IHOP Banana Nut Pancakes

IHOP Banana Nut Pancakes

Ingredients for IHOP Banana Nut Pancakes

• 1/2 cups buttermilk
• 1 1/4 cups flour
• 1 egg
• 1/4 cup vegetable oil
• 2 Tbsp sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 2/3 cup chopped pecans
• 1 banana

Direction:

In a larger bowl, combine all the ingredients for the pancakes except the pecans and the banana. Blend until smooth.

Heat frying pan or griddle on medium heat and coast with butter or non stick cooking spray.

Pour 1/4 cup of batter into the pan and immediately sprinkle pecans into the center of each pancake.

Cook the pancakes 1-2 minutes per side.

Place sliced bananas between the pancakes and add more pecans to the top of the stack.

Breakfast Toast

Posted by mk in Breakfast, Toast

IHOP Banana Nut Pancakes

Chocolate-Stuffed French Toast

Chocolate-Stuffed French Toast

Ingredients

Orange Butter

1/2

cup butter, softened

2

tablespoons powdered sugar

1

tablespoon grated orange peel

French Toast

1

cup milk

1/3

cup Original Bisquick™ mix

1

tablespoon vanilla

1

teaspoon grated orange peel

1

tablespoon fresh orange juice

4

eggs

6

slices (1 inch thick) day-old French bread

6

tablespoons hazelnut spread with cocoa

2

tablespoons butter

Additional powdered sugar, if desired

Additional hazelnut spread with cocoa, if desired

Directions

• 1 In small bowl, stir orange butter ingredients with wooden spoon until blended. Cover; refrigerate until serving time.
• 2 In shallow dish, stir milk, Bisquick mix, vanilla, 1 teaspoon orange peel, the orange juice and eggs with fork or whisk until blended. In each slice of bread, cut 3-inch pocket through top crust. Spread 1 tablespoon hazelnut spread in each pocket.
• 3 Heat griddle or skillet over medium heat (350°F); melt 2 tablespoons butter on griddle. Dip bread in egg mixture, coating both sides. Place bread on hot griddle; cook about 4 minutes, turning once, until golden brown.
• 4 Sprinkle French toast with additional powdered sugar; top with additional hazelnut spread. Serve with orange butter.

Breakfast Toast

Posted by mk in Breakfast, Toast

Chocolate-Stuffed French Toast

Mascarpone-Stuffed Challah French Toast with Banana Pecan Butter Sauce

Mascarpone-Stuffed Challah French Toast with Banana Pecan Butter Sauce

Ingredients

• 4 eggs, lightly beaten
• 1 1/2 cups heavy cream
• 1 teaspoon cinnamon
• 2 teaspoons vanilla extract
• 8 slices of Challah bread, day old, ¾-inch thickb
• 1 tablespoon Plugrá® European-Style Butter, unsalted, divided
• 1/2 cup mascarpone cheese, softened
• 4 orange slices for garnish
• Banana Pecan Butter Sauce
• 8 tablespoons Plugrá® European-Style Butter, unsalted
• 3 tablespoons orange juice, freshly squeezed
• 6 tablespoons light brown sugar, packed
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 3 ripe, firm bananas, sliced to 1-inch-thick diagonals
• 1/2 cup pecan pieces, toasted

Preparation

1. Stir eggs, cream, cinnamon and vanilla together in a medium mixing bowl and mix well.
2. Soak each piece of bread in the egg mixture.
3. Place a large griddle over medium-high heat and melt 1½ teaspoons of Plugrá Butter on griddle and spread on surface.
4. Place 4 pieces of French toast on hot griddle, cook for 3 to 4 minutes, turn and cook an additional 2 to 3 minutes or until bread is golden and done.
5. Repeat process with remaining 1½ teaspoons of Plugrá Butter and 4 pieces of bread.
6. Spread mascarpone cheese on 4 slices of French toast and top mascarpone with remaining 4 slices of French toast.
7. Top with ½ cup prepared Banana Pecan Butter Sauce.
8. Banana Pecan Butter Sauce: Melt the Plugrá Butter in a large skillet over medium to medium-high heat.Stir in orange juice, brown sugar, vanilla and salt.Cook and stir for 1-1/2 minutes. Add bananas and pecans and cook for 1 to 2 minutes, stirring occasionally, until sauce is smooth and slightly reduced. Keep warm.

............................................................

Source foodchannel.com

Breakfast Toast

Posted by mk in Breakfast, Toast

Mascarpone-Stuffed Challah French Toast with Banana Pecan Butter Sauce

Moments Together with a French Toast Breakfast!

Moments Together with a French Toast Breakfast!

Ingredients:

• KING'S HAWAIIAN Original Hawaiian Sweet Hot Dog Buns
• 2 eggs
• ½ cup milk
• 2 cups flour
• Some kind of fryer oil (we used organic Canola Oil)

Directions:

Mix the eggs and milk in some kind of flat dish, you can even use a shollow plate. Next prepare another dish with the flour. We have a mini-fryer setup that we use to fry foods, but you can use a pan with oil in it. Be careful and start it on below med-heat.

Very simple, coat the bun halves in egg.

Then flour them very generously. I like to make sure they are coated in flour and scoop a little flour into every nook and cranny except the crust. Turn them over 1-3 times, not too much  making sure not to rub off the egg and flour coating.

 Next was to drop them into the fryer. We used organic canola oil set to 300 degrees F.

They do not need to cook for more than a minute. Turn to liking. I then pulled them out when done and let them cool for 30 seconds on a paper towel with one on top. This process will take some getting used to to get that color you want.

Next I just topped them with some syrup, and you can go light on the syrup. These are almost sweet enough already to eat them without any added sweetness.

Breakfast Toast

Posted by mk in Breakfast, Toast

Moments Together with a French Toast Breakfast!

PROTEIN TOAST BREAKFAST

PROTEIN  TOAST BREAKFAST

PROTEIN TOAST BREAKFAST

Serves: 1

INGREDIENTS

• 1 large Egg
• 2 tablespoons unsweetened almond milk
• 1 teaspoon vanilla extract
• ½ teaspoon of cinnamon
• 1 slice of Dave’s Bread
• ½ cup low fat cottage cheese
• ¼ blueberries
• 2 tablespoons sugar free maple syrup

INSTRUCTIONS

• Mix egg, unsweetened almond milk, vanilla extract and cinnamon.
• Slice bread in half and dip in mixture, cover completely.
• In a non-stick skillet spray pam canola oil and cook on medium low heat 1 ½ -2 minutes on each side.
• Top with cottage cheese, blueberries, and sugar free maple syrup.
• NOTES
• French Toast with “Dave’s Killer Bread”
• NUTRITION INFORMATION
• Calories: 322 Fat: 10.4 grams Carbohydrates: 42.1 grams Sugar: 11.9 grams Fiber: 4.9 grams Protein: 21.3 grams

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From myhealthydish.com

Breakfast Toast

Posted by mk in Breakfast, Toast

PROTEIN TOAST BREAKFAST

Banana Stuffed French Toast

Banana Stuffed French Toast

Ingredients

• 1 loaf french bread (use a loaf that's one or two days old)
• 5 cups cornflakes
• 3/4 cup milk (preferrably whole or 2%)
• 1/2 cup buttermilk
• 5 large eggs
• 1/2 tsp vanilla extract
• 1 1/2 Tbsp granulated sugar
• 1 1/2 Tbsp flour
• 1/4 tsp baking powder
• 1 pinch salt
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 4 firm but ripe medium bananas, peeled and sliced into 1/4-inch slices
• 3 Tbsp packed light-brown sugar
• 1/4 cup salted butter, for griddle
• Maple or buttermilk syrup, for serving

Directions

Heat an electric griddle to 350 degrees. Slice french bread into 1 1/4-inch slices, then slice a deep pocket (nearly to opposite end and close to both edges) in the center of each slice, set aside. Pour cornflakes into a mixing bowl and crush (about pebble size pieces), set aside. In a blender, combine milk, buttermilk, eggs, vanilla, granulated sugar, flour, baking powder, salt cinnamon and nutmeg. Puree mixture on low speed until well blended, about 10 seconds. Pour mixture into a baking dish. Add bananas to a mixing bowl, sprinkle with brown sugar and toss to evenly coat. Stuff bananas into pockets in french bread slices. Dip one side of stuffed french bread slice in milk and egg mixture (I like to allow it to rest for a bit then gently squeeze excess out), being careful not to immerse banana filled center, then flip to opposite side to absorb mixture. Transfer to bowl of crushed cornflakes and coat one side evenly with cornflakes, then flip to opposite side and coat second side. Butter griddle and transfer prepared slice to griddle. Cook until golden brown on bottom. about 2 - 3 minutes, then lift slice, butter griddle again and flip to opposite side and cook until golden brown. Repeat process with remaining slices. Serve warm with maple or buttermilk syrup (if using buttermilk syrup I like to add whipped cream too).

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Recipe Source: Cooking Classy

Breakfast Toast

Posted by mk in Breakfast, Toast

Banana Stuffed French Toast

Breakfast Recipe: Perfect Toast

Breakfast Recipe: Perfect  Toast

(makes 4 servings)

Ingredients

• 8 thick slices bread (a hearty white bread should work, about 1/2" slices)
• 1 1/2 cups whole milk, warmed
• 4 eggs
• 3 tablespoons light brown sugar
• 1/2 teaspoon ground cinnamon
• 2 tablespoons unsalted butter, melted plus extra for skillet
• 1/4 teaspoon salt
• 1 tablespoon vanilla extract

Directions

1. Preheat the oven to 300F
2. Place bread on a wire rack or baking sheet. Bake bread about 8 minutes. flip, then bake another 8 minutes. Remove from rack and let cook 5 minutes.
3. Whisk together milk, eggs, sugar, cinnamon, butter, and vanilla in a large bowl until well blended.
4. Transfer the mixture to a large baking pan.
5. Soak the bread in the mixture about 20 seconds per side, then transfer to a separate baking sheet.
6. Lower oven temperature to 200F to keep cooked french toast warm.
7. Add butter to a skillet, and cook over low heat. Transfer slices of bread to the skillet and cook until golden brown, about 3 to 4 minutes, then flip and cook for another 3 to 4 minutes.
8. Transfer toast to a baking sheet, and place in the oven.
9. Repeat until all toast is cooked. Serve warm with butter, powdered sugar, and/or maple syrup.
10. Enjoy!

Recipe adapted from the Food Network

Breakfast Toast

Posted by mk in Breakfast, Toast

Breakfast Recipe: Perfect Toast

Easy Toast Roll-Ups

Easy Toast Roll-Ups

Knives and forks are completely optional when serving this fun-to-eat French toast transformation. The filling choices are up to you—try banana, peanut butter and fruit pie filling.

Recipe by Jessica Walker

Ingredients

• 8 slices white sandwich bread
• 2 eggs
• 3 tablespoons milk
• 1/3 cup sugar
• 1 teaspoon ground cinnamon
• Butter, for coating skillet
• Filling Options, as desired
• Cream cheese, softened
• Canned cherry pie filling
• Apples, sliced
• Peanut butter
• Bananas, sliced

Directions

1 Cut crusts from slices of white bread, and flatten bread with rolling pin.

2 Spread desired filling on 1 side of each slice of bread. You could combine cream cheese with fruit, or peanut butter and banana. Whatever flavor combination you would love! Tightly roll up the slice of bread. Continue for remaining slices.

3 In shallow dish, beat eggs and milk with whisk. In another dish, mix sugar and cinnamon.

4 In 10-inch skillet, melt butter over medium heat to coat inside of skillet. Dip each roll into egg mixture, and place in skillet. Cook in batches of 3 or 4, turning until roll is browned. Dip into cinnamon sugar, and roll until completely covered. Serve immediately.

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Source bettycrocker.com

Breakfast Toast

Posted by mk in Breakfast, Toast

Easy Toast Roll-Ups

Vegan Pumpkin French Toast with Pumpkin Sauce

Vegan Pumpkin French Toast with Pumpkin Sauce

Ingredients (Serves 1)

For the French Toast

• 2 slices of your favorite vegan bread
• 2 Tablespoons ground flax
• 1/4 cup unsweetened almond milk
• 1/4 cup pumpkin puree (not pumpkin pie filling)
• 1/2 small to medium-sized banana, mashed
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice

For the Pumpkin Sauce

• 1 Tablespoon pumpkin puree (not pumpkin pie filling)
• 1 Tablespoon maple syrup
• 2 Tablespoons unsweetened almond milk
• 1/2 Tablespoon coconut flour (optional, if omitting, reduce milk to 1 Tablespoon)

Instructions

For the French Toast

1. Preheat a non-stick skillet to medium heat, coat with cooking spray.
2. Combine flax and non-dairy milk in a small bowl and set aside.
3. Meanwhile, mix pumpkin, mashed banana, vanilla extract, and pumpkin pie spice in a shallow dish.
4. After allowing about 4-5 minutes for the flax to set in the milk, add it to the pumpkin/banana mixture and whisk until smooth.
5. Using a basting brush or spoon, coat both sides of bread with pumpkin mixture.
6. Add to skillet and cook approximately 5-6 minutes per side.
7. Plate and top with Pumpkin Sauce

For the Pumpkin Sauce

Combine all ingredients in a small bowl, whisk until smooth

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From kissmybroccoliblog

Breakfast Toast

Posted by mk in Breakfast, Toast

Vegan Pumpkin French Toast with Pumpkin Sauce

BANANA BREAD FOSTER FRENCH TOAST

BANANA BREAD FOSTER FRENCH TOAST

INGREDIENTS

• 2 eggs
• ¾ cup milk
• 1 teaspoon vanilla
• Non-stick cooking spray
• Banana Banana Bread:
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ½ cup butter, melted
• ¾ cup brown sugar
• 2 eggs, beaten
• 3-4 overripe bananas, mashed

Bananas Foster:

• 2 tablespoons unsalted butter
• ¼ cup (1.75 ounces) dark brown sugar
• ¼ teaspoon ground allspice
• ½ teaspoon freshly ground nutmeg
• 2 under ripe bananas, cut into slices
• ¼ cup + 1 tablespoon dark rum, divided

INSTRUCTIONS

Preheat oven to 350 degrees F. Lightly grease a 9? x 5? loaf pan.

In a small bowl, combine flour, baking soda and salt. In a large bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir flour mixture into banana mixture (in 2 additions); stir until just moistened. Pour batter into prepared loaf pan.

Bake for 60 to 65 minutes, until a toothpick inserted into the center of the loaf comes of clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Portion cooled banana bread into 8 slices. Heat a large skillet over medium heat.

In a medium bowl, whisk together 2 eggs, ¾ cup milk, and 1 teaspoon vanilla. Coat skillet with non-stick spray.

Dip french toast slices into egg mixture and place into hot skillet, working with 4 slices at a time. Cook 3 to 5 minutes per side, until golden brown and a slight crust forms. Remove to a plate and keep warm. Repeat with remaining banana bread.

In a large skillet, melt butter. Add brown sugar, allspice, and nutmeg; stir until sugar and spices are dissolved into butter. It will look like a paste as opposed to a syrup. Add 1 tablespoon rum, and bring sauce to a simmer.

Add bananas and cook for 1 to 2 minutes on each side; spoon sauce over bananas as they cook. Remove bananas and divide among french toast slices

Bring sauce back to a simmer and add remaining rum. If the sauce is very hot, the alcohol will flame on its own. If not, using stick flame, carefully ignite and continue cooking until flame dies out, approximately 1 to 2 minutes. If sauce is too thin, cook for 1 to 2 minutes until it is syrupy in consistency.

Immediately pour sauce over french toast and bananas.

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from whitelightsonwednesday.com

Breakfast pie Toast

Posted by mk in Breakfast, pie, Toast

BANANA BREAD FOSTER FRENCH TOAST

Chocolate French Toast {Pane Tostato alla Francese con Cioccolato Fondente}

Chocolate French Toast {Pane Tostato alla Francese con Cioccolato Fondente}

Serves 4 to 8

• 113 g (4 ounces) bittersweet or semisweet chocolate
• 16 slices soft Italian bread
• 3 large eggs



• 80 ml (1/3 cup) whole milk
• 24 g (3 tablespoons) confectioners’ sugar, sifted
• Unsalted butter for frying
• Confectioners’ sugar, extra, for dusting

1. Melt chocolate in heatproof bowl set over a saucepan of simmering water, stirring occasionally, over low heat until smooth, set-aside allowing chocolate to cool slightly.
2. Spread half of the bread slices with melted chocolate and sandwich together with remaining slices.
3. Whisk together eggs, milk, and confectioners’ sugar in a small bowl.
4. Warm large skillet over medium heat, 1 minute.  Add 1 to 2 tablespoons butter to grease.
5. Meanwhile, dip chocolate filled sandwiches (as many as will fit in skillet without crowding skillet) in egg mixture (making sure bread is completely coated) allowing excess mixture to drip off into bowl.
6. Once butter is melted cook sandwiches until golden, about 2 minutes each side.
7. Remove from heat and dust with confectioners’ sugar; serve warm.

Breakfast Toast

Posted by mk in Breakfast, Toast

Chocolate French Toast {Pane Tostato alla Francese con Cioccolato Fondente}

Chocolate French Toast Recipe

Chocolate French Toast Recipe

TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 6 servings

Ingredients

3 eggs
1 cup milk
1 teaspoon sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
12 slices day-old bread, crusts removed
3 milk chocolate candy bars (1.55 ounces each), halved
2 tablespoons butter
Confectioners' sugar

Directions

In a large bowl, whisk the eggs, milk, sugar, vanilla and salt. Pour half into an ungreased 13-in. x 9-in. baking dish. Arrange six slices of bread in a single layer over egg mixture. Place one piece of chocolate in the center of each piece of bread. Top with remaining bread; pour remaining egg mixture over all. Let stand for 5 minutes.
In a large nonstick skillet, melt butter over medium heat. Toast sandwiches until golden brown on both sides. Dust with confectioners' sugar. Cut sandwiches diagonally; serve warm. Yield: 6 servings.
Editor's Note: Six 1-ounce squares of bittersweet or semisweet chocolate may be substitute for the milk chocolate candy bars. Heat squares in the microwave for 10 seconds before cutting into smaller pieces to place on the bread.
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from tasteofhome.com

Toast

Posted by mk in Toast

Chocolate French Toast Recipe

French toast with bananas and maple syrup

 Ingredients:

• 50ml/2fl oz whole milk
• 2 free-range eggs
• 2 thick slices slightly stale brioche
• 2 knobs unsalted butter
• 1 tbsp caster sugar
• pinch – ½ tsp ground cinnamon, to taste
• 1 ripe banana, peeled and sliced
• maple syrup, to taste

Directions:

1/ Whisk together the milk and eggs in a wide shallow bowl.

2/ Dip the brioche slices into the egg and milk mixture for one minute, making sure the liquid soaks into the brioche on both sides.

3/ Heat a knob of butter in a large, non-stick frying pan over a medium-high heat. Once the butter is melted, fry the brioche slices for two minutes on each side until golden-brown and crisp. Remove from the pan and place onto a serving plate.

4/ Combine the caster sugar and cinnamon in a small bowl and set aside.

5/ Add another knob of butter to the pan over a high heat. Once melted, add the sliced banana to the pan, toss in the melted butter and fry for two minutes, or until caramelised lightly on the outside.

6/ Serve the French toast with the caramelised banana, a sprinkle of the cinnamon sugar (any extra can be stored and used again) and a drizzle of maple syrup.

from httpyallabreak.com

Breakfast Toast

Posted by mk in Breakfast, Toast

French toast with bananas and maple syrup

LOW-CARB FRENCH TOAST

LOW-CARB FRENCH TOAST

Ingredients

• Atkins whole low carb bread
• 2 eggs
• 1/4 a cup of milk
• 0 sugar syrup

Directions

1. Soak 4 slices of the bread into the egg/milk mixture put on a frying pan, and fry with PAM, until golden brown.
2. Put them on your plate, then sprinkle some cinnamon on top.
3. Then pour the sugar free syrup on them, and eat them.

NUTRITION FACTS

Amount per serving

Total Fat

6 g

Total Carb

20 g

Protein

Breakfast Toast

Posted by mk in Breakfast, Toast

LOW-CARB FRENCH TOAST

CHOCOLATE FRENCH TOAST WITH PANERA BREAD

Serves 4-6  

What you need:  

• 10 slices Panera Bread Country Miche 
• 
  
• 1/4 cup cocoa powder
• 1/4 cup hot water
• 5 large eggs
• 3/4 cup heavy cream
• 1 cup milk 
• 1/4 cup sugar
• 1 tsp vanilla
• 1/2 tsp salt
• 12 oz. semisweet chocolate chopped, or semisweet chocolate chips

What you do:

 Prepared butter flavored pancake syrup

In a small bowl, dissolve cocoa powder in hot water. Whisk until blended; set aside.

In shallow pan (such as a 1 1/4 quart baking dish) whisk together eggs, cream, milk, sugar, vanilla and salt.  Add chocolate cocoa mixture; whisk again until incorporated.

Melt a small piece of butter in a 12" non-stick pan over medium high heat.  Dip 2 bread pieces in egg mixture (turning if necessary) and place in pan.  Turn pieces after about 2-3 minutes and cover one piece with chopped chocolate or chips.  Place the other piece of bread on top of the chocolate covered piece, creating a sandwich.  Heat until chocolate has melted.  Repeat process with remaining pieces.  Serve with butter flavored pancake syrup.

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from todaysmama.com

Breakfast cake Toast

Posted by mk in Breakfast, cake, Toast

CHOCOLATE FRENCH TOAST WITH PANERA BREAD

Easy Toast

Easy Toast

Ingredients

4 eggs

2/3 cup milk

2 teaspoons of cinnamon

8 thick slices of 2-day-old bread, better if slightly stale

butter

maple syrup

2 teaspoons freshly grated orange zest

1/4 cup triple sec

fresh berries

Preparation

1 In a medium bowl, whisk together the eggs, milk, and cinnamon. Stir in the orange zest and/or Triple Sec if using. Whisk the mixture until well blended and pour into a shallow bowl, wide enough to place a slice of the bread you will be using.

2 Melt some butter in a large skillet over medium high heat. Place each slice of bread into the milk egg mixture, allowing the bread to soak in some of it. Shake off the excess, and place the bread slices onto the hot skillet.

3 Fry the French toast until browned on one side, then flip and brown the other side.

4 Serve hot with butter, maple syrup, and if available, fresh berries.

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from simplyrecipes.com

Breakfast Toast

Posted by mk in Breakfast, Toast

Easy Toast