5 Great French Toast Breakfast Recipes

Breakfast is the first meal of the day, coming before lunch or dinner. It is most often eaten in the morning. The English word for breakfast comes from the idea of breaking the involuntary fast of sleep, thus signifying the first meal eaten after a person awakes. It conveys the exact literal meaning of the Vulgar Latin word disjejunare, which evolved via the Old French dinner to become the English word dinner. That is something most don’t know but now you do. Please enjoy our breakfast recipes and we hope you will take the time to return in the future. Feel free to submit your own breakfast ideas.

1.  Baked Pecan French Toast

Assemble the night before serving, then bake instead of fry! This is a good time-saving, tasty recipe!

4 large eggs
1 cup milk
1/4 cup granulated sugar
1/4 teaspoon ground nutmeg or cinnamon
1/2 teaspoon vanilla extract
1 (8 ounce) loaf French bread, cut into 12 (1-inch) slices
1/2 cup chopped pecans
2 tablespoons butter, melted
Vegetable oil spray or melted butter
Maple syrup

Place the eggs, milk, sugar, nutmeg or cinnamon and vanilla in a medium mixing bowl and whisk to combine.

Mist the bottom of a 12 x 8-inch glass casserole with vegetable oil spray or brush with melted butter. Place the bread slices in a single layer in the pan. Pour the egg mixture over the bread, distributing it evenly. Turn the bread slices once. Cover the pan with plastic wrap and place in the refrigerator overnight.

The next morning, preheat the oven to 425 degrees F.

Remove the pan from the refrigerator and remove the plastic wrap. Sprinkle the bread slices with pecans and drizzle with melted butter. Bake for 20 to 25 minutes, or until bread slices puff up and pecans are deep brown but not burned.

Serve warm with maple syrup.

Makes 4 to 6 servings.

2.  Baked French Toast with Cherry Topping

Serves 6 to 8.

1 1/2 cups milk
6 eggs
1/3 cup maple syrup
3 tablespoons granulated sugar, divided
1 tablespoon grated orange peel
1/3 teaspoon salt
8 slices French bread (4 x 3 x 1-inch)
4 cups sweet cherries, halved and pitted
1/2 cup orange juice
Vanilla yogurt

Combine milk, eggs, maple syrup, 2 tablespoons sugar, orange peel and salt; mix well. Pour half of mixture into each of two 9-inch-square baking dishes. Dip both sides of each slice of bread in milk mixture; arrange in the same baking dish. Cover with plastic wrap and refrigerate overnight. Marinate cherries in orange juice and remaining 1 tablespoon of sugar overnight.

Carefully transfer slices to a nonstick, buttered baking sheet using a large spatula; allow excess liquid to drip into pan used for soaking. Bake in preheated 400 degree F oven for 15 to 18 minutes; turn slices over halfway through baking time. Top each slice with 1/2 cup cherries and a dollop of vanilla yogurt. Serve immediately.

Nutrition information per serving: Calories274; Carbohydrates45 g; Protein10 g; Fat6 g; including sat. fat2 g; Cholesterol163 mg; Sodium320 mg; Calcium140 mg; Dietary fiber2 g

Diabetic exchanges per serving: 1 fruit, 2 bread/starch, 1 medium-fat meat, 1 fat

3. Baked Orange French Toast

1 large orange
6 eggs
1/4 teaspoon ground cardamom
Butter or margarine
12 white bread slices, cut in half
1 (10 ounce) jar orange marmalade
1 cup confectioners sugar

Preheat oven to 450 degrees F.

Into pie plate or shallow baking dish, grate orange to make 1 tablespoon grated peel. Into measuring cup, squeeze juice from orange; add 1/3 cup juice to orange peel with eggs and cardamom; with fork or wire whisk, beat until mixed.

Melt 1/4 cup butter or margarine in the oven in a 15 1/2 x 10 1/2-inch jellyroll pan; remove from oven.

Dip half of bread slices into egg mixture to coat all sides; place in one layer in buttered jellyroll pan. Bake 5 minutes on each side until lightly browned.

Arrange on heated platter; keep warm.

Melt 1/4 cup butter or margarine in same jellyroll pan; repeat dipping and baking remaining bread.

In small saucepan over medium-low heat, melt orange marmalade with 2 tablespoons reserved orange juice, stirring occasionally. Pass warm marmalade mixture and confectioners sugar.

Makes 6 servings.

4. Banana Stuffed French Toast

Posted by Annette at recipegoldmine.com 12/23/2001 9:10 pm

2 firm-ripe bananas
4 large eggs
3/4 cup milk
3 tablespoons Cointreau or Grand Marnier
Grated zest of 1 orange
1/2 teaspoon cinnamon
1 tablespoon brown sugar
Pinch of salt
1 large loaf of challah, brioche or Italian bread
2 tablespoons unsalted butter
Confectioners’ sugar for dusting
Maple syrup

Cut the bananas into 1/4-inch thick diagonal slices. Whisk together the eggs, half-and-half, milk, liqueur, orange zest, cinnamon, brown sugar, and salt. Set aside.

Slice off the heels of the bread and discard. Cut the loaf into eight 1-inch pieces. Then cut bread slices horizontally, nearly in half, leaving one edge intact to create a pocket. Fill each bread pocket with 4 more banana slices. Place the stuffed bread in a large deep baking dish in one layer. Pour the egg mixture over them, and allow to soak 5 minutes on each side, until all liquid is absorbed.

Heat the butter in a large, nonstick skillet over medium heat. Cook the toast in batches (adding more butter, if necessary), about 5 to 6 minutes per side, until golden brown. Transfer the cooked slices to a baking sheet in a warm (250 degree F oven). Place 2 pieces of toast on a plate, dust with confectioners’ sugar and serve with warm maple syrup.

Serves 4.

5. Brandied French Toast

4 large eggs
4 tablespoons milk
Dash of granulated sugar
1/2 teaspoon vanilla extract
2 tablespoons brandy
6 ounces ricotta cheese
4 ounces cream cheese
16 slices French bread
Vegetable oil

Whisk eggs, milk, sugar, vanilla extract and brandy together well.

Combine ricotta and cream cheese together in a food processor. Spread cheese mixture on 8 slices of bread. Make a “sandwich” by placing remaining 8 slices of bread on top. Soak “sandwiches” well in egg mixture.

Heat oil in large skillet until hot. Drop sandwiches in hot oil and “toast” until golden brown on both sides. Remove and drain on paper towels.

To serve, cut “sandwiches” in half. Dust with confectioner’s sugar.

Serve with maple syrup.

Serves 4.

Traditionally breakfast was a large meal eaten before work and designed to carry people through a large part of the day. Breakfast is considered by many health professionals to be the most important meal of the day. Unfortunately, the decline of breakfast is an ongoing trend in the West since at least the early 20th century. This coincides with later waking times than when most Westerners had farming occupations. Today, citizens are busy with morning schedules, many neglect breakfast or skip it entirely (such as this editor). This trend to skip breakfast now is common in industrialized nations worldwide, where it is accompanied frequently by replacing local breakfast traditions with modern Western-style foods, often packaged or pre-made. Many nutritionists consider breakfast a very important meal, since it provides vital nourishment and energy for starting the day. Studies have indicated that children and adolescents who usually have breakfast generally consumed more daily calories than those who skip this meal and, yet, are less likely to be overweight. So study our breakfast recipes and please have your family try them!

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