Best French Toast Custard Recipes

FRENCH TOAST CUSTARD

Steps:

• Brush both sides of bread with butter; place in a greased 13x9-in. baking dish. In a large bowl, beat eggs and yolks. Add milk, cream, sugar, vanilla and nutmeg; mix well. Pour over the bread slices. Cover and chill overnight. Remove from the refrigerator 30 minutes before baking. , Bake, uncovered, at 350° for 55-60 minutes or until a knife inserted in the center comes out clean. Cool 10 minutes before serving. Dust with confectioners' sugar if desired.

CINNAMON CUSTARD FRENCH TOAST

Steps:

• In large mixing bowl place contents of 8 eggs, beat eggs with a wisk for about 30 seconds or until smooth.
• Next, add the vanilla extract, nutmeg and 80 proof brandy. The cinnamon is the last ingredient that you will add. Make sure you sprikle both sides of bread with cinnamon before placing in the cooking skillet.
• Once bread is fully coated, place French toast in well buttered skillet or grill. Cook each side of French toast until golden brown. Total cooking time is approximately 5 minutes.
• Serve French toast with butter and pure maple syrup.

FRENCH CUSTARD TOAST ( PAIN PERDU)

Steps:

• Arrange bread slices in single layer in 2 9x13 baking dishes.
• Whisk eggs,milk, sugar, lemon peel,vanilla, salt and nutmeg in large bowl until blended.
• Pour over bread; let soak 5 minutes.
• Turn slices over; cover with plastic wrap and refrigerate several hours or overnight.
• Melt 2 tablespoons of butter with 2 tablespoons of oil on griddle or in each of 2 large, heavy skillets( preferably nonstick) over medium-high heat.
• Add bread and fry until golden brown, about 5 minutes per side; do not undercook or the insides will not be completely set.
• Transfer to a heated platter,sprinkle with powdered sugar and serve immediately with the syrup of your choice.

FRENCH TOAST CUSTARD CASSEROLE FOR 1

Steps:

• Preheat oven to 350°F.
• Lightly coat the interior of 1 oven-proof bowl with cooking spray.(try a soup bowl with a handle or any baking dish that is about 4" across and 2" deep).
• Trim bread slices to a shape and size that will fit the bowl.
• In another larger bowl, whisk egg and milk, then place bread slices in egg mixture until liquid is absorbed.
• Combine nuts and syrup in the bottom of the ovenproof bowl, and dot the surface with the butter.
• Place the soaked bread slices on top---they should not reach past the lip of the bowl.
• Place bowl on a baking sheet to prevent drips, and place in the preheated oven.
• Bake for 30 to 35 minutes, until top is lightly browned and center is firm.
• Remove from oven and allow to set for about 10 minutes.
• Invert bowl onto a plate, remove bowl and serve.

CUSTARD BAKED FRENCH TOAST

Steps:

• Whisk together the eggs, yolks, sugar, & vanilla. Add the milk and cream & whisk blending well. Line the bottom of a buttered 9x13 baking dish with the thick slices of bread. make certain that the bread fits snuggly inside the baking dish. You may have to use two baking dishes to serve eight. Pour the liquid mixture over the bread (it will float). Cover and place in refrigerator for at least 1 hour. The above steps may be done the night before you plan to serve the dish. Preheat oven to 350 degrees. Sprinkle the top of bread with cinnamon and sliced almonds. Bake for 1 hour. Let stand for a minute or two before cutting. Dust with powdered sugar and garnish with fresh fruit.

RHUBARB & CUSTARD FRENCH TOAST

Steps:

• Simmer the rhubarb with the vanilla pod, caster sugar and the zest and juice of the orange for 8-10 mins, or until the rhubarb is soft but holds its shape. Set aside.
• Beat the egg with the milk in a shallow dish, add the bread and leave to soak for 1 min, turning once.
• Fry in the butter over a medium heat for 4 mins, then flip and cook for 4 mins more, until golden on both sides. Top with the rhubarb and warm custard.

RASPBERRY-STUFFED FRENCH TOAST WITH CUSTARD SAUCE

Steps:

• Beat first 4 ingredients in large bowl with mixer until blended. Add whole eggs and egg whites, 1 at a time, mixing well after each. Gradually beat in 2 cups milk.
• Arrange 9 bread slices on bottom of 13x9-inch baking dish sprayed with cooking spray; cover with half the berries and remaining bread slices. Pour Neufchatel mixture over bread. Let stand 30 min.
• Heat oven to 350°F. Bake French toast 40 min. or until golden brown. Meanwhile, bring remaining milk just to boil in saucepan; gradually add dry pudding mix, whisking 2 min. until blended. Remove from heat; let stand 5 min. Meanwhile, microwave remaining raspberries in small microwaveable bowl on HIGH 15 to 20 sec. or just until warmed.
• Spoon pudding over individual servings of French toast; top with berries.

RASPBERRY-STUFFED FRENCH TOAST WITH CUSTARD SAUCE

Steps:

• BEAT Neufchantel cheese, sugar, vanilla and cinnamon with electric mixer until well blended. Add eggs and egg whites, one at a time, mixing well after each addition. Gradually add 2 cups of the milk, beating until well blended. ARRANGE 9 of the bread slices in greased 13x9-inch baking dish. Sprinkle with half of the raspberries; top with remaining bread slices. Pour Neufchatel cheese mixture over bread. Let stand 30 min. Preheat oven to 350°F. BAKE 40 min. or until golden brown. Meanwhile, bring remaining 3 cups milk just to boil in saucepan; gradually add dry pudding mix, whisking until well blended. Remove from heat; let stand 5 min. Microwave remaining raspberries in small microwaveable bowl on HIGH 15 to 20 sec. or until warm. Cut French toast into 9 pieces. Serve topped with custard sauce and raspberries.

RASPBERRY-STUFFED FRENCH TOAST WITH CUSTARD SAUCE

Steps:

• Beat first 4 ingredients in large bowl with mixer until blended. Add whole eggs and egg whites, 1 at a time, mixing well after each. Gradually beat in 2 cups milk.
• Arrange 9 bread slices on bottom of 13x9-inch baking dish sprayed with cooking spray; cover with half the berries and remaining bread slices. Pour Neufchatel mixture over bread. Let stand 30 min.
• Heat oven to 350°F. Bake French toast 40 min. or until golden brown. Meanwhile, bring remaining milk just to boil in saucepan; gradually add dry pudding mix, whisking 2 min. until blended. Remove from heat; let stand 5 min. Meanwhile, microwave remaining raspberries in small microwaveable bowl on HIGH 15 to 20 sec. or just until warmed.
• Spoon pudding over individual servings of French toast; top with berries.