Mixed Berry French Toast Recipes

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:

• In a small saucepan, heat the half-and-half with the cinnamon, just until bubbles form around the side of the pan. Remove from the heat; set aside to steep for 30 minutes.
• In a medium bowl, lightly beat the eggs with the nutmeg and sugar. Strain the half-and-half into the eggs and discard the cinnamon pieces. Whisk to make a smooth batter.
• Preheat the oven to 350 degrees F.
• Slice the bread with a serrated knife on the diagonal, into 18 1-inch-thick pieces.
• Heat a large skillet over medium heat and add half the butter. Dip 9 of the bread slices into the batter and add to the skillet. Cook the slices, turning once, until golden, about 2 to 3 minutes per side. Transfer the toasts to a baking sheet. Repeat with the remaining bread. Bake until the toasts are warmed through and slightly puffy, about 8 to 10 minutes.
• Divide the toast on large plates and dust with confectioners' sugar. Top with the berries and serve immediately.
• In a small saucepan, combine the sugar, vanilla bean and seeds, citrus zests, and water. Bring to a boil and then reduce the heat to low. Simmer very gently until syrupy, about 25 minutes. Remove from the heat and add the citrus juices. Combine the berries in a bowl. Strain the warm syrup over the berries and marinate at room temperature for 30 minutes. Serve.

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:

• 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.

Steps:

• Whisk eggs, cinnamon, vanilla and milk together in medium-large bowl to create egg wash.
• Dunk bread in egg wash.
• Melt butter in a skillet on medium-low heat and cook bread for 2-3 minutes.
• Mix berries, sugar, and lemon juice in medium pan over low heat crushing and stirring berries until they form a thick sauce.
• Lay out slices and spread compote in between each slice then on top. Garnish with confectioners sugar (optional).
• Enjoy!

Steps:

• Crack the eggs into a medium baking dish and whisk lightly. Add the milk, sugar, vanilla and salt and whisk until smooth.
• Press down on bread slices to flatten slightly. Soak the bread in the egg mixture until completely soaked through, about 4 to 5 minutes per side.
• Heat a square 4 slot waffle maker according to the manufacturer's directions. Spray the top and bottom grates liberally with nonstick spray or melted butter. Remove the French toast from the eggs using a slotted spatula, allowing excess egg mixture to drip off. Make 2 at a time on the diagonal of the grates. Press down gently at first, then add a little pressure to the cover and press until the cover is completely closed. Cook until golden brown, about 3 minutes. Repeat with the remaining 6. Carefully remove each French toast waffle to a plate.
• Schmear each waffle with peanut butter. Dust with confectioners' sugar and drizzle with some of the mixed berry syrup. Garnish with fresh mixed berries, berry syrup, banana slices and mint sprig.
• Mixed berry sauce:
• Combine the strawberries, blackberries, raspberries, sugar and 1/4 cup water in a medium saucepan, bring to boil and cook, stirring occasionally, until the berries are soft, about 10 minutes. Remove from the heat and let cool for 5 minutes.
• Transfer the berry mixture to a blender or food processor, add the raspberry preserves and lemon juice and blend until smooth. Transfer to a bowl and let cool to room temperature. The sauce will keep in the refrigerator stored in a container with a tight fitting lid for 1 week.

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:

• Heat oven to 375F Lightly coat a 9x13 baking dish with cookng spray.
• Arrange enough whole bread slices in a single layer to cover bottom of dish. Cut remaining slices in half on diagonal and arrange in overlapping rows on top. You should have 3 rows of bread triangles. Set aside.
• In a medium bowl, whisk together sugar, cinnamon, baking powder and nutmeg. Whisk in eggs and vanilla until well-blended. Gradually whisk in milk.
• Slowly and evenly pour egg mixture over bread slices and let soak for 5 minutes. Use a fork or spatula to gently press down on bread to ensure it is evenly soaked.
• Baked for 30-40 minutes or until French toast is puffed. Sprinkle top of French toast with sugar, then set oven to broil. Broil French toast until sugar is melted and bread is lightly browned.
• BERRY SAUCE:.
• While French toast bakes, in a small bowl, combine lemon juice and cornstarch. Set aside.
• In a medium saucepan, combine berries, sugar, water and salt. Bring to a simmer and stir in lemon juice mixture. Simmer, stirring often, until sauce thickens slightly about 2 minutes longer. Let cool.
• When French toast is done baking, serve immediately topped with mixed berry sauce.

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:

• 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!