Recipes

Stuffed Churro French Toast

Stuffed Churro French Toast

Couverts8
Deel op Facebook Print Recipe

Ingredients

GLAZE

TOPPING

FRENCH TOAST

Instructions

  • In small bowl, mix 3 oz cream cheese, 3 tablespoons milk and enough powdered sugar until mixture is thin enough to drizzle.
  • Cover; set aside.
  • In shallow bowl or pie plate, stir together ½ cup granulated sugar and the cinnamon; set aside.
  • In medium bowl, mix 5 oz cream cheese, 2 tablespoons granulated sugar and the vanilla until smooth.
  • With rolling pin, gently flatten each slice of bread to ¼ inch thick.
  • Spread 1 heaping tablespoon cream cheese mixture onto 8 slices of the bread; top with remaining 8 slices bread.
  • Spray griddle or 12-inch skillet with cooking spray; heat to medium heat (350°F).
  • In medium bowl, beat ½ cup milk and the eggs with whisk until well blended.
  • Dip bread into egg mixture.
  • Cook on hot griddle 3 to 4 minutes, turning once, until golden brown.
  • Place French toast, one slice at a time, in bowl of cinnamon-sugar; coat both sides and shake off excess.
  • Cut diagonally in half; drizzle with glaze.

Notes & Wine Advice

Make-Ahead Magic

Save time in the morning by assembling part of this recipe the night before. Make the glaze, cover tightly and refrigerate until ready to serve. Stir in an extra teaspoon of milk, if needed, until drizzling consistency.
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Course; Bread / Brunch

Apple-Cinnamon French Toast Strata

Apple-Cinnamon French Toast Strata

Couverts8
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
  • In small bowl, stir butter and ½ cup of the brown sugar until well blended.
  • Spread evenly in bottom of baking dish.
  • Top with 7 of the bread slices (cutting to fit, if necessary), the cheese, apple and remaining bread slices.
  • In large bowl, beat eggs, milk, vanilla, the remaining 2 tablespoons brown sugar and the cinnamon with whisk until well blended.
  • Pour evenly over bread mixture.
  • Press bread down into egg mixture to coat.
  • Cover tightly with foil; refrigerate 6 hours or overnight.
  • Heat oven to 350°F.
  • Bake strata covered 25 minutes.
  • Uncover; bake 30 to 35 minutes longer or until golden brown and knife inserted in center comes out clean.
  • Let stand 10 minutes.
  • Invert onto serving platter.
  • Serve with syrup.

Notes & Wine Advice

Festive Touch Garnish this decadent breakfast bake with a dollop of whipped cream, apple slices and a sprinkling of cinnamon.
Kitchen Secrets Baking apples such as Braeburn and Honeycrisp work best for the success of this recipe. Leave the peel on or peel it—it’s up to you.
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Course; Brunch / Fruit

Berry French Toast Roll-Ups

Berry French Toast Roll-Ups

Couverts4
Deel op Facebook Print Recipe

Ingredients

Instructions

  • In small bowl, beat cheese and 1 tablespoon of the sugar with electric mixer on high speed until well blended.
  • In small bowl, mix remaining 3 tablespoons sugar and the cinnamon; set aside.
  • In glass loaf pan or shallow dish, beat eggs and milk with whisk until well blended.
  • On work surface, roll each bread slice with rolling pin to about ¼ inch thick.
  • Spread each slice with 1 tablespoon of the cheese mixture.
  • Place 4 to 6 raspberries on one long side of each slice; starting with berry side, roll up tightly.
  • Dip roll-ups, one at a time, into egg mixture.
  • In 12-inch nonstick skillet, melt 2 tablespoons of the butter over medium heat.
  • Place 4 roll-ups, seam side down, in skillet.
  • Cook 2 to 4 minutes, turning once, until golden brown on all sides.
  • Immediately roll in cinnamon-sugar.
  • Repeat with remaining 1 tablespoon butter and 4 roll-ups.
  • Garnish with raspberries and mint leaves.
  • Serve with syrup.

Notes & Wine Advice

Make-Ahead Magic

Save time by preparing the roll-ups 2 hours in advance. Place on a plate; cover with plastic wrap and refrigerate until ready to cook.

Festive Touch

Sprinkle the roll-ups with powdered sugar before serving.
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Course; Bread / Brunch

Snowflake French Toast Bites

Snowflake French Toast Bites

Couverts4
Deel op Facebook Print Recipe

Ingredients

Instructions

  • In small bowl, place sparkling sugar; set aside.
  • In medium bowl, beat condensed milk, orange peel, lemon peel, vanilla, salt and eggs with whisk or fork until well blended.
  • In 12-inch nonstick skillet, melt 1 tablespoon of the butter over medium heat.
  • Dip 12 of the bread cubes into egg mixture, using a fork to turn and coat all sides; let excess drip back into bowl.
  • Cook cubes in butter 2 to 3 minutes, turning frequently with tongs, until golden brown.
  • Place French toast bites in bowl with sugar; toss gently.
  • Remove to serving platter; cover loosely with foil to keep warm.
  • Repeat with remaining 1 tablespoon butter and 12 bread cubes.
  • Serve with syrup and preserves.

Notes & Wine Advice

Festive Touch

For a more holiday feel, serve the French toast bites with raspberry, boysenberry or lingonberry syrup.
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Course; Bread / Brunch

Baked Caramel-Pecan French Toast

Baked Caramel-Pecan French Toast

Couverts4
Deel op Facebook Print Recipe

Ingredients

TOPPING

FRENCH TOAST

Instructions

  • Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
  • In 2-quart saucepan, mix brown sugar, butter, whipping cream and syrup.
  • Cook over medium heat, stirring constantly, just until smooth (do not boil).
  • Spread topping in baking dish; sprinkle with pecans.
  • In shallow bowl, beat eggs with fork.
  • Add half-and-half, cinnamon and vanilla; beat until well blended.
  • Dip bread slices into egg mixture, making sure all egg mixture is absorbed; arrange bread slices over topping in dish.
  • Cover; refrigerate 8 hours or overnight.
  • Heat oven to 400°F.
  • Uncover baking dish; bake 20 to 25 minutes or until bubbly and toast is golden brown.
  • Cool 3 minutes.
  • Place large heatproof serving platter upside down over baking dish; turn platter and dish over.
  • Remove baking dish, scraping any extra caramel topping onto French toast.
  • Serve immediately.

Notes & Wine Advice

Festive Touch

Serve this scrumptious French toast with fresh strawberries mixed with canned mandarin oranges, drizzled with lime juice.
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Course; Bread / Brunch / Nuts

Stuffed French Toast with Raspberry Sauce

Stuffed French Toast with Raspberry Sauce

Couverts6
Deel op Facebook Print Recipe

Ingredients

FRENCH TOAST

RASPBERRY SAUCE

Instructions

  • Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
  • Cut each bread slice from top crust to bottom, cutting almost but not completely through, to create a pocket.
  • In small bowl, stir together cream cheese, 2 tablespoons sugar, 2 tablespoons marmalade and the cranberries.
  • Open bread slices enough to spread 1 heaping tablespoon cheese mixture evenly on one cut surface of each slice; press bread slices together.
  • Place snugly in one layer in baking dish.
  • In medium bowl, beat eggs, milk, ¼ cup sugar and the salt with whisk until well blended.
  • Pour over bread; turn slices carefully to coat.
  • Cover; refrigerate 8 hours or overnight.
  • Heat oven to 425°F.
  • Uncover baking dish.
  • Drizzle melted butter over French toast.
  • Bake 20 to 25 minutes or until golden brown.
  • Meanwhile, drain juice from raspberries into 1-cup glass measuring cup; add enough water to measure ¾ cup.
  • In 1-quart saucepan, stir together juice mixture, cornstarch, 2 tablespoons sugar and 2 tablespoons marmalade.
  • Heat to boiling, stirring occasionally; remove from heat.
  • Cool 15 minutes.
  • Stir in raspberries.
  • Serve sauce with French toast.

Notes & Wine Advice

Make-Ahead Magic
When preparing the French toast the night before, you can also prep the sauce; place it in a microwavable serving dish; cover and refrigerate. Warm the sauce by microwaving on High 1 to 2 minutes.
Festive Touch
Complete your brunch menu by serving the French toast with bacon or sausage links and a platter of colorful fresh fruit.
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Course; Bread / Brunch / Fruit

Eggnog Pancakes with Maple-Butter-Rum Drizzle

Eggnog Pancakes with Maple-Butter-Rum Drizzle

Couverts14
Deel op Facebook Print Recipe

Ingredients

DRIZZLE

PANCAKES

TOPPINGS, IF DESIRED

Instructions

  • In 2-quart saucepan, melt butter over medium heat.
  • Stir in remaining drizzle ingredients.
  • Heat to boiling, stirring occasionally.
  • Reduce heat; simmer 2 minutes, stirring frequently.
  • Remove from heat.
  • Cover; keep warm.
  • In large bowl, stir pancake ingredients with whisk until well blended.
  • Heat griddle or skillet over medium-high heat (375°F).
  • Brush griddle with vegetable oil if necessary (or spray with cooking spray before heating).
  • For each pancake, pour slightly less than ¼ cup batter onto hot griddle.
  • Cook 2 to 3 minutes or until bubbles form on top and edges are dry.
  • Turn; cook other side until light golden brown around edges.
  • Serve pancakes with drizzle.
  • Top with whipped cream; sprinkle with nutmeg.

Notes & Wine Advice

Make-Ahead Magic

You can prepare the Drizzle up to 3 days in advance. Allow to cool to room temperature before covering with plastic wrap and refrigerating. Uncover and reheat when ready to serve.
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Course; Brunch / Pancake’s / Crepes

Apple Crisp Pancakes

Apple Crisp Pancakes

Couverts13
Deel op Facebook Print Recipe

Ingredients

STREUSEL TOPPING

PANCAKES

TOPPINGS, IF DESIRED

Instructions

  • In medium bowl, mix brown sugar, flour, oats and spices.
  • Cut in butter, using pastry blender or fork, until mixture is crumbly.
  • Set aside.
  • In large bowl, stir pancake ingredients with whisk until well blended.
  • Heat nonstick griddle or skillet over medium-high heat (375°F).
  • Brush lightly with vegetable oil to help prevent streusel from sticking to griddle.
  • For each pancake, pour ¼ cup batter onto hot griddle.
  • Sprinkle each pancake evenly with slightly less than 2 tablespoons streusel mixture.
  • Cook 2 to 3 minutes or until bubbles form on top and edges are dry.
  • Turn; cook other side until light golden brown around edges.
  • Scrape off griddle between batches if necessary.
  • Serve pancakes streusel side up.
  • Top with syrup, whipped cream or powdered sugar.

Notes & Wine Advice

Festive Touch

Wake up sleepyheads with an indulgent breakfast, and serve these dessert-inspired pancakes with a scoop of vanilla ice cream on top!
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Course; Brunch / Fruit / Pancake’s / Crepes

Gingerbread Boy Pancakes

Gingerbread Boy Pancakes

Couverts18
Deel op Facebook Print Recipe

Ingredients

PANCAKES

TOPPINGS, IF DESIRED

Instructions

  • In large bowl, stir pancake ingredients with whisk until well blended.
  • Heat griddle or skillet over medium-high heat (375°F).
  • Brush griddle with vegetable oil if necessary (or spray with cooking spray before heating).
  • For each pancake, pour ¼ cup batter onto hot griddle.
  • Cook 2 to 3 minutes or until bubbles form on top and edges are dry.
  • Turn; cook other side until golden brown.
  • Using 3½- to 4-inch gingerbread boy or girl cookie cutter, cut one shape from each warm pancake.
  • Decorate as desired using icing, candies and sprinkles.

Notes & Wine Advice

Make-Ahead Magic

Get these cuties cooking in seconds when you prep everything the night before. Spoon the measured Bisquick mix and spices into a bowl. Measure the milk in a 2-cup measuring cup; stir in the apple butter and eggs until well blended. In the morning, simply dump the wet ingredients into the bowl and mix.
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Course; Brunch / Pancake’s / Crepes

Red Velvet Pancakes

Red Velvet Pancakes

Couverts7
Deel op Facebook Print Recipe

Ingredients

CREAM CHEESE TOPPING

PANCAKES

Instructions

  • In medium bowl, beat cream cheese, butter and 3 tablespoons milk with electric mixer on low speed until smooth.
  • Gradually beat in 2 cups powdered sugar, 1 cup at a time, on low speed until topping is smooth.
  • Cover; set aside.
  • In large bowl, stir all pancake ingredients except powdered sugar with whisk until well blended.
  • Heat griddle or skillet over medium-high heat (375°F).
  • Brush griddle with vegetable oil if necessary (or spray with cooking spray before heating).
  • For each pancake, pour slightly less than ¼ cup batter onto hot griddle.
  • Cook until bubbles form on top and edges are dry.
  • Turn; cook other side until set.
  • Spoon topping into resealable food-storage plastic bag; seal bag.
  • Cut off tiny corner of bag; squeeze bag to drizzle topping over pancakes.
  • Sprinkle with powdered sugar.

Notes & Wine Advice

*For the best results, liquid food color is not recommended for this recipe.

Make-Ahead Magic

To get a jump on breakfast, make the Cream Cheese Topping the night before. Spoon it into a resealable food-storage plastic bag; refrigerate. Let it stand at room temperature while preparing the pancakes. If the mixture is too stiff to drizzle, knead the bag.

Make-Ahead Magic

You can also prep the pancakes ahead. Measure the dry ingredients into a mixing bowl; cover. Add the food color and eggs to the milk in the measuring cup; cover and refrigerate until you’re ready to mix the batter.
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Course; Brunch / Pancake’s / Crepes