Best Betty Crockers French Toast Recipes

OVERNIGHT FRENCH TOAST CASSEROLE

Steps:

• Spray 13x9-inch (3-quart) baking dish with cooking spray. In small bowl, mix butter and brown sugar. Spread evenly in baking dish.
• In large bowl, beat milk, vanilla, cinnamon, ginger, salt and eggs with whisk until smooth. Stir in bread cubes. Spoon into baking dish over brown sugar mixture. Sprinkle evenly with pecans.
• Cover tightly, and refrigerate at least 1 hour but no longer than 12 hours.
• When read to bake, heat oven to 350°F. Remove cover from baking dish at least 10 minutes while preheating oven. Bake 25 to 30 minutes or until golden brown on top.
• Remove from oven. Immediately place heatproof serving plate or tray upside down on baking dish; carefully turn plate and baking dish over. Leave baking dish over rolls 1 minute; remove baking dish. Use rubber spatula to remove any caramel mixture left in bottom of baking dish; spread over top of French toast bake. Serve warm drizzled with maple syrup.

CINNAMON BATTER-DIPPED FRENCH TOAST

Steps:

• Heat griddle or skillet; grease if necessary.
• In shallow dish, stir Bisquick mix, milk, cinnamon, vanilla and eggs until blended. Dip bread into batter; drain excess batter back into bowl. Place bread on hot griddle.
• Cook 1 to 2 minutes on each side or until golden brown. Sprinkle with powdered sugar; serve with syrup.

CRUNCHY GRANOLA FRENCH TOAST

Steps:

• In large bowl, beat eggs, milk, sugar and vanilla with whisk until well combined.
• In food processor, place granola. Cover; process about 30 seconds or until all large pieces are broken up and coarse meal forms. Transfer to shallow bowl.
• In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium-low heat. Dip bread slices into egg mixture then into granola to coat evenly on both sides. Place 2 slices in skillet; cook 2 to 3 minutes or until deep golden brown. Turn; cook 2 to 3 minutes longer. Repeat with remaining bread slices, adding oil as needed.
• Serve each slice with 2 tablespoons syrup.

BAKED CARAMEL FRENCH TOAST

Steps:

• Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 2-quart saucepan, mix topping ingredients. Cook over medium heat, stirring constantly, until smooth. DO NOT BOIL. Spread topping in baking dish.
• In shallow bowl, beat eggs with fork. Beat in milk, vanilla and salt. Dip bread slices into egg mixture, making sure all egg mixture is absorbed; arrange over topping in dish. Cover; refrigerate at least 8 hours or overnight.
• When ready to bake, heat oven to 400°F. Uncover baking dish; bake 20 to 25 minutes or until bubbly and toast is golden brown. Remove from oven; let stand 3 minutes.
• Place large heatproof serving platter upside down over baking dish; turn platter and baking dish over. Remove baking dish, scraping any extra caramel topping onto toast. Serve immediately.

CRUNCHY FRENCH TOAST

Steps:

• Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet. Place crushed cereal in shallow bowl; set aside. In medium bowl, beat eggs, orange juice and salt with wire whisk until well blended.
• Spray griddle or 12-inch skillet with cooking spray; heat to 350°F or over medium heat. Dip each slice of bread into egg mixture, turning to coat both sides; coat with cereal. Place on griddle; cook 4 to 6 minutes, turning once, until golden brown on both sides.

CRUNCHY OVEN FRENCH TOAST

Steps:

• Grease 15x10x1-inch baking pan. In shallow bowl, combine eggs, half-and-half, sugar, vanilla and salt; beat well. Place crushed cereal in another shallow bowl. Dip each bread slice in egg mixture, making sure all egg mixture is absorbed. Coat each slice with crumbs. Place in greased pan; cover. Freeze 1 to 2 hours or until firm.
• Heat oven to 425°F. Bake bread slices 15 to 20 minutes or until golden brown, turning once. Serve with syrup and strawberries. If desired, garnish with whipped topping.

FLUFFY FRENCH TOAST

Steps:

• Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.
• Heat a lightly oiled griddle or frying pan over medium heat.
• Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot.

OVERNIGHT FRENCH TOAST

Steps:

• In small bowl, beat eggs, half-and-half, orange juice, liqueur, 2 tablespoons sugar, the vanilla and salt with fork. Dip bread into egg mixture, soaking thoroughly; place in ungreased rectangular pan, 15x10x1 inches. Pour any remaining egg mixture over bread. Cover loosely and refrigerate at least 8 hours but no longer than 24 hours.
• In 1-quart saucepan, melt butter over medium heat. Add 1/3 cup sugar and the orange juice concentrate, stirring until sugar is dissolved. Remove from heat; cool slightly. Beat with wire whisk until thick and shiny. Stir in pomegranate seeds. Keep warm.
• Heat griddle to 375°F or heat skillet over medium heat; grease with butter. Cook bread 4 to 5 minutes on each side or until golden brown. Serve with sauce.

BETTY CROCKER'S FRENCH TOAST

Steps:

• Mix eggs and milk in wide bowlb. Dip each slice of bread into mixture. Brown each slice on both sides on hot griddle.

FRENCH TOAST CASSEROLE

Steps:

• Butter bottom only of 13x9-inch (3-quart) glass baking dish. Place bread slices in 2 rows, overlapping each other on an angle, in baking dish.
• In large bowl, beat eggs, milk, half-and-half, brown sugar, salt, 1/4 teaspoon cinnamon, the nutmeg and vanilla until thoroughly combined. Carefully pour mixture over slices, making sure each slice is completely coated. Cover baking dish with foil or plastic wrap; refrigerate 8 hours or overnight.
• At serving time, heat oven to 350°F. Uncover baking dish; sprinkle butter, granulated sugar, 2 teaspoons cinnamon and the pecans over bread.
• Bake 40 minutes or until golden brown. Serve with maple syrup.

SLOW-COOKER CARAMEL APPLE FRENCH TOAST

Steps:

• Heat oven to 300°F. On large cookie sheet, spread bread cubes. Bake 20 to 30 minutes or until dry.
• Line sides of 4- to 5-quart slow cooker with foil that has been folded into thirds; spray with cooking spray. (See tip.)
• In large bowl, beat remaining French Toast ingredients. Fold in bread cubes to coat. Let stand 15 minutes, folding occasionally.
• In 8-inch skillet, melt 2 tablespoons of the butter. Add apples; cook about 5 minutes, stirring occasionally. Meanwhile, in small bowl, stir together remaining 6 tablespoons butter and remaining Apple-Pecan Filling ingredients until crumbly.
• Spoon half of bread mixture (about 4 cups) into slow cooker. Top with half of the apples. Sprinkle with half of the brown sugar mixture. Repeat layers.
• Cover; cook 2 1/2 to 3 hours on Low heat setting or until temperature reaches 160°F and center is set.
• Remove foil before serving by loosening edges with table knife. Sprinkle with powdered sugar and serve with syrup.