3 Ways to French Toast
This post has been sponsored by Pepperidge Farm® Inc. As always, all thoughts and opinions are my own.
I have a very vivid memory of "the best French toast I've ever had." Oddly enough, it was in Jamaica. I was there on a trip in high school with my church and we'd just spent a week up in the mountains. The day before we flew home, we spent the night at a hotel down on one of the beaches. And it was there that I ordered said French toast. I'm sure the fact that I ate it with my toes buried in the sand helped it taste extra amazing.
French toast is one of my favorite breakfasts, and it's such an easy thing for our kids to eat, too! Sunny loves it, and June likes that it's not as "soft as pancakes." Kids are weird!
Today, in partnership with Pepperidge Farm Farmhouse® Sweet Hawaiian Bread, I am so excited to share my three favorite French toast recipes with you! This delicious bread is the perfect base for one of our family's go-to breakfast. With thick slices, a fresh-from-the-oven taste, and just a hint of sweetness, I couldn't think of a better bread for this breakfast recipe!
Okay, let's not waste any more time. Let's dive in!!
Classic French Toast with Fresh Berries
Ingredients:
4 eggs
2/3 cup milk
1 Tbsp. sugar
1/2 tsp vanilla
Dash of salt
Dash of cinnamon
Butter for pan
8 slices of Pepperidge Farm Farmhouse® Sweet Hawaiian Bread
Toppings:
Fresh berries
Maple syrup
Powdered sugar
Directions:
Beat eggs, milk, sugar, vanilla, cinnamon and salt in a large bowl. Dredge bread slices through the egg mixture, allowing any extra to drip off for a few seconds. Place on a buttered griddle over medium heat. Cook until bottom side is golden brown. Flip and cook the other side. Slice toast in half, plate, and top with fresh berries, a pad of butter and maple syrup. Dust with powdered for that classic French toast taste!
French Toast with Peanut Butter and Bananas
Ingredients:
4 eggs
2/3 cup milk
1 Tbsp. sugar
1/2 tsp vanilla
Dash of salt
Butter for pan
8 slices of Pepperidge Farm Farmhouse® Sweet Hawaiian Bread
Toppings:
Homemade peanut butter sauce (directions below)
Fresh Bananas
Powdered sugar
Directions:
First, make the peanut butter sauce. Heat 1/4 c. water and 1/4 c. white sugar over medium-high heat in a small skillet. Let boil for 1 minute. Turn off heat, stir in 1/4 c. natural peanut butter. Set aside.
Beat eggs, milk, sugar, vanilla, and salt in a large bowl. Dredge bread slices through the egg mixture, allowing any extra to drip off for a few seconds. Place on a buttered griddle over medium heat. Cook until bottom side is golden brown. Flip and cook the other side. Slice toast in half, plate, and top with fresh bananas and a drizzle of homemade peanut butter sauce. Dust with powdered sugar if you'd like!
Poppyseed French Toast stuffed with Lemon Mascarpone
Ingredients:
4 eggs
2/3 cup milk
1 Tbsp. sugar
1/2 tsp vanilla
Dash of salt
Poppyseeds for coating the bread
Butter for pan
8 slices of Pepperidge Farm Farmhouse® Sweet Hawaiian Bread
Filling:
8 oz mascarpone cheese
Juice of one small lemon
5 Tbsp. powdered sugar
Zest of one lemon (use the same one you got the juice from!)
Directions:
First, make your lemon mascarpone filling. In a mixing bowl, combine mascarpone cheese, lemon juice, powdered sugar, and lemon zest. Beat until fluffy, like icing. Place in the fridge to stay cool until you're ready to stuff your french toast.
Beat eggs, milk, sugar, vanilla, and salt in a large bowl. Dredge bread slices through the egg mixture, allowing any extra to drip off for a few seconds. Place on a buttered griddle over medium heat. Sprinkle the side facing up with lots of poppyseeds. Cook until bottom side is golden brown. Flip and cook the other side, remembering to sprinkle a few more poppy seeds on the side that's already done.
Once all your slices are cooked, cut them in half and stack them together on a plate. Stuff the lemon mascarpone in between each layer of the poppyseed French toast and top it all off with more lemon zest.
