Best 6 French Toast Stars Recipes

CLASSIC FRENCH TOAST

Steps:

• Whisk together eggs, cream, vanilla, cinnamon, nutmeg, and salt in a medium bowl; set aside.
• Place bread in a shallow baking dish large enough to hold bread slices in a single layer. Pour egg mixture over bread; soak 10 minutes. Turn slices over; soak until soaked through, about 10 minutes more.
• Preheat oven to 250 degrees. Place a wire rack on a baking sheet, and set aside. Heat 2 tablespoons butter and 2 tablespoons vegetable oil in a skillet over medium heat. Fry half the bread slices until golden brown, 2 to 3 minutes per side. Transfer to wire rack; place in oven while cooking remaining bread. Wipe skillet, and repeat with remaining butter, oil, and bread. Keep in oven until ready to serve. Serve warm with pure maple syrup, if desired.

FRENCH TOAST

Steps:

• Whisk together eggs, milk, sugar, and salt (as well as the optional vanilla extract and cinnamon, if using) in a medium shallow bowl until the mixture is fluffy and light in color.
• Melt 1 tablespoon butter in a large skillet over medium-high heat. Working with one bread slice at a time, soak the bread in the egg mixture for 3 to 4 seconds per side. Don't let the slices sit too long; they will turn soggy and fall apart.
• Once butter is melted and bubbling, add 3 soaked bread slices to hot pan and cook until golden brown, or about 1 1/2 to 2 minutes. (There may be some spots that do not brown; that's normal.)
• Flip each slice, and cook until gold brown, or about 1 1/2 to 2 minutes. Repeat with remaining butter and egg-soaked bread. Serve hot with toppings of choice.

FRENCH TOAST I

Steps:

• Beat together egg, milk, salt, desired spices and vanilla.
• Heat a lightly oiled griddle or skillet over medium-high heat.
• Dunk each slice of bread in egg mixture, soaking both sides. Place in pan, and cook on both sides until golden. Serve hot.

THE BEST FRENCH TOAST

Steps:

• In a shallow dish, whisk together the first 7 ingredients. Preheat a greased griddle over medium heat., Dip bread in egg mixture, letting it soak 5 seconds on each side. Cook on griddle until golden brown on both sides. Serve with toppings as desired.

FRENCH TOAST CORNERS

Steps:

• Cut each slice of bread twice diagonally to make each slice into 4 triangles.
• Beat together eggs, milk, vanilla and cinnamon. Dip the bread slices into egg mixture.
• Heat butter over medium-high heat in a frying pan or skillet. Cook bread until golden brown. Serve warm with your favorite topping.

FRENCH TOAST ALL STARS

Steps:

• 1. Place a slice of bread on a cutting board. Align a star-shaped cookie cutter in the center of the slice. Push the cookie cutter through the bread, rocking it gently back and forth. Once the cookie cutter makes it all the way through bread, remove bread outside the cutter. Hold the cutter down on the bread during this step to prevent the star from tearing. Use a sharp knife to trim any bread that lingers outside the cookie cutter. Gently remove the star from the cutter and put aside. Repeat on all slices of bread.
• 2. In a medium bowl, beat together eggs, whipping cream, honey, salt, cinnamon, orange zest and vanilla extract.
• 3. In a griddle or frying pan, melt the butter over medium high heat.
• 4. Dip both sides of the stars in the egg mixture and carefully transfer to the hot griddle. Brown on both sides and transfer to a warm plate while remaining stars cook. Serve hot.
• My Note: I was soo bored with the same old french toast. Don't be scared by the amount of honey, I started out with only 1 tbsp and after the first slice quickly added the other tablespoons They were not too sweet at all. I used light bread and half&half instead of heavy cream. They came out great. You have to cook them at a low heat because of all the honey or they will burn quickly. Definitely a keeper in my book. Our two grandsons are huge Batman fans so I used a bat-shaped cookie cutter instead of a star and they loved it! For bread, this time I used a Bread Machine Bread from this site, it had just come out of the bread maker and worked out wonderfully for this recipe. I don't know or if it's the difference in using heavy cream in place of milk as in traditional recipes, or the addition of honey, it just was a terrific recipe-unlike any I had ever had before.