FRENCH TOAST NOLA RECIPES

Steps:

• Heat oven to 400 degrees.  Need non-stick frying pan. Also cookie sheet. Make the "custard" to dip the bread in.  In a large mixing bowl whisk together the eggs, milk, salt, sugar, vanilla, cinnamon, and allspice.  Slice the bread into thick slices, at least 1-inch thick and add to egg mixture.  Toss the slices until all the mixture has been absorbed into the bread. This may take 5 to 10 minutes.  Completely saturate the bread.   In a large non-stick skillet, over medium eat, very lightly brown the slices in the butter and oil for about 2 minutes per side. Don't cook too dark as most of the browning will occur in the oven as the French toast bakes. Transfer to a baking sheet and bake at 400 degrees for 10 minutes.  After 10 minutes remove, turn over and put back in oven for another 5 minutes to brown the other side.  After 10 minutes on one side and 5 on the other, the custard should be cooked on the inside and the French toast will be crisp on the outside.  Traditionally, this is served with powdered sugar sprinkled over the top.

Steps:

• Spray 12x8-inch (2-quart) glass baking dish with nonstick cooking spray. Arrange slices of bread in sprayed baking dish, completely covering bottom of dish.
• In medium bowl, combine eggs, half-and-half, sugar and nutmeg; beat well. Pour over bread in baking dish. Cover tightly; refrigerate at least 8 hours or overnight.
• When ready to bake, heat oven to 375°F. Uncover; bake 20 to 25 minutes or until golden brown and slightly puffed.
• Meanwhile, melt butter in medium skillet over medium-high heat. Add pears; cook 2 minutes or until pears are tender, stirring occasionally. In small bowl, combine water and cornstarch; blend well. Add honey and cornstarch mixture to pears in skillet; cook 2 minutes or until bubbly. Serve over French toast.