Best 8 Caramelized French Toast Recipes

CARAMELIZED FRENCH TOAST

Steps:

• Melt two tablespoons of butter in a frying pan or skillet over medium high heat.
• Beat together eggs, milk and salt. Dip bread one at a time into egg mixture and fry until light brown and egg is cooked.
• After 4 slices of bread have been cooked, melt remaining 2 tablespoons butter. Cook remaining bread slices until light brown on both sides and egg is cooked.
• After all bread slices have been cooked and removed from pan, add brown sugar to pan. Stir until melted and sticky. Add water and stir. Place French toast in caramel sauce. Turn to coat, then remove from pan. Serve.

FRENCH TOAST WITH CARAMELIZED PECANS, STRAWBERRIES AND CREAM

Steps:

• In a medium bowl, mix together strawberries and 1/2 cup of sugar. Set aside.
• In a food processor, blend together heavy cream, cream cheese and 1 tablespoon sugar until thick and creamy.
• In a baking dish, whisk together eggs, milk, cinnamon and remaining 2 tablespoons sugar. Place bread slices in pan and soak on each side until well coated and soaked through. In a large skillet or griddle over medium heat, melt 1 tablespoon butter. Remove and drain the bread slices and cook until golden turning once, about 5 to 7 minutes. Meanwhile, in a skillet over medium heat, add the pecans, brown sugar and 2 tablespoons butter. Stir until sugar has melted and pecans are coated and sticky. Serve French toast with dollop of cream, sticky pecans and strawberries.

CHOCOLATE-HAZELNUT BABKA FRENCH TOAST WITH CARAMELIZED BANANAS

Steps:

• For the French toast: Put the babka slices on a rack set over a baking sheet and let dry for a few hours.
• Preheat the oven to 200 degrees F; put a baking sheet with a rack inside the oven.
• Whisk the eggs, egg yolks, sugar, vanilla, cinnamon and salt in a large bowl until smooth. Whisk in the half-and-half. Transfer the custard to a baking dish. Place a few slices of the babka in the custard and let sit, turning once, until completely soaked through, 5 minutes.
• Heat 2 tablespoons of the butter and 2 tablespoons of the oil in a large nonstick saute pan over medium heat until the butter foams. In batches (so you don't crowd the pan), cook the bread until golden brown on both sides and just cooked through, about 2 minutes per side. Transfer the cooked French toast to the baking sheet to keep warm.
• For the caramelized bananas: Melt the butter in a medium nonstick pan over medium heat. Add the sugar and cook until it just turns light golden brown, about 3 minutes. Place the sliced bananas in an even layer in the pan and cook until the bottoms become caramelized, about 2 minutes. Flip and cook another minute. Add the maple syrup and cook until just heated through, about 2 minutes.
• Serve the French toast topped with caramelized banana and dusted with confectioners' sugar.

SWEET SAUSAGE FRENCH TOAST CASSEROLE WITH CARAMELIZED BANANAS

Steps:

• Grease 8x8 square baking dish.
• Fit 4 bread slices into the bottom of the pan.
• Crumble sausage over the bread in the pan.
• Top with remaining 4 slices bread.
• Beat eggs together then add the milk, cinnamon and ginger.
• Pour over the bread in the pan, covering completely.
• Cover tightly and refrigerate at least 8 hours or up to 24 hours.
• Remove from refrigerator 1 hour before baking.
• Bake at 350°F for 60 minutes or just until the middle is set.
• After casserole has baked for 35 minutes, start making the banana sauce.
• Melt stick of butter over medium heat in a skillet.
• Stir in the brown sugar and heat until bubbly, stirring so as not to stick or burn.
• Reduce heat to low and slice bananas about 1/4 inch thick into the skillet.
• Continue to cook and stir occasionally until bananas are reducing in size and are becoming caramelized.
• Keep sauce warm.
• Remove casserole from oven and let set for 5 minutes.
• Cut into squares and top with warm banana sauce ladled over the top.

CARAMELIZED FRENCH TOAST

Steps:

• Melt two tablespoons of butter in a frying pan or skillet over medium high heat.
• Beat together eggs, milk and salt.
• Dip bread one at a time into egg mixture and fry until light brown and egg is cooked.
• After 4 slices of bread have been cooked, melt remaining 2 tablespoons butter.
• Cook remaining bread slices until light brown on both sides and egg is cooked.
• After all bread slices have been cooked and removed from pan, add brown sugar to pan. Stir until melted and sticky.
• Add water and stir.
• Place French toast in caramel sauce. Turn to coat, then remove from pan. Serve.

CARAMELIZED CHAI DESSERT FRENCH TOAST

Steps:

• Beat eggs, half & half, liqueur, sugar, vanilla and cinnamon in a large shallow dish.
• Add bread slices and let stand for about 2 minutes to absorb mixture. Turn and let stand 2 minutes more.
• Melt butter in a large skillet.
• Sprinkle 1 teaspoons brown sugar on each side of bread.
• Cook over medium to medium-high heat for about 2 to 3 minutes per side or until crisp, taking care not to burn sugar. (If sugar begins to burn, wipe out pan with a paper towel).
• Transfer to plates and top with a small scoop of ice cream and a drizzle of liqueur, if you like.

BAKED FRENCH TOAST WITH CARAMELIZED PEARS AND HAZELNUTS

Steps:

• Toast hazelnuts 10-15 mins, let cool, and gently crush ( using a rolling pin). Split vanilla bean, scrape out seeds and place directly in a small sauce pan with 2 1/2 C half and half. Add the remaining vanilla pod. Warm up the half and half and vanilla on medium heat, stirring occasionally, until almost to a boil. Turn heat off and let cool and seep 20-30 minutes. (I used half and half and just added some vanilla). I used chopped pecans, untoasted. Slice pears. Melt 2 T butter in a skillet and sauté pears on medium heat until golden, about 8-10 minutes. Add 1 T maple syrup. Simmer for a few more minutes. Set aside. Cut bread in to 1/2 inch slices. In a medium bowl, beat eggs, salt, spices, orange zest and 3 T maple syrup. When half and half has cooled, remove vanilla pod, and add a little at time into the egg mixture, mixing it together. (Do NOT add hot cream to the egg mixture, unless you want your eggs to curdle. Either let the cream cool, or temper the eggs, by adding just a little warm cream at a time, mixing in-between... so the eggs gradually warm up.) Generously butter a baking dish. Layer bread, hazelnuts, and caramelized pears pouring all the buttery syrup from the pan evenly over the bread. Pour batter over, using a spatula to ensure it goes in all the cracks crevasses. Let sit at least 30 minutes, so bread can soak up batter, or refrigerate overnight. Right before placing in the oven, drizzle the top with 1 more T maple syrup and sprinkle with a pinch of cardamon. Bake @ 350 for 45-50 minutes until puffed and golden. If your layers measure higher than two inches, you may need to bake longer. Check the middle to see if all the liquid is cooked. I have found that the true test is, if it puffs up, it is done. Melt small dots butter over the top and serve with warm maple syrup.

CARAMELIZED FRENCH TOAST

Steps:

• 1. get 2 eggs, get your bread , i used dempsters 12 grain . have your butter ready and melted in the frying pan.
• 2. crack open the two eggs in a mid size plate, add 2 tablespoons water, Add a half teaspoon of sugar in the eggs and whisk well. Then,dunk your bread in , let it soak up the eggs well , as well ;by fliping the bread and forceing the sponge effect by lightly pushing the bread down into the eggs while in the plate soaking, they will take on a a beautiful plumpness about them.
• 3. now that your butter is melted dont let the butter burn in the pan , just melt it at a med heat at first. gently with a spatula , carry the egg soaked toast, into the frying pan, and add both of them together, side by side.. let it sit in a little bit of a higher heat not high , not med , so medium high stove top heat.. the three o'clock , on the clock dial.is where the dial of your stove handle should be on. now after 1 min , flip , and flip again after another min, now this is when the caramelization step takes place.. thi first flip of both sides , take a 3/4 teasoon of that sugar , and shake ot over nicley the breadin the pan , do this on both slices of bread , each time you flip this , you will add a bit more sugar in the same manner , fliping this in the total of 3 times per side so six flips , add the sugar per flip. and watch the caramelisation take place , you dont need syrop for this , not even after you serve it .. Eat it as is..