PEAR AND CRANBERRY STUFFED FRENCH TOAST

When I made this Pear and Cranberry French Toast for a weekday breakfast - my entire family was horrified when I removed the crusts. I only made that mistake once, after that the crusts were left intact.
Crusts or not, this French Toast was a delicious way to enjoy a last taste of winter inspired fruits.

PEAR AND CRANBERRY STUFFED FRENCH TOAST

SPICED PEAR FILLING
1 pear, thinly sliced
1/3 cup dried cranberries
1 tablespoon maple syrup
1/2 teaspoon pumpkin pie spice
FRENCH TOAST
2 eggs
1/3 cup almond milk
1 tablespoon maple syrup, plus more to top if desired
1/4 teaspoon ground cinnamon
1/4 teaspoon pumpkin pie spice
8 slices bread
1 1/2 tablespoons mascarpone cheese
1 teaspoon unsalted butter
powdered sugar

Combine pear slices, dried cranberries, maple syrup and pumpkin pie spice in a medium bowl. Toss to coat and let sit for 10 minutes.
Meanwhile in another bowl, combine eggs, almond milk, 1 tablespoon maple syrup, cinnamon and pumpkin pie spice. Whisk until well combined.
Coat 4 slices of bread with a layer of mascarpone. Dip each into the egg mixture, coating both sides, and top each with 1/4 of the pear-cranberry filling. Dip the remaining bread into the egg mixture, coating both sides, and top each prepared base to make a sandwich (or you could make it like I did - dipped each piece of bread, cooked them, then spread with mascarpone and topped with the filling and another slice of bread).
Heat a skillet over medium-high heat and add butter. Once melted, place sandwiches in pan, cook 2 to 3 minutes or until bottom is golden, flip and cook for 2 to 3 minutes more until other side is golden and sandwich is cooked through. Remove from pan and slice each diagonally.
Serve with powdered sugar and additional maple syrup if desired.
Enjoy!

Recipe adapted from Shape Magazine, November 2013
www.shape.com/healthy-eating/healthy-recipes‎

FRENCH TOAST WITH STRAWBERRIES and PEACH FRENCH TOAST and CHOCOLATE FRENCH TOAST

With the weekend languidly stretching ahead, brunch seems like a wonderful way to spend a leisurely morning and a delicious way to enjoy some of the fresh produce of the season, and a little chocolate.

FRENCH TOAST WITH STRAWBERRIES

3 eggs
2 teaspoons sugar
1/4 teaspoon cinnamon
1/2 cup milk or half and half
8 slices french bread
2 cups of fresh strawberries, hulls removed
yogurt, sour cream or whipped cream to serve

In a shallow dish, beat eggs with sugar, cinnamon and milk. Dip bread slices in batter, coating well on both sides.
Lightly coat a large frying pan with cooking spray and place over medium heat. Add bread slices and cook until brown, turn and brown remaining side.
For each serving, arrange 2 pieces of French toast on a warm plate so that they slightly overlap. Arrange strawberries over toast and serve with yogurt, sour cream or whipped cream.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, May 2004
www.arkansasonline.com/news/features/food/

PEACH FRENCH TOAST

1 cup brown sugar
1/2 cup butter
2 tablespoons water
1 (29 ounce) can of sliced peaches, drained (you can substitute fresh ripe peaches)
12 slices of day-old french bread
4 eggs
1/3 cup milk
1 tablespoon vanilla extract
ground cinnamon to taste

In a saucepan, stir together the brown sugar, butter and water. Bring to a boil, then reduce heat to low and simmer for 10 minutes, stirring frequently.
Pour the brown sugar mixture into a 7 by 11 baking dish, and tilt the dish to cover the entire bottom. Place peaches in a layer over the sugar coating, then top with slices of French bread. In a medium bowl, whisk together the eggs, milk and vanilla. Slowly pour over the bread slices to coat evenly. Sprinkle cinnamon over the top. Cover and refrigerate 8 hours or overnight.
Remove the dish from the refrigerator about 30 minutes before baking, to come to room temperature. Heat the oven to 350F.
Bake for 25 to 30 minutes, or until the bread is golden brown and the egg mixture is set.
Enjoy!

Recipe adapted from All Recipes
allrecipes.com/recipe/grandmas-peach-french-toast/‎

CHOCOLATE FRENCH TOAST

1 loaf of day old French bread
1 cup chocolate chips
5 eggs, beaten
1 1/4 cups milk
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract

Spray a 13 by 9 inch baking pan with nonstick cooking spray.
Cut the  French bread into 6 slices, each 1 1/2 inches thick. Using a small, sharp knife, cut 2 inch long slits in one side of each bread slice, cutting 3/4 of the way through the bread, to create a pocket. Spoon 2 heaping tablespoons of chocolate chips into the pocket of each bread slice, press to close. Place filled slices into prepared baking pan. Whisk together eggs, milk, cinnamon, and vanilla in a medium bowl. Pour egg mixture evenly over bread, carefully turn pieces over, spooning mixture in pan over top of bread.
Cover pan and refrigerate several hours or overnight.
Heat oven to 400F. Bake, uncovered, 20 to 25 minutes or until golden brown.
Enjoy!

Recipe adapted from The Morning News, January 2002

CHALLAH FRENCH TOAST

One of the the very best Christmas gifts we received this year was a loaf of Challah bread, with a recipe attached.
I was able to rise out of the flurry of wrapping paper and ribbon for long enough to make this incredible Challah French Toast for my family one morning.
The subtle eggy sweetness of the bread really enhanced this dish, and made for an absolutely delicious breakfast. My children could not get enough of it, in fact my youngest son proclaimed it was something he wanted to eat every day, and although I don't usually care for French Toast - this was truly the best I have ever tried!! I also could eat it every day!!

CHALLAH FRENCH TOAST

1 egg
2 tablespoons unsalted butter, melted
3/4 cup milk
2 teaspoons vanilla
2 tablespoons sugar
1/3 cup flour
1/4 teaspoon salt
use 3/4 inch thick, day old bread

Heat skillet.
Beat egg, whisk in butter then milk and vanilla and finally sugar, salt and flour. Whisk until well blended.
Soak bread 30 seconds per side. Let the excess drip off.
Swirl 1 tablespoon of butter in the skillet, cook bread for 1 minute and 45 seconds on first side and 1 minute on the other side.
Enjoy!

CHALLAH FRENCH TOAST

I was driving back to town, after a night away, and could not pass up the opportunity to visit Neighbors Bakery, in Harrison, Arkansas - one of our favorite spots for refreshments when we are in that area.
I bought coffee, cookies and several loaves of bread - but was especially excited to try the challah - remembering I had seen recipes using this particular style of egg bread.
I found this great french toast recipe - delicious!! I loved the hint of orange, and felt it really made the dish something special - perfect for a quick week day breakfast with the kids, or a leisurely brunch with friends.

CHALLAH FRENCH TOAST

6 eggs
1 1/2 cups half and half
zest from one orange
1 teaspoon vanilla extract
1 1/2 tablespoons honey
1/2 teaspoon salt
1 loaf challah bread
butter
vegetable oil

In a large, shallow bowl, whisk together eggs, half and half, orange zest, vanilla, honey and salt. Slice the challah in 3/4 inch thick slices. Soak as many slices in the egg mixture as possible for 5 minutes, turning once.
Heat 1 tablespoon butter and 1 tablespoon oil in a very large sauté pan over medium heat. Add the soaked bread and cook for 2 to 3 minutes on each side, until nicely browned. Place the cooked french toast on a plate and keep warm. Cook the remaining soaked bread slices adding butter and oil to the pan as needed. Serve hot with butter, maple syrup and confectioners sugar.
Enjoy!

Recipe adapted from Barefoot Contessa, 2002
www.foodnetwork.com/barefoot-contessa/recipes/index.html