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Banana Bread French Toast
Breakfast American

Banana Bread French Toast

4.5

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Whisk eggs, sweetened condensed milk, and vanilla together in a bowl with a fork; set aside. Slice banana bread into 4 thick slices. Dip each bread slice in egg mixture.
  2. 2 Meanwhile, melt butter in a large skillet over medium heat. Add bread slices to skillet. Cook until both sides golden brown. Dust with confectioners' sugar just before serving.

By LBR8

Mini Cinnamon Rolls
Breakfast American

Mini Cinnamon Rolls

4.4

Prep
15 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 2 Make rolls: Unroll crescent roll dough onto a silicone baking mat or lightly greased work surface and separate into 4 rectangles; firmly press diagonal perforations with your fingers to smooth them out.
  3. 3 Mix together brown sugar and cinnamon in a small bowl; sprinkle evenly over rectangles.
  4. 4 Roll each rectangle into a log starting from the longer side; cut each log into 1/2-inch-thick slices. Arrange cinnamon rolls close to one another on the prepared baking sheet.
  5. 5 Bake in the preheated oven until golden, 10 to 13 minutes. Transfer cinnamon rolls to a plate and let cool for 1 minute.
  6. 6 While cinnamon rolls are baking, make icing: Stir together confectioners' sugar, milk, and vanilla in a small bowl until smooth.
  7. 7 Pour icing over warm rolls.

By Britt

Air Fryer French Toast Sticks
Breakfast American

Air Fryer French Toast Sticks

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Mix eggs, milk, butter, vanilla extract, and cinnamon together in a bowl.
  2. 2 Line an air fryer basket with parchment paper. Dip each piece of bread into the milk mixture and place in the basket. Make sure they are not touching; cook in batches if necessary.
  3. 3 Preheat the air fryer to 370 degrees F (188 degrees C). Add basket and cook bread for 6 minutes; flip and cook for 3 minutes more. Sprinkle each stick with confectioners' sugar.

By Yoly

Oven Pancakes
Breakfast American

Oven Pancakes

4.4

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C). In a small bowl, mix together white sugar and cinnamon; set aside.
  2. 2 Place butter in a 9 inch cake pan and heat in the oven until melted. In a blender or food processor, whip eggs and milk. Pour in flour and beat until well combined. Pour batter into hot pan. Sprinkle on sugar and cinnamon.
  3. 3 Bake in preheated oven for 20 to 25 minutes, or until puffed and golden. Dust with confectioners' sugar; serve warm.

By Jennifer Madigan

Uncle Jesse's French Toast
Breakfast American

Uncle Jesse's French Toast

4.1

Prep
5 min
Cook
4 min
Total
9 min

Instructions

  1. 1 In a medium bowl, whisk together the eggs, cinnamon, nutmeg, ginger, and cloves.
  2. 2 Melt about 1 tablespoon of butter in a large skillet over medium heat. Dip slices of bread one at a time into the egg, quickly coating each side but not fully saturating the bread.
  3. 3 Fry a few slices at a time in the buttered skillet until golden brown on each side. Add more butter to the skillet and continue with remaining slices. Melt remaining butter in the microwave at 15 second intervals. Place finished toast onto plates, drizzle with melted butter, and dust with confectioners' sugar.

By ALMASMOM1

Microwave Blueberry Dutch Baby
Breakfast American

Microwave Blueberry Dutch Baby

3.6

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Spray a 1-quart microwave-safe casserole dish with cooking spray.
  2. 2 Beat eggs by hand in a bowl until slightly frothy; add flour, sugar, sour cream, and salt. Beat until all ingredients are fully incorporated. Pour batter into prepared casserole dish; sprinkle blueberries over batter.
  3. 3 Microwave on high, turning dish around every minute, until center is set, 4 to 5 minutes. Divide onto plates and sprinkle with confectioners' sugar.

By Sally Anne

Baked Pancakes
Breakfast American

Baked Pancakes

4.7

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Place butter in a 9-inch pie dish. Place in the preheating oven until butter is melted, 5 to 10 minutes.
  3. 3 Meanwhile, whisk together flour, milk, eggs, white sugar, and salt in a bowl. Pour mixture into butter in dish.
  4. 4 Bake in the preheated oven until the edges are light brown, and a toothpick inserted into the center comes out clean, 20 to 24 minutes.
  5. 5 Sprinkle lemon juice over pancake and dust with confectioners' sugar. Serve warm.

By cinders

Vanilla Dutch Baby
Breakfast American

Vanilla Dutch Baby

4.9

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place butter in an oven-proof pan or cast iron skillet and place in the oven.
  2. 2 Meanwhile, combine eggs and milk in a bowl. Add flour, sugar, vanilla, and salt and whisk for 1 minute to remove lumps.
  3. 3 Remove hot pan from the oven and swirl melted butter to coat. Pour batter into the hot pan and return it to the oven.
  4. 4 Bake in the preheated oven until the pancake is puffed in the center and golden brown on the edges, 20 to 25 minutes.
  5. 5 Dust with confectioners' sugar and slice into 8 wedges.

By bdowning1017

Baileys à la French Toast
Breakfast American

Baileys à la French Toast

4.5

Prep
5 min
Cook
6 min
Total
11 min

Instructions

  1. 1 Whisk together the 1/2 oz. Baileys Original Irish Cream, 4 oz. of whipping cream and 2 tbsp confectioners sugar until mixture forms soft peaks. Chill and put aside for topping the finished product.
  2. 2 Combine 2 1/2 oz. of Baileys Original Irish Cream, 2 1/2 oz. of whipping cream, 1/2 tsp of vanilla extract and 2 eggs in a shallow dish.
  3. 3 Dip the bread into the mixture while heating 1 tbsp butter in a pan for frying.
  4. 4 Fry dipped bread until golden brown on each side.
  5. 5 Top with whipped cream mixture.

By Baileys

Air Fryer French Toast
Breakfast American

Air Fryer French Toast

4.4

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Preheat an air fryer to 370 degrees F (190 degrees C). Line the basket with parchment paper and coat with nonstick cooking spray.
  2. 2 Whisk together eggs, milk, melted butter, vanilla, and cinnamon in a medium bowl until well combined.
  3. 3 Dip each bread slice in egg mixture, then place in the prepared basket. Make sure they are not touching; work in batches if necessary.
  4. 4 Cook in the preheated air fryer for 4 to 6 minutes; flip and cook until golden brown, 2 to 3 minutes more.
  5. 5 Sprinkle with confectioners' sugar to serve.

By Yoly

French Toast Soufflé
Breakfast American

French Toast Soufflé

4.2

Prep
20 min
Cook
30 min
Total
560 min

Instructions

  1. 1 Spray a 9x13-inch baking pan with cooking spray; add bread cubes.
  2. 2 In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth. Add eggs, one at a time, mixing well after each addition. Stir in milk, half-and-half, maple syrup, and vanilla until mixture is smooth; pour over bread cubes. Cover and refrigerate, 8 hours to overnight.
  3. 3 The next morning, remove soufflé from the refrigerator and let stand at room temperature for 30 minutes. Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
  4. 4 Bake soufflé, uncovered, in the preheated oven until a knife inserted in the center comes out clean, about 30 minutes. Serve warm, sprinkled with confectioners' sugar.

By Betty

Overnight Blueberry French Toast Casserole
Breakfast American

Overnight Blueberry French Toast Casserole

4.5

Prep
30 min
Cook
75 min
Total
585 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Mix cream cheese, confectioners' sugar, 2 tablespoons milk, and 1 teaspoon vanilla extract in a bowl until smooth and creamy; fold in 1 cup blueberries.
  3. 3 Cover the bottom of a 10x14-inch baking dish with a layer of bread cubes. Spread cream cheese mixture over bread layer; top with remaining bread cubes.
  4. 4 Whisk 2 cups milk, eggs, 2 teaspoons vanilla extract, cinnamon, and nutmeg together in a large bowl; pour over bread mixture. Sprinkle 1 cup blueberries over bread-egg mixture. Cover dish tightly with aluminum foil and refrigerate, 8 hours to overnight. Remove from refrigerator 30 to 60 minutes before baking.
  5. 5 Preheat the oven to 375 degrees F (190 degrees C). Bake in the preheated oven for 45 minutes. Remove foil and continue baking until the center is set, about 30 minutes.

By Joshua Dunham

Banana Stuffed French Toast
Breakfast American

Banana Stuffed French Toast

4.4

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Create a pocket about 2/3 of the way into each slice of bread by cutting along an edge. Fill pockets with 2 or 3 banana slices each.
  2. 2 In a medium bowl, beat together eggs, water, milk, vanilla extract, orange liqueur and orange zest. Dip the bread slices in the mixture, allowing slices to become saturated.
  3. 3 Melt butter in a medium skillet over medium heat. Place a few slices at a time in the skillet, and cook, turning once, until both sides are golden brown. Dust with confectioners' sugar to serve.

By Sherbg

Maple-Pecan Scones
Breakfast American

Maple-Pecan Scones

5.0

Prep
25 min
Cook
20 min
Total
55 min

Instructions

  1. 1 Adjust an oven rack to the middle position and preheat to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  2. 2 Whisk cream and 3 tablespoons maple syrup together in a bowl.
  3. 3 Combine flour, baking powder, and salt in a food processor; pulse 3 times to combine. Drop cold butter pieces evenly over top and continue to pulse until mixture resembles coarse cornmeal, about 6 pulses.
  4. 4 Transfer flour mixture to a large bowl. Add toasted pecans and cream mixture. Stir until dough begins to come together.
  5. 5 Turn dough onto a lightly floured surface and knead until a rough, sticky ball forms. Divide into 2 balls and flatten slightly. Cut each circle into 4 wedges and transfer to the prepared baking sheet.
  6. 6 Bake on the middle rack of the preheated oven until tops are golden brown, 20 to 25 minutes. Remove from the oven and cool on a baking rack, about 10 minutes.
  7. 7 While the scones are cooling, make the glaze: Whisk 1/4 cup plus 2 tablespoons confectioners' sugar and 2 tablespoons maple syrup together until well combined.
  8. 8 Drizzle glaze over scones.

By Michaunp

Blueberry Lemon Loaf
Breakfast American

Blueberry Lemon Loaf

4.7

Prep
15 min
Cook
60 min
Total
135 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
  2. 2 Grate the zest from the lemon onto a small plate. Cut the lemon in half, and squeeze the juice from both halves. Make a topping by whisking together 1 teaspoon of the lemon zest, 1 tablespoon of the lemon juice, and the confectioners' sugar in a small bowl. Set aside.
  3. 3 Whisk together the white sugar, melted butter, eggs, sour cream, the remaining lemon zest, and the remaining lemon juice in a large bowl until evenly blended. Stir in the milk; set aside.
  4. 4 Whisk together the flour, baking powder, and salt in a separate large bowl. Remove 3 tablespoons of the flour mixture and set aside. Make a well in the center of the flour mixture; pour the milk mixture into the well and stir the batter just until combined.
  5. 5 Fold the frozen blueberries into the reserved 3 tablespoons of the flour mixture, then fold the blueberries into the batter. Pour the batter into the prepared pan.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes.
  7. 7 Remove from oven; immediately poke holes all over the top of the loaf with a toothpick, and pour the topping evenly over the loaf. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

By TABLESPOON

Costas French Market Doughnuts (Beignets)
Breakfast American

Costas French Market Doughnuts (Beignets)

4.6

Prep
30 min
Cook
30 min
Total
90 min

Instructions

  1. 1 Pour ½ cup room temperature water into a small bowl; sprinkle yeast over water and let stand to dissolve, about 5 minutes.
  2. 2 Combine white sugar, shortening, and salt in a large bowl; pour 1 cup boiling water over shortening mixture, then stir in evaporated milk. Cool mixture until lukewarm, then add yeast mixture and beaten eggs.
  3. 3 Slowly mix in flour until dough forms a ball. Cover dough with plastic wrap and refrigerate 30 to 60 minutes.
  4. 4 Roll out dough, working with a small portion (a little larger than a baseball) at a time, until ⅛-inch thick. Cut dough into strips 2- to 3-inches wide, then cut at an angle in the opposite direction, making diamond shapes.
  5. 5 Heat oil in a deep, wide, heavy-bottomed skillet over medium-high heat to 360 degrees F (180 degrees C).
  6. 6 Lower dough diamonds carefully into the hot oil in batches. Fry until puffed and golden brown, 3 to 5 minutes. Carefully transfer to a rack set on paper towels to drain; cool until you can handle them.
  7. 7 Place beignets in a clean paper bag with confectioners' sugar; shake gently until covered generously. Or use a sifter to dust beignets with confectioners' sugar.

By Adrienne Belaire

Blueberry Dutch Baby
Breakfast American

Blueberry Dutch Baby

5.0

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Combine eggs, milk, sugar, and vanilla extract in a bowl; whisk to combine. Combine flour, salt, and cinnamon in a second bowl. Whisk flour mixture into the egg mixture until batter is smooth.
  3. 3 Melt butter in an 8-inch cast iron skillet over medium-high heat. Pour in the batter and sprinkle blueberries on top.
  4. 4 Bake Dutch baby in the preheated oven until puffed and golden, 20 to 25 minutes. Remove from the oven, dust with confectioners' sugar, and serve immediately.

By Lena

Raspberry Cheesecake Stuffed French Toast
Breakfast American

Raspberry Cheesecake Stuffed French Toast

4.3

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 In a bowl, whisk milk, vanilla, sugar, and cinnamon into the beaten eggs until well blended. Set aside. In a separate bowl, cream together raspberry puree and cream cheese until smooth. Make 'sandwiches' by cutting each slice of bread in half and spreading raspberry-cheese mixture in the center, then top with the other half.
  2. 2 Melt butter over medium heat in a large skillet or griddle. Dip bread into egg mixture, coating thoroughly. Cook until well-browned on both sides, about 5 minutes. Dust with confectioners' sugar and nutmeg. Serve immediately.

By LADYHEN76

Super Easy Doughnuts
Breakfast American

Super Easy Doughnuts

4.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Stir together milk and vinegar; let stand for a few minutes until thick.
  3. 3 Cream together sugar and shortening in a mixing bowl until smooth.
  4. 4 Beat in egg and vanilla until well-blended.
  5. 5 Sift together flour, baking soda, and salt in a separate bowl; stir into sugar mixture alternating with milk mixture.
  6. 6 Roll dough out on a floured surface to 1/3-inch thickness.
  7. 7 Cut into donuts using a donut cutter. Let stand for about 10 minutes.
  8. 8 Heat oil in a large, deep skillet to 375 degrees F (190 degrees C). Fry donuts in hot oil in batches until golden, turning over once, about 1 to 2 minutes per side.
  9. 9 Drain on paper towels.
  10. 10 Dust with confectioners' sugar while they are still warm and serve.

By STEPHY800

Air Fryer Beignets
Breakfast American

Air Fryer Beignets

3.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat an air fryer to 370 degrees F (185 degrees C). Spray a 7-cavity silicone egg bite mold with nonstick spray.
  2. 2 Whisk flour, 1/4 cup plus 2 tablespoons white sugar, water, egg yolk, melted butter, baking powder, vanilla, and salt together in a large bowl until well combined.
  3. 3 Beat egg white in a small bowl with an electric mixer on medium speed until soft peaks form. Fold egg white into batter. Scoop batter into the prepared mold with a small-hinged ice cream scoop. Place the mold into the air fryer basket.
  4. 4 Fry in the preheated air fryer for 10 minutes. Remove mold from the basket carefully; pop beignets out and flip over onto a parchment paper round.
  5. 5 Place parchment round with beignets back into the air fryer basket. Cook for an additional 4 minutes. Remove beignets from the air fryer basket and dust with confectioners' sugar.

By thedailygourmet

Monte Cristo Sandwich - the Real One
Breakfast American

Monte Cristo Sandwich - the Real One

4.5

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Heat 5 inches of oil in a deep-fryer to 365 degrees F (180 degrees C). While oil is heating, make the batter: In a medium bowl, whisk together the egg and water. Combine the flour, baking powder, salt and pepper; whisk into the egg mixture until smooth. Set aside in the refrigerator.
  2. 2 Assemble sandwiches by placing one slice of turkey on one slice of bread, a slice of ham on another, then sandwich them with the Swiss cheese in the middle. Cut sandwiches into quarters, and secure with toothpicks.
  3. 3 Dip each sandwich quarter in the batter so that all sides are coated. Deep fry in the hot oil until golden brown on all sides. Remove toothpicks and arrange on a serving tray. Dust with confectioners' sugar just before serving.

By SEAWAKIM

Pull-Apart Easter Blossom Bread
Breakfast American

Pull-Apart Easter Blossom Bread

4.7

Prep
45 min
Cook
25 min
Total
170 min

Instructions

  1. 1 Whisk together 4 cups flour, white sugar, yeast, and salt in a large bowl until well combined; set aside.
  2. 2 Melt butter in a medium saucepan over low heat. Pour in milk and heat until warm, about 110 degrees F (43 degrees C).
  3. 3 Place beaten eggs in a medium bowl. Gradually whisk in about 1/3 of the butter-milk mixture, then return egg mixture back into remaining butter-milk mixture in the saucepan. Stir in lemon zest. Pour mixture into flour mixture; stir until thoroughly combined.
  4. 4 Mix in remaining 2 cups flour to make a soft dough; turn dough out onto a floured surface and knead until smooth and elastic, 8 to 10 minutes. Place dough into an oiled bowl and turn dough to coat with oil. Cover the bowl with plastic wrap and allow to rise in a warm place until doubled in size, about 1 hour. Punch down dough and allow to rest for 10 more minutes.
  5. 5 Divide dough in half and roll each half into a round ball. Roll out a ball on a floured surface into a 12-inch circle. Place a drinking glass face down into the center of the circle to prevent cutting dough too far into the center. Use a knife to cut dough into quarters, from the edge of the dough circle to the rim of the glass. Cut each quarter into 5 narrow wedge-shaped strips, leaving the center of dough uncut. Remove the drinking glass. There will be 20 narrow wedge-shaped strips surrounding the uncut center of dough.
  6. 6 Pick up 2 adjacent strips and twist them together about 4 times; pinch the ends of the 2 pieces together at the top. Gently coil to form a rough flower shape. Arrange round into the middle of the circle, where the drinking glass was.
  7. 7 Pick up 2 more adjacent strips; twist and pinch them as before and coil them into a rough round. Arrange a new petal next to the center rosette. Repeat with remaining 16 strips, twisting and pinching them in twos and coiling and arranging them into 8 more petals around the center rosette. The finished bread will have 9 petals surrounding the center round. Repeat steps with remaining dough ball to make 2 breads.
  8. 8 Grease a baking sheet or line with parchment paper. Place shaped breads onto the prepared baking sheet, reshaping them into rounds if needed. Cover with a clean kitchen towel and place in a warm spot to rise until almost doubled, 30 to 45 minutes.
  9. 9 Preheat the oven to 375 degrees F (190 degrees C). Beat egg yolk with water in a small bowl until well mixed and brush over both breads.
  10. 10 Bake in the preheated oven until breads are golden brown, about 25 minutes. Allow to cool.
  11. 11 Use your fingers to gently deepen the indentations in the center of each petal, filling each with about 1/2 to 1 teaspoon raspberry jam.
  12. 12 Mix together confectioners' sugar and lemon juice in a bowl to form a glaze; drizzle glaze in thin lines all over both breads. Allow glaze to set. To serve, pull petals apart.

By Sarah-May

Dutch Apple Baby
Breakfast American

Dutch Apple Baby

3.9

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Heat applesauce in a small saucepan over medium heat until hot but not boiling. Pour applesauce into blender. Add the eggs. Blend until combined; about 5 seconds. Add vanilla, sugar, salt and flour. Blend until evenly mixed. Add two tablespoons of melted butter. Blend another 30 seconds.
  3. 3 Heat oven-proof skillet on medium heat. Pour a tablespoon of melted butter into skillet and swirl it around to coat the bottom and sides of the pan. Immediately pour the batter into the skillet; place in middle rack of oven.
  4. 4 Bake until golden brown around the edges and the pancake is puffed, about 20 minutes.
  5. 5 Brush the last tablespoon of melted butter evenly over pancake. Sift powdered sugar over top, if desired.
  6. 6 Mix together 2 tablespoons flour, 1/4 cup sugar, and 1/2 teaspoon cinnamon in a small bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle over the Dutch Baby. Serve immediately.

By Mott's

Almond French Toast
Breakfast American

Almond French Toast

4.5

Prep
15 min
Cook
20 min
Total
95 min

Instructions

  1. 1 Toast almonds in a small saucepan over low heat, tossing frequently, until lightly browned, 5 to 10 minutes. Remove from the heat and set aside.
  2. 2 In a large bowl, whisk together eggs, milk, flour, salt, baking powder, almond extract, and vanilla extract. Soak bread slices in the mixture until saturated, then transfer to a shallow pan. Cover and refrigerate for approximately 1 hour.
  3. 3 Heat canola oil and butter in a large skillet over medium heat. Press one side of each soaked bread slice into toasted almonds to coat. Fry bread slices on both sides until golden brown. Dust with confectioner's sugar before serving,

By The Princess

Crispy and Creamy Doughnuts
Breakfast American

Crispy and Creamy Doughnuts

4.8

Prep
10 min
Cook
30 min
Total
160 min

Instructions

  1. 1 Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
  2. 2 Mix yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour together in a large bowl for a few minutes with an electric mixer at low speed, or stir with a wooden spoon. Beat in remaining flour, ½ cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.
  3. 3 Turn the dough out onto a floured surface, and gently roll out to ½-inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
  4. 4 Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.
  5. 5 Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide donuts into the hot oil using a wide spatula. Turn donuts over as they rise to the surface. Fry donuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip donuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.
  6. 6 Enjoy!

By Kelly

Mascarpone Stuffed French Toast with Peaches
Breakfast American

Mascarpone Stuffed French Toast with Peaches

4.8

Prep
35 min
Cook
25 min
Total
60 min

Instructions

  1. 1 Slice peaches over a heavy-duty saucepan to catch juices; discard pits. Stir in sugar, cinnamon, and nutmeg; cook over medium heat until bubbly and sauce reaches a syrupy consistency, stirring occasionally, about 10 minutes. Remove from heat; set aside.
  2. 2 Meanwhile, cut off and discard ends of rolls. Cut rolls into 1 1/4-inch-thick slices. Cut a horizontal pocket into each slice, leaving three sides intact; set aside.
  3. 3 Stir mascarpone, confectioners' sugar, and lemon zest together until smooth; transfer to a small resealable plastic bag. Snip off one corner of the bag; pipe as much filling into pocket of each bread slice as fits without overflowing.
  4. 4 Whisk eggs, milk, and vanilla together in a shallow bowl.
  5. 5 Melt butter with oil in a large nonstick skillet over medium heat. Dip stuffed bread slices in egg mixture. Add to the skillet; cook until browned on both sides. Serve hot with warm peach sauce.

By Escapechef

Easy Banana Fritters
Breakfast American

Easy Banana Fritters

4.3

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Combine flour, white sugar, baking powder, salt, cinnamon, and nutmeg in a small bowl.
  2. 2 In a large bowl, mash bananas. Mix in eggs, milk, and margarine until smooth. Stir in flour mixture.
  3. 3 Heat 1/2 inch oil in a deep fryer or heavy-bottomed pan to 375 degrees F (190 degrees C). Drop batter by spoonfuls into hot oil, and cook, turning once, until browned, 2 to 8 minutes. Drain on paper towels and dust with confectioners' sugar.

By MY2ANGELS

Baked Chocolate Donuts
Breakfast American

Baked Chocolate Donuts

4.4

Prep
25 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease doughnut pans well.
  2. 2 Sift flour, white sugar, cocoa powder, baking powder, and salt together into a large bowl.
  3. 3 Whisk milk, egg, butter, 2 teaspoons vanilla extract, and oil together in a small bowl; stir into flour mixture until just combined.
  4. 4 Spoon batter into the prepared doughnut pans, filling each well 3/4 full.
  5. 5 Bake in the preheated oven until a toothpick inserted into a doughnut comes out clean, about 10 minutes. Cool doughnuts in the pans about 5 minutes, then tap onto a baking sheet.
  6. 6 Combine confectioners' sugar, hot water, and remaining 4 teaspoons vanilla extract in a bowl.
  7. 7 Place parchment paper under a wire rack. Transfer cooled doughnuts to the rack; coat in confectioners' sugar glaze, letting excess drip onto parchment paper. Coat doughnuts a second time if desired.

By Darkzule

Strawberry Cheesecake French Toast
Breakfast American

Strawberry Cheesecake French Toast

4.8

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 100 degrees F ( 40 degrees C).
  2. 2 Heat mashed strawberries and 1/2 cup white sugar in a saucepan over medium heat.
  3. 3 Whisk water and cornstarch together in a bowl; stir into mashed strawberries. Cook and stir until thickened, about 5 minutes. Reduce heat to low and simmer while preparing remaining ingredients, stirring occasionally.
  4. 4 Whisk milk and eggs together in a bowl; set aside.
  5. 5 Mash cream cheese, remaining 3/4 cup white sugar, and vanilla extract together in a bowl until smooth.
  6. 6 Spread some cream cheese mixture over 1 triangle-shaped piece of bread; top with another triangle-shaped pieced of bread to cover. Repeat with remaining bread and cream cheese mixture to make 8 triangle-shaped sandwiches.
  7. 7 Heat butter in a large skillet over medium heat.
  8. 8 Dip cream cheese-stuffed sandwiches into egg mixture, 2 or 3 at a time; place in the skillet. Cook until golden brown on both sides, about 3 minutes per side. Transfer French toast to a baking sheet and place in the preheated oven to keep warm while cooking remaining sandwiches.
  9. 9 Top French toast with warm strawberry glaze and sliced fresh strawberries; sprinkle with confectioners' sugar. Serve with a dollop of whipped cream.

By Pamela Batovsky

Vegan Mini Doughnuts
Breakfast American

Vegan Mini Doughnuts

2.3

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a mini doughnut pan with cooking spray.
  2. 2 Mix flour, baking soda, nutmeg, salt, and cinnamon together in a bowl.
  3. 3 Mix soy milk, vegetable oil, vinegar, and vanilla extract together in a bowl.
  4. 4 Combine the flour mixture and the soy milk mixture and stir until smooth; pour into a mini doughnut pan.
  5. 5 Bake in the preheated oven until doughnuts are light brown and the tops spring back when touched, 5 to 7 minutes.
  6. 6 Combine confectioners' sugar, soy milk, and vanilla extract together in a bowl; stir until glaze is combined.
  7. 7 Dip doughnuts into glaze and cool on a wire rack.

By Dee4peacelove