French Toast Roll-Ups

Ingredients:

• 8 slices white sandwich bread (the soft, fluffy type)
• peanut butter, jelly, cream cheese, dulce de leche, cajeta or nutella
• 2 eggs
• 3 tablespoons milk
• 1/3 cup granulated sugar
• 1 heaping teaspoon ground cinnamon
• butter, for greasing the pan
• maple syrup, for serving

Instructions:

1. Trim the crust from the bread and flatten it out with a rolling pin.
2. Place about a teaspoon or 2 of your chosen filling an inch from one end of the bread spread out in a strip. Roll the bread up and repeat until they're all filled.
3. In a shallow bowl whisk the eggs and milk until well combined.
4. In a separate bowl mix the sugar with the cinnamon.
5. In a skillet set over medium heat melt a tablespoon of butter.
6. Add the rolls to the egg turning to coat on all sides then place them in the pan seam side down. Cook in batches until golden brown, turning them to cook and brown on all sides. Add butter to the pan as needed.
7. Add the hot rolls from the pan to the cinnamon sugar and roll until completely covered in sugar.
8. Serve with maple syrup for dunking.

 http://www.cinnamonspiceandeverythingnice.com/french-toast-roll-ups/#ixzz2aH4EK0Tj

Gluten Free French Toast Souffle

INGREDIENTS:

• 12Slices of Gluten Free White or Wheat Bread, I like to use Udi's Gluten Free Whole Grain Bread
• 8fluid ounces cream cheese, softened
• 8organic free-range eggs
• 1 1/2cups milk, Use your preference of whole, skim, and so on. May even substitute Almond Milk or Soy Milk if preferred
• 1/2cup pure maple syrup
• 1/2cup half and half
• 1/2teaspoon vanilla extract

Directions:

1. Lightly coat a 13 x 9 inch baking pan lightly with preferred greasing method (butter, Crisco, cooking spray.)
2. In a medium bowl, beat cream cheese until smooth. A standard mixer may be used, but I often mix by hand.. Add eggs one by one, mixing until smooth after each add.
3. Add milk, half and half, maple syrup and vanilla to mixture. Mix ingredients until completely smooth.
4. Set mixture to the side. Cut bread slices into approximately 1 inch cubes until entire loaf is cubed. I typically cut two to three slices at the same time to speed up the process.
5. Add cubed bread to the baking dish, spread out in an even layer. Pour cream cheese mixture over the top of the bread, evenly covering the bread.
6. When oven is preheated, bake for 45-50 minutes. Remove and allow to cool for 10 minutes.
7. Cut, serve with maple syrup and enjoy! Tip: Sprinkle powdered sugar or cinnamon sugar on top for a special treat.

https://cookmore.com/recipe/gluten-free-french-toast-souffle/

Baked Caramel French Toast

INGREDIENTS:

• 1cup brown sugar, packed
• 1cup butter
• 2tablespoons light corn syrup
• 12French Bread slices (or two layers of loaf bread)
• 6large eggs, beaten
• 1 1/2cups milk
• 1teaspoon pure vanilla extract
• 1/4teaspoon salt
• 
  
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• Directions:
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1. Combine sugar, butter and corn syrup in a small saucepan. Cook over medium heat until smooth and thickened, stir constantly as it become a caramel.
2. Coat a 13 x 9 x 2-inch baking dish with cooking spray. Pour caramel mixture into the dish. Fit bread slices tightly into the dish, trimming if necessary.
3. In a medium bowl combine eggs, milk, vanilla and salt whisking together well. Pour egg mixture over bread. Cover and refrigerate for eight hours.
4. Bake uncovered at 350 degrees F. for 45 minutes or until lightly browned. Slice into sections and serve upside down. Garnish with whipped cream or whipped butter

.https://cookmore.com/recipe/baked-caramel-french-toast/

French Toast Bake

Can make the night before.

Ingredient Checklist

1/2 cup melted butter (1 stick)

1 cup brown sugar

1 loaf Texas toast
4 eggs

1 1/2 cup milk
1 teaspoon vanilla
Powdered sugar for sprinkling

Directions

1. Melt butter in microwave & add brown sugar....stir till mixed.
2. Pour butter/sugar mix into bottom of 9 x 13 pan....spread around
3. Beat eggs, milk, & vanilla
4. Lay single layer of Texas Toast in pan
5. Spoon 1/2 of egg mixture on bread layer
6. Add 2nd layer of Texas Toast
7. Spoon on remaining egg mixture
8. Cover & chill in fridge overnight
9. Bake at 350 for 45 minutes (covered for the first 30 minutes)
10. Sprinkle with powdered sugar
11. Serve with warm maple syrup (I don't do the syrup part)



http://sheldonrachel.blogspot.com/2009/03/french-toast-bake.html