Best 5 Normaway French Toast Recipes

FRENCH TOAST

Steps:

• Whisk together eggs, milk, sugar, and salt (as well as the optional vanilla extract and cinnamon, if using) in a medium shallow bowl until the mixture is fluffy and light in color.
• Melt 1 tablespoon butter in a large skillet over medium-high heat. Working with one bread slice at a time, soak the bread in the egg mixture for 3 to 4 seconds per side. Don't let the slices sit too long; they will turn soggy and fall apart.
• Once butter is melted and bubbling, add 3 soaked bread slices to hot pan and cook until golden brown, or about 1 1/2 to 2 minutes. (There may be some spots that do not brown; that's normal.)
• Flip each slice, and cook until gold brown, or about 1 1/2 to 2 minutes. Repeat with remaining butter and egg-soaked bread. Serve hot with toppings of choice.

THE BEST FRENCH TOAST

Steps:

• In a shallow dish, whisk together the first 7 ingredients. Preheat a greased griddle over medium heat., Dip bread in egg mixture, letting it soak 5 seconds on each side. Cook on griddle until golden brown on both sides. Serve with toppings as desired.

NUTTY FRENCH TOAST

Steps:

• Place bread in a greased 13x9-in. baking dish. In a large bowl, beat eggs, milk, vanilla and cinnamon; pour over the bread. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. , Meanwhile, in a bowl, cream butter, brown sugar and syrup until smooth; spread over bread. Sprinkle with nuts. Bake, uncovered, at 350° for 1 hour or until golden brown.

CLASSIC FRENCH TOAST

Steps:

• Heat oven to 200 degrees, and place a wire rack on a sheet pan inside.
• In a shallow bowl, whisk the eggs, additional yolks, milk, vanilla (if using) and salt until foamy and smooth. Set aside. Place a small lump of butter (enough to coat the bottom of the skillet when melted) in a large, heavy nonstick skillet over low heat. It will melt very slowly.
• When butter is just melted and bubbling, raise heat and bring to a sizzle. Place 2 slices of bread in the bowl with the egg mixture. Turn them a few times in the mixture until evenly saturated, about 5 seconds on each side. Do not soak.
• Lift a slice out of the egg mixture, gently shake off any excess, and place in the pan. Repeat until the skillet is full, and let the slices cook at a sizzle for about 2 minutes, until just turning golden brown on the bottom.
• Add another small lump of butter to the pan and flip the slices over, swirling the pan so that the fresh butter coats the bottom. (This will allow the second side to brown.)
• Continue cooking over low heat until the second side is golden brown. Dust with cinnamon sugar, flip again, and dust the other side. Test for doneness by pressing the center: The dent should slowly spring back. If it remains, the interior is not yet cooked. Continue cooking at low heat, flipping occasionally, until done. Serve immediately, or transfer to the oven to keep warm while cooking remaining bread. Serve as soon as possible. Top with maple syrup, berries, jam, sliced bananas, orange supremes - whatever you'd like.

PINA COLADA FRENCH TOAST

Steps:

• In a small bowl, combine 1/3 cup pineapple juice, 1/4 tsp coconut extract, and egg white.
• Beat with a fork or wire whisk until blended.
• Place bread slices in a shallow pan and pour egg white mixture over bread.
• Turn bread so that both sides soak up mixture.
• Melt 1 tsp of the margarine in a preheated nonstick skillet or griddle.
• Sprinkle half of the coconut in the pan and add the bread.
• Sprinkle the bread with the remaining coconut and dot with remaining margarine.
• Cook until toast is lightly browned on both sides, turning several times.
• While toast is cooking prepare sauce.
• In a small saucepan, combine pineapple juice, cornstarch, and sugar, mixing well to dissolve cornstarch.
• Cook over medium heat, stirring constantly, until mixture comes to a boil.
• Boil 1 minute, stirring.
• Remove from heat, stir in coconut extract, and cover.
• To serve, place a slice of toast on each of 2 plates.
• Spoon sauce over toast.