FRENCH TOAST PROTEIN RECIPES

FRENCH TOAST RECIPE | ALLRECIPES

French Toast Recipe | Allrecipes image

There are many, fancy variations on this basic recipe. This easy recipe works with many types of bread—white, whole wheat, brioche, cinnamon-raisin, Italian, or French. Serve hot with butter or margarine and maple syrup.

Provided by Allrecipes Member

Categories French Toast

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 6 slices

Number Of Ingredients 7

Ingredients

⅔ cup milk
2 large eggs
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon
salt to taste
6 thick slices bread
1 tablespoon unsalted butter, or more as needed

Steps:

Whisk milk, eggs, vanilla, cinnamon, and salt together in a shallow bowl.
Lightly butter a griddle and heat over medium-high heat.
Dunk bread in the egg mixture, soaking both sides. Transfer to the hot skillet and cook until golden, 3 to 4 minutes per side. Serve hot.

Nutrition Facts : Calories 240.3 calories, CarbohydrateContent 33.6 g, CholesterolContent 128.3 mg, FatContent 6.4 g, FiberContent 1.6 g, ProteinContent 10.6 g, SaturatedFatContent 2.2 g, SodiumContent 477.7 mg, SugarContent 5.6 g

EASY FRENCH TOAST RECIPE - BBC GOOD FOOD

Easy French toast recipe - BBC Good Food image

Eggy bread, pain perdu or French toast – this classic breakfast dish has plenty of names and just as many options for toppings. We like it with fresh berries

Provided by Elena Silcock

Categories Breakfast, Brunch

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 9

Ingredients

2 large eggs
80ml whole milk
40ml double cream
1 tsp vanilla extract
½ tsp cinnamon
4 thick slices brioche
2 tbsp vegetable oil
2 tbsp butter
icing sugar and fresh berries, to serve (optional)

Steps:

Whisk together the eggs, milk, cream, vanilla and cinnamon. Lay the brioche slices in a single layer in a shallow dish and pour the egg mixture over them. Allow to soak for 2-3 mins, then carefully turn over and soak for 2 mins more.
Heat 1 tbsp of the vegetable oil and butter in a non-stick frying pan over a medium heat until foaming. Carefully lift 2 slices of the soaked brioche out of the dish and add to the frying pan. Fry for 3 mins on each side, until golden and crisp, then place on a wire rack over a baking tray in a warm oven while you repeat with the remaining slices.
Serve dusted in icing sugar and scattered with fresh berries, if you like.

Nutrition Facts : Calories 401 calories, FatContent 29 grams fat, SaturatedFatContent 12 grams saturated fat, CarbohydrateContent 26 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 1 grams fiber, ProteinContent 9 grams protein, SodiumContent 0.8 milligram of sodium

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BRIOCHE FRENCH TOAST RECIPE | ROBERT IRVINE | FOOD NETWORK

Brioche and challah bread make the best French toast. Both are already so eggy that once dipped in the batter and griddled in butter they become custard-like on the inside. The nicely browned and caramelized outside is thanks in part to the added sugar in the egg mixture. And playing with the flavor is easy: This recipe has a touch of warmth from cinnamon, nutmeg and vanilla. Here’s a pro tip: Make sure you don’t over-soak the bread. Fully submerge it in the batter for only a few seconds and let any excess drip off before cooking. And wait for the bubbles from the melted butter to subside — that’s when you know your pan is hot enough.
From foodnetwork.com
Reviews 4.7
Total Time 30 minutes
Category dessert
Calories 446 per serving

In a 10-inch or 12-inch skillet, melt butter over medium heat. Whisk together cinnamon mixture, eggs, milk, and vanilla and pour into a shallow container such as a pie plate. Dip bread in egg mixture. Fry slices until golden brown, then flip to cook the other side. Serve with syrup.

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EASY FRENCH TOAST RECIPE - BBC GOOD FOOD

Eggy bread, pain perdu or French toast – this classic breakfast dish has plenty of names and just as many options for toppings. We like it with fresh berries
From bbcgoodfood.com
Total Time 20 minutes
Category Breakfast, Brunch
Calories 401 calories per serving

Serve dusted in icing sugar and scattered with fresh berries, if you like.

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BRIOCHE FRENCH TOAST RECIPE | ROBERT IRVINE | FOOD NETWORK

In a 10-inch or 12-inch skillet, melt butter over medium heat. Whisk together cinnamon mixture, eggs, milk, and vanilla and pour into a shallow container such as a pie plate. Dip bread in egg mixture. Fry slices until golden brown, then flip to cook the other side. Serve with syrup.

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CLASSIC FRENCH TOAST RECIPE - NYT COOKING

Here's a recipe for the kind of French toast people line up for outside restaurants on Sunday morning. It's simple: no new ingredients, tools or technology needed. You don’t even need stale bread. What you do need is thick-cut white bread, dunked into an egg-milk mixture with extra richness from egg yolks and heavy cream. That gives the French toast a buttery taste and firm but fluffy texture. (Oversoaking is the enemy here; the mixture should fill the bread, not cause it to break.) For an appetizing, lacy brown crust, sprinkle on sugar toward the end of cooking: It will caramelize and turn glossy. Just make sure to keep the heat low after you add the sugar. Otherwise, it could burn quickly over high heat.
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Calories 390 per serving

Continue cooking over low heat until the second side is golden brown. Dust with cinnamon sugar, flip again, and dust the other side. Test for doneness by pressing the center: The dent should slowly spring back. If it remains, the interior is not yet cooked. Continue cooking at low heat, flipping occasionally, until done. Serve immediately, or transfer to the oven to keep warm while cooking remaining bread. Serve as soon as possible. Top with maple syrup, berries, jam, sliced bananas, orange supremes — whatever you'd like.

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We discovered this easy French toast recipe in Mexico. We couldn't figure out what made the French toast so delicious until we learned the secret was vanilla. Since then, we've added a touch of vanilla to our waffle and pancake recipes, and it makes all the difference. —Joe and Bobbi Schott, Castroville, Texas
From tasteofhome.com
Reviews 4.7
Total Time 15 minutes
Category Breakfast, Brunch
Calories 218 calories per serving

In a shallow dish, whisk together the first 5 ingredients. Preheat a greased griddle over medium heat., Dip bread in egg mixture, allowing to soak 30 seconds on each side. Cook on griddle until golden brown on both sides. Serve with toppings as desired.

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BLUEBERRY FRENCH TOAST RECIPE: HOW TO MAKE IT

A local blueberry grower shared this recipe with me, and it's the best breakfast dish I've ever tasted. With the cream cheese and berry combination, this French toast casserole reminds me of dessert. —Patricia Axelsen, Aurora, Minnesota
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 25 minutes
Category Breakfast, Brunch
Calories 621 calories per serving

Cut bread into 1-in. cubes; place half in a greased 13x9-in. baking dish. Cut cream cheese into 1-in. cubes; place over bread. Top with blueberries and remaining bread cubes. , Whisk the eggs, milk and syrup in a large bowl. Pour over bread mixture. Cover and refrigerate for 8 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 30 minutes. Uncover; bake 25-30 minutes longer or until a knife inserted in center comes out clean. , Combine the sugar, water and cornstarch in a small saucepan until smooth. Bring to a boil over medium heat; cook and stir until thickened, 3 minutes. Stir in blueberries; bring to a boil. Reduce heat and simmer until berries burst, 8-10 minutes. Remove from heat; stir in butter. Serve with French toast.

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THE BEST CHALLAH FRENCH TOAST - KITCHN

Challah French toast made with a rich, vanilla-scented custard.
From thekitchn.com
Total Time 0S
Category Main dish, Egg dish, Breakfast
Calories 560 cal per serving

Melt 2 tablespoons of the butter in a large nonstick skillet over medium heat. When the foaming subsides and the butter is sizzling but not brown, add 4 soaked challah slices. Cook until the bottoms are golden-brown and crispy, 3 to 4 minutes. Flip and cook until the second side is browned, about 3 minutes more. Add remaining 1 tablespoon butter to the pan in between batches, swirling as it melts to ensure it doesn’t burn. Serve warm with more maple syrup.

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VANILLA FRENCH TOAST RECIPE: HOW TO MAKE IT

In a shallow dish, whisk together the first 5 ingredients. Preheat a greased griddle over medium heat., Dip bread in egg mixture, allowing to soak 30 seconds on each side. Cook on griddle until golden brown on both sides. Serve with toppings as desired.

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BLUEBERRY FRENCH TOAST RECIPE: HOW TO MAKE IT

Cut bread into 1-in. cubes; place half in a greased 13x9-in. baking dish. Cut cream cheese into 1-in. cubes; place over bread. Top with blueberries and remaining bread cubes. , Whisk the eggs, milk and syrup in a large bowl. Pour over bread mixture. Cover and refrigerate for 8 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 30 minutes. Uncover; bake 25-30 minutes longer or until a knife inserted in center comes out clean. , Combine the sugar, water and cornstarch in a small saucepan until smooth. Bring to a boil over medium heat; cook and stir until thickened, 3 minutes. Stir in blueberries; bring to a boil. Reduce heat and simmer until berries burst, 8-10 minutes. Remove from heat; stir in butter. Serve with French toast.

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THE BEST CHALLAH FRENCH TOAST - KITCHN

Challah French toast made with a rich, vanilla-scented custard.
From thekitchn.com
Total Time 0S
Category Main dish, Egg dish, Breakfast
Calories 560 cal per serving

Melt 2 tablespoons of the butter in a large nonstick skillet over medium heat. When the foaming subsides and the butter is sizzling but not brown, add 4 soaked challah slices. Cook until the bottoms are golden-brown and crispy, 3 to 4 minutes. Flip and cook until the second side is browned, about 3 minutes more. Add remaining 1 tablespoon butter to the pan in between batches, swirling as it melts to ensure it doesn’t burn. Serve warm with more maple syrup.

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