NEW ORLEANS FRENCH TOAST RECIPES
NEW ORLEANS FRENCH TOAST RECIPE - PILLSBURY.COM
Looking for a French breakfast? Then check out these toasts topped with pears cooked in a honey-cornstarch mixture - a delicious treat!
Provided by Pillsbury Kitchens
Total Time 8 hours 45 minutes
Prep Time 20 minutes
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 570 , CarbohydrateContent 82 g, CholesterolContent 250 mg, FatContent 2 1/2 , FiberContent 4 g, ProteinContent 15 g, SaturatedFatContent 10 g, ServingSize 1 Serving, SodiumContent 600 mg, SugarContent 40 g
NEW ORLEANS FRENCH TOAST CASSEROLE RECIPE - FOOD.COM
This recipe is from "Green Hills Garden Club Cooks...Favorite Recipes from Vicksburg, MS" (Sheila O'Connor). Yummy breakfast dish!
Total Time 1 hours 10 minutes
Prep Time 25 minutes
Cook Time 45 minutes
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan, combine the corn syrup, brown sugar, and butter.
- Cook until butter is melted and the mixture is bubbly.
- Pour the mixture into a 9x13-inch pan.
- Arrange the bread in the pan, making 2 layers.
- In a large bowl, combine eggs, milk, and vanilla.
- Pour the mixture over the bread. (Can be refigerated over night if desired).
- Bake at 350 degrees for 45 minutes.
- Lift edges of the bread with a spatula, and invert onto a serving plate.
- Spoon the sour cream over the toast, and alternate kiwi and strawberries on top.
- Serve immediately.
- I used strawberries only.
Nutrition Facts : Calories 571.2, FatContent 20.7, SaturatedFatContent 10.9, CholesterolContent 170.3, SodiumContent 662.2, CarbohydrateContent 82.8, FiberContent 3.6, SugarContent 31.1, ProteinContent 14.3
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Source: unknown
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- Transfer to lightly buttered, foil lined baking sheets and bake for 10 minutes. After 10 minutes, remove and turn each slice over. Put back in oven for another 10 to 15 minutes or til browned and the bread springs back when tested with a finger. Serve at once. Face: The thrifty French, who pride themselves on the short life of their bread, are believed to have invented French toast as a way of using up bread that is no longer fresh. The french name for this tasty morsel is pain perdu, or "lost bread."
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Calories 426.1 calories per serving
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