BANANA STUFFED FRENCH TOAST
Kids and adults alike love this, and it is easy to do, but something different. Serve with warmed maple syrup.
Provided by Sherbg
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Create a pocket about 2/3 of the way into each slice of bread by cutting along an edge. Fill pockets with 2 or 3 banana slices each.
- In a medium bowl, beat together eggs, water, milk, vanilla extract, orange liqueur and orange zest. Dip the bread slices in the mixture, allowing slices to become saturated.
- Melt butter in a medium skillet over medium heat. Place a few slices at a time in the skillet, and cook, turning once, until both sides are golden brown. Dust with confectioners' sugar to serve.
Nutrition Facts : Calories 366.3 calories, Carbohydrate 52.6 g, Cholesterol 113.5 mg, Fat 11.7 g, Fiber 2.8 g, Protein 12.5 g, SaturatedFat 6.1 g, Sodium 576.5 mg, Sugar 8.1 g
BANANA STUFFED FRENCH TOAST
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h5m
Yield 3 to 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Melt butter in a heavy bottomed skillet over medium heat. Once butter is melted add the brown sugar and pinch of cinnamon. Stir with a wooden spoon until the sugar melts into the butter and becomes a sauce. Add bananas and toss together. Let cook until the bananas are soft and incorporated into the sauce. Remove to a bowl and let cool completely. Once cool, add cream cheese and mash with a wooden spoon.
- Using a paring knife, cut a 2-inch-long slits in 1 side of each bread slice, cutting 3/4 of way through bread and creating pocket that leaves 3 sides of bread intact. Divide banana mixture equally among the bread pockets.
- In a large bowl, add eggs, heavy cream, milk, cinnamon and rum and whisk to combine. Pour mixture into a 13 by 9-inch casserole dish. Put the bread into the egg mixture and let soak for 3 minutes, turning occasionally. Remove the bread from egg mixture, using a spatula, letting the excess drain off.
- Spray a wire rack with nonstick spray and put the rack on a baking sheet. Put the bread on the rack and transfer to the oven.
- Bake the French toast until it is golden brown and filling is hot, about 25 minutes. Transfer the toast on a serving platter and garnish with confectioners' sugar and maple syrup.
FRENCH TOAST PANINI WITH GRILLED BANANAS
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 45m
Yield 4 panini
Number Of Ingredients 16
Steps:
- Whisk together the eggs, milk, cream, orange juice, vanilla, cognac, granulated sugar, cinnamon, nutmeg and a pinch of salt in a bowl.
- Place the bread in 2 shallow baking dishes in a single layer. Pour the egg mixture over the bread; let soak for 10 minutes.
- While the bread is soaking, preheat a grill to medium. Place a flat cast-iron skillet on the grill. Brush the bananas with the melted butter; cook in the skillet until they are browned on all sides and beginning to release their juices, about 3 minutes. Use a spatula to transfer the bananas to a plate, then wipe the skillet clean with a paper towel. When the bananas are cool enough to handle, cut into 1/2-inch-thick slices.
- Remove a piece of bread from the egg mixture, allowing the excess to drip off. Place on a cutting board, top with four or five banana slices, then cover with another piece of bread. Brush the skillet on the grill lightly with vegetable oil. Add the sandwich to the pan; place a grill press or heavy pan over the sandwich to weigh it down. Cook until the bread is nicely toasted and golden, 3 to 4 minutes. Flip, press and cook on the other side until golden. Keep warm; repeat with the remaining bread and bananas, adding more oil as needed. Transfer the panini to plates and slice in half diagonally; top with confectioners' sugar and plenty of maple syrup.
BANANA STUFFED FRENCH TOAST, "ULTIMATE-STYLE"
Provided by Food Network
Time 43m
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a large bowl, combine the pancake mix with enough water to make a thin batter. Add nutmeg, cinnamon, vanilla, sugar and eggs. Whisk together until smooth, about 3 minutes.
- In a medium bowl, mix together walnuts, brown sugar, and banana slices.
- Slice the ends off the French bread. Starting at 1 end, measure about a half inch down the loaf and slice the bread 3/4 of the way through. Measure about another half inch, and slice cleanly through the bread. You should have a 1-inch slice of bread with a cut down the middle. Repeat this process until the bread is all sliced up.
- Take a piece of the cut French bread and stuff a few tablespoons of the banana mixture into the slit in the middle. Add a good amount, but do not overstuff so that the mixture won't stay in the center. Repeat until all the slices are stuffed.
- Preheat a skillet or flat-top grill over medium-high heat. When the pan is hot, coat it with 2 tablespoons of butter.
- Pour the crushed-up cornflakes onto a plate. Take a slice of stuffed bread and dip it into the egg mixture, coating both sides liberally. Then press the bread into the cornflakes and flip it to coat both sides. Place the bread on the grill or skillet and cook until golden brown, about 3 minutes per side. Flip the toast over and cook the other side. Repeat the coating and cooking process for each slice of bread, and add more butter to the grill or skillet as necessary, about 2 tablespoons of butter per slice.
CORNFLAKE-CRUSTED BRIOCHE FRENCH TOAST
The recipe is based on the one used at the Lafayette restaurant in the Hay-Adams hotel in Washington, D.C.
Provided by dojemi
Categories Breakfast
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Slice brioche loaf into eight 1"-thick slices with a serrated knife.
- Using a 3" round cookie cutter, cut each slice into a circle and set aside. (Reserve bread scraps for bread crumbs.).
- In a shallow dish, whisk together half and half, sugar, cinnamon, salt, orange zest, and eggs.
- Put cornflakes into another shallow dish.
- Working with 1 circle of brioche at a time, dip in the egg mixture, allowing brioche to soak for 10 seconds on each side, then coat in the cornflakes.
- Transfer to a sheet tray lined with waxed paper.
- Heat 3 tablespoons of the butter in a 10" nonstick skillet over medium heat until just foaming.
- Transfer 4 slices of brioche to the pan and cook, turning once, until both sides are golden brown, about 4 minutes.
- Divide the french toast between 2 serving plates.
- Wipe out skillet, add remaining butter, and repeat process.
- Dust the french toast with confectioners' sugar and drizzle with maple syrup.
- Serve with berries and sliced fruit, if you like.
Nutrition Facts : Calories 312.7, Fat 24.7, SaturatedFat 14, Cholesterol 264.8, Sodium 327.3, Carbohydrate 16.1, Fiber 0.7, Sugar 4, Protein 8
CORNFLAKE-COATED BAKED FRENCH TOAST
We fed a group of hungry Air Force cadets "breakfast for dinner" with this go-to baked French toast, along with eggs, sausage, bacon and fresh fruit. -Lois Enger, Colorado Springs, CO
Provided by Taste of Home
Time 25m
Yield 6 servings (1 cup syrup).
Number Of Ingredients 15
Steps:
- Preheat oven to 450°. In a shallow bowl, whisk eggs, milk, salt and vanilla until blended. Place cornflake crumbs in another shallow bowl. Dip both sides of bread in egg mixture, then in cornflake crumbs, patting to help coating adhere., Place in a greased 15x10x1-in. baking pan. Drizzle with melted butter. Bake 10-12 minutes or until golden brown., For syrup, in a small saucepan, combine sugar, corn syrup, water and cinnamon; bring to a boil. Cook and stir 2 minutes. Remove from heat. Stir in milk, butter and extract. Serve with French toast.
Nutrition Facts : Calories 419 calories, Fat 13g fat (7g saturated fat), Cholesterol 91mg cholesterol, Sodium 619mg sodium, Carbohydrate 70g carbohydrate (43g sugars, Fiber 1g fiber), Protein 8g protein.
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- Preheat the oven to 375 degrees F. Combine 1 tablespoon butter, the bananas and maple syrup in a small saucepan and bring to a bare simmer over medium heat; keep warm.
- Whisk the eggs, milk and sugar in a shallow dish. Put the crushed cornflakes in another shallow dish. Soak the bread in the egg mixture, turning once, about 45 seconds. (Remove before the bread is soggy.) Let the excess egg mixture drip off, then dredge the bread in the cornflakes, pressing gently to help them adhere. Set aside on a plate.
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