Best German French Toast Recipes

GERMAN CHOCOLATE FRENCH TOAST CAKE

Steps:

• For the French toast: Preheat the oven to 300 degrees F. Spray two 9-inch cake pans with cooking spray, line with parchment paper and spray again. Press 4 slices of the bread into each cake pan to form 1 even layer.
• In a blender, combine the cream, chocolate syrup, cocoa powder, vanilla, salt and eggs and blend until smooth. Pour half of the custard between the 2 cake pans to cover the first layer of bread. Sprinkle half of the chocolate over each. Press 4 slices of the bread into each cake pan to form a second even layer. Divide the remaining custard between the cake pans over the second layer of bread. Let sit for 10 minutes to allow the bread to soak up the custard.
• Bake until set, 25 to 30 minutes. Let cool in the pans until slightly warm, then remove the cakes from the pans.
• For the frosting: In a medium pot, combine the milk, sugar, vanilla, cornstarch, salt and yolks and whisk until blended. Add the butter and place over medium-low heat. Cook, stirring constantly, until thickened, 6 to 8 minutes. Remove from the heat and stir in 2 cups of the coconut and 1 cup of the pecans. Let cool until slightly warm.
• Put one layer of the French toast cake on a serving plate. Spread half of the frosting over the cake. Sprinkle on half of the remaining chocolate. Place the second layer of cake on top and spread with the remaining frosting. Sprinkle on the remaining coconut, pecans and chocolate.

GERMAN FRENCH TOAST

Steps:

• Melt butter in a skillet over medium heat. In a shallow bowl, beat together eggs and milk.
• Dip bread slices one at a time in egg mixture, and fry in butter until golden. After turning once, top with a slice of muenster cheese, and cover until cheese is melted.

GERMAN CHOCOLATE FRENCH TOAST CAKE

Steps:

• For the French toast: Preheat the oven to 300 degrees F. Spray two 9-inch cake pans with cooking spray, line with parchment paper and spray again. Press 4 slices of the bread into each cake pan to form 1 even layer.
• In a blender, combine the cream, chocolate syrup, cocoa powder, vanilla, salt and eggs and blend until smooth. Pour half of the custard between the 2 cake pans to cover the first layer of bread. Sprinkle half of the chocolate over each. Press 4 slices of the bread into each cake pan to form a second even layer. Divide the remaining custard between the cake pans over the second layer of bread. Let sit for 10 minutes to allow the bread to soak up the custard.
• Bake until set, 25 to 30 minutes. Let cool in the pans until slightly warm, then remove the cakes from the pans.
• For the frosting: In a medium pot, combine the milk, sugar, vanilla, cornstarch, salt and yolks and whisk until blended. Add the butter and place over medium-low heat. Cook, stirring constantly, until thickened, 6 to 8 minutes. Remove from the heat and stir in 2 cups of the coconut and 1 cup of the pecans. Let cool until slightly warm.
• Put one layer of the French toast cake on a serving plate. Spread half of the frosting over the cake. Sprinkle on half of the remaining chocolate. Place the second layer of cake on top and spread with the remaining frosting. Sprinkle on the remaining coconut, pecans and chocolate.

GERMAN FRENCH TOAST

Steps:

• Melt butter in a skillet on medium heat.
• In a small bowl, beat together eggs, milk and salt.
• Dip bread slices one at a time in egg mixture, and fry in butter until bolden brown. After turning once, top each slice of bread with a slice of muenster cheese. Cover skillet until the cheese is melted.
• Serve and enjoy.

GERMAN FRENCH TOAST

Steps:

• 1. Preheat oven to 425.
• 2. Whisk together milk, egg yolks and lemon rind.
• 3. Soak bread slices in egg mixture until saturated.
• 4. Whisk egg whites until frothy.
• 5. Dip soaked bread in whites and then dredge in bread crumbs.
• 6. Arrange on greased cookie sheet and bake for 15 minutes.
• 7. Remove, turn over and return to oven for 10 minutes longer.
• 8. While toast is baking, place apple slices in small saucepan with the 2 cups water and lemon juice.
• 9. Bring to a boil and remove from heat.
• 10. Saute bratwurst and onions together until crispy brown.
• 11. To serve, sprinkle toast with sugar/cinnamon mixture, cover with cooked, drained apple slices, sauteed bratwurst and onions.
• 12. Serve with maple syrup.