|Layers of Flavors|
|by Ray Overton|
Charismatic chef and Atlanta cooking instructor Ray Overton uses the freshest produce and most contemporary ingredients to combine the flavors of ...
1 - 10 of 32 for layered french toast
Result Page: 1
First Layer: Mix well ... remaining Cool Whip over the third layer and chill. Just before serving, garnish the top with toasted pecans and peach slices.
Mix eggs and milk. Layer bread on greased ... on top. Pour milk and egg mixture over all. Refrigerate overnight; cook at 250 degrees for 1 hour. Serves 8.
Butter a 1 ... under the top layer of bread. Sprinkle ... them on a plate. Sprinkle them with cinnamon and confectioners' sugar and serve at once. Serves 4.
In a 9 ... two halves per layer. Place first ... remaining egg mixture evenly over all. Bake at 350 degrees 45 minutes to 1 hour. Serve hot with maple syrup.
Preheat oven to ... sugar, and walnuts. Layer 4 slices of ... and refrigerated overnight before serving. Bring the dish to room temperature before baking.
In a greased ... Do next 2 layers the same. Beat ... or until crispy on edges. Slice and serve with warmed syrup. Can sprinkle with confectioners sugar.
In medium saucepan ... Press down 1 layer of bread slices, ... enough so that no syrup is needed. You may even want to cut down on the amount of sugar used.
Cook bacon (not too crisp). Layer bottom of 13 ... and pepper mixture over all. Refrigerate at 24 degrees. Cook one hour at 250 degrees. Makes 8 servings.
Layer bread cubes, then ... and cheese. Cover and refrigerate overnight. Bake at 375 degrees for 40 to 45 minutes uncovered. Serve with butter and syrup.
1/3 c. maple ... of the first layer of bread cubes. ... Bacon or sausage may be added to the cheese layer, if desired. Serve with additional maple syrup.
Result Page: 1
top of page