Best Copycat Flying Biscuit Raspberry French Toast Recipes

RASPBERRY-STUFFED FRENCH TOAST

Steps:

• Warm 6 serving plates in the oven at 200 degrees.
• Slice the bread into 12 pieces. In a bowl, whisk the eggs until foamy. Add the milk, cream, salt, vanilla and granulated sugar and whisk to blend. Pour into a sheet pan with sides. Arrange the bread slices in the pan in a single layer and let soak. Meanwhile, using a sharp knife, cut the cream cheese into 12 thin slices. Heat a large skillet or griddle over medium-high heat. Add about 1 tablespoon of butter and melt until foamy. Working in 2 batches if necessary, arrange the soaked bread slices in the skillet. Cook until lightly brown, about 3 minutes. Lay 2 slices of cream cheese on top then place 1/6 of the raspberries on top of the cheese. Place another slice of soaked bread on top and press firmly with the back of a spatula. Turn the "sandwich" over and brown on the other side, about 3 minutes more. Transfer to warmed serving plates.
• Coulis: In a large bowl puree defrosted raspberries. Stir in confectioners' sugar and lemon juice to taste. Through a fine sieve into a serving bowl, strain raspberries.

RASPBERRY-CINNAMON FRENCH TOAST

Steps:

• Place bread cubes in a greased 13x9-in. baking dish. In a bowl, combine the eggs, milk, 3/4 cup brown sugar, cinnamon and nutmeg; pour over bread. Cover and refrigerate for 8 hours or overnight., Remove from the refrigerator 30 minutes before baking. Sprinkle almonds over egg mixture. Combine butter and remaining brown sugar; drizzle over the top. , Bake, uncovered, at 400° for 25 minutes. Sprinkle with raspberries. Bake 10 minutes longer or until a knife inserted in the center comes out clean.

RASPBERRY BAKED FRENCH TOAST

Steps:

• Grease a 9 x 13 x 2-inch oval baking dish with the butter and set aside. In a large bowl, whisk together the eggs, half-and-half, 1/3 cup of granulated sugar, the brown sugar, vanilla, orange zest, and salt.
• Spread half of the diced bread in the prepared baking dish. Sprinkle on the raspberries in one layer. Top with the rest of the bread and pour on the egg mixture, pressing down lightly to moisten the bread. Sprinkle with the remaining 2 tablespoons of sugar, cover with plastic wrap, and refrigerate for 1 hour.
• Preheat the oven to 350 degrees. Place the baking dish on a sheet pan and bake it for 60 to 70 minutes, until the custard is set and the top is puffed and browned. Check after 45 minutes; if the top is getting too browned, cover it lightly with aluminum foil. Cool for 10 minutes, sprinkle with confectioners' sugar, dust with extra orange zest, and serve warm with maple syrup.

RASPBERRY FRENCH TOAST

Steps:

• Preheated oven to 350 degrees.
• Spread a thin layer of jam on each slice of bread and fold in half to form sandwiches. In a bowl, combine milk, vanilla, liquor, salt and eggs. Dip sandwiches into batter and soak briefly. Over medium heat, heat a non-stick skillet and melt a tablespoon of the butter. Cook the sandwiches in batch, cooking on both sides until golden, adding more butter to the pan for each batch. Place sandwiches on a platter and keep them warm in the oven until all are cooked. Dust with powdered sugar. Serve with syrup and sour cream.

COPYCAT - FLYING BISCUIT RASPBERRY FRENCH TOAST

Steps:

• Slice the French bread into about 2-inch thick slices and set aside.
• In a medium bowl, add egg, milk, vanilla flavoring, the cinnamon, nutmeg and allspice and orange zest.
• If using, add the rum.
• Whisk ingredients together.
• Dip each slice in the mixture for a few seconds on each side, then set them aside.
• In a skillet, add a tablespoon of butter and heat until it begins to foam.
• Add as many slices of your soaked bread to the pan as you can fit.
• Cook until golden brown on each side.
• Remove and place individual servings on plates.
• Drizzle each slice with the condensed milk and the raspberry preserves (give the preserves a few seconds in the microwave to make them more fluid).
• Top each slice with a sprinkling of pecans.
• Note: I like my French toast on the eggy side - makes for a bit of a crust when it cooks - but you can play with the egg-to-milk ratio to find what you like.

BAKED FRENCH TOAST WITH RASPBERRY SAUCE

Steps:

• In a 9-by-13-inch baking dish, whisk together eggs, milk, 1/4 cup sugar, vanilla, and salt.
• Arrange bread in dish in a single layer; let soak 15 minutes. Turn bread over; cover, and refrigerate until most of the liquid is absorbed, at least 30 minutes and up to overnight.
• Preheat oven to 350 degrees. Brush a rimmed baking sheet with butter. With a spatula, carefully transfer soaked bread to sheet. Bake until French toast is set in center and lightly browned on the bottom, 25 to 30 minutes.
• Meanwhile, in a medium bowl, combine raspberries and remaining 1/4 cup sugar, mashing lightly with a fork.
• Remove French toast from baking sheet with a thin metal spatula; serve with raspberry sauce and, if desired, sausage.

FUNFETTI FRENCH TOAST RECIPE BY TASTY

Steps:

• Make the brioche: Grease an 8 x 4-inch loaf pan with nonstick spray.
• In the bowl of a stand mixer fitted with the dough hook attachment, combine the warm milk, yeast, sugar, and 1 cup of flour. Mix on low speed until fully combined. Cover the mixture with a clean kitchen towel and let rest for 20 minutes, or until the mixture is frothy.
• In a large spouted measuring cup or medium bowl, whisk together the eggs, vanilla, and melted butter.
• Uncover the flour mixture and return to the stand mixer. With the mixer running on low speed, slowly pour in the egg mixture. Once incorporated, gradually add the remaining 3 cups of flour and the salt, stopping to scrape down the sides of the bowl between additions. Continue mixing until the dough becomes very smooth and elastic and begins to pull away from the sides of the bowl cleanly, about 10 minutes. Cover the bowl with a kitchen towel and let rise in a warm place for about 45 minutes, or until doubled in size.
• Add ½ cup rainbow nonpareils to the dough and mix with a rubber spatula to incorporate.
• Cover the dough again and refrigerate for 30 minutes, or until visibly puffed.
• Turn the dough out onto a lightly floured surface and divide into 8 equal pieces. Roll each piece into a ball and place in the prepared pan, 2 by 4. Cover with the kitchen towel and let proof until doubled in size, about 30 minutes.
• Meanwhile, preheat the oven to 350°F (180°C).
• In a small bowl, whisk together the egg yolk and heavy cream.
• Brush the dough with egg wash, then cover with the remaining 2 tablespoons rainbow nonpareils and the rainbow sprinkles.
• Bake the brioche for 35-38 minutes, or until deep golden brown and the loaf sounds hollow inside when tapped. The internal temperature should reach 190°F (88°C). Allow the loaf to cool in the pan for 10 minutes, then remove and let cool completely on a wire rack.
• Meanwhile, make the frosting: In a medium bowl, whisk together the powdered sugar and milk until smooth.
• Make the French toast: In a large, shallow dish, whisk together the milk, eggs, egg yolks, and vanilla.
• Slice the brioche evenly into 8 pieces, each about 1-inch-thick.
• Melt 2 tablespoons of butter in a large nonstick or cast-iron skillet over medium heat.
• Dip 1-2 slices of brioche at a time in the egg mixture, flipping to coat on both sides, then add to the skillet in a single layer and cook until golden on bottom, about 3 minutes. Flip and cook until golden on the other side, about 3 minutes more. Repeat with the remaining slices of brioche, adding the remaining butter as needed.
• Top the French toast with the frosting and rainbow sprinkles.
• Enjoy!