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Ingredients

• ✓ texas toast
• milk
• brown sugar
• egg
• vanilla extract
• almond extract
• cinnamon
• nutmeg
• allspice

Instructions

1. 1 Mix together whole milk and brown sugar in a large bowl until combined.
2. 2 Beat together eggs, vanilla extract, almond extract, cinnamon, nutmeg, and allspice in a separate bowl until eggs are well beaten; add to milk mixture and stir to dissolve brown sugar.
3. 3 Heat a nonstick skillet or griddle over medium-low heat.
4. 4 Set 1 slice Texas toast into milk mixture; let soak until moistened, about 10 seconds per side.
5. 5 Cook dipped toast in the preheated skillet until the bottom is golden brown, 3 to 5 minutes; flip toast and continue cooking until the other side is browned, 3 to 5 minutes more. Repeat dipping and cooking remaining bread slices.

By alaskan_blue

Ingredients

• ✓ texas toast
• egg
• buttermilk
• almond extract
• cinnamon
• nutmeg
• cooking spray
• sugar
• water
• brown sugar
• maple extract
• vanilla extract

Instructions

1. 1 Beat eggs in a bowl until smooth. Add buttermilk, almond extract, cinnamon, and nutmeg; beat until batter is smooth. Dip bread slices into batter until both sides are evenly coated.
2. 2 Coat a skillet with cooking spray; heat over medium heat. Add bread slices; cook until golden brown, 4 to 5 minutes per side.
3. 3 Meanwhile, combine white sugar, water, and brown sugar in a saucepan; bring to a boil and cook for 1 minute. Off heat, cool syrup for 2 minutes. Stir in maple-flavored extract and vanilla extract. Serve syrup over French toast.

By Whitney Shirley

Ingredients

• ✓ texas toast
• buffalo wing sauce
• garlic
• onion powder
• black pepper
• paprika
• cayenne pepper
• chicken
• blue cheese
• monterey jack cheese
• ranch dressing
• carrot
• celery

Instructions

1. 1 Combine wing sauce, granulated garlic, onion powder, black pepper, paprika, and cayenne in a large saucepan. Stir over medium heat until warm, 2 to 3 minutes.
2. 2 Toss in cooked shredded chicken, coating all the chicken pieces with the seasoning mixture, and heat through, 3 to 4 minutes. Remove from heat and stir in blue cheese crumbles.
3. 3 Assemble the sandwiches by starting with a slice of Texas toast. Add one slice of Monterey Jack cheese, top with chicken mixture, add a second slice of cheese, then place another slice of toast on top, buttered-side up. Repeat for 4 sandwiches.
4. 4 Place a completed sandwich in a nonstick skillet over medium-low heat, until the toast is browned and the cheese is softened, 3 to 5 minutes. Be careful not to burn the toast. Turn down the heat if the sandwich is browning too fast. Using a spatula, carefully turn the sandwich and cook until the sandwich is brown on the other side, 3 to 5 minutes.
5. 5 Serve with additional wing sauce, if desired, ranch dressing, carrot strips, and celery sticks.

By Bibi