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How To make French Toast Better Homes and Gardens New Cookbook
2 eggs
slightly beaten
1/2 cup milk
1/4 teaspoon salt
6 slices bread :
preferably day-old
fat for frying maple syrup :
for topping, optional OR confectioners' sugar :
for topping OR tart jelly -- for topping
1. Combine eggs, milk and salt.
2. Dip day-old bread into milk-egg mixture (enough for 4-6 slices of bread.).
3. Fry bread slices in small amont of hot fat until golden brown.
4. Serve hot with maple-falvored syrup, confectioners' sugar, or tart jelly.
Notes: From BETTER HOMES AND GARDENS NEW COOK BOOK, 1968, Meredith Corp., New York, SBN 696-00010-5, page 46.
Edited for MasterCook by K. Hudson Lipin, 07/05/99
How To make French Toast Better Homes and Gardens New Cookbook's Videos
A Twist on Classic French Toast | Food52 + Hilton Garden Inn
French toast gets an update with the addition of five spice! Challah and an eggy custard ensure luscious, creamy centers, and a quick pan-fry in butter creates crisp exteriors. SUBSCRIBE TO FOOD52 ►►
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French Toast for Beginners - Learn How Cook
Do you want to learn how to make French Toast? You can make French Toast it is easy to do. Follow along with this recipe and soon you will be making homemade French Toast.
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Berries and Cream Croissant French Toast Casserole
Croissant French Toast Casserole with Berries and Cream is our favorite easy brunch recipe fit for your closest friends and family. This indulgent breakfast French Toast Bake is made with layers of buttery croissants, sweetened cream cheese, and fresh berries. You can make it ahead or right before you’re ready to eat. Baked French Toast Casserole with Strawberries and Blueberries is the ultimate way to wake up!
FULL RECIPE:
PIN FOR LATER:
INGREDIENTS:
10 Large Croissants
8 ounces cream cheese room temperature
1/4 cup sugar
10 large strawberries about a pint, sliced
1/2 cup blueberries
6 eggs
1 cup half and half
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
2 tablespoons maple syrup
Cinnamon Toast Cobbler | Vintage Better Homes and Gardens Recipe | Collab with Cooking the Books
Today's video is a collaboration with Anna at Cooking the Books. Please make sure to check out her channel to see what she made!
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Cinnamon Toast Cobber (Better Homes and Gardens, Jiffy Cooking, Eight Printing- 1972)
1 1- pound-14 oz can (3.5 cups) sliced peaches
1 tablespoon cornstarch
1/4 teaspoon salt
1 tablespoon lemon juice
1/4 cup butter or margarine
3 slices slightly dry bread
1/4 cup butter or margarine, melted
1/3 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Drain peaches, reserving 1 cup syrup. Combine cornstarch and salt; slowly blend in reserved syrup. Cook and stir till mixture comes to boiling. Reduce heat; cook and stir 2 minutes. Add lemon juice, 1/4 cup butter, and peaches. Heat just to bubbling. Turn into 10x6x1.5 inch dish.
Cut bread lengthwise into 1-inch stirps; dip into 1/4 cup melted butter, then into a mixture of sugar, cinnamon, and nutmeg. Arrange over hot peaches. Bake at 375 degrees for 25 minutes or till toasty. Pass cream. Makes 6 servings.
#peach #easyrecipe #vintage
Bourbon French Toast With Whipped Mascarpone
Heaven is a big plate of Bourbon French Toast in bed (hint, hint!) #shorts
Easy Diner Style French Toast Recipe | Stove and Garden
Takes me back to the good ol' days. 3am at Denny's, Waffle House, or IHop. Can't go wrong with these simple and tasty toasty-boys. Stacked high, topped with a brilliant berry sauce. Doesn't get better than this...
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