Just because you've stopped eating dairy or eggs doesn't mean you have to live without French toast. Here's how the pros make ...

Cover and refrigerate for at least 3 hours, and up to 24 (I recommend refrigerating overnight). Preheat oven to 350. Bake french toast uncovered for 35 minutes or until golden brown. Serve warm.

The next day – Preheat over to 350 degrees, remove cover and bake for 50-60 minutes or until ... Serve on the side or drizzle over the French Toast.

Refrigerate for 1 hour or overnight. 2. Bake at 350°F. for 45 minutes or until a knife inserted in the center comes out clean. Sprinkle with the cinnamon-sugar. Serve with the butter and syrup.

And French toast can take on many forms: try it stuffed, with variations on the bread type or as a sandwich. Chef Zoe Nathan likes to make hers out of brioche to give the toast a decadent ...

It seems like every Thanksgiving food comes with a hot-button debate. Do you serve breakfast or skip it? Should you brine ...

Top with 4 slices of fresh banana and a sprinkle of streusel. Bake at 350 degrees for 12-15 min or until just firm. (they will puff up a little, but will settle when they come out of the oven ...

Toast as you like it, turning just once. Transfer to a plate. Generously spoon a dollop of ricotta on the top side of the toast. Lightly season with salt and pepper. Drizzle with dark honey.

A loaf of cinnamon raisin bread is a terrible thing to waste. So, instead of throwing your leftovers in the trash, use them ...

The sauce should be tangy and sweet and the beans should be tender. When the beans are almost ready, toast the bread. Serve half of the beans over the toast with a sprinkle of nutritional yeast ...

Slices of bread are soaked throughly in beaten eggs. If serving as a sweet dish, milk, sugar, vanilla or cinnamon can be added to the eggs or if serving as a savoury dish, season with salt and pepper.