Best Poppy Seed French Toast Recipes

BLUEBERRY LEMON POPPY SEED FRENCH TOAST CASSEROLE

Blueberry Lemon Poppy Seed French Toast Casserole image

Categories Egg Fruit

Number Of Ingredients 1

Ingredients

2 dashes 2 tablespoons butter, room temperature 1 loaf challah bread, cut into ½-inch thick slices 8 large eggs, beaten well 2cups whole milk 2cups heavy cream ¼ cup sugar 1tablespoon poppy seeds 1tablespoon finely grated lemon zest ¼teaspoon kosher salt 1½cups confectioners' sugar 5teaspoons lemon juice 2cups blueberries

Steps:

Butter a 6-quart slow cooker. Pack the bread slices into the bowl of the cooker so that they are standing upright in a single layer. In another large bowl, whisk together the eggs, milk, cream, sugar, poppy seeds, lemon zest, vanilla, and salt. Pour the mixture evenly over bread. Cover. Set slow cooker to low and cook for 1½ to 2 hours, or until custard is set in the center. Serve immediately or switch cooker to the warm setting until ready to eat. Just before serving, whisk together confectioners' sugar and lemon juice in a small bowl. Drizzle glaze over French toast and scatter with fresh blueberries.

POPPY SEED FRENCH TOAST

Poppy Seed French Toast image

I like to use the semisoft, inexpensive french bread or italian bread found at supermarkets, but other breads work well, too. The amount of butter for frying is approximate; use as much as you need. Serve the french toast with maple syrup.

Provided by jessica

Categories 100+ Breakfast and Brunch Recipes French Toast Recipes

Yield 4

Number Of Ingredients 8

Ingredients

3 tablespoons poppy seeds
3 eggs
2 cups milk
1 teaspoon vanilla extract
1 pinch ground nutmeg
2 tablespoons white sugar
12 thick slices white bread
2 tablespoons butter

Steps:

In a small mixing bowl whisk together the poppy seeds, eggs, milk, vanilla, nutmeg, and sugar.
Heat a griddle or large frying pant over medium heat. Melt 1 tablespoon of the butter in the frying pan.
Dip one slice of the bread into the egg batter, then quickly take it out. Continue dipping bread slices, stirring the batter frequently so all the poppy seeds don't sink to the bottom, and laying the bread on the frying pan until no more bread will fit.
Cook the slices for about 2 minutes per side, or until they are golden brown. Repeat with remaining bread. Serve hot.

Nutrition Facts : Calories 467.1 calories, Carbohydrate 59.6 g, Cholesterol 164.5 mg, Fat 17.8 g, Fiber 2.8 g, Protein 16.8 g, SaturatedFat 7.4 g, Sodium 757.8 mg, Sugar 17.2 g