If you like french toast - here's more:
Apple Stuffed French Toast
1 loaf Italian bread -- or French bread
1 can apple pie filling -- or peach, cherry, etc.
2 eggs
milk
butter
confectioner's sugar
cinnamon butter -- for serving
Cut bread into THICK slices - about 1 1/2"; on the bottom, cut a pocket (be careful not to slice through the sides or all the way to top of bread - you want a pocket); if using apple or peach pie filling, dice so pieces are not so large (just put scissors in can and snip away - it doesn't have to be perfect);
Carefully stuff each piece of bread with filling -you may stick one or two toothpicks straight thru just to hold until you start cooking.
Mix egg and milk together; dip each stuffed pocket in the egg/milk mixture, turning to ensure both sides are soaked.
While pockets are soaking, melt butter in pan; when heated and pockets have soaked up enough egg/milk mixture, transfer to heated pan and cook on both sides til golden.
Transfer to plate; dust with confectioners sugar; top with a dollop of cinnamon butter; serve with warmed maple syrup -- although you won't need much, as the pie filling gives a nice sweet flavor.
Baked French Toast Casserole with Maple Syrup
Yield: 6 to 8 servings
1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup
Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.
Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.
French Toast Loaf
2 cups (1 pint) half-and-half
4 eggs
2 tablespoons sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
4 cups bread cubes
Preheat oven to 350 degrees F. Coat a 5- by 9-inch loaf pan with
nonstick cooking spray. In a large bowl, combine all the ingredients
except the bread cubes; mix well. Stir in the bread cubes and
allow to sit for 10 minutes, or until all the liquid has been
absorbed. Spoon into the loaf pan and bake for 55 to 60 minutes,
or until golden. Remove from the pan; slice and serve.
FRENCH TOAST STICKS
2 eggs
1/2 cup confectioners' sugar
1/4 cup milk
2 tablespoons maple syrup
1/4 teaspoon ground cinnamon
8 slices white bread, each cut into 4 strips
3 tablespoons butter, divided
In a shallow dish, beat together the eggs, sugar, milk, maple syrup,
and cinnamon with a fork until well blended. Dip each bread strip
into the egg mixture, coating completely.
In a large skillet, melt 1 tablespoon butter over medium heat. Cook
the bread strips a few at a time for 2 to 3 minutes per side, or
until golden, adding more butter as needed.
Serve immediately or allow to cool, then cover and chill until ready
to serve.
When ready to serve, reheat in the oven or toaster oven for 3 to 5
minutes, or until heated through.
and tis the season:
STUFFED FRENCH TOAST STRATA
1-1lb loaf French Bread
1-8 oz. Cream Cheese - cubed
8 Eggs
1 1/2 cup Milk, Light Cream or Half & Half
6 TBS Butter - melted
1/4 cup Maple Syrup
1 cup Blueberries or Elderberries - optional
Butter 9 x 13 cake pan. Cube Bread - place half of Bread in pan, top with Cream Cheese and Blueberries, add remaining Bread. Mix Eggs, Milk, Butter and Syrup - pour mixture evenly over Bread and Cheese. With spatula, slightly press layers down to moisten. Cover with plastic and refrigerate for 2 - 24 hours. Bake at 325 for 35 - 40 minutes until edges are lightly golden. Top with Apple Cider Syrup.
Apple Cider Syrup:
1/2 cup Sugar
4 tsp Cornstarch
1/2 tsp Cinnamon
1 cup Apple Cider or Apple Juice
1 TBS Lemon Juice
2 TBS Butter - melted
Stir together Sugar, Cornstarch and Cinnamon. Add Juices. Cook and stir over medium heat until thick and bubbly. Cook for 2 more minutes. Remove from heat and stir in melted Butter.
