French Toast 3 Ways | Brunch Month
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Were making 3 incredible French Toast recipes that are perfect for a special brunch! \r
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More Breakfast & Brunch Recipes: \r
3 Pancake Recipes: \r
3 Brunch Recipes: \r
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Frequently Used & Favorite Items: \r
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Healthy Meal Plan 2017 eBook Available Now: \r
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*NEW* 30 Days of Smoothies: \r
Meal Prep Made Easy eBook | Menus 1-6: \r
Meal Prep Made Easy eBook | Menus 7 -12: \r
Meal Prep Made Easy eBook | Menus 13 -18: \r
Dinner Made Easy: \r
5 Weeks of Healthy Meal Prep: \r
Made with Love Holiday Recipes: \r
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French Toast 3 Ways \r
\r
Cinnamon French Toast Muffins\r
1 loaf crusty French bread, cut into ½ inch cubes\r
2 cups milk\r
6 eggs\r
1 tsp cinnamon\r
¼ cup maple syrup\r
1 cup powdered sugar\r
1 tbsp milk\r
1 tbsp maple syrup\r
\r
In a large bowl whisk eggs, milk, maple syrup and cinnamon until they are well combined. Place bread cubes in a large zipper bag. Pour egg mixture over bread and mix until all of the bread is well coated. Refrigerate for at least an hour or overnight.\r
Preheat oven to 350°F. Scoop bread mixture into a well greased muffin tin. Bake for 25 to 30 minutes or until muffins are set and golden on top.\r
In a small bowl whisk powdered sugar, milk and maple syrup. Drizzle mixture over muffins. Serve immediately.\r
\r
PB&J French Toast Roll Ups\r
3 tbsp peanut butter\r
2 tbsp grape jelly\r
8-10 slices sandwich bread\r
4 eggs\r
½ cup milk\r
1 tbsp butter\r
¼ cup sugar\r
1 tsp cinnamon\r
\r
In a small bowl stir peanut butter and jelly together until they are well combined. Using a serrated bread knife remove the crusts from the bread. Gently roll each slice of bread with a rolling pin until its nice and thin. Spread each slice with the PB&J mixture. Roll each slice. In a medium bowl whisk eggs and milk. \r
Heat butter in a non-stick skillet over medium heat. Dip each roll in the egg mixture and then fry it, turning often, until it is golden on all sides. Sprinkle each roll with cinnamon sugar and serve with maple syrup.\r
\r
Strawberry Cheesecake French Toast\r
6oz cream cheese, room temperature\r
1 tsp vanilla extr\r
½ lemon, juiced and zested\r
½ cup diced strawberries\r
1 sourdough loaf\r
2 tbsp butter\r
4 eggs\r
½ cup milk or cream\r
\r
In a stand mixer or with a hand mixture beat cream cheese, strawberries and vanilla extr until they are smooth. Using a sharp serrated bread knife cut 4 1.5” slices of bread. Using a small serrated knife cut a pocket into the bread being sure not to cut all the way through. Fill each pocket with the strawberry cream cheese mixture. \r
In a bowl whisk eggs, milk and vanilla extr. Heat butter in a non-stick skillet over medium heat. Dip each slice of bread into the egg mixture and fry it until it is golden brown on both sides.\r
\r
*SOME links provided above are affiliate links
**BRAND NEW Back-to-School eBook | 35 Lunch Bowls Available Now: \r
**3 eBook Back-to-School Bundle Available Now** \r
Were making 3 incredible French Toast recipes that are perfect for a special brunch! \r
\r
More Breakfast & Brunch Recipes: \r
3 Pancake Recipes: \r
3 Brunch Recipes: \r
\r
Frequently Used & Favorite Items: \r
\r
Purchase my eBooks here:\r
Healthy Meal Plan 2017 eBook Available Now: \r
*eBOOK BUNDLE* | All three Meal Prep Made Easy eBooks for only *$12.99*: \r
*NEW* 30 Days of Smoothies: \r
Meal Prep Made Easy eBook | Menus 1-6: \r
Meal Prep Made Easy eBook | Menus 7 -12: \r
Meal Prep Made Easy eBook | Menus 13 -18: \r
Dinner Made Easy: \r
5 Weeks of Healthy Meal Prep: \r
Made with Love Holiday Recipes: \r
\r
Facebook: \r
Twitter: \r
Instagram: \r
Pinterest: \r
Blog: \r
\r
French Toast 3 Ways \r
\r
Cinnamon French Toast Muffins\r
1 loaf crusty French bread, cut into ½ inch cubes\r
2 cups milk\r
6 eggs\r
1 tsp cinnamon\r
¼ cup maple syrup\r
1 cup powdered sugar\r
1 tbsp milk\r
1 tbsp maple syrup\r
\r
In a large bowl whisk eggs, milk, maple syrup and cinnamon until they are well combined. Place bread cubes in a large zipper bag. Pour egg mixture over bread and mix until all of the bread is well coated. Refrigerate for at least an hour or overnight.\r
Preheat oven to 350°F. Scoop bread mixture into a well greased muffin tin. Bake for 25 to 30 minutes or until muffins are set and golden on top.\r
In a small bowl whisk powdered sugar, milk and maple syrup. Drizzle mixture over muffins. Serve immediately.\r
\r
PB&J French Toast Roll Ups\r
3 tbsp peanut butter\r
2 tbsp grape jelly\r
8-10 slices sandwich bread\r
4 eggs\r
½ cup milk\r
1 tbsp butter\r
¼ cup sugar\r
1 tsp cinnamon\r
\r
In a small bowl stir peanut butter and jelly together until they are well combined. Using a serrated bread knife remove the crusts from the bread. Gently roll each slice of bread with a rolling pin until its nice and thin. Spread each slice with the PB&J mixture. Roll each slice. In a medium bowl whisk eggs and milk. \r
Heat butter in a non-stick skillet over medium heat. Dip each roll in the egg mixture and then fry it, turning often, until it is golden on all sides. Sprinkle each roll with cinnamon sugar and serve with maple syrup.\r
\r
Strawberry Cheesecake French Toast\r
6oz cream cheese, room temperature\r
1 tsp vanilla extr\r
½ lemon, juiced and zested\r
½ cup diced strawberries\r
1 sourdough loaf\r
2 tbsp butter\r
4 eggs\r
½ cup milk or cream\r
\r
In a stand mixer or with a hand mixture beat cream cheese, strawberries and vanilla extr until they are smooth. Using a sharp serrated bread knife cut 4 1.5” slices of bread. Using a small serrated knife cut a pocket into the bread being sure not to cut all the way through. Fill each pocket with the strawberry cream cheese mixture. \r
In a bowl whisk eggs, milk and vanilla extr. Heat butter in a non-stick skillet over medium heat. Dip each slice of bread into the egg mixture and fry it until it is golden brown on both sides.\r
\r
*SOME links provided above are affiliate links
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