Best French Toast Fingers Recipes

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FRENCH TOAST FINGERS WITH CHOCOLATE HAZELNUT SPREAD AND BLUEBERRIES



French Toast Fingers With Chocolate Hazelnut Spread and Blueberries image

WARNING: This French toast is wickedly indulgent. Enjoy it for breakfast on special occasions, although it's probably better suited to a decadent dessert. Either way, it's freaking tasty!

Provided by Guy Turland

Categories     HarperCollins     Brunch     Bread     Orange     Chocolate     Hazelnut     Blueberry     Dessert     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 6-7

Number Of Ingredients 11

2 cups half and half (500 mililiters)
1 tablespoon honey
1/2 ounce butter (15 grams) butter
Zest of 1 orange
1 vanilla bean, split and seeds scraped
4 eggs
5 1/2 ounces caster (superfine) sugar (150 grams)
1 brioche loaf
2 tablespoons homemade chocolate hazelnut spread
1 cup blueberries (9 1/2 ounces/270 grams)
1 1/2 fluid ounces coconut oil (50 milliliters)

Steps:

  • Preheat oven to 325°F (175°C).
  • Put the cream, honey, butter, orange zest and vanilla bean in a medium saucepan over medium-high heat. Bring to a boil, stirring, and remove from the heat.
  • Put the eggs and sugar in a large bowl and whisk to combine.
  • Pour the hot cream mixture over the egg mixture and whisk to combine.
  • Using a bread knife, cut the crust off the brioche loaf to create a square log. Slice the loaf in half lengthways. Spread both halves with chocolate hazelnut spread, like you're making a big sandwich, then add the blueberries to the middle and close the sandwich.
  • Soak the brioche loaf in the warm egg custard for 10 minutes, or until it's well soaked.
  • Put coconut oil in a medium pan over medium heat and cook the brioche loaf until it's golden brown all over, then finish in the oven for 5 minutes. Transfer to a plate lined with paper towel and slice into fingers.

CRISPY FRENCH TOAST FINGERS WITH BLUEBERRY MAPLE SAUCE



Crispy French Toast Fingers with Blueberry Maple Sauce image

Provided by Ellie Krieger

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

1 cup sliced almonds
3 cups cornflakes
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 large eggs
3/4 cup low-fat (1 percent) milk
1 tablespoon pure maple syrup
1 teaspoon vanilla extract
Nonstick cooking spray
4 large slices firm whole-grain bread (6 ounces), each piece cut crosswise to make 5 fingers each
2 cups fresh or frozen (unsweetened) blueberries, (10 ounces)
1 tablespoon pure maple syrup, plus more to taste
tablespoon orange juice

Steps:

  • For the crispy French toast fingers: In a food processor, pulse the almonds until coarsely ground. Add the cornflakes, cinnamon, nutmeg, and salt and pulse until the cornflakes resemble the texture of oats. Transfer the cornflakes mixture to a shallow bowl.
  • In a medium bowl, whisk together the eggs, milk, maple syrup, and vanilla until well combined.
  • Spray a large nonstick skillet or griddle with cooking spray and preheat over medium heat. Working with one piece at a time, dip the bread into the egg mixture until completely moistened and coated but not falling apart, about 30 seconds each. Coat each slice of bread in the cornflakes mixture gently pressing it onto the bread. Place each slice of bread in the skillet and cook over medium-low heat, turning once, until the outside is golden brown and the center is warm, about 6 minutes total.
  • For the blueberry maple sauce: In a medium saucepan, combine the blueberries, maple syrup, and orange juice. Bring the mixture to a gentle boil.
  • Reduce the heat to medium low and simmer, stirring occasionally, for 2 minutes.
  • Transfer the mixture to a blender, or use an immersion blender, and blend until almost smooth. Add more maple syrup to taste depending on the sweetness of the fruit.
  • Serve the Crispy French Toast Fingers with the Blueberry Maple Sauce on the side for dipping, if desired.

FRENCH TOAST FINGERS



French Toast Fingers image

Kids love anything on a stick. Bite-sized French toast skewers make a fun breakfast for them to munch before heading out the door. -Mavis Diment, Marcus, Iowa

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 4 servings.

Number Of Ingredients 6

2 large eggs
1/4 cup 2% milk
1/4 teaspoon salt
1/2 cup strawberry preserves
8 slices day-old white or whole wheat bread
Optional: Halved strawberries and confectioners' sugar

Steps:

  • In a shallow bowl, whisk together eggs, milk and salt. Spread preserves on 4 slices of bread; top with remaining bread. Trim crusts; cut each sandwich into 3 strips. , Preheat griddle over medium heat. Lightly grease griddle. Dip both sides of strips in egg mixture; place on griddle. Cook bread strips until golden brown, about 2 minutes per side. If desired, cut into squares and alternately thread onto skewers with halved strawberries. If desired, dust with confectioners' sugar.

Nutrition Facts : Calories 298 calories, Fat 5g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 474mg sodium, Carbohydrate 56g carbohydrate (28g sugars, Fiber 2g fiber), Protein 9g protein.

FRENCH TOAST FINGERS WITH GINGER BOURBON MAPLE SYRUP



French Toast Fingers with Ginger Bourbon Maple Syrup image

Provided by Giada De Laurentiis

Categories     appetizer

Time 40m

Yield 24 fingers

Number Of Ingredients 11

1 cup pure maple syrup
One 2-inch piece fresh ginger, peeled and sliced
2 tablespoons bourbon
Nonstick cooking spray
One 1-pound loaf broiche or challah
6 eggs, at room temperature
1 cup whole milk, at room temperature
2 tablespoons unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
1/2 teaspoon bourbon
1/8 teaspoon fine salt

Steps:

  • For the syrup: Place the maple syrup and ginger in a small saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer for 10 minutes. Use a slotted spoon to remove the ginger and discard. Stir in the bourbon and keep warm while you make the French toast fingers.
  • For the French toast: Place two racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and spray lightly with cooking spray.
  • Slice the brioche into 2-inch slices and then cut each slice into three to four 1-inch-wide fingers. In a large bowl whisk the eggs, milk, butter, vanilla, bourbon and salt. Dunk the fingers into the egg mixture, let the excess drip off, and then place them onto the baking sheet. Bake the fingers until they are firm and golden brown, 15 to 18 minutes, flipping the fingers over halfway through baking. Serve warm with the syrup.

FRENCH TOAST FINGERS



French Toast Fingers image

Source: Taste of Home "Bite-size French toast 'fingers' are great for a buffet...and kids love them!"

Provided by Mom2Rose

Categories     Breads

Time 11m

Yield 4 , 4 serving(s)

Number Of Ingredients 6

2 eggs
1/4 cup milk
1/4 teaspoon salt
1/2 cup strawberry preserves
8 slices day-old white bread
confectioners' sugar (optional)

Steps:

  • In a small bowl, beat eggs, milk and salt; set aside. Spread preserves on four slices of bread; top with the remaining bread. Trim crusts; cut each sandwich into three strips. Dip both sides in egg mixture. Cook on a lightly greased hot griddle for 2 minutes on each side or until golden brown. Dust with confectioners' sugar if desired.

Nutrition Facts : Calories 290.7, Fat 4.7, SaturatedFat 1.5, Cholesterol 107.9, Sodium 541.1, Carbohydrate 53.8, Fiber 1.6, Sugar 21.8, Protein 7.6

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