Croissant French Toast With Fresh Strawberry Syrup

Ingredients

• 4 large day-old croissants
• 3/4 cup milk 
• 2 large eggs 
• 1 teaspoon vanilla extract
• 2 tablespoons butter 
• 3 tablespoons powdered sugar
• Sweetened Whipped Cream (optional)
• Fresh Strawberry Syrup

Preparation

Slice croissants in half lengthwise.

Whisk together milk, eggs, and vanilla. Pour into a shallow dish. Dip croissant halves into egg mixture, coating well.

Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add four croissant halves, and cook about 2 minutes on each side or until golden brown. Repeat procedure with remaining butter and croissant halves. Sprinkle with powdered sugar; top with Sweetened Whipped Cream, if desired, and Fresh Strawberry Syrup.

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Banana-Stuffed French Toast

Ingredients

• 16 slices cinnamon-raisin bread 
• 1/2 cup whipped cream cheese 
• 4 large bananas, peeled and thinly sliced 
• 4 tablespoons (1/2 stick) unsalted butter
• 6 eggs 
• 3/4 cup milk 
• 1 teaspoon vanilla extract
• Pinch kosher salt
• 1/2 cup warm maple syrup, for serving

Preparation

Preheat oven to 225°F. Lay 8 slices of bread on a work surface and spread 1 side of each with cream cheese. Top each with slightly overlapping banana slices. Cover with remaining bread to make sandwiches.

Melt 2 Tbsp. butter over medium heat in a large nonstick skillet. Meanwhile, in a large, shallow bowl, beat eggs, milk, vanilla and salt with a fork. Dip 4 sandwiches into egg mixture to soak both sides, about 5 seconds. Lay sandwiches in skillet and cook, turning until browned, about 5 minutes one side, 3 minutes other side. Repeat with remaining butter and sandwiches. When done, transfer to oven racks; do not stack. Serve hot with warm maple syrup.

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Pound Cake French Toast

Ingredients

• 3 large eggs
• 1 1/2 cups milk 
• 16 (1/2-inch) pound cake slices
• Maple-Mint Cream (optional)
• Raspberry Sauce (optional)
• Garnish: fresh mint sprigs 

Preparation

Stir together eggs and milk in a shallow dish.

Dip pound cake slices in egg mixture, evenly coating both sides. Cook pound cake slices, in batches, in a lightly greased large nonstick skillet over medium heat 2 1/2 minutes on each side or until golden brown.

Serve with Maple-Mint Cream and Raspberry Sauce, if desired. Garnish, if desired.

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French Toast Bites

Ingredients

• 1 loaf (about 1 lb.) sturdy artisan-style bread
• 6 eggs 
• 1 cup low-fat milk (1% or 2%) 
• 2 teaspoons vanilla
• 1 teaspoon ground cinnamon

Preparation

1. Cut bread into 1-inch-thick slices. Trim crusts; cut bread into 1-inch cubes. In a bowl, beat eggs, milk, vanilla, and cinnamon. Add 2 cups bread cubes and mix to saturate.
2. Lightly butter a 10- to 12-inch nonstick frying pan. Place pan over medium-high heat. Lift bread cubes from mixture, shaking off excess liquid. Add cubes to hot pan and cook (adjust heat if necessary), turning as needed, until golden brown, about 5 minutes. Keep warm.
3. Repeat to soak and cook remaining cubes. Discard any remaining egg mixture.

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Toffee French Toast with Pecans

Ingredients

• Sauce
• 1 cup unsalted butter
• 1 1/2 cups packed light brown sugar
• 3/4 cup heavy whipping cream
• 1/2 cup roughly chopped pecans 
• French toast
• 8 large eggs 
• 1/4 teaspoon nutmeg, preferably freshly grated
• 1 teaspoon cinnamon
• 1 1/2 teaspoons vanilla extract
• 3 tablespoons orange-flavored liqueur (such as Grand Marnier) or orange juice
• 2 tablespoons salted butter 
• 8 thick slices (1 in.) brioche (about 1 lb.)

Preparation

1. Prepare sauce: Melt unsalted butter in a medium saucepan over medium-low heat. Stir in brown sugar until well blended, then bring to a boil. Boil until sugar dissolves, 5 to 8 minutes. Carefully stir in cream (mixture may spatter) and pecans; reduce heat to low.
2. Make French toast: In a large shallow bowl, whisk together eggs, nutmeg, cinnamon, vanilla, and orange liqueur.
3. Heat a large cast-iron skillet or nonstick frying pan over medium heat. Melt 1 tbsp. salted butter in skillet, tipping pan to coat. Quickly dip bread, 1 piece at a time, into egg batter, coating both sides but not drenching. Lay bread in skillet and repeat with remaining bread. Cook until golden brown, 1 1/2 to 2 minutes; then flip, add remaining 1 tbsp. butter, and cook until second side is golden brown, 1 1/2 to 2 minutes more.
4. Transfer French toast to plates, top with some of warm toffee sauce, and serve remaining sauce on the side.
Make ahead: Sauce keeps up to 2 days, covered and chilled (reheat in a microwave oven).

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