Grilled Grand Marnier French Toast With Strawberries Recipes

Steps:

• Crack the eggs into a blender and add the milk and cinnamon. Blend until the yolks and whites are incorporated. (This step can be accomplished in a shallow dish with a whisk or fork as well.) Pour the mixture into a shallow dish or wide-bottom bowl.
• Heat a large nonstick skillet or griddle over medium heat. Add 2 tablespoons of the butter and swirl it around the pan; when melted, place 1 piece of bread in the egg mixture to soak in for about 10 seconds. Turn over and let soak on other side. This is a quick process don't let bread soak too long as it will get too soggy. Drain off excess egg and place the bread in the hot pan. Immediately soak 3 more bread slices, taking care not to over-crowd the pan.
• Cook until golden brown, turning once, about 2 minutes per side.
• Repeat with remaining butter and bread slices. Serve with Strawberry Syrup spooned over or on the side at the table.
• Place the strawberries, sugar, vanilla and 2 tablespoons water into a wide saucepan or skillet large enough to hold the strawberries in a single layer. Bring the mixture to a simmer over medium-low heat and cook gently until the strawberries are very soft and ruby red in color throughout., but still hold their shape, about 5 minutes .
• Serve warm over French toast or on the side at the table.

Steps:

• For the macerated strawberries: In a medium saucepan, combine the strawberries, sugar, lemon zest, lemon juice and 1/4 cup water and stir. Bring to a simmer, and then lower the heat and swirl. Cook until the strawberries are soft (but not falling apart) and the liquid is syrupy, 7 to 8 minutes. Set aside to cool.
• For the Grand Marnier syrup: Combine the Grand Marnier, sugar, orange zest, orange juice and 1/4 cup water in a saucepan and simmer for 10 minutes until slightly thickened. Set aside to cool.
• For the strawberry and banana stuffed French toast: In a medium bowl, whisk together the eggs, half-and-half, granulated sugar, cinnamon and nutmeg.
• Stir the cream cheese to soften, and then spread on 6 of the bread slices. Top each slice with a layer of the strawberries. Spread a thin layer of strawberry jam on the other 6 pieces of bread, and top each slice with a layer of the bananas. Place each bread slice with strawberries together with a bread slice with bananas to form 6 sandwiches. Press around the edges to seal.
• Melt the butter in a nonstick saute pan (or flat griddle top) over medium-low heat. Dip the sandwiches in the egg mixture for a few seconds on each side, allowing any excess to drain off, and then place in the pan. Cook until golden brown, 3 to 4 minutes per side. Slice in half on the diagonal and serve topped with the macerated strawberries, whipped cream, toasted almond slivers and a good dusting of confectioners' sugar. Drizzle with the Grand Marnier syrup.

Steps:

• Whisk first 6 ingredients to blend in medium bowl.
• Dip each bread slice into egg mixture and arrange in 13x9x2-inch glass baking dish.
• Pour remaining egg mixture evenly over bread.
• Let stand until egg mixture is absorbed, at least 20 minutes.
• (Can be prepared 1 day ahead. Cover and refrigerate.).
• Place baking sheet in oven and preheat to 350°F.
• Melt 2 tablespoons butter in heavy large skillet over medium heat.
• Add 4 bread slices to skillet and sauté until cooked through and brown, about 3 minutes per side.
• Place on baking sheet in oven to keep warm. Repeat cooking with remaining 2 tablespoons butter and 4 bread slices.
• Transfer French toast to 4 plates.
• Sift powdered sugar over.
• Serve with maple syrup.

Steps:

• Hull strawberries, cut in half, and place in a bowl. Add sugar and liqueur and mix until well combined. Refrigerate until strawberries are very soft and juicy, stirring occasionally with a fork, about 4 hours.

Steps:

• Whisk first 6 ingredients to blend in medium bowl. Dip each bread slice into egg mixture and arrange in 13x9x2-inch glass baking dish. Pour remaining egg mixture evenly over bread. Let stand until egg mixture is absorbed, at least 20 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Place baking sheet in oven and preheat to 350&F. Melt 2 tablespoons butter in heavy large skillet over medium heat. Add 4 bread slices to skillet and saut&until cooked through and brown, about 3 minutes per side. Place on baking sheet in oven to keep warm. Repeat cooking with remaining 2 tablespoons butter and 4 bread slices. Transfer French toast to 4 plates. Sift powdered sugar over. Serve with maple syrup.

Steps:

• In a large shallow dish, beat eggs with a fork. Beat in liqueur, sugar, large pinch of salt, and orange zest and juice. Add milk and beat until combined.
• In a large heavy skillet, heat 4 tablespoons oil and 2 tablespoons butter over medium-high until sizzling. Gently dip brioche, one slice at a time, into egg mixture to coat and add to skillet (do not crowd pan). In batches, cook until golden brown on both sides, 5 minutes per batch, flipping once. Transfer to a paper-towel-lined wire rack. Repeat with remaining brioche, adding remaining oil and butter as needed. (Reduce heat if brioche is browning too quickly.) Serve with butter and sugar or maple syrup.

Steps:

• Whisk together all the ingredients except the bread. Whisk until sugar dissolves.
• Slice bread at a slight angel about 1 inch thick.
• Heat large skillet to med heat and spray with non-stick cooking spray.
• Dip bread into egg mixture for approxamatly 30 seconds or until the egg mixture just soaks through.
• Place the bread pieces into the hot pan and cook for 3-5 minutes per side or until very golden brown on both sides.
• Serve with a dusting of powdered sugar and your choice of syrup.

Steps:

• Cut French bread into 8-10 1-inch thick slices.
• Make a slit in the crust of each slice.
• Combine cinnamon, nutmeg, cream cheese and sugar.
• Spoon cream cheese mixture into slits of bread.
• Whisk eggs and half-and-half together.
• Dip each slice of bread into egg mixture and place in well-greased 9 x 13-inch pan.
• Pour remaining egg mixture over all and soak overnight.
• Bake at 350 degrees 35 minutes or until golden and puffed.
• Serve with Strawberry Grand Marnier Sauce.
• Strawberry Grand Marnier Sauce:.
• 1/3 cup butter - melted.
• 1/2 cup sifted powdered sugar.
• 1 tablespoons corn starch.
• 3 tablespoons Grand Marnier (Orange juice may be substituted).
• 2 Cups Strawberries - sliced.
• Melt butter in skillet; slowly add powdered sugar, cornstarch and Grand Marnier and allow mixture to thicken over low heat.
• Add strawberries at last minute.
• Spoon small amount of mixture over each piece of French toast.