Baked French Toast Pioneer Woman Ree Drummond Recipes

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FRENCH TOAST ROLL-UPS

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10



French Toast Roll-Ups image

Steps:

  • Mix together the brown sugar and cinnamon in a small bowl. Set aside.
  • In a separate bowl, whisk together the cream, maple syrup, vanilla and eggs until well combined. Set aside.
  • With a rolling pin, flatten 1 slice of bread. Brush with the melted butter, then sprinkle with 1 tablespoon of the cinnamon sugar. Spoon a line of pie filling along one of the short sides of the flattened bread. Starting with the pie filling side, roll the bread tightly, enclosing the filling in the middle. Set aside seam-side down and repeat with the remaining bread slices, butter, cinnamon sugar and pie filling.
  • Heat 4 tablespoons butter in a large nonstick skillet over medium heat.
  • Dip each French toast roll into the egg mixture, making sure to completely cover, then add to the skillet. Cook until browned on all sides, 3 to 4 minutes total.
  • Remove to a plate and dust with confectioners' sugar. Serve warm with extra syrup on the side for dipping.

1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 cup heavy cream
1/4 cup maple syrup, plus more for serving
1/2 teaspoon vanilla
4 large eggs
8 slices white sandwich bread, crusts removed
8 tablespoons salted butter, 4 tablespoons melted plus 4 tablespoons for frying
1/2 cup blueberry pie filling
Confectioners' sugar, for dusting

CRUNCHY FRENCH TOAST STICKS

Provided by Ree Drummond : Food Network

Categories     dessert

Time 40m

Yield 36 sticks

Number Of Ingredients 12



Crunchy French Toast Sticks image

Steps:

  • Crack the eggs into a pie plate. Add the half-and-half, vanilla, 1/4 cup of the granulated sugar and 1/2 teaspoon of the cinnamon. Whisk lightly until combined; set aside.
  • In a separate pie plate, stir together the panko breadcrumbs, crushed cereal and remaining 1/4 cup granulated sugar and 1/2 teaspoon cinnamon. Use a fork to stir in the melted butter so that the crumbs are slightly moist. Crack up at the madness that is in this dish, then set it aside.
  • One by one, quickly dunk the bread strips in the egg mixture, turning to coat. Then lay them in the dish with the crumb mixture, turning them over, sprinkling and pressing so the crumbs totally cover the surface. Place the sticks on a rack set in a baking sheet. Flash-freeze for 30 minutes to set the surface.
  • Transfer the sticks to zipper bags for storage in the freezer. I do smaller bags of 6 to 8 sticks each, but you can do larger batches if you prefer!
  • To bake them from frozen state, preheat the oven to 425 degrees F. Line a pan with frozen sticks and bake until golden brown around the edges, 15 to 18 minutes. Sprinkle with powdered sugar. Serve with warm pancake syrup for dipping and fruit to make you feel good about life!

6 large eggs
1/2 cup half-and-half
1 tablespoon vanilla extract
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1 1/2 cups panko breadcrumbs
1 1/2 cups sweetened corn and oat cereal, such as Cap'n Crunch, crushed to fine crumbs
2 tablespoons salted butter, melted
12 slices Texas toast, each cut into 3 strips
Powdered sugar, for serving
Warm pancake syrup, for serving
Raspberries and blueberries, for serving

FRENCH TOAST WITH BERRY BUTTERS

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 8 servings

Number Of Ingredients 12



French Toast with Berry Butters image

Steps:

  • For the berry butters: In separate batches, whip 2 sticks butter on high in the bowl of a stand mixer using the whisk attachment. Switch to the paddle attachment. Add the blackberries. Turn the mixer to low for only about 5 seconds, just long enough for the berries to begin to mix in and break up, but not so long that it turns into a mess. Clean the mixer bowl and attachments and repeat with the remaining 2 sticks butter and the raspberries.
  • With each batch, turn the berry butter out onto a long sheet of plastic wrap set over a long sheet of foil. First seal the plastic wrap around the cylinder, and then secure the foil around it. Twist the ends, gradually applying more pressure as you twist in order to make the cylinder taut. Once it's a nice, neat cylinder of foil, place into the freezer for 30 minutes in order to quickly solidify it. Then transfer to the fridge until you're ready to use. The butter should be very firm.
  • For the French toast: Cut the bread into slices 1/2-inch thick. In a dish, whisk the egg yolks with the half-and-half, sugar, vanilla and lemon zest. Dip the bread slices in the egg mixture, coating both sides. Then remove from the dish and set aside. Repeat until all the bread is coated.
  • Heat a cast-iron skillet or griddle over medium heat. Sizzle some butter in the skillet when hot. Cook the French toast on both sides until golden brown, being careful not to burn. Remove the berry butters from the fridge. Unwrap one end and cut some slices. Lay one slice onto each serving of French toast. Sprinkle with powdered sugar if desired, and then drizzle with maple syrup.

1 pound (4 sticks) unsalted butter, softened
1/2 cup blackberries
1/2 cup raspberries
1 loaf crusty bread, such as baguette, French loaf, etc.
4 whole egg yolks
2 cups half-and-half
1 tablespoon sugar
2 teaspoons vanilla extract
Zest of 1 lemon
Butter, for frying
Sifted powdered sugar, for serving, optional
Maple syrup, warm, for serving

CARROT CAKE FRENCH TOAST

Provided by Ree Drummond : Food Network

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 22



Carrot Cake French Toast image

Steps:

  • For the French toast: Grease a 9-by-13-inch baking dish with butter.
  • Tear the bread into chunks and evenly distribute in the baking dish. Sprinkle the carrots and pecans over the bread. Crack the eggs into a large bowl and whisk together with the milk, cream, granulated sugar, brown sugar, vanilla and cinnamon. Pour the mixture into the baking dish. Cover tightly with plastic wrap and store in the fridge until needed (overnight preferably).
  • For the topping: Mix the flour, brown sugar, cinnamon and salt in a bowl. Cut in the butter using a pastry cutter until it resembles fine pebbles. Fold in the pecan pieces and store in a resealable plastic bag in the refrigerator until ready to bake.
  • For the glaze: Add the cream cheese to the bowl of an electric mixer fitted with a paddle attachment and beat until smooth. Add the powdered sugar, milk and lemon juice and mix until smooth, scraping down the sides as needed. Keep in a small airtight bowl.
  • When you're ready to bake, preheat the oven to 350 degrees F.
  • Unwrap the baking dish with the French toast mixture, sprinkle with the topping and bake for 45 minutes for a softer, bread pudding-like texture or 1 hour for a firmer, more crisp texture.
  • Drizzle over the glaze. Scoop out individual portions and serve with warm pancake syrup.

Butter, for greasing the baking dish
1 loaf crusty multigrain bread
1 1/2 cups grated carrots
1 cup finely chopped pecans
8 large eggs
2 cups milk
1/2 cup heavy cream
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
4 1/2 teaspoons vanilla extract
3/4 teaspoon ground cinnamon
1/2 cup all-purpose flour
1/2 cup firmly packed brown sugar
1 teaspoon ground cinnamon
Pinch of kosher salt
1 stick (8 tablespoons) cold salted butter, cut into pieces
1/2 cup chopped pecans
4 ounces cream cheese
3/4 cup powdered sugar
2 tablespoons milk
1 tablespoon lemon juice
Warm pancake syrup, for serving

BAKED FRENCH TOAST PIONEER WOMAN / REE DRUMMOND

Another winner by Pioneer Woman Ree Drummond. She hits breakfast out of the park with this french toast bake. You can make it ahead and pop it in the next day for Christmas, holidays, parties, sleepovers, brunches, etc. It is kid friendly and easy to make. It is caloric but in moderation it can be a delicious treat. Enjoy! ChefDLH

Provided by ChefDLH

Categories     Breakfast

Time 1h15m

Yield 1 portion, 6-8 serving(s)

Number Of Ingredients 17



Baked French Toast Pioneer Woman / Ree Drummond image

Steps:

  • For the French toast: Grease the baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably). Or you can make it and bake it right away---delicious no matter what!
  • For the topping: Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Store in a plastic bag in the fridge.
  • When you're ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour-plus or more for a firmer, crisper texture.
  • Scoop out individual portions. Top with butter and drizzle with warm pancake syrup and sprinkle with blueberries.

Nutrition Facts : Calories 1097.5, Fat 34.9, SaturatedFat 18.8, Cholesterol 324, Sodium 1255.7, Carbohydrate 162.8, Fiber 4.6, Sugar 61.5, Protein 32.7

butter, For Greasing
1 loaf crusty bread (Sourdough Or French Bread)
8 whole eggs
2 cups whole milk
1/2 cup heavy cream
1/2 cup sugar
1/2 cup brown sugar
2 tablespoons vanilla extract
1/2 cup flour
1/2 cup firmly packed brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
freshly grated nutmeg (optional)
1/2 cup cold butter, Cut Into Pieces
warm syrup, For Serving (amount optional)
butter, For Serving (amount optional)
1 cup fresh blueberries, For Serving (optional)

CINNAMON BAKED FRENCH TOAST

Ree Drummond's cinnamon baked French toast from Food Network is topped with cinnamon, nutmeg and bright blueberries.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 13h

Yield 12 servings

Number Of Ingredients 16



Cinnamon Baked French Toast image

Steps:

  • For the French toast: Grease the baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably).
  • For the topping: Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Store in a re-sealable plastic bag in the fridge.
  • When you're ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour or more for a firmer, crisper texture.
  • Scoop out individual portions. Top with butter and drizzle with warm pancake syrup and sprinkle with blueberries.

Butter, for greasing
1 loaf crusty sourdough or French bread
8 whole eggs
2 cups whole milk
1/2 cup whipping (heavy) cream
1/2 cup granulated sugar
1/2 cup brown sugar
2 tablespoons vanilla extract
1/2 cup all-purpose flour
1/2 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
Freshly grated nutmeg
1 stick cold butter, cut into pieces, plus more for serving
Warm pancake syrup, for serving
1 cup fresh blueberries, for serving

CHEESE TOAST

Provided by Ree Drummond : Food Network

Time 25m

Yield 6 servings

Number Of Ingredients 9



Cheese Toast image

Steps:

  • In a medium bowl, combine the Cheddar, Monterey Jack, mayonnaise, Parmesan, butter, salt, pepper and seasoned salt.
  • Cut the loaf in half lengthwise, then into thirds or fourths. Evenly spread the cheese mixture onto the bread pieces. Wrap each piece in a foil "purse," leaving a little room at the top between the cheese and the foil.
  • The bread can either be frozen for later, or baked right away. If baking right away, place on a baking sheet and bake at 350 degrees F for 10 minutes. If cooking from frozen, bake on a baking sheet at 350 degrees F for 20 minutes.

2 cups grated Cheddar
2 cups grated Monterey Jack
1/2 cup mayonnaise
1/2 cup grated Parmesan
1/2 stick (4 tablespoons) butter, softened
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon seasoned salt
1 crusty French loaf

BUTTER PECAN FRENCH TOAST

This dish is a fabulous twist on traditional French toast. Substituting French bread for regular sliced bread and adding bourbon to the sauce makes it a real showstopper that's perfect for breakfast, brunch or even dessert.

Provided by Ree Drummond Bio & Top Recipes

Categories     main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 12



Butter Pecan French Toast image

Steps:

  • Heat a large nonstick skillet over medium-low heat and melt 2 tablespoons of the butter.
  • In a large bowl, combine the milk, eggs, 1/4 cup of the brown sugar, the cinnamon, and vanilla. Whisk together until everything's combined and smooth.
  • One by one, dunk the slices of bread into the egg mixture and place them on the buttery skillet.
  • Fit as many slices in the skillet as you can, cooking them until golden on the first side, about 2 1/2 minutes. Flip to cook them on the other side for about 2 minutes. Remove them to a plate. Add 2 tablespoons of the butter to the skillet and repeat with the rest of the bread slices until they're all cooked.
  • To the same skillet, add the remaining 4 tablespoons butter, the remaining 1 cup of brown sugar, and the salt. Stir and cook over medium heat until the butter and sugar are melted and bubbling, 2 to 3 minutes. Turn off the heat completely, pour in the bourbon and stir, allowing the fumes to dissipate for about 1 minute. Turn the stove on medium heat and continue to stir and cook for another minute, or until the mixture is starting to thicken. Add the pecans, stir to combine. Keep cooking the sauce, stirring constantly, until the mixture is deep golden, 2 to 3 minutes. Be careful not to cook it too long as it will become chewy, you want a nice caramelly sauce. Turn off the heat.
  • Serve two pieces of French toast with a little butter. Sift over some powdered sugar.
  • Spoon on a generous amount of the sauce then top with whipped cream and a sprinkling of cinnamon.

8 tablespoons (1 stick) salted butter, plus more for serving
1/2 cup whole milk
5 large eggs
1 1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon, plus more for serving
1 teaspoon vanilla extract
1 small French bread, cut into 1-inch slices
Pinch of kosher salt
1 cup bourbon
3/4 cup chopped pecans
Powdered sugar, for serving
Whipped cream, for serving

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