Best French Vanilla Toast Recipes

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.

VANILLA-ALMOND SPICED FRENCH TOAST

Steps:

• Mix whole milk and brown sugar in a large bowl.
• Beat eggs, vanilla extract, almond extract, cinnamon, nutmeg, and allspice together in a separate bowl until the eggs are well beaten; add to the milk mixture and stir to dissolve the brown sugar.
• Heat a non-stick skillet or griddle over medium-low heat.
• Set one slice of Texas toast into the milk mixture; let soak until moistened, about 10 seconds per side.
• Cook the dipped toast in the preheated skillet until bottom is golden brown, 3 to 5 minutes; flip toast and continue to cook until the other side is browned, 3 to 5 minutes more. Repeat dipping and cooking with remaining bread slices.

VANILLA FRENCH TOAST

Steps:

• Whisk eggs, milk, sugar, vanilla and cinnamon in a medium bowl. Melt butter in skillet over medium-high heat. Dip bread slices in egg mixture and brown each side in skillet. Serve with maple syrup.
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VERY VANILLA FRENCH TOAST

Steps:

• In a large bowl, whisk the milk, pudding mix, egg and cinnamon for 2 minutes or until well blended. Dip toast in pudding mixture, coating both sides. , In a large cast-iron or other heavy skillet, melt butter over medium heat. Cook bread on both sides until golden brown. If desired, serve with berries and confectioners' sugar if desired.

PEAR-STUFFED FRENCH VANILLA TOAST

Steps:

• In a small bowl, mix brown sugar and butter. Spread onto bottom of a greased 8-in. square baking dish. Layer with pear, raisins, bread cubes and pecans., In a large bowl, whisk eggs, ice cream, cinnamon and vanilla until blended; pour over top. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, 40-45 minutes or until golden brown and a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.

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.

FRENCH VANILLA TOAST

Steps:

• Crack eggs and put in a pie plate.
• Add spices and beat with a fork.
• Add flavored creamer and beat again with a fork to make sure all is mixed well.
• Dip bread in mixture and place in a medium high buttered skillet and brown. Turn over and brown other side. I like mine crispy.
• Serve with butter and syrup, fruit spead or fresh fruit.
• Dust with confectioners sugar if you like. ENJOY!

BAKED FRENCH TOAST STICKS WITH VANILLA ICING

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
• Slice bread into 1-inch thick slices, then cut each slice into thirds, making sticks.
• Beat eggs, milk, and vanilla extract together in a shallow bowl.
• Mix sugar, baking mix, and cinnamon together on a shallow plate.
• Dip sticks quickly into egg mixture on all sides. Don't make them too wet. Coat with cinnamon and sugar mixture. Place on the prepared baking sheet.
• Bake in the preheated oven until golden and crispy, turning once halfway through cooking, 15 to 20 minutes total.
• While sticks are baking, melt butter for icing in a saucepan over medium heat. Remove from heat and add powdered sugar, milk, and vanilla extract. Stir until smooth, adding more milk if needed for drizzling consistency. Serve French toast sticks with icing.

GRILLED VANILLA FRENCH TOAST

Steps:

• Light a grill or preheat a grill pan. In a shallow baking dish, whisk the eggs with the sugar, salt and vanilla extract. Whisk in the half-and-half.
• Working in batches, add the slices of bread to the egg mixture and turn to coat; let stand until well soaked, 1 to 2 minutes.
• Lightly oil the grill grates, then grill the soaked bread over moderately high heat until dark brown grill marks form on the bottom, about 2 minutes. Flip and grill for about 2 minutes longer, until the French toast is cooked through.
• Transfer to plates and serve with butter and maple syrup or jam.

VANILLA PUDDING FRENCH TOAST

Steps:

• In a large bowl, whisk milk into pudding mix until dissolved completely. Set aside five minutes to thicken.
• Meanwhile, whisk eggs until well blended and frothy.
• Add cream, vanilla and cinnamon. Mix well.
• Fold the egg minture into the pudding mixture.
• Heat a skillet over medium heat. Spray with cooking spray and melt about 1T butter into the pan.
• Dip each slice of bread into the custard, coating both sides well.
• Cook each slice of bread in the melted butter, until golden, flipping to make sure both sides are done well.
• Serve with a dusting of powdered sugar and your favorite maple syrup or fresh berries.

VANILLA BANANA FRENCH TOAST

Steps:

• Beat eggs, vanilla, cinnamon, and sugar together in a bowl. Place bread into the egg mixture to soak.
• Heat a lightly oiled skillet over medium heat and brown the slices of bread on both sides. Heat a smaller lightly oiled skillet over medium-low heat and pour the remaining egg mixture into the skillet. Allow the eggs to set in the skillet for 1 to 2 minutes, then continue to cook and stir eggs until scrambled.
• Place 1 slice of toast onto a plate and top with the eggs. Layer the slices of banana over the eggs, then place the second slice of toast on top to make a sandwich.

CRUNCHY VANILLA-ALMOND FRENCH TOAST

Steps:

• Pre heat oven to 350.
• 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.

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.

VANILLA-MAPLE FRENCH TOAST WITH WARM BERRY PRESERVES

Steps:

• Whisk eggs in medium bowl to blend. Gradually whisk in milk. Add 1/3 cup maple syrup, sugar, vanilla, and salt; whisk to blend. Divide custard between two 13x9x2-inch glass baking dishes. Arrange bread in single layer in dishes. Let soak 10 minutes. Turn over, cover, and refrigerate overnight.
• Heat large griddle or heavy large skillet over medium heat. Working in batches, brush griddle with some butter. Add soaked bread; cook until brown on bottom, about 4 minutes. Turn French toast over; cook until bottoms are brown, about 4 minutes. Transfer to plates. Serve with additional syrup and Warm Berry Preserves.

ORANGE-VANILLA FRENCH TOAST

Steps:

• Slice the bread 3/4-inch thick.
• Arrange in single layer in a well-greased 15 x 10-inch jellyroll pan.
• In a medium bowl, beat the eggs, sugar, orange juice, whipping cream, orange rind, vanilla and salt to blend well.
• Pour over the bread slices in the pan, turning to coat well.
• Cover; refrigerate for about 6 hours.
• Grill or bake.
• To grill; melt the butter in a skillet or flat grill.
• Add the bread in batches; cook to brown on both sides.
• To bake: heat the oven to 350 degrees.
• Cover a large baking sheet with foil, and grease.
• Put bread slices on the foil in a single layer; bake 13-15 minutes, turning after 10 minutes.
• Garnish with orange slices and sprinkle with powdered sugar.

VANILLA MAPLE FRENCH TOAST WITH RASPBERRY SAUCE

Steps:

• Whisk eggs with maple syrup and vanilla extract. Dip bread into egg. Spray skillet with cooking spray and cook dipped bread for 3-4 minutes on each side, until golden. Mash raspberries with lemon juice and pour on French Toast.

VANILLA FRENCH TOAST + PEACHES & APPLE BUTTER

Steps:

• place butter and vanilla extract in small bowl. scrape seeds from 1 vanilla bean piece. Whisk to blend. (do ahead- vanilla butter can be made up to 1 week ahead - cover & refrigerate. Place eggs and net 4 ingredients in a large bowl. Scrape in seeds from remaining vanilla bean piece. Whisk batter to blend. Place bread slices on work surface; spread w/ apple butter. Reserve 1/4 of peach slices for garnish (if preparing slices ahead, slice 1 peach for garnish at the last minute) arrange remaining pieces. Top with remianing bread slices, apple butter side down. Do head: batter and sandwiches can be prepared 2 hrs ahead. over and chill batter. Cover sandwiches and let stand at room temperture. Melt 2 tablespoons vanilla butter in each of 2 heavy large skillets over medium heat. Holding sandwiches togeterh, submerge into batter. Transfer 3 sandwiches to each skillet. Cook until browned and cooked through, about 5 mintues per side. transer to places. Spread thin laer of remaining vanilla butter over each sandwich; ct inhalf diagonaly. Drizzle with warm maple syrup. Scatter reserved peach slices over; sprinkle with pwoered sugar and top with whipped cream

BERRY-STUFFED FRENCH TOAST WITH VANILLA YOGURT SAUCE

Steps:

• Place berries in a small bowl and sprinkle with powdered sugar. For the sauce, spoon about 1/4 of the berries, sweetened condensed milk and yogurt into a blender (or food processor) and puree until smooth; set aside.
• Cut bread into twelve 1 1/2-inch pieces. Cut into each piece almost all the way through to create a pocket. Stuff the bread slices with remaining sweetened berries and press lightly to close; set aside. Reserve any unused berries to garnish top at serving time.
• Whisk egg, egg white, milk, granulated sugar, vanilla and cinnamon in a medium bowl. Heat a large non-stick skillet over medium heat. Spray skillet with non-stick cooking spray. Dip stuffed bread slices in egg mixture to coat and cook until lightly browned on both sides, turning once.
• Spoon sauce onto serving plate, arrange French toast on top and garnish with any remaining berries.

VANILLA-CARDAMOM CAST-IRON SKILLET FRENCH TOAST WITH PAN-ROASTED APPLES AND DATE MOLASSES

Steps:

• For the date molasses: Combine the dates and 3 1/2 cups water in a medium saucepan on medium-high heat. Bring to a boil, then reduce the heat to medium-low. Simmer until softened, stirring occasionally and skimming foam every few minutes, about 15 minutes. Once the dates start to soften, use a wooden spoon to mash them. Strain into a clean saucepan through a fine-mesh sieve. Bring to a boil over high heat, stirring occasionally, and cook until slightly thickened, about 5 minutes.
• For the pan-roasted apples: Melt the butter in a large skillet over high heat. Add the sugar and cook until starting to brown. Add the apples, lemon juice, cardamom and cinnamon. Cook, tossing constantly, until very well caramelized and soft, about 5 minutes. Add the apple cider; cook until thickened, about 5 minutes. Keep warm.
• For the yogurt whipped cream: In a medium bowl, whip the cream, yogurt and vanilla seeds to soft peaks. Chill until ready to serve.
• For the French toast: Preheat the oven to 200 degrees F. Set a rack over a baking sheet.
• In a baking dish, whisk together the eggs and yolks. Add the half-and-half, vanilla and cardamom; mix until combined.
• Add 4 slices of bread to the egg mixture; soak for about 30 seconds on each side. In a large cast-iron skillet over medium heat, heat half of the butter and oil until shimmering. Add the soaked bread and cook until golden brown on both sides, about 3 minutes per side. Transfer the French toast to the rack and keep warm in the oven. Soak and cook the remaining slices of bread, using the remaining butter and oil.
• To serve: Place a slice of French toast on a serving plate; top with a spoonful of pan-roasted apples, a drizzle of date molasses, a dollop of yogurt-whipped cream, another slice of French toast, more apples, more yogurt and a final drizzle of date molasses. Serve immediately.

VANILLA FRENCH TOAST WITH PEACHES AND APPLE BUTTER

Steps:

• Place butter and vanilla extract in small bowl. Scrape in seeds from 1 vanilla bean piece. Whisk to blend. VANILLA BUTTER CAN BE MADE UP TO 1 WEEK AHEAD. Cover and refrigerate. 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. (If preparing the sandwiches ahead, slice 1 peach for garnish at the last minute to prevent browning.) Arrange remaining peach slices over 6 bread slices. Top with remaining bread slices, apple butter side down. BATTER & SANDWICHES CAN BE PREPARED 2 HOURS AHEAD. Cover and chill batter. Cover sandwiches and let stand at room temperature. Melt 2 TBSPs vanilla butter in each of 2 heavy large skillets over medium heat. Holding sandwiches together, submerge into batter. Transfer 3 sandwiches to each skillet. Cook until browned and cooked through, about 5 minutes per side. Transfer to plates. Spread thin layer of remaining vanilla butter over each sandwich; cut in half diagonally. Drizzle with warm maple syrup. Scatter reserve peach slices over; sprinkle with powdered sugar and top with whipped cream if desired.