Best 8 Honey French Toast Recipes

HONEY-ORANGE BAKED FRENCH TOAST

Steps:

• MAKE HONEY SAUCE:.
• 1. Microwave: Measure honey into a small microwavable cup or bowl. Add cinnamon (you don't need to stir it in yet) and cut butter into chunks on top. Microwave honey and butter for about 60 seconds on medium (60-70% power). Stir until butter is completely melted.
• 2. Stovetop: Melt the butter in a small saucepan over low to medium heat, then mix in honey and cinnamon, stirring until smooth. Remove from heat.
• PREPARE THE PAN:.
• 3. Lightly grease the sides of a 9x13 pan or baking dish. You may omit this step but it will help the slices come out neatly when serving.
• 4. Pour honey sauce into the 9x13 pan and tilt the pan around until sauce evenly covers bottom.
• PREPARE THE BREAD:.
• 5. Break eggs into a shallow dish (a pie pan works perfectly) and lightly beat with a fork to break the yolks. Add orange juice and beat thoroughly with a fork.
• 6. Dip each slice of bread into the egg mixture, covering both sides. Allow any excess egg to run back into the dish. Place bread on sauce in pan, allowing slices to touch on all sides but not overlap one another.
• 7. Bake at 400 F for 15-20 minutes or until nicely golden.
• 8. "Cut" along the edges of the pan and between each slice of bread with a turner, then turn each slice out of the pan and onto a plate with the honey side on top. The honey sauce will have baked into the bread, but if there is any left in the pan spoon it on the top (it will be very thick).
• NOTES: You can also prepare up through step 6 the night before. Cover and refrigerate the dish, then bake in the morning. Be sure to use a metal pan and not glass or ceramic if you do this.
• It isn't as pretty, but I often use leftover hamburger or hotdog buns for this recipe. I prefer the "crust" side down in the honey, but my sweetie prefers the "cut" side down so that there is more texture.

HONEY PECAN FRENCH TOAST

Steps:

• In a medium bowl, combine eggs, milk, and vanilla; beat well with a wire whisk.
• Add pancake mix, beating until smooth. Pour mixture into a greased 13x9x2" baking dish.
• Place bread slices in egg mixture turning slices to coat evenly.
• Let stand for 5 minutes or until all liquid is absorbed.
• In a large skillet, melt 1 Tablespoon butter. Add 3 slices of bread; cook over medium heat for 3 minutes on each side or until golden brown.
• Remove from the pan and keep warm. Repeat the process with the remaining butter and bread slices.
• Serve immediately with the Honey Pecan Topping.
• Honey Pecan Topping:.
• In a small bowl, combine the butter and honey, stirring until smooth.
• Add nuts, and stir well.

LOUISIANA SWEET POTATO FRENCH TOAST WITH PECAN HONEY-BUTTER

Steps:

• For the filling: Peel and cut sweet potato into 1/2-inch chunks. Roast in microwave in a covered microwave-safe dish with a few drops of water until fork-tender (8 to 10 minutes).
• Combine sweet potato and all filling ingredients in food processor or blender and process until the consistency of creamy peanut butter.
• Pecan honey butter: Chop pecans and add to a sauté pan over low heat and toast for a few minutes.
• Meanwhile, melt butter over medium heat in a small saucepan. Add honey and pecans. Heat until mixture starts to bubble, stirring periodically, then lower heat and keep warm.
• For French toast: Combine egg yolks, sugar, cinnamon, nutmeg, salt and vanilla in a flat-bottom dish. Whisk together until dry ingredients are fully moistened and combined with wet ingredients. Warm milk in microwave until warm (not hot), then add milk and melted butter to egg-yolk mixture. Whisk until combined well.
• Spread 1-2 tbsp of the filling between every 2 slices of bread to make sandwiches.
• Put 1/2 tablespoon unsalted butter in a large skillet over medium heat. Dip toast sandwiches in custard mixture and soak for 15 to 20 seconds on each side. Cook on griddle or pan for 3 to 4 minutes per side until golden brown. Remove and slice into three slices diagonally; arrange on plates. Top with honey-butter.

FRENCH TOAST BAKED IN HONEY-PECAN SAUCE

Steps:

• Combine eggs, half-and-half, 1 T. brown sugar and vanilla extract in a small bowl, whisk till blended; pour half of the mixture into a baking dish (sized large enough to hold bread slices somewhat compactly).
• Place bread into dish; top with other half of egg mixture, making sure all parts of bread are saturated with the liquid. Refrigerate, covered, overnight.
• Preheat oven to 350°. Place butter in a 13x9x2-inch baking dish and set in oven; when butter is melted, stir in brown sugar, honey, maple syrup and pecans.
• Set soaked bread slices on top of pecan mixture. Bake for 30-35 minutes or until puffed and golden brown.
• Remove with a spatula and invert slices on 2 serving plates. Spoon any extra syrup and nuts on top.
• Serve immediately with ice cold milk or piping hot coffee.

HONEY BAKED FRENCH TOAST

Steps:

• Preheat oven to 375 degrees.
• Put the butter and honey into a 9 x 13 inch non reactive baking dish. Heat them in the oven until the butter is melted and the honey is bubbling. Take them out of the oven and stir well.
• Whisk together the juice, eggs, spices, and salt in another baking dish. Dip each slice of bread in the juice mixture, turning it once to coat well, and then carefully set the pieces of bread in the honey-buttered pan.
• Bake for 15-20 minutes or until well browned. Don't flip the bread over during baking -- flip it over so the honey-butter side is up when you serve it though.

GRILLED FRENCH TOAST SKEWERS WITH BANANAS AND HONEY

Steps:

• Thread 6 brioche cubes onto each skewer, leaving 1/4 inch of space between cubes; leave out overnight to dry.
• Prepare a grill for medium-high heat. Whisk together the buttermilk, eggs, butter, sugar, cinnamon and 1/2 teaspoon salt in a baking dish; soak the skewers in the mixture for 5 minutes, turning as needed.
• Spray a large piece of foil with cooking spray and place it on one side of the grill grate. Lay the skewers on the foil, leaving about an inch of space between them. Grill, covered, turning occasionally, until golden, 5 to 8 minutes.
• Meanwhile, brush the bananas with oil and place cut-sides down on the other side of the grill grate (not on the foil). Cook, turning as needed, until golden and covered in grill marks, 3 to 5 minutes. Serve the skewers and bananas drizzled with honey.

HONEY FRENCH TOAST

Steps:

• Add flour, sugar, salt, milk, and eggs to a mixing bowl.
• Whisk until well blended.
• In a skillet over medium-high heat, melt butter; I start with 1 tablespoon and add to it as needed.
• Dip both sides of bread slice into egg mixture.
• Place 2-3 slices of bread in skillet (depends on how big your skillet is) and cook for 2-3 minutes on each side or until golden brown.
• Transfer to individual plates and drizzle with warm honey.
• Enjoy.

FRENCH TOAST CROSTINI WITH HONEY CREME FRAICHE

Steps:

• In a medium bowl, whisk together the eggs, cream, vanilla, salt and cinnamon until well blended.
• In a large skillet, melt the butter over medium heat. Remember, butter burns very quickly. Dip each side of the bread in the egg mixture and gently shake off excess egg batter. Do not over soak the bread, or it will be soggy. When the butter begins to foam, add the egg-soaked bread to the pan. Cook over medium-high heat. Peek under the edges of the bread with a spatula and flip when the toast is golden brown. Repeat. Keep warm between 2 plates on the stove top or in a 150 to 200 degree F oven.
• Garnish the top of each slice of French toast with 1 to 2 tablespoons of Honey Creme Fraiche, drizzle with lavender honey and sprinkle with 1/2 teaspoon of toasted almonds. Repeat the process with the remaining slices of bread.
• In a medium bowl combine all of the ingredients and whisk well.