Best Vanilla French Toast With Peaches And Apple Butter Recipes

GRANDMA'S PEACH FRENCH TOAST

Steps:

• In a saucepan, stir together the brown sugar, butter and water. Bring to a boil, then reduce heat to low, and simmer for 10 minutes, stirring frequently.
• Pour the brown sugar mixture into a 9x13 inch baking dish, and tilt the dish to cover the entire bottom. Place peaches in a layer over the sugar coating, then top with slices of French bread. In a medium bowl, whisk together the eggs and vanilla. Slowly pour over the bread slices to coat evenly. Sprinkle cinnamon over the top. Cover and refrigerate for 8 hours or overnight.
• Remove the dish from the refrigerator about 30 minutes before baking to come to room temperature. Preheat the oven to 350 degrees F (175 degrees C).
• Bake for 25 to 30 minutes in the preheated oven, or until the bread is golden brown. Spoon out portions to serve.

VANILLA FRENCH TOAST WITH PEACHES AND APPLE BUTTER

Steps:

• Vanilla Butter:.
• Place butter and vanilla extract in small bowl. Scrape seeds from one vanilla bean piece. Whisk to blend. (Can be made up to 1 week ahead. Cover and refrigerate.).
• French Toast:.
• Place eggs and next 4 ingredients in large bowl. Scrape in seeds from remaining vanilla bean piece. Whisk batter to blend.
• Place bread slices on work surface; spread with apple butter. Reserve 1/4 of peach slices for garnish. Arrange remaining peach slices over 6 bread slices. Top with remaining bread slices, apple butter side down.
• Melt 2 tablespoons vanilla butter in heavy large skillet. Transfer 3 sandwiches to skillet. Cook until brown and cooked through, about 5 minutes per slide. Transfer to plates. Repeat with remaining 3 sandwiches.
• Spread thin layer of remaining vanilla butter over each sandwich; cut in half diagonally. Drizzle with warm maple syrup. Scatter reserved peach slices over; sprinkle with powdered sugar and top with whipped cream if desired.

FRENCH VANILLA TOAST

Steps:

• In a mixing bowl, add the eggs, milk, sugar, cinnamon, and vanilla; mix well.
• I pour the mixture into a pie pan for easier dipping.
• Dip bread into the egg mixture, coating both sides.
• Place coated bread in a well-oiled heated skillet; cook until golden on each side; turn only once.
• Eat as is or dust with a little powdered sugar.

OVEN-BAKED FRENCH TOAST WITH PEACHES

Steps:

• Preheat oven to 200C (fan forced).
• Line a baking tray with baking paper.
• Cut each slice of raisin bread in half to form 2 triangles out of each slice.
• Whisk the eggs, skim milk (or buttermilk) and cinnamon in a shallow dish.
• Dip each piece of bread into the egg mixture, allowing any excess to drip off.
• Put each piece on the tray and then bake in the oven for 10 minutes or until egg mixture has turned golden brown.
• Divide the toast between two plates.
• Spoon the yoghurt over, top with peach slices and sprinkle with toasted almonds.
• Serve straight away.
• TOASTING ALMONDS - spread the almonds over a baking tray and cook stirring once for 5 - 6 minutes in an oven preheated to 160C (fan forced) until lightly golden.
• ALTERNATIVE 1 - sourdough bread for the raisin bread.
• ALTERNATIVE 2 - use canned apricots instead of the peaches.
• ALTERNATIVE 3 - replace the vanilla yoghurt with a flavour of your choice.

PEACH FRENCH TOAST

Steps:

• In a small saucepan, bring the brown sugar, butter and water to a boil. Reduce heat; simmer for 10 minutes, stirring frequently. Pour into a greased 13x9-in. baking dish; top with peaches. Arrange bread over peaches., In a large bowl, whisk the eggs, milk and vanilla; slowly pour over bread. Cover and refrigerate for 8 hours or overnight., Preheat oven to 350°. Remove dish from the refrigerator 30 minutes before baking; sprinkle with cinnamon. Cover and bake 20 minutes. Uncover; bake until a knife inserted in the center of French toast comes out clean, 25-30 minutes longer. Serve with a spoon.

VANILLA FRENCH TOAST

Steps:

• In a shallow dish, whisk together the first 5 ingredients. Preheat a greased griddle over medium heat., Dip bread in egg mixture, allowing to soak 30 seconds on each side. Cook on griddle until golden brown on both sides. Serve with toppings as desired.

VERY VANILLA FRENCH TOAST

Steps:

• For syrup, melt butter in saucepan over medium heat. Add buttermilk, corn syrup, and sugar. Stir and bring to a boil. Cook, stirring constantly for 1 minute.
• Remove from heat; add vanilla and baking soda. Syrup will be foamy. Let stand for 5-10 minutes.
• Meanwhile, in a shallow dish, whisk together milk, pudding mix, egg, and cinnamon for 2 minutes or until well blended.
• Melt butter on hot griddle or in a skillet. Dip bread in mixture, coating both sides.
• Cook over heat for 2-4 minutes on each side or until golden brown.
• Serve with syrup and powdered sugar or with fresh fruit and whipped cream.
• Store leftover syrup in refrigerator.