BEST OVEN BAKED FRENCH TOAST
Easy make-ahead French toast.
Provided by Ginny Thompson Oakley
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 8h40m
Yield 8
Number Of Ingredients 7
Steps:
- Coat a 9x13-inch baking dish with melted butter. Spread any remaining melted butter over bottom of dish.
- Sprinkle brown sugar and cinnamon evenly over melted butter.
- Arrange bread in two layers over brown sugar mixture.
- Beat eggs, milk, and salt in a bowl; pour over bread.
- Cover and refrigerate overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until golden brown, about 30 minutes.
Nutrition Facts : Calories 343.2 calories, Carbohydrate 40.9 g, Cholesterol 171.2 mg, Fat 16.8 g, Fiber 1.4 g, Protein 8.3 g, SaturatedFat 8.9 g, Sodium 421.1 mg, Sugar 22.7 g
CRISPY BAKED FRENCH TOAST
Kikkoman Panko Bread Crumbs put the crunch into your French toast.
Provided by Kikkoman
Categories Trusted Brands: Recipes and Tips Kikkoman
Yield 4
Number Of Ingredients 10
Steps:
- Beat eggs together with milk, sugar and Vanilla extract in shallow bowl until well blended. Place panko in pie pan or shallow dish. Dip each bread slice into egg mixture, thoroughly coating both sides; then coat both sides of bread slices with bread crumbs. Place on large wire rack.
- Add butter and oil into 17-1/4 x 11-1/2-inch jellyroll pan. Place pan in 400 degrees F. oven 1 to 2 minutes, or until butter melts. Remove pan from oven.
- Place bread slices into pan, in single layer, turning over once to coat both sides of bread slices with butter mixture.
- Return to oven and bake 15 minutes. Turn bread slices over and bake 10 minutes longer, or until golden brown.
- Serve with butter and maple syrup.
Nutrition Facts : Calories 662.1 calories, Carbohydrate 55.5 g, Cholesterol 206.6 mg, Fat 43.8 g, Fiber 1.5 g, Protein 12.8 g, SaturatedFat 19.2 g, Sodium 609.7 mg, Sugar 18.9 g
CRUNCHY BAKED FRENCH TOAST
Steps:
- Preheat oven to 450°. In a shallow bowl, whisk the first five ingredients until blended. Place crushed cereal in another shallow bowl. Dip both sides of bread in egg mixture, then in cereal, patting to help cereal adhere., Place on greased baking sheets. Bake 12-15 minutes or until golden brown, turning once.
Nutrition Facts : Calories 230 calories, Fat 7g fat (2g saturated fat), Cholesterol 179mg cholesterol, Sodium 453mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 2g fiber), Protein 11g protein.
CRUNCHY BAKED FRENCH TOAST
This is a great alternative to regular French toast. My husband and kids love it!
Provided by Dana R
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 25m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat eggs, milk, sugar, vanilla extract, and cinnamon in a bowl; dip toast into egg mixture and press into crushed corn flakes until coated. Arrange coated toast in a single layer in a baking dish.
- Bake in the preheated oven until lightly browned and crispy, 6 to 8 minutes per side.
Nutrition Facts : Calories 357.2 calories, Carbohydrate 59.1 g, Cholesterol 188.4 mg, Fat 7.4 g, Fiber 2.5 g, Protein 13 g, SaturatedFat 2.3 g, Sodium 625.9 mg, Sugar 13.6 g
CRUNCHY OVEN FRENCH TOAST
Start Sunday morning off with a bang with this easy baked version of French toast, given an appealing crunch with corn flakes.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 2h40m
Yield 4
Number Of Ingredients 9
Steps:
- Grease 15x10x1-inch baking pan. In shallow bowl, combine eggs, half-and-half, sugar, vanilla and salt; beat well. Place crushed cereal in another shallow bowl. Dip each bread slice in egg mixture, making sure all egg mixture is absorbed. Coat each slice with crumbs. Place in greased pan; cover. Freeze 1 to 2 hours or until firm.
- Heat oven to 425°F. Bake bread slices 15 to 20 minutes or until golden brown, turning once. Serve with syrup and strawberries. If desired, garnish with whipped topping.
Nutrition Facts : Calories 390, Carbohydrate 55 g, Cholesterol 180 mg, Fat 1 1/2, Fiber 2 g, Protein 13 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 11 g, TransFat 1/2 g
CRISPY BAKED FRENCH TOAST
Provided by Food Network
Yield 4 servings
Number Of Ingredients 9
Steps:
- 1. Beat eggs together with milk, sugar and Vanilla extract in shallow bowl until well blended. Place panko in pie pan or shallow dish. Dip each bread slice into egg mixture, thoroughly coating both sides; then coat both sides of bread slices with bread crumbs. Place on large wire rack.
- 2. Add butter and oil into 17-1/4 x 11-1/2-inch jellyroll pan. Place pan in 400 degrees F. oven 1 to 2 minutes, or until butter melts. Remove pan from oven.
- 3. Place bread slices into pan, in single layer, turning over once to coat both sides of bread slices with butter mixture.
- 4. Return to oven and bake 15 minutes. Turn bread slices over and bake 10 minutes longer, or until golden brown.
- 5. Serve with butter and maple syrup.
CRUNCHY ORANGE FRENCH TOAST
Provided by Katie Lee Biegel
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 200 degrees F. Fit a baking sheet with a wire rack. Heat a griddle pan or nonstick skillet over medium heat.
- Zest the orange and set aside. Working over a medium bowl, segment the orange; squeeze the juice from the remaining orange membranes.
- Whisk the eggs, orange zest, milk, cinnamon and orange juice in a baking dish or shallow bowl. Add the cornflakes and bacon to another baking dish and toss together. Dip the bread slices in the egg mixture and let them soak for 1 minute.
- While the bread is soaking, melt 2 tablespoons of the butter on the griddle pan or skillet.
- Working with one slice of bread at a time, let the excess egg mixture drip off and then dredge the bread in the cornflake mixture. Add the bread to the griddle, carefully placing as many slices of bread as can comfortably fit without touching too much (it's OK if the edges need to touch a little). You can dredge the bread, transfer it to an unlined baking sheet and hold for 5 minutes while one batch is cooking.
- Cook on one side, rotating occasionally, until the bottom is golden brown and crisp, about 3 minutes. Flip and cook the other side until it is equally browned, another 2 minutes. Transfer the slices to the prepared baking sheet and keep warm in the oven while you complete the next batches. Repeat the cooking process, melting 2 tablespoons of butter for each batch.
- When all of the French toast is cooked and you are ready to serve, gently stir together the maple syrup and orange segments, making sure not to break up the segments. Spoon the syrup over the French toast and sprinkle with cinnamon. Serve immediately.
CRUNCHY FRENCH TOAST STICKS
Provided by Ree Drummond : Food Network
Categories dessert
Time 40m
Yield 36 sticks
Number Of Ingredients 12
Steps:
- Crack the eggs into a pie plate. Add the half-and-half, vanilla, 1/4 cup of the granulated sugar and 1/2 teaspoon of the cinnamon. Whisk lightly until combined; set aside.
- In a separate pie plate, stir together the panko breadcrumbs, crushed cereal and remaining 1/4 cup granulated sugar and 1/2 teaspoon cinnamon. Use a fork to stir in the melted butter so that the crumbs are slightly moist. Crack up at the madness that is in this dish, then set it aside.
- One by one, quickly dunk the bread strips in the egg mixture, turning to coat. Then lay them in the dish with the crumb mixture, turning them over, sprinkling and pressing so the crumbs totally cover the surface. Place the sticks on a rack set in a baking sheet. Flash-freeze for 30 minutes to set the surface.
- Transfer the sticks to zipper bags for storage in the freezer. I do smaller bags of 6 to 8 sticks each, but you can do larger batches if you prefer!
- To bake them from frozen state, preheat the oven to 425 degrees F. Line a pan with frozen sticks and bake until golden brown around the edges, 15 to 18 minutes. Sprinkle with powdered sugar. Serve with warm pancake syrup for dipping and fruit to make you feel good about life!
CRUNCHY OVEN FRENCH TOAST
Minimum last minute preparation makes this a perfect recipe for company. Make it ahead of time and freeze it for up to 2 weeks. Prep time includes freezing time.
Provided by Sharon123
Categories Breakfast
Time 1h15m
Yield 8 slices
Number Of Ingredients 10
Steps:
- Grease a 15x10x1-inch baking pan.
- In shallow bowl, combine eggs, half and half, sugar, vanilla and salt; mix well.
- Place crushed cereal in shallow bowl.
- Dip bread slices, one at a time, into egg mixture, making sure all egg mixture is absorbed.
- Dip each bread slice into crumbs.
- Place in a single layer in greased pan; cover.
- Freeze 1 to 2 hours or until firm.
- When ready to bake, preheat oven to 425 degrees Fahrenheit.
- Bake 15 to 20 minutes or until golden brown, turning once.
- Serve with strawberry syrup and strawberries.
- Garnish with whipped topping, if desired.
- Yield: 8 slices.
EXTRA CRISPY FRENCH TOAST
You know how regular French Toast is made, and sometimes using too much syrup or egg batter may make the bread soggy - even when it's thoroughly cooked! This recipe makes the toast crispy, well, extra crispy that is :-D
Provided by mikeb
Categories One Dish Meal
Time 7m
Yield 10 french toasts, 5 serving(s)
Number Of Ingredients 12
Steps:
- Mix together the flour, sugar, vanilla, salt and cinnamon.
- Mix in the eggs and milk to the flour, sugar, vanilla, salt and cinnamon mixture.
- Heat a deep, large skillet, fill up with Canola Oil just enough to cover the Texas toast thick bread.
- If the oil smokes, your pan is too hot; turn down the heat.
- With tongs, dip the slice of bread into the batter for 30 to 45 seconds or more, depending on how crispy you want it!
- Let the oil drip off, as much as possible.
- To serve, put on plate, dust with powdered sugar. Serve with butter and hot syrup.
Nutrition Facts : Calories 797.5, Fat 20.8, SaturatedFat 11.1, Cholesterol 188.7, Sodium 628.3, Carbohydrate 143.5, Fiber 1.7, Sugar 102.2, Protein 11.7
CRISPY BAKED FRENCH TOAST
Make and share this Crispy Baked French Toast recipe from Food.com.
Provided by kmergirl
Categories Breads
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Beat eggs together with milk, sugar and orange peel in shallow bowl until well blended.
- Place bread crumbs in pie pan or shallow dish. Dip each bread slice into egg mixture, thoroughly coating both sides; then coat both sides of bread slices with bread crumbs. Place on large wire rack.
- Add butter and oil into 17-1/4 x 11-1/2-inch jellyroll pan. Place pan in 400 degree oven 1 to 2 minutes, or until butter melts. Remove pan from oven.
- Place bread slices into pan, in single layer, turning over once to coat both sides of bread slices with butter mixture.
- Return to oven and bake 15 minutes. Turn bread slices over and bake 10 minutes longer, or until golden brown.
- Serve with butter and maple syrup.
Nutrition Facts : Calories 492.3, Fat 33.7, SaturatedFat 12.4, Cholesterol 199.8, Sodium 588.7, Carbohydrate 35.7, Fiber 1.5, Sugar 3.7, Protein 12
LORENA GARCIA'S BAKED CRISPY FRENCH TOAST
Chef Garcia's version, with strawberries, yogurt and crushed cornflakes are delicious. Her note on the nutrition info: "0when compared to a traditional recipe, has a 19 percent reduction in calories, a 25 percent reduction in carbohydrates and a 64 percent reduction in sugars!"
Provided by MarraMamba
Categories Breads
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Combine milk, half-and-half, SPLENDA® Granular, and vanilla; whisk until SPLENDA® Granular dissolves. Add eggs, whisking until blended.
- Dip bread into the milk mixture; dredge in cornflakes cereal. Place on a baking sheet.
- Bake for 5 to 10 minutes or until golden brown.
- Sprinkle a small amount of cinnamon over 6 plates. Arrange 2 toast triangles in the center of each plate. Arrange strawberries around toast; top toast with a small scoop of vanilla yogurt. Sprinkle with cinnamon. Garnish with fresh mint sprigs, if desired.
Nutrition Facts : Calories 265.4, Fat 8.3, SaturatedFat 3.7, Cholesterol 154.2, Sodium 383.4, Carbohydrate 36.7, Fiber 2.8, Sugar 7.2, Protein 9.8
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