BERRY FRENCH TOAST CUPS RECIPE BY TASTY
Here's what you need: eggs, almond milk, vanilla, cinnamon, whole grain bread, strawberry, blueberry, raspberry, blackberry, plain greek yogurt, maple syrup, cinnamon
Provided by Mercedes Sandoval
Categories Desserts
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 350˚F (180˚C).
- Combine eggs, milk, vanilla, and cinnamon in a large bowl.
- Dip bread slices into egg mixture and gently press into muffin tin coated with cooking spray.
- Bake for 20-25 minutes or until golden brown.
- Prepare filling and fruit slices while cups bake.
- Fill up the slices with the filling and fruit.
- Serve with a drizzle of maple syrup.
- Enjoy!
Nutrition Facts : Calories 107 calories, Carbohydrate 14 grams, Fat 2 grams, Fiber 1 gram, Protein 7 grams, Sugar 10 grams
BERRY FRENCH TOAST CASSEROLE
Make French toast for a crowd by layering it in a baking dish and soaking overnight.
Provided by Food Network Kitchen
Time 9h15m
Yield 6-8
Number Of Ingredients 12
Steps:
- Butter the bottom and sides of a 9-by-13-inch baking dish. Slice the bread into 3/4- to 1-inch-thick slices. Tile the bread in the dish, overlapping the slices. Scatter the berries over the bread, letting some fall to the bottom of the dish.
- Whisk the milk, granulated sugar, cream, vanilla and almond extracts, eggs and 1/4 teaspoon salt in a medium bowl until the sugar is dissolved. Pour over the bread and berries and press gently on the bread to immerse in the egg mixture. Melt the butter and drizzle over the top of the casserole. Cover with plastic wrap and refrigerate overnight.
- Preheat the oven to 350 degrees F. Remove and discard the plastic wrap. Bake the casserole until golden brown and set in the center, tenting it with foil if the bread starts to become too dark, 45 to 50 minutes. Let rest for 10 minutes, then dust with confectioners' sugar and serve with warm maple syrup on the side.
MIXED BERRY FRENCH TOAST BAKE
Steps:
- Whisk together first 6 ingredients. Place bread cubes in a 13x9-in. or 3-quart baking dish coated with cooking spray. Pour egg mixture over top. Refrigerate, covered, 8 hours or overnight., Preheat oven to 350°. Remove berries from freezer and French toast from refrigerator and let stand while oven heats. Bake, covered, 30 minutes., In a small bowl, cut butter into brown sugar until crumbly. Top French toast with berries; sprinkle with brown sugar mixture. Bake, uncovered, until a knife inserted in the center comes out clean, 15-20 minutes. If desired, dust with confectioners' sugar and serve with syrup.
Nutrition Facts : Calories 310 calories, Fat 8g fat (3g saturated fat), Cholesterol 148mg cholesterol, Sodium 517mg sodium, Carbohydrate 46g carbohydrate (17g sugars, Fiber 3g fiber), Protein 13g protein.
FRENCH TOAST WITH BERRY BUTTERS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 8 servings
Number Of Ingredients 12
Steps:
- For the berry butters: In separate batches, whip 2 sticks butter on high in the bowl of a stand mixer using the whisk attachment. Switch to the paddle attachment. Add the blackberries. Turn the mixer to low for only about 5 seconds, just long enough for the berries to begin to mix in and break up, but not so long that it turns into a mess. Clean the mixer bowl and attachments and repeat with the remaining 2 sticks butter and the raspberries.
- With each batch, turn the berry butter out onto a long sheet of plastic wrap set over a long sheet of foil. First seal the plastic wrap around the cylinder, and then secure the foil around it. Twist the ends, gradually applying more pressure as you twist in order to make the cylinder taut. Once it's a nice, neat cylinder of foil, place into the freezer for 30 minutes in order to quickly solidify it. Then transfer to the fridge until you're ready to use. The butter should be very firm.
- For the French toast: Cut the bread into slices 1/2-inch thick. In a dish, whisk the egg yolks with the half-and-half, sugar, vanilla and lemon zest. Dip the bread slices in the egg mixture, coating both sides. Then remove from the dish and set aside. Repeat until all the bread is coated.
- Heat a cast-iron skillet or griddle over medium heat. Sizzle some butter in the skillet when hot. Cook the French toast on both sides until golden brown, being careful not to burn. Remove the berry butters from the fridge. Unwrap one end and cut some slices. Lay one slice onto each serving of French toast. Sprinkle with powdered sugar if desired, and then drizzle with maple syrup.
BERRY TOAST CUPS
Time 40m
Yield Makes 4 dessert servings
Number Of Ingredients 8
Steps:
- Put oven rack in middle position and preheat oven to 400°F.
- Combine berries, liqueur, vanilla, 2 tablespoons sugar, and a pinch of salt in a bowl and let macerate at room temperature, stirring occasionally, 20 minutes.
- While berries macerate, cut out 8 rounds from bread using cookie cutter, then roll each round with a rolling pin, pressing firmly, into a flat 3 1/4-inch round. Generously brush muffin cups with some butter and press bread rounds onto bottom and up side of cups. Brush with remaining butter and toast until bottoms are golden, about 10 minutes.
- While bread cups toast, beat cream with remaining tablespoon sugar using an electric mixer at high speed until it just holds soft peaks.
- Transfer 2 toast cups to each of 4 plates, then divide berry mixture among toast cups and top with whipped cream and any leftover liquid from berries.
RASPBERRY FRENCH TOAST CUPS
These individual treats are a delightful twist on French toast that make any morning special. "I made this recipe for my mom last Mother's Day, and we both enjoyed it," says Sandi Tuttle of Hayward, Wisconsin.
Provided by Taste of Home
Time 45m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- Divide half of the bread cubes between two greased 8-oz. custard cups. Sprinkle with raspberries and cream cheese. Top with remaining bread. In a small bowl, whisk the eggs, milk and syrup; pour over bread. Cover and refrigerate for at least 1 hour. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° until golden brown, 25-30 minutes. , Meanwhile, in a small saucepan, combine cornstarch and water until smooth. Add 1-1/2 cups raspberries, lemon juice, syrup and lemon zest. Bring to a boil; reduce heat. Cook and stir until thickened, about 2 minutes. Strain and discard seeds; cool slightly. , Gently stir the remaining berries into syrup. Sprinkle French toast cups with cinnamon if desired; serve with syrup.
Nutrition Facts : Calories 487 calories, Fat 19g fat (9g saturated fat), Cholesterol 252mg cholesterol, Sodium 356mg sodium, Carbohydrate 66g carbohydrate (32g sugars, Fiber 15g fiber), Protein 16g protein.
MASCARPONE-STUFFED FRENCH TOAST WITH BERRY TOPPING
I love making this rich and delicious French toast for my family. With a warm, creamy filling of mascarpone cheese and a sauce of mixed berries, it's a very easy-to-make breakfast treat that looks like you spent all morning preparing it.-Pamela Shank, Parkersburg, Virginia
Provided by Taste of Home
Time 30m
Yield 6 servings (4 cups sauce).
Number Of Ingredients 14
Steps:
- In a large saucepan, combine sugar, cornstarch and salt. Whisk in water. Stir in frozen berries. Bring to a boil; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in fresh berries., On each of six bread slices, spread 1 tablespoon mascarpone to within 1/2 in. of edges. Top with remaining bread. In a shallow bowl, whisk eggs, cream, milk, cinnamon and vanilla., In a large skillet, heat 2 tablespoons butter over medium heat. Dip both sides of sandwiches in egg mixture, allowing each side to soak 2 minutes. Place three sandwiches in skillet; toast 4-5 minutes on each side or until golden brown. Repeat with remaining butter and sandwiches. Serve with warm berry sauce.
Nutrition Facts :
MIXED BERRY FRENCH TOAST
Had this mixed berry French toast recently at a brunch and it is absolutely the best French toast I've ever had--perfect for a holiday breakfast or brunch.
Provided by cageytoo
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 9h
Yield 10
Number Of Ingredients 11
Steps:
- Coat a 9x13-inch pan with cooking spray. Layer 1/2 of the bread in the pan.
- Beat cream cheese and sugar together with an electric mixer until creamy. Drop by teaspoonfuls over the bread. Layer mixed berries on top; layer on remaining bread. Sprinkle with cinnamon.
- Mix eggs, milk, maple syrup, butter, and vanilla extract together in a bowl and pour over bread. Press with a spatula to soak up mixture. Cover and refrigerate, 8 hours to overnight.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until golden and set, 45 to 50 minutes.
Nutrition Facts : Calories 435.2 calories, Carbohydrate 51.3 g, Cholesterol 194.7 mg, Fat 21.1 g, Fiber 2.1 g, Protein 11.6 g, SaturatedFat 11.3 g, Sodium 449.7 mg, Sugar 26.5 g
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