Birthday Cake French Toast Recipes

Steps:

• For the French toast: Grease a 9-by-13-inch baking dish with butter.
• Tear the bread into chunks and evenly distribute in the baking dish. Sprinkle the carrots and pecans over the bread. Crack the eggs into a large bowl and whisk together with the milk, cream, granulated sugar, brown sugar, vanilla and cinnamon. Pour the mixture into the baking dish. Cover tightly with plastic wrap and store in the fridge until needed (overnight preferably).
• For the topping: Mix the flour, brown sugar, cinnamon and salt in a bowl. Cut in the butter using a pastry cutter until it resembles fine pebbles. Fold in the pecan pieces and store in a resealable plastic bag in the refrigerator until ready to bake.
• For the glaze: Add the cream cheese to the bowl of an electric mixer fitted with a paddle attachment and beat until smooth. Add the powdered sugar, milk and lemon juice and mix until smooth, scraping down the sides as needed. Keep in a small airtight bowl.
• When you're ready to bake, preheat the oven to 350 degrees F.
• Unwrap the baking dish with the French toast mixture, sprinkle with the topping and bake for 45 minutes for a softer, bread pudding-like texture or 1 hour for a firmer, more crisp texture.
• Drizzle over the glaze. Scoop out individual portions and serve with warm pancake syrup.

Steps:

• Heat oven to 350°F. Place Reynolds Baking Cups in each of 24 regular-size muffin cups. Make, bake and cool cake mix as directed on box for cupcakes, using water, oil and eggs, and adding cinnamon and vanilla.
• In medium bowl, beat butter and powdered sugar with electric mixer on medium-low speed until combined. Gradually beat in milk and maple extract on medium speed until fluffy.
• Pipe or spread frosting on cooled cupcakes. Sprinkle tops with bacon.

Steps:

• In a large bowl, whisk the eggs, milk or cream, and sugar until the mixture is fully combined and lightly frothy on the edges.
• Remove your cake from the refrigerator. It will work if you haven't chilled your cake too, but chilling it overnight keeps the frosting from melting all over when you pan fry the cake. Slice the cake into thick slices.
• Put 2 to 4 tablespoons of butter into your frying pan. Heat the burner to medium-high, and let the butter melt. Once it is lightly bubbling, you're ready to start frying your cake slices.
• Dip each cake slice in your egg mixture, coating it fully on both sides (go ahead and submerge each slice). Place the dipped slice directly in the frying pan; depending on the size of your pan, add 2 or 3 slices at one time.
• Let each slice fry for a minute or so, until it is lightly coming up on the sides (you can lift a side gently with a spatula to see if it is browning). Turn over and repeat on the opposite side, being sure to turn gently so that you don't let the frosting smear across the pan.
• Remove from the pan and transfer to a serving platter or directly to plates. Repeat with the remaining slices until you've finished them all. If desired, top with a confectioners' sugar glaze and sprinkles. Serve immediately.

Steps:

• Arrange bread in a greased 13x9-in. baking dish. In a large bowl, combine the eggs, milk, 3/4 cup brown sugar, vanilla and nutmeg; pour over bread. Cover and refrigerate for 8 hours or overnight., Remove from the refrigerator 30 minutes before baking. Sprinkle pecans over egg mixture. Combine butter and remaining sugar; drizzle over the top. , Bake, uncovered, at 400° for 25 minutes. Sprinkle with blueberries. Bake 10 minutes longer or until a knife inserted in the center comes out clean.