Vanilla French Toast With Peaches And Apple Butter Recipes

Steps:

• In a shallow dish, whisk together the first 5 ingredients. Preheat a greased griddle over medium heat., Dip bread in egg mixture, allowing to soak 30 seconds on each side. Cook on griddle until golden brown on both sides. Serve with toppings as desired.

Steps:

• In a large skillet, saute the apple, brown sugar and cinnamon in 1 tablespoon butter until apple is tender. , In a shallow bowl, whisk the egg, milk and vanilla. Dip both sides of bread in egg mixture., In a large skillet, melt remaining butter over medium heat. Cook bread on both sides until golden brown. Serve with apple mixture and maple syrup if desired.

Steps:

• Vanilla Butter:.
• Place butter and vanilla extract in small bowl. Scrape seeds from one vanilla bean piece. Whisk to blend. (Can be made up to 1 week ahead. Cover and refrigerate.).
• French Toast:.
• Place eggs and next 4 ingredients in large bowl. Scrape in seeds from remaining vanilla bean piece. Whisk batter to blend.
• Place bread slices on work surface; spread with apple butter. Reserve 1/4 of peach slices for garnish. Arrange remaining peach slices over 6 bread slices. Top with remaining bread slices, apple butter side down.
• Melt 2 tablespoons vanilla butter in heavy large skillet. Transfer 3 sandwiches to skillet. Cook until brown and cooked through, about 5 minutes per slide. Transfer to plates. Repeat with remaining 3 sandwiches.
• Spread thin layer of remaining vanilla butter over each sandwich; cut in half diagonally. Drizzle with warm maple syrup. Scatter reserved peach slices over; sprinkle with powdered sugar and top with whipped cream if desired.

Steps:

• Whisk eggs, milk, sugar, vanilla and cinnamon in a medium bowl. Melt butter in skillet over medium-high heat. Dip bread slices in egg mixture and brown each side in skillet. Serve with maple syrup.
• ©2012 ACH Food Companies, Inc. Spice Islands is a registered trademark of ACH Food Companies, Inc.

Steps:

• Preheat the oven to 350 degrees F.
• For the caramelized peaches:
• Combine the peaches, granulated sugar, muscovado sugar and peach eau de vie in a large bowl. In a heated pan, add the butter and vanilla extract. Toss in the peaches and cook just to heat through, about 5 minutes. Toss again with the mint. Set aside and keep warm.
• For the pain perdue:
• Whisk together the eggs and sugar in a large baking dish until combined. Add the cinnamon, salt, nutmeg, milk, cream and vanilla extract and whisk until smooth. Add the bread, in batches and let soak on each side for 1 to 2 minutes until soaked through. While the bread is soaking, heat 2 tablespoons of the butter and 2 tablespoons of the oil on a large griddle over medium-high heat until butter is melted and oil begins to shimmer.
• Spread the feuilletine crushed wafers in a large baking dish and dip the bread on each side in the mixture, pressing gently to adhere. Place the bread on the hot griddle and cook each side until golden brown.
• Transfer to a baking sheet and bake in the oven to completely heat through, about 5 minutes. Serve 2 pieces per person, topped with a dollop of the vanilla butter and spoonfuls of the caramelized peaches. Top with maple syrup and mint and serve.
• Vanilla Bean Butter:
• Stir together the butter, vanilla bean seeds, sugar, and salt in a small bowl until combined.

Steps:

• In a large bowl, whisk the milk, pudding mix, egg and cinnamon for 2 minutes or until well blended. Dip toast in pudding mixture, coating both sides. , In a large cast-iron or other heavy skillet, melt butter over medium heat. Cook bread on both sides until golden brown. If desired, serve with berries and confectioners' sugar if desired.

Steps:

• Preheat oven to 200C (fan forced).
• Line a baking tray with baking paper.
• Cut each slice of raisin bread in half to form 2 triangles out of each slice.
• Whisk the eggs, skim milk (or buttermilk) and cinnamon in a shallow dish.
• Dip each piece of bread into the egg mixture, allowing any excess to drip off.
• Put each piece on the tray and then bake in the oven for 10 minutes or until egg mixture has turned golden brown.
• Divide the toast between two plates.
• Spoon the yoghurt over, top with peach slices and sprinkle with toasted almonds.
• Serve straight away.
• TOASTING ALMONDS - spread the almonds over a baking tray and cook stirring once for 5 - 6 minutes in an oven preheated to 160C (fan forced) until lightly golden.
• ALTERNATIVE 1 - sourdough bread for the raisin bread.
• ALTERNATIVE 2 - use canned apricots instead of the peaches.
• ALTERNATIVE 3 - replace the vanilla yoghurt with a flavour of your choice.

Steps:

• place butter and vanilla extract in small bowl. scrape seeds from 1 vanilla bean piece. Whisk to blend. (do ahead- vanilla butter can be made up to 1 week ahead - cover & refrigerate. Place eggs and net 4 ingredients in a large bowl. Scrape in seeds from remaining vanilla bean piece. Whisk batter to blend. Place bread slices on work surface; spread w/ apple butter. Reserve 1/4 of peach slices for garnish (if preparing slices ahead, slice 1 peach for garnish at the last minute) arrange remaining pieces. Top with remianing bread slices, apple butter side down. Do head: batter and sandwiches can be prepared 2 hrs ahead. over and chill batter. Cover sandwiches and let stand at room temperture. Melt 2 tablespoons vanilla butter in each of 2 heavy large skillets over medium heat. Holding sandwiches togeterh, submerge into batter. Transfer 3 sandwiches to each skillet. Cook until browned and cooked through, about 5 mintues per side. transer to places. Spread thin laer of remaining vanilla butter over each sandwich; ct inhalf diagonaly. Drizzle with warm maple syrup. Scatter reserved peach slices over; sprinkle with pwoered sugar and top with whipped cream

Steps:

• Place butter and vanilla extract in small bowl. Scrape in seeds from 1 vanilla bean piece. Whisk to blend. Do ahead: vanilla butter can be made up to one week ahead. Cover and refrigerate. Place eggs and next four ingredients in large bowl. Scrape in seeds from remaining vanilla bean piece. Whisk batter to blend. Place bread slices on work surface; spread with apple butter. Reserve 1/4 of peach slices for garnish. (If preparing the sandwichies ahead, slice one peach for garnish at the last minute to prevent browning.) Arrange remaining peach slices over six bread slices. Top with remaining bread slices, apple butter-side down. Do ahead: batter and sandwiches can be prepared two hours ahead. Cover and chill batter. Cover sandwiches and let stand at room temperature. Melt two tablespoons vanilla butter in each of two heavy large skillets over medium heat. Holding sandwiches together, submerge into batter. Transfer three sandwiches to each skillet. Cook until browned and cooked through, about five minutes per side. Transfer to plates. Spread thin layer of remaining vanilla butter over each sandwich; cut in half diagonally. Drizzle with warm maple syrup. Scatter reserved peach slices over; sprinkle with powdered sugar and top with whipped cream if desired.

Steps:

• In a saucepan, stir together the brown sugar, butter and water. Bring to a boil, then reduce heat to low, and simmer for 10 minutes, stirring frequently.
• Pour the brown sugar mixture into a 9x13 inch baking dish, and tilt the dish to cover the entire bottom. Place peaches in a layer over the sugar coating, then top with slices of French bread. In a medium bowl, whisk together the eggs and vanilla. Slowly pour over the bread slices to coat evenly. Sprinkle cinnamon over the top. Cover and refrigerate for 8 hours or overnight.
• Remove the dish from the refrigerator about 30 minutes before baking to come to room temperature. Preheat the oven to 350 degrees F (175 degrees C).
• Bake for 25 to 30 minutes in the preheated oven, or until the bread is golden brown. Spoon out portions to serve.