whole milk
• 2 teaspoons pure vanilla extract

Pear-and-raspberry Baked French Toast

Food & Cooking , Breakfast & Brunch Recipes , Bread Recipes

Author: Martha Stewart

Go For Brioche Or Challah In This Make-ahead French Toast Casserole That's A Crowd-pleasing Brunch Dish. Both Breads Are Egg-based And Offer A Nice Custardy Texture.

Time: 2h40m

Number Of Ingredients: 9

• Arrange bread, pears, and raspberries evenly in overlapping layers in a 2 1/2-to-3-quart baking dish. In a large bowl, whisk together 1/2 cup sugar, 1 teaspoon cinnamon, and salt. Add eggs, milk, and vanilla; whisk to thoroughly combine. Pour egg mixture evenly over bread and fruits; press with palms to fully submerge. Cover and let stand at room temperature 1 hour, or refrigerate up to 1 day.
• Preheat oven to 350 degrees. Stir together remaining 1/4 cup sugar and 1/2 teaspoon cinnamon. Sprinkle evenly over top of bread and fruits. Bake until puffed, golden brown on top, and set, 55 to 65 minutes (if browning too quickly, tent with foil). Let stand 10 minutes before serving.

• 4 large eggs
• 1 1/2 cups whole milk
• 1/2 cup sugar
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon salt
• 4 thick slices challah, brioche, or other egg bread (1 inch thick)
• 2 tablespoons unsalted butter, melted
• 1 bag (10 to 12 ounces) frozen raspberries (or strawberries), thawed
• Smoked chicken sausage, warmed, for serving (optional)

Baked French Toast With Raspberry Sauce

Food & Cooking , Breakfast & Brunch Recipes , Bread Recipes

Author: Martha Stewart

This Crowd-pleasing Weekend Brunch Recipe (prep Tonight, Bake Tomorrow) Is French Toast With A Twist: Raspberry Sauce Replaces The Traditional Maple Syrup. This Colorful Dish Also Makes A Festive Christmas Breakfast.

Time: 1h15m

Number Of Ingredients: 9

• In a 9-by-13-inch baking dish, whisk together eggs, milk, 1/4 cup sugar, vanilla, and salt.
• Arrange bread in dish in a single layer; let soak 15 minutes. Turn bread over; cover, and refrigerate until most of the liquid is absorbed, at least 30 minutes and up to overnight.
• Preheat oven to 350 degrees. Brush a rimmed baking sheet with butter. With a spatula, carefully transfer soaked bread to sheet. Bake until French toast is set in center and lightly browned on the bottom, 25 to 30 minutes.
• Meanwhile, in a medium bowl, combine raspberries and remaining 1/4 cup sugar, mashing lightly with a fork.
• Remove French toast from baking sheet with a thin metal spatula; serve with raspberry sauce and, if desired, sausage.

Calories 493 g, Fat 19 g, Fiber 5 g, Protein 15 g

• 12 slices cinnamon bread, cubed
• 5 large eggs, beaten
• 1-3/4 cups whole milk
• 1 cup packed brown sugar, divided
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup slivered almonds
• 1/4 cup butter, melted
• 2 cups fresh raspberries

Raspberry-cinnamon French Toast

Breakfast , Brunch

Author: Taste Of Home

This Moist French Toast Bake Is A Snap To Assemble The Night Before And Bake In The Morning. While It's Pleasantly Sweet As Is, Let Guests Drizzle Raspberry Syrup Over The Top For A Finishing Touch. -taste Of Home Test Kitchen

Time: 45m

Yield: 6-8 servings.

Number Of Ingredients: 9

• Place bread cubes in a greased 13x9-in. baking dish. In a bowl, combine the eggs, milk, 3/4 cup brown sugar, cinnamon and nutmeg; pour over bread. Cover and refrigerate for 8 hours or overnight., Remove from the refrigerator 30 minutes before baking. Sprinkle almonds over egg mixture. Combine butter and remaining brown sugar; drizzle over the top. , Bake, uncovered, at 400° for 25 minutes. Sprinkle with raspberries. Bake 10 minutes longer or until a knife inserted in the center comes out clean.

Calories 421 calories, Fat 18g fat (7g saturated fat), Cholesterol 153mg cholesterol, Sodium 289mg sodium, Carbohydrate 56g carbohydrate (37g sugars, Fiber 6g fiber), Protein 12g protein.

• 1 tablespoon unsalted butter, softened, for the casserole dish
• 1 loaf Italian-style bread, cut into 18 half-inch-thick slices (about 1 pound)
• 6 large eggs
• 1/3 cup granulated sugar
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon ground cinnamon
• Kosher salt
• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup packed light brown sugar
• 1/4 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• Kosher salt
• 1 stick unsalted butter, cut into cubes
• 1 cup chopped walnuts

French Toast Casserole With Brown Sugar-walnut Crumble

main-dish

Author: Food Network Kitchen

This Is A Glorious Dish To Make For Brunch Guests: You Soak The Bread In Eggs Overnight, So The Next Morning All You Have To Do Is Top The Casserole With Streusel And Bake. The Overnight Soak Makes The Finished French Toast Almost Like A Custardy Souffle.

Time: 8h50m

Yield: 8 servings

Number Of Ingredients: 16

• For the casserole: Generously butter a 3-quart casserole dish. Arrange the bread slices over the bottom of the dish in three rows of 6 slices, shingling slightly.
• Whisk the eggs, granulated sugar, vanilla, cinnamon, nutmeg and 1/2 teaspoon salt in large bowl until combined and smooth. Whisk in the milk and heavy cream. Pour the egg mixture evenly over the bread slices, making sure that all slices have been coated. Cover the dish and refrigerate for at least 8 hours or up to 12.
• Position an oven rack in the center of the oven, and preheat to 350 degrees F.
• For the crumble: Toss the brown sugar, flour, cinnamon, nutmeg and 1/4 teaspoon salt together in a medium bowl. Add the butter and work it in with your fingers until the mixture is crumbly with pea-sized bits of butter. Mix in the walnuts.
• To assemble: Give the bread slices in the casserole dish a gentle push into the custard. Sprinkle the crumble evenly over the top.
• Bake the casserole until the top is puffed and browned and a knife inserted in the center comes out clean, about 45 minutes (it will still be a little wiggly but will continue to cook a bit out of the oven); check halfway through the baking time and tent with foil if the topping is browning too quickly. Serve hot.