Best Sweet French Toast Recipes

LOUISIANA SWEET POTATO FRENCH TOAST WITH PECAN HONEY-BUTTER

Steps:

• For the filling: Peel and cut sweet potato into 1/2-inch chunks. Roast in microwave in a covered microwave-safe dish with a few drops of water until fork-tender (8 to 10 minutes).
• Combine sweet potato and all filling ingredients in food processor or blender and process until the consistency of creamy peanut butter.
• Pecan honey butter: Chop pecans and add to a sauté pan over low heat and toast for a few minutes.
• Meanwhile, melt butter over medium heat in a small saucepan. Add honey and pecans. Heat until mixture starts to bubble, stirring periodically, then lower heat and keep warm.
• For French toast: Combine egg yolks, sugar, cinnamon, nutmeg, salt and vanilla in a flat-bottom dish. Whisk together until dry ingredients are fully moistened and combined with wet ingredients. Warm milk in microwave until warm (not hot), then add milk and melted butter to egg-yolk mixture. Whisk until combined well.
• Spread 1-2 tbsp of the filling between every 2 slices of bread to make sandwiches.
• Put 1/2 tablespoon unsalted butter in a large skillet over medium heat. Dip toast sandwiches in custard mixture and soak for 15 to 20 seconds on each side. Cook on griddle or pan for 3 to 4 minutes per side until golden brown. Remove and slice into three slices diagonally; arrange on plates. Top with honey-butter.

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.

SWEET CHERRY FRENCH TOAST

Steps:

• Place the bread in a greased 15x10x1-in. baking pan. In a large bowl, whisk the eggs, milk, syrup, sugar, orange zest and salt. Pour over bread; turn to coat. Cover and refrigerate overnight. In another large bowl, combine the cherries, orange juice and sugar. Cover and refrigerate overnight. , Transfer bread slices to another greased 15x10x1-in. baking pan. Discard any remaining egg mixture. Bake at 400° for 7-9 minutes or until golden brown., Meanwhile, in a small saucepan, combine cornstarch and water until smooth. Stir in the reserved cherry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over French toast; drizzle with yogurt.

SWEET POTATO FRENCH TOAST

Steps:

• Whisk together the sweet potato, eggs, cinnamon, and nutmeg until smooth. Dip the bread into the egg mixture on both sides for several seconds until the bread is moist all the way through.
• Heat a large, lightly-oiled skillet over medium heat. Cook the French toast in batches until golden brown on each side and no longer wet in the center, about 4 minutes per side.

SWEET SAUSAGE FRENCH TOAST CASSEROLE WITH CARAMELIZED BANANAS

Steps:

• Grease 8x8 square baking dish.
• Fit 4 bread slices into the bottom of the pan.
• Crumble sausage over the bread in the pan.
• Top with remaining 4 slices bread.
• Beat eggs together then add the milk, cinnamon and ginger.
• Pour over the bread in the pan, covering completely.
• Cover tightly and refrigerate at least 8 hours or up to 24 hours.
• Remove from refrigerator 1 hour before baking.
• Bake at 350°F for 60 minutes or just until the middle is set.
• After casserole has baked for 35 minutes, start making the banana sauce.
• Melt stick of butter over medium heat in a skillet.
• Stir in the brown sugar and heat until bubbly, stirring so as not to stick or burn.
• Reduce heat to low and slice bananas about 1/4 inch thick into the skillet.
• Continue to cook and stir occasionally until bananas are reducing in size and are becoming caramelized.
• Keep sauce warm.
• Remove casserole from oven and let set for 5 minutes.
• Cut into squares and top with warm banana sauce ladled over the top.

INCREDIBLY SWEET AND AROMATIC FRENCH TOAST

Steps:

• Melt butter in a large skillet over medium-high heat.
• Whisk milk, eggs, sugar, vanilla extract, cinnamon, and allspice together in a large bowl. Dip each slice of bread into egg mixture to coat.
• Place coated bread into skillet and cook until golden brown on 1 side, about 1 minute. Flip and continue cooking until second side is golden, about 1 minute more. Remove to a plate and repeat with remaining bread slices.
• Sift confectioners' sugar over top of the French toast, slice diagonally, and serve.

SWEET FRENCH TOAST

Steps:

• In a medium bowl, beat together the eggs, milk, maple syrup, vanilla, and cinnamon. Take a small handful of cornflakes and crumble them into the mixture. Stir well.
• Soak the bread slices in the mixture for about 2 to 3 minutes.
• Heat a lightly oiled griddle or frying pan over medium high heat. Place the bread slices in the pan; brown on both sides. Sprinkle with confectioners' sugar; serve hot.

SWEET SCRAMBLED FRENCH TOAST

Steps:

• In a large bowl, beat eggs.
• Add milk, vanilla and cinnamon.
• Add bread cubes and toss.
• Let sit for 5 minutes.
• Melt butter in a large skillet.
• Add bread cubes and stir until cooked and browned.
• Gradually add sugar and stir to coat evenly.
• Cook until all sugar is dissolved for about 5 minutes.
• Serve immediately.

LOUISIANA SWEET POTATO FRENCH TOAST WITH BROWN SUGAR BANANAS

Steps:

• To make the French toast, blend cream cheese in a large mixing bowl with electric mixer on medium speed for 1 minute. Beat in sweet potatoes, brown sugar, cinnamon, ginger and cloves until combined and smooth. Divide sweet potato mixture evenly (about 1/4 cup on each) on top of 8 slices cinnamon swirl bread. Top with remaining 8 slices bread. Whisk eggs in a large mixing bowl. Continue to whisk and add in half and half, honey and vanilla extract. Spray a nonstick double griddle with cooking spray. Heat griddle over medium heat. Dip sweet potato/cinnamon swirl bread sandwiches into egg mixture, coating both sides and place on hot griddle. Cook 3-4 minutes until bottom is golden brown, flip and cook additional 2-3 minutes until bottom is golden brown and French toast is done. Remove from heat and keep warm. To make brown sugar bananas, place butter in a large skillet over medium heat and melt. Stir in brown sugar and cook, stirring frequently until sugar melts, about 2 minutes.
• Add in bananas and stir in vanilla and cook additional 1-2 minutes until topping is hot. Place 1 sweet potato French toast sandwich on each plate and top with an equal portion of bananas. Garnish with a dollop of whipped cream and an equal portion of toasted pecans and serve warm

SWEET FRENCH TOAST WITH BACON

Steps:

• Preheat oven to 375°F/190°C. Put the bacon in the oven; bake for 18 to 20 minutes or until crispy. Remove from oven and transfer to a plate lined with paper towels.
• While bacon is cooking, combine milk, eggs, vanilla extract, cinnamon, and nutmeg in a pie plate or shallow bowl; whisk until well blended.
• Dip 2 bread slices into egg mixture and let stand 30 seconds to absorb the liquid. Flip bread over and let stand in mixture another 30 seconds.
• Heat the butter in a nonstick frying pan over medium heat until melted (but be careful not to burn it). Add 2 dipped bread slices and cook for 2 minutes or until lightly browned. Flip over and continue cooking for 1 minute or until done. Repeat steps 3 and 4 with remaining 2 bread slices.
• On each plate, place 2 strips of bacon and 2 slices of French toast. Garnish with berries or apple slices, if you'd like, and serve with syrup.

SWEET POTATO FRENCH TOAST CASSEROLE | WISHES AND DISHES

Steps:

• Spray your 9×13 baking dish with nonstick cooking spray.
• Place your cubed bread in the baking dish.
• Drain your sweet potatoes and mash well with a fork.
• In a medium mixing bowl, whisk together the cream, sugars, eggs, sweet potatoes, vanilla, and pie spice.
• Pour the egg mixture over the bread cubes pressing down to make sure all the bread got coated.
• Cover with plastic wrap and refrigerate for at least 3 hours up to overnight.
• Right before baking prepare the topping.
• Combine the brown sugar, granulated sugar, butter, and flour in a small bowl.
• I use my fingers to mix everything together until it is large coarse crumbs.
• Sprinkle the topping all over the french toast casserole.
• Sprinkle the pecans all over the top.
• Bake in a preheated 350 degree oven for 50 minutes or until the casserole is no longer jiggly in the center. Let cool for a few minutes before serving. Serve with maple syrup, butter, and powdered sugar. Enjoy!