Mixed Berry French Toast Recipe By Tasty

Steps:

• Whisk together first 6 ingredients. Place bread cubes in a 13x9-in. or 3-quart baking dish coated with cooking spray. Pour egg mixture over top. Refrigerate, covered, 8 hours or overnight., Preheat oven to 350°. Remove berries from freezer and French toast from refrigerator and let stand while oven heats. Bake, covered, 30 minutes., In a small bowl, cut butter into brown sugar until crumbly. Top French toast with berries; sprinkle with brown sugar mixture. Bake, uncovered, until a knife inserted in the center comes out clean, 15-20 minutes. If desired, dust with confectioners' sugar and serve with syrup.

Steps:

• Preheat oven to 350˚F (180˚C).
• Slice bread into quarters. Set aside.
• In a large bowl, combine honey and warm water. Whisk until the honey dissolves. Add milk, eggs, vanilla extract, cinnamon, and salt. Whisk until well-combined.
• Pour the bread into a greased 9x13 (23x33 cm) baking dish. Top with the egg mixture.
• Toss the bread and egg mixture together to evenly coat the bread. Let the bread soak for 20 minutes.
• Add the blueberries, raspberries, and blackberries evenly on top of the bread.
• Bake for 45-50 minutes until golden brown and slightly crispy around the edges and top.
• NOTE: Times & temperatures may vary based on oven.
• Serve with maple syrup on top (optional).
• Enjoy!

Steps:

• Make the filling: Add the raspberries, blackberries, black raspberry liqueur, and 1 tablespoon of maple syrup to a large bowl. Stir and let sit for 10 minutes for the berries to macerate.
• In a medium bowl, mix together the cream cheese and remaining tablespoon of maple syrup until smooth.
• Spread the filling evenly over the 4 slices of bread. Arrange some of the berries on 2 slices of the bread and top with the other slices of bread. Press to seal the pieces together.
• In a shallow dish, whisk together the milk, egg, black raspberry liqueur, and salt.
• Melt the butter on a griddle or in a large skillet over medium heat. Quickly dip both sides of the bread pockets in the milk mixture, then transfer to the pan and fry on each side for about 3 minutes, until golden brown.
• In a large bowl, beat the heavy cream until soft peaks form. Add the maple syrup and continue beating until the cream holds medium peaks.
• Serve the stuffed French toast with a dollop of maple whipped cream and a scoop of macerated berries with their soaking liquid.
• Enjoy!

Steps:

• Preheat the oven to 350˚F (180˚C).
• In a large bowl, whisk together warm water and honey.
• Add eggs, milk, vanilla extract, cinnamon, and salt. Whisk.
• Place bread cubes into a well-greased cast-iron pan.
• Pour the egg mixture over the bread cubes and submerge all of the bread cubes. Let soak for 20 minutes.
• Arrange the fruit on top.
• Bake for approximately 1 hour.
• Serve with yogurt and maple syrup.
• Enjoy!

Steps:

• Preheat a nonstick electric griddle to 300°F (150°C). (Alternatively, heat a large nonstick skillet over medium-low heat.)
• In a large bowl, whisk the eggs until well combined. Add the milk, heavy cream, brown sugar, salt, cinnamon, and vanilla bean paste and whisk until completely combined.
• Working in batches, dip each slice of challah in the custard, letting soak for 20-60 seconds on each side, until fully saturated but not soggy.
• Lightly grease the griddle with butter. Once melted, add the soaked challah on the griddle and cook, without disturbing, until golden brown and crispy, about 2 minutes. Use a flat spatula to flip the bread and continue cooking until the other side is golden brown, 2 minutes more. Wipe the pan clean between batches and add more butter as needed.
• Serve the French toast with a pat of butter, a drizzle of warm maple syrup, a sprinkle of flaky salt, and berries.
• Enjoy!

Steps:

• In a large saucepan, combine sugar, cornstarch and salt. Whisk in water. Stir in frozen berries. Bring to a boil; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in fresh berries., On each of six bread slices, spread 1 tablespoon mascarpone to within 1/2 in. of edges. Top with remaining bread. In a shallow bowl, whisk eggs, cream, milk, cinnamon and vanilla., In a large skillet, heat 2 tablespoons butter over medium heat. Dip both sides of sandwiches in egg mixture, allowing each side to soak 2 minutes. Place three sandwiches in skillet; toast 4-5 minutes on each side or until golden brown. Repeat with remaining butter and sandwiches. Serve with warm berry sauce.

Steps:

• Coat a 9x13-inch pan with cooking spray. Layer 1/2 of the bread in the pan.
• Beat cream cheese and sugar together with an electric mixer until creamy. Drop by teaspoonfuls over the bread. Layer mixed berries on top; layer on remaining bread. Sprinkle with cinnamon.
• Mix eggs, milk, maple syrup, butter, and vanilla extract together in a bowl and pour over bread. Press with a spatula to soak up mixture. Cover and refrigerate, 8 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until golden and set, 45 to 50 minutes.

Steps:

• In medium bowl, beat milk, egg product, Truvía™ natural sweetener, salt and vanilla. Pour into shallow dish; set aside.
• Heat nonstick griddle or nonstick skillet over medium heat or to 350°F. (To test griddle, sprinkle with a few drops of water. If bubble jump around, heat is just right.). Grease griddle with butter as needed.
• Dip bread into egg mixture; coating each side of bread. Place on griddle. Cook 3 to 4 minutes on each side or until golden brown.
• Serve each slice with 1/4 cup berries and 1 tablespoon whipped topping. Drizzle with syrup.

Steps:

• Place bread cubes ina 13 x 9 x 2 inch baking dish coated with nonstick cooking spray.
• In a bowl, combine the egg whites, eggs, milk, surgar, cinnamon, vanilla and salt; pour over bread.
• Cover and refrigerate for 8 hours or overnight.
• Thirty minutes before baking, remove the berries from the freezer, set aside, and remove the baking dish from the refrigerator.
• Bake, covered, at 350 degrees for 30 minutes.
• In a small bowl, cut butter into brown sugar until crumbly. Sprinkle berries and brown sugar mixture over french toast. Bake, uncovered, for 15-20 minutes or until a knife inserted near the center comes out clean.

Steps:

• Place bread cubes in a large mixing bowl. Mix eggs, milk, vanilla extract, cinnamon, and nutmeg together in another bowl. Pour over bread cubes. Stir once or twice to make sure bread is evenly coated; be gentle when stirring in order to prevent bread from tearing.
• Refrigerate bread mixture for 4 hours, to overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Generously grease a 9x13-inch pan.
• Pour bread mixture into the prepared pan. Sprinkle cream cheese cubes evenly bread. Top with berries. Mix gently to distribute thoroughly.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes.