Best French Toast Topping Recipes

FRENCH TOAST WITH APPLE TOPPING

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.

BAKED OVERNIGHT FRENCH TOAST CASSEROLE WITH PRALINE TOPPING

Steps:

• Grease a 9x13-inch baking pan and arrange bread slices in a row.
• Combine eggs, half-and-half, milk, sugar, vanilla extract, cinnamon, nutmeg, and salt in a large bowl. Beat using an electric mixer until blended. Pour mixture over bread slices, making sure all are evenly covered. Cover baking dish with aluminum foil and refrigerate, 8 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Combine butter, brown sugar, chopped pecans, corn syrup, cinnamon, and nutmeg in a bowl. Spread praline topping over bread mixture.
• Bake in the preheated oven until puffed and lightly golden, about 40 minutes.

FRENCH TOAST CASSEROLE WITH CARAMEL-PECAN TOPPING

Steps:

• Casserole:.
• Heat oven to 325°F.
• Arrange bread in a single layer on two baking sheets.
• Bake bread until dry and lightly browned; about 25 minutes.
• Remove from oven and allow bread to cool.
• Butter or spray the bottom and side of 9 by 13 pan with non-stick cooking spray.
• Layer the baked bread tightly in the prepared dish; you should have two layers.
• Whisk together the eggs, milk, half and half,sugar, vanilla, cinnamon and nutmeg.
• Pour evenly over bread.
• Press lightly on the bread to submerge. (I've found it helpful to cover the pan with plastic wrap and then place a weighted saucer on the top).
• Refrigerate for 8 to 24 hours.
• Before Baking:.
• Preheat oven to 350°F.
• Mix the butter, brown sugar and corn syrup together until smooth.
• Stir in the pecans.
• Spoon the topping over the casserole and spread evenly.
• Place the dish on a rimmed baking sheet and bake until puffed and golden, about 60 minutes.
• Cool for 10 minutes before slicing and serving.

BANANA-STUFFED FRENCH TOAST WITH STREUSEL TOPPING

Steps:

• Melt 2 tablespoons butter in heavy large skillet over medium heat. Add 2 tablespoons sugar and 2 tablespoons water and stir until sugar dissolves. Continue stirring until mixture is foamy, about 2 minutes. Add bananas; cook until tender, stirring occasionally, about 5 minutes. Transfer to small bowl; cool. (Can be prepared 4 hours ahead. Cover and chill.)
• Preheat oven to 350°F. Using small sharp knife, cut 2-inch-long slit in 1 side of each bread slice, cutting 3/4 of way through bread and creating pocket that leaves 3 sides of bread intact. Divide banana mixture equally among pockets in bread. Whisk milk, eggs, 1/2 teaspoon cinnamon, vanilla and 1/2 cup sugar in large bowl to blend. Pour into large glass baking dish. Place bread in egg mixture; let soak 10 minutes, turning occasionally.
• Place almonds in shallow bowl. Carefully remove bread from egg mixture and coat both sides with almonds. Place bread on heavy large baking sheet. Mix brown sugar, oats, flour and remaining 2 teaspoons cinnamon in medium bowl. Add remaining 1/4 cup butter and rub in, using fingertips, until moist clumps form. Sprinkle topping over bread.
• Bake French toast until topping is golden brown and filling is hot, about 25 minutes. Transfer toast to plates. Serve hot with maple syrup.

STUFFED APPLE FRENCH TOAST WITH PRALINE TOPPING

Steps:

• Butter an 11x18-inch casserole dish and layer with 1/2 of the bread slices, covering the bottom completely.
• Melt butter in a large frying pan over medium heat. Add brown sugar, 1 teaspoon cinnamon, and salt and stir to combine. Add apple slices and cook until crisp-tender, soft but still maintaining their shape, about 10 minutes. Remove from heat and let cool for 5 minutes.
• Spread cooled apple mixture over bread layer in the pan. Top apple mixture with remaining bread slices, overlapping if necessary for good coverage.
• Whisk eggs, half-and-half, heavy cream, vanilla extract, remaining 1/2 teaspoon cinnamon, and nutmeg together in a large bowl. Pour over casserole, making sure to cover the bread evenly with the egg mixture. Cover with foil and refrigerate, 8 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Combine melted butter, brown sugar, pecans, corn syrup, cinnamon, and nutmeg in a bowl. Spread topping evenly over the casserole.
• Bake in the preheated oven until puffed and lightly golden, 40 to 45 minutes. Check halfway through cooking time and cover with foil if the bread is browning too quickly. Let cool for about 10 minutes before serving.

CREAM CHEESE FRENCH TOAST BAKE WITH STRAWBERRY TOPPING

Steps:

• Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread about 1 tablespoon cream cheese on each of 12 bread slices. Top with remaining bread slices to make 12 sandwiches. Place sandwiches in baking dish to cover bottom of pan.
• In medium bowl, beat eggs. Add milk, 1/4 cup sugar, the salt and cinnamon; beat well. Pour over sandwiches in baking dish. Let stand at room temperature 5 minutes. Turn sandwiches over. Cover; refrigerate about 8 hours or overnight.
• Chop 1 cup of the strawberries. (Refrigerate remaining berries.) In nonmetal bowl, gently stir together chopped strawberries, 1/4 cup sugar and the amaretto. Cover; refrigerate about 8 hours or overnight.
• Heat oven to 400°F. Uncover baking dish; drizzle sandwiches with melted butter. Bake 25 to 30 minutes or until golden brown.
• Meanwhile, slice remaining strawberries and add with blueberries to chilled strawberry mixture; mix lightly. Serve French toast with berry topping.

CRUNCHY VANILLA-ALMOND FRENCH TOAST WITH FANCY FRUIT TOPPING, SWEET-N-SMOKY BACON

Steps:

• Preheat oven to 350 degrees F.
• Arrange bacon on slotted broiler pan. Sprinkle with brown sugar and place in oven to bake until crisp, 20 to 22 minutes.
• Preheat a large nonstick skillet over medium heat.
• In a shallow dish, beat together with a wire whisk: eggs, half-and-half, vanilla, salt, nutmeg, cinnamon. In a second shallow dish combine flakes and nuts. Add 2 tablespoons butter to warm skillet. Place a cookie sheet lined with foil (for easy clean-up) near the stove. Coat 4 to 6 slices of bread in egg, depending on the size of your skillet, then coat bread in cornflakes and nuts. Cook slices 2 minutes on each side and transfer toast to cookie sheet. Repeat with remaining slices and transfer toast to oven. Bake 10 minutes, with already cooking bacon.
• While bacon and toast are in oven, combine fruit, sugar and liqueur in a serving bowl and reserve.
• Remove toast and bacon from oven. Warm syrup in a small pitcher in microwave 15 seconds on high. Serve toast and bacon on plates with optional garnish of mint and edible flowers.
• Pass syrup and topping at the table.

BAKED FRENCH TOAST WITH PRALINE TOPPING

Steps:

• Slice the loaf of bread into 1" thick slices.
• There should be about 20 slices.
• Butter a 9x13" baking dish, and arrange the bread slices in two layers.
• I cut some of the slices into triangles to be sure they fit into all the corners.
• In a large bowl, beat the eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt until well blended, but not too frothy.
• Gently pour the mixture over the bread slices.
• Be sure all the slices are covered evenly, especially the ones on top!
• Cover with foil and refrigerate overnight.
• The next morning, preheat oven to 350.
• Combine ingredients for praline topping, and spread evenly over the bread mixture.
• Bake uncovered in oven for about 40 minutes, or until puffed, and lightly golden on top.
• (a few more minutes if you like it a little crispier on top!) Cut into squares and serve with warm maple syrup.

FRENCH TOAST WITH APPLE CINNAMON TOPPING

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 each bread slice 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, if desired, maple syrup.

BAKED FRENCH TOAST CASSEROLE WITH PRALINE TOPPING

Steps:

• Slice the french bread into 1" slices. Arrange slices in a generously buttered 9x13 flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a whisk until blended, but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refridgerate overnight. The next day preheat the oven to 350 degrees. Combine all of the praline topping ingredients in a medium bowl and blend well. Spread praline topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

BAKED FRENCH TOAST WITH OAT CRUMBLE TOPPING

Steps:

• Heat oven to 450 degrees. Spread bread cubes out and toast until lightly golden, 7 to 15 minutes. Let cool.
• Generously butter a 2-quart casserole dish or 9- by 13-inch baking dish and fill with bread cubes.
• In a bowl, whisk together eggs, milk, cream, honey, vanilla, nutmeg, cardamom and salt until smooth. Pour over bread, tossing well. Press down on bread so it forms an even layer that is mostly submerged in custard. Cover and refrigerate for at least 4 hours and preferably overnight (or up to 48 hours ahead).
• Heat oven to 350 degrees.
• Prepare the topping: In a large bowl, stir together flour, oats, brown sugar, cinnamon, ginger and salt. Using your fingers or a pastry blender, cut in the butter until the mixture is crumbly. You can also pulse the topping ingredients together in a food processor if you'd rather. (The topping can be prepared up to 48 hours in advance; store covered in the refrigerator until needed.)
• Spread diced pears, if using, evenly over the top of the bread, then cover with crumble mixture. Bake until golden and firm, 40 to 50 minutes. If you'd like a crunchier crust, broil for the final 1 to 2 minutes. Or leave the topping softer; it's good both ways.
• Meanwhile, prepare the syrup, if desired: In a small saucepan, combine honey and 1 to 2 tablespoons water, depending upon how thick you want the syrup to be. Using a paring knife, scrape the seeds from the vanilla bean and add seeds to the pot. Bring to a simmer, then turn off the heat and let the vanilla infuse for at least 10 minutes. (Syrup can be made up to 1 week ahead.) Serve the French toast warm with the honey-vanilla syrup, or maple syrup.

OVEN FRENCH TOAST WITH NUT TOPPING

Steps:

• Fill a well-greased 13x9-in. baking dish with bread slices to within 1/2 in. of top; set aside. , In blender, combine the eggs, milk, cream, vanilla, nutmeg, cinnamon and mace; cover and process until blended. Pour over bread slices. Cover and refrigerate overnight. , Remove from refrigerator 30 minutes before baking. Meanwhile, combine topping ingredients. Spread over top., Bake, uncovered, at 350° until puffed and golden, 50-55 minutes. (Cover with foil if top browns too quickly.)

PASSIONATE FRENCH TOAST WITH BANANA TOPPING

Steps:

• In a bowl combine cinnamon and sugar. Add sliced fruit, butter and juice. Microwave until butter melts and mixture is hot. Stir until fruit slices are covered with the sauce. Pour fruit mixture over French toast. Add maple syrup or sprinkle with more cinnamon sugar on top, if you like.

FRENCH TOAST WITH A CRUNCHY TOPPING

Steps:

• Lightly coat a 2-quart baking dish with cooking spray. set aside. In a medium bowl beat evaporated milk, eggs, 3 tablespoons sugar, vanilla, and nutmeg.
• Arrange sliced bread in a single layer in prepared baking dish. Pour egg mixture evenly over the slices of bread. Cover and chill for 30 minutes, turning bread slices once with wide spatula.
• Combine crushed shredded wheat biscuit and melted butter; sprinkle over the bread slices. Bake in the oven at 375 degrees oven about 30 minutes or until golden brown.
• Meanwhile, combine the remaining 3 tbsp of sugar with the cinnamon. Remove from oven and garnish with the cinnamon/sugar mixture and fresh strawberries or any other fresh fruit you like or have on hand.

OVERNIGHT FRENCH TOAST WITH PEACH TOPPING

Steps:

• Melt butter, brown sugar and corn syrup.
• Pour into a 13x9 dish, place bread slices on top of melted mixture.
• Mix remaining french toast ingredients and pour over bread slices.
• Cover with plastic wrap and refrigerate overnight.
• Before cooking, allow to come to room temperature (about 30 minutes).
• Bake for 30-35 minutes in a 350 oven.
• Serve with Peach Topping.
• Combine ingredients for peach topping in saucepan.
• Heat on medium until heated through.
• Enjoy!

OVERNIGHT FRENCH TOAST BAKE WITH BERRY TOPPING

Steps:

• Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. Place bread cubes in dish. In large bowl, beat eggs, half-and-half, 1/4 cup sugar, the cinnamon, salt and vanilla with wire whisk until smooth; pour over bread cubes. Cover tightly; refrigerate at least 4 hours but no longer than 24 hours.
• Heat oven to 400°F. Uncover dish; bake 25 to 35 minutes or until golden brown and knife inserted in center comes out clean.
• Meanwhile, in 2-quart saucepan, stir together 1 cup sugar and the cornstarch. Stir in orange juice until smooth. Stir in mixed berries. Heat to boiling over medium heat, stirring constantly. Cook about 6 minutes, stirring constantly, until topping is slightly thickened. Remove from heat.
• Just before serving, stir strawberries into topping. Serve warm over French toast bake.

CHOCOLATE MASCARPONE STUFFED FRENCH TOAST WITH STRAWBERRY TOPPING

Steps:

• Topping Combine the berries, sugar and lemon juice in a medium bowl then cover and let macerate at room temperature for 1 hour. Filling Add the chocolate to a small microwave-safe bowl and heat in 30 second bursts on 50% power, stirring in between, until melted and smooth. Set aside to cool. Combine the mascarpone, heavy cream, orange zest and sugar in a small bowl. Add the cooled chocolate and stir to incorporate. Bread Take one slice of bread and turn it so the bottom edge is facing up at you. Cut a pocket with a sharp knife, leaving the edges and top of the bread intact. Repeat with each slice of bread, then fill each pocket with about 1/4 of the filling mixture. (You could probably stretch the filling for 5 or 6 pieces of bread if you wanted.) Set a large skillet over medium heat. In a wide, shallow bowl, whisk the egg and milk together. Whisk in the melted butter and vanilla then the flour and salt, mixing until smooth. One at a time, add the filled slices of bread to the mixture and soak for about 30 seconds per side. Let the excess drip off, then transfer to a plate. Repeat for all slices of bread. Spray the heated pan with nonstick cooking spray (you could also use butter if you want). Add the bread to the pan in a single layer and cook until golden and crisp, about 2 minutes per side. Repeat with the remaining slices of bread. Serve with powdered sugar and strawberry topping.

MASCARPONE-STUFFED FRENCH TOAST WITH BERRY TOPPING

Steps:

• In a large saucepan, combine sugar, cornstarch and salt. Whisk in water. Stir in frozen berries. Bring to a boil; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in fresh berries., On each of six bread slices, spread 1 tablespoon mascarpone to within 1/2 in. of edges. Top with remaining bread. In a shallow bowl, whisk eggs, cream, milk, cinnamon and vanilla., In a large skillet, heat 2 tablespoons butter over medium heat. Dip both sides of sandwiches in egg mixture, allowing each side to soak 2 minutes. Place three sandwiches in skillet; toast 4-5 minutes on each side or until golden brown. Repeat with remaining butter and sandwiches. Serve with warm berry sauce.

FRENCH TOAST TOPPING

Steps:

• Mix all ingredients thoroughly with blender until it reaches a smooth, firm texture.
• Add a GENEROUS amount to the French toast.
• If desired, sandwich topping between two slices of French toast and pour syrup over the top.

BAKED FRENCH TOAST WITH PRALINE TOPPING

Steps:

• Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight. The next day, preheat oven to 350 degrees F. To make Praline Topping, Combine all ingredients in a medium bowl and blend well. Spread topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.