Strawberry And Banana Stuffed French Toast With Grand Marnier Syrup 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:

• 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.

Steps:

• Mix the first 6 ingredients together in a large shallow bowl. Slice the strawberries and set them aside. Heat up the skillet and put a nice amount of butter on it so it is nicely coated. Dip the bread in the milk batter and then dip it into the nuts and then dip the bread in the battter again and then put it right into the hot skillet and cook for a couple of minutes or until it's golden brown then flip and repeat for all pieces, try to keep warm. Place french toast on a plate and place sliced strawberries, bananas or other seasonal fruit on top. sprinkle with powdered sugar and/or chocolate chips. Serve with maple syrup;

Steps:

• In a large bowl, combine strawberries, sugar, and liqueur. Let stand 1 hour, stirring occasionally.
• Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.
• In a shallow bowl, whisk together eggs, milk, liqueur, and sugar. Coat each slice of bread on both sides with egg mixture. Place coated bread slices on hot oiled grill. Cook for 3 to 4 minutes per side.
• To serve, place 1 piece of French toast on plate. Top with strawberries and whipped topping. Add another slice of French toast and repeat.
• INDOOR: Prepare bread slices as directed. Melt 2 to 3 tablespoons of butter on a hot griddle (over medium-high heat). Cook prepared bread slices until golden brown on both sides. Serve as directed.

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:

• 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:

• 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:

• Chop strawberries and bananas and cream together with strawberry jam and cream cheese.
• Cut bread into 1 1/2 inch thick slices.
• Cut a pocket into the bread but do not cut through the crust on the bottom.
• Stuff with the filling.
• Mix the eggs in a bowl that is not too deep so that the bread does not get soggy.
• Then, using tongs, take your stuffed bread and put one side at a time into the egg mixture.
• Fry in butter until brown.
• Stack in a glass dish and keep warm in the oven until you are finished with the servings you need.
• Liquefy in a blender, 2 cups of strawberries, 1/2 cup sugar, and a little water to make a thick syrup.
• I use frozen berries for this part.
• Put one piece of the French toast on a plate.
• Top with the strawberry sauce.
• Sprinkle on confectionery sugar, and top with some fresh blueberries around the plate.
• Serve at once.

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.

Steps:

• Place bread slices in a large shallow baking dish. Combine eggs, milk, vanilla and baking powder; pour over bread. Cover and chill 8 hours or overnight. , Remove from refrigerator 30 minutes before baking. In a bowl, combine the strawberries, bananas, sugar and pie spice; pour into a greased 13-in. x 9-in. baking dish. , Arrange prepared bread on top. Sprinkle with cinnamon-sugar. Bake, uncovered, at 400° for 30-35 minutes or until a knife comes out clean.