Best French Toasted Twinkies Recipes

FRENCH TOASTED TWINKIES

Steps:

• Melt the butter in skillet over medium heat.
• Dip twinkies in egg, coating evenly. Place the twinkies in the hot skillet and cook until lightly browned and crispy on all sides, turning to cook each side.
• Serve warm, dusted with powdered sugar or drizzled with syrup.

DEEP FRIED TWINKIES WITH BERRY SAUCE

Steps:

• Chill or freeze Twinkies for several hours or overnight.
• Heat 4 cups vegetable oil in deep fryer to about 375 degrees.
• Mix together milk, vinegar and oil.
• In another bowl, blend flour, baking powder and salt.
• Whisk wet ingredients into dry and continue mixing until smooth. Refrigerate while oil heats.
• Push stick into Twinkie lengthwise, leaving about 2 inches to use as a handle, dust with flour and dip into the batter. Rotate Twinkie until batter covers entire cake.
• Place carefully in hot oil. The Twinkie will float, so hold it under with a utensil to ensure even browning. It should turn golden in 3 to 4 minutes. Depending on the size of your deep fryer, you might be able to fry only one at a time, two at the most.
• Remove Twinkie to paper towel and let drain. Remove stick and allow Twinkie to sit for about 5 minutes before serving.
• Variation: Slice Twinkie into 4 pieces. Flour and batter each before frying. With this treatment, one Twinkie will serve two people if accompanied by a sauce.
• Berry Sauce.
• 1 10-ounce jar of seedless raspberry preserves
• 1 cup fresh or frozen mixed berries
• Directions.
• In a saucepan, heat preserves over low heat until melted.
• Add 1 cup of fresh or frozen mixed berries.
• Heat until sauce just simmers.
• Cover; refrigerate until served.
• Makes 1 1/2 cups.

EASY FRENCH TOAST CASSEROLE

Steps:

• Grease a 9x12-inch baking dish.
• Stir 1 cup brown sugar and butter together in a saucepan over medium-low heat until butter melts and sugar dissolves into butter, 2 to 4 minutes. Pour into prepared baking dish and spread a 1 1/2- to 2-inch layer of bread pieces over the top.
• Beat milk, eggs, and vanilla extract together in a bowl; pour milk mixture over bread into the baking dish and move bread as necessary to ensure all bread is absorbing liquid. Sprinkle cinnamon over the top. Cover the dish with plastic wrap and refrigerate, 8 hours to overnight.
• Preheat oven to 450 degrees F (230 degrees C). Remove and discard plastic wrap from baking dish and sprinkle remaining brown sugar over the top of the bread mixture.
• Bake in the preheated oven until browned and bubbling, about 30 minutes.

COPYCAT HOSTESS TWINKIES

Steps:

• Preheat the oven to 350 degrees F.
• To make the Cakes - In a large bowl, mix the first 4 ingredients. Make a well and add the next 4 ingredients. Beat until smooth with a spoon and set aside. Beat the egg whites with the cream of tartar until stiff peaks form. Pour over egg yolk batter and fold in until well beaten. Pour in an ungreased 10x14 pan. Bake 45-50 minutes. Cool in pan. Invert in pan with cups under each corner. Cool completely and run a knife around the edge. Remove and cut in half.
• To make the Filling - Combine the first 3 ingredients and beat on high for 5 minutes, gradually adding the milk and vanilla. Beat 5 more minutes on high. Spread between 2 layers. Cut to size (3x1 inch) and wrap separately.

BEST OVEN BAKED FRENCH TOAST

Steps:

• Coat a 9x13-inch baking dish with melted butter. Spread any remaining melted butter over bottom of dish.
• Sprinkle brown sugar and cinnamon evenly over melted butter.
• Arrange bread in two layers over brown sugar mixture.
• Beat eggs, milk, and salt in a bowl; pour over bread.
• Cover and refrigerate overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until golden brown, about 30 minutes.

QUICK AND EASY FRENCH TOAST FOR TWO

Steps:

• In a large shallow bowl, whisk the egg and milk until slightly frothy.
• Mix in the brown sugar, then follow with the cinnamon and nutmeg.
• Place a piece of bread into the mixture and allow it to soak on each side. While the bread is soaking, heat the oil in a nonstick pan.
• After 30 seconds on each side in the egg mixture, place the bread into the pan and cook evenly on both sides, until golden to dark brown on each side and the egg mixture does not run from the toast when pressed.
• Repeat steps 3-4 for all your slices of bread or until the mixture runs out.
• If desired, serve your French Toast warm and cut into trangles with the maple syrup, powered sugar, and fruit. Enjoy!