Cinnamon Raisin French Toast Recipes

Steps:

• In medium bowl, beat egg product, soymilk and vanilla with egg beater or wire whisk until smooth; pour into shallow bowl.
• Spray griddle or 10-inch skillet with cooking spray; heat griddle to 375°F or heat skillet over medium heat. Dip bread into egg mixture until completely soaked. Place on griddle. Cook about 4 minutes on each side or until golden brown. Serve with syrup.

Steps:

• Butter a shallow 2-quart baking dish. In a large bowl, whisk together eggs, milk, sugar, cinnamon, and salt. Dip brioche in egg mixture, then arrange in dish, overlapping slightly and sprinkling raisins between slices. Pour remaining egg mixture over brioche and let stand 30 minutes or refrigerate up to overnight. Preheat oven to 325 degrees.
• Bake until puffed and custard is just set in center, 55 to 65 minutes (tent with foil, if browning too quickly). Let cool at least 15 minutes before serving.

Steps:

• Lightly butter a 3-quart baking pan. Cover the bottom of the pan with half the bread slices.
• In a medium bowl combine 6 of the eggs with all the half and half, 1 cup of sugar and 2 teaspoons of vanilla. Pour half the egg mixture over the bread. In a separate bowl whisk the cream cheese, remaining 2 eggs, teaspoon of vanilla, and 1/2 cups of sugar until smooth and creamy.
• Spread the cream cheese mixture over the bread layer. Arrange the rest of the bread over the filling and top with the remaining egg mixture. Sprinkle with nutmeg. Cover and refrigerate overnight.
• Bake in preheated 350 degrees F oven for 60 minutes.
• Let stand 10 minutes before cutting. Serve with warmed maple syrup if desired.

Steps:

• Whisk together eggs, buttermilk, vanilla, cinnamon, nutmeg, and salt in a medium bowl; set aside.
• Place bread in a shallow baking dish large enough to hold the bread slices in a single layer. Pour egg mixture over bread; soak 10 minutes. Turn slices over; soak 10 minutes more or until soaked through.
• Preheat oven to 250 degrees. Place a wire rack on a baking sheet; set aside. Heat 1 tablespoon butter and 1 tablespoon vegetable oil in a large skillet over medium heat. Fry half the bread slices until golden brown, 2 to 3 minutes per side. Transfer to wire rack; place in oven while cooking remaining bread. Wipe out skillet; repeat with remaining butter, oil, and bread. Keep in oven until ready to serve. Serve warm with maple syrup, if desired.

Steps:

• Whisk first 6 ingredients in 13x9x2-inch glass baking dish. Add bread to egg mixture and let soak 20 minutes, pressing down occasionally.
• Preheat oven to 350°F. Melt 2 tablespoons butter in heavy large skillet over medium heat. Working in batches, add bread to skillet. Cook until golden brown, turning once and adding more butter as needed, about 3 minutes. Transfer to baking sheet. Bake until bread puffs up and is firm in middle, about 30 minutes. Serve warm with maple syrup, if desired.

Steps:

• Combine egg whites, skim milk, cinnamon, and vanilla in a medium bowl; stir with a wire whisk until blended.
• Spray a skillet or griddle with cooking spray, heat over medium-low heat.
• Dip bread into egg mixture, coating both sides evenly.
• Gently place each slice of bread in the skillet and cooked for 2 to 3 minutes on each side or until golden brown.

Steps:

• Prepare Apple Filling: In 12- inch skillet, melt margarine over medium heat. Add apples and sugar, and cook 20 minutes or until apples are deep golden, stirring occasionally. Stir in apple brandy; cook 1 minute longer.
• Prepare French toast: Grease 3 1/2 to 4- quart shallow ceramic casserole or 13" by 9" glass baking dish. Arrange half of bread slices, overlapping slightly, in casserole.
• In medium bowl, with wire whisk or fork, beat milk salt, cinnamon, and eggs until well mixed. Pour half of egg mixture over bread in casserole. Reserve one-fourth of apple filling; cover and refrigerate to spoon on casserole after baking. Spread remaining Apple Filling over bread in an even layer. Arrange remaining bread slices over apple layer. Pour remaining egg mixture over bread, pressing bread down with spatula so it absorbs maximum amount of egg mixture. Dot bread with margarine; sprinkle with sugar. Cover casserole and refrigerate overnight.
• To bake, preheat over to 325 degrees. Uncover casserole and bake 50 to 55 minutes or until knife inserted in center comes out clean. Reheat reserved Apple Filling in microwave oven until heated through. Spoon on top of French toast to serve.

Steps:

• Bring white sugar, brown sugar, and butter to a boil in a saucepan over medium heat; boil, stirring occasionally, for 5 minutes.
• Pour 1/3 of the mixture into a buttered 9x13-inch baking pan. Layer 1/2 of the bread slices on top of the mixture. Pour another 1/3 of the sugar mixture on top of the first layer of bread, then add remaining bread slices and set aside. Reserve remaining sugar mixture.
• Beat eggs, milk, and vanilla extract together in a medium mixing bowl and pour over bread. Cover the dish with foil and refrigerate, 8 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C). Uncover the dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Serve with remaining glaze as syrup.

Steps:

• In a small bowl, mix together the cream cheese, sugar, and 1/8 teaspoon of cinnamon until thoroughly combined. Spread cream cheese mixture onto 4 slices of raisin bread. Top each spread slice with another slice of raisin bread to make 4 sandwiches.
• In a shallow bowl, beat the eggs with milk and 1/8 teaspoon of cinnamon. Dip each sandwich into the egg mixture on both sides.
• Grease a skillet with butter, and place over medium heat. Brown the sandwiches in the skillet for about 2 minutes per side.