Betty Crockers French Toast Recipes

Steps:

• Spray 13x9-inch (3-quart) baking dish with cooking spray. In small bowl, mix butter and brown sugar. Spread evenly in baking dish.
• In large bowl, beat milk, vanilla, cinnamon, ginger, salt and eggs with whisk until smooth. Stir in bread cubes. Spoon into baking dish over brown sugar mixture. Sprinkle evenly with pecans.
• Cover tightly, and refrigerate at least 1 hour but no longer than 12 hours.
• When read to bake, heat oven to 350°F. Remove cover from baking dish at least 10 minutes while preheating oven. Bake 25 to 30 minutes or until golden brown on top.
• Remove from oven. Immediately place heatproof serving plate or tray upside down on baking dish; carefully turn plate and baking dish over. Leave baking dish over rolls 1 minute; remove baking dish. Use rubber spatula to remove any caramel mixture left in bottom of baking dish; spread over top of French toast bake. Serve warm drizzled with maple syrup.

Steps:

• In small bowl, beat eggs, half-and-half, orange juice, liqueur, 2 tablespoons sugar, the vanilla and salt with fork. Dip bread into egg mixture, soaking thoroughly; place in ungreased rectangular pan, 15x10x1 inches. Pour any remaining egg mixture over bread. Cover loosely and refrigerate at least 8 hours but no longer than 24 hours.
• In 1-quart saucepan, melt butter over medium heat. Add 1/3 cup sugar and the orange juice concentrate, stirring until sugar is dissolved. Remove from heat; cool slightly. Beat with wire whisk until thick and shiny. Stir in pomegranate seeds. Keep warm.
• Heat griddle to 375°F or heat skillet over medium heat; grease with butter. Cook bread 4 to 5 minutes on each side or until golden brown. Serve with sauce.

Steps:

• Heat griddle or skillet; grease if necessary.
• In shallow dish, stir Bisquick mix, milk, cinnamon, vanilla and eggs until blended. Dip bread into batter; drain excess batter back into bowl. Place bread on hot griddle.
• Cook 1 to 2 minutes on each side or until golden brown. Sprinkle with powdered sugar; serve with syrup.

Steps:

• In small bowl, stir orange butter ingredients with wooden spoon until blended. Cover; refrigerate until serving time.
• In shallow dish, stir milk, Bisquick mix, vanilla, 1 teaspoon orange peel, the orange juice and eggs with fork or whisk until blended. In each slice of bread, cut 3-inch pocket through top crust. Spread 1 tablespoon hazelnut spread in each pocket.
• Heat griddle or skillet over medium heat (350°F); melt 2 tablespoons butter on griddle. Dip bread in egg mixture, coating both sides. Place bread on hot griddle; cook about 4 minutes, turning once, until golden brown.
• Sprinkle French toast with additional powdered sugar; top with additional hazelnut spread. Serve with orange butter.

Steps:

• In 10-inch nonstick skillet, cook sausage over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink; drain.
• Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In baking dish, arrange 4 of the bread slices, cutting as needed to fit dish. Spoon sausage over bread. Top with remaining 4 bread slices.
• In large bowl, beat eggs, half-and-half, milk, granulated sugar, cinnamon, salt and vanilla with whisk until well blended. Pour evenly over bread. Cover; refrigerate 8 hours or overnight.
• Heat oven to 350°F. Uncover baking dish. Bake 40 minutes or until golden brown and set. Sprinkle with powdered sugar. Serve with syrup.

Steps:

• Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Arrange bread cubes in baking dish. In large bowl, beat eggs, milk and 1/2 cup of the maple syrup with wire whisk. Pour over bread in baking dish. Cover and refrigerate 8 hours or overnight.
• Heat oven to 350°F. Uncover; bake 35 to 40 minutes or until golden brown along edges. Let stand 7 to 10 minutes before serving.
• Meanwhile, in medium microwavable bowl, microwave remaining 2 cups maple syrup uncovered on High 1 to 2 minutes, stirring every 30 seconds, until warm. Stir in rum extract.
• Sprinkle banana slices and pecans evenly over bread; drizzle with 1 cup of the warmed syrup mixture. Serve immediately with remaining syrup.

Steps:

• Mix eggs and milk in wide bowlb. Dip each slice of bread into mixture. Brown each slice on both sides on hot griddle.

Steps:

• In 2-quart saucepan, mix sugar, 3 tablespoons flour, 1/4 teaspoon cinnamon and the nutmeg. Stir in cider and lemon juice. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in butter; keep warm.
• Heat griddle or skillet over medium-high heat or electric griddle to 375°F. Grease griddle with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
• In shallow bowl, beat all French toast stick ingredients except bread with fork until smooth. Dip bread sticks into batter; drain excess batter back into bowl.
• Place bread sticks on griddle. Cook about 4 minutes on each side or until golden brown. Serve with warm syrup.