The Best Deviled Eggs

Herbs lend amazing flavor to these deviled eggs, which truly are the best you can make! The recipe uses up leftover hard-boiled eggs and includes tasty variations that feature bacon, chipotle peppers and crab. And to make it easy to make these, use an egg peeler!—Jesse & Anne Foust, Bluefield, West Virginia

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We’ve made sure you won’t feel deprived with these hearty lower-calorie breakfasts, lunches and dinners. Our meal plan comes in below 1200 calories, leaving you 300-400 calories for sides, snacks and drinks to balance out your day.

Continuing your weight-loss journey? Don’t miss these tasty and healthy dinner recipes.

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Avocado Crab Boats

These boats are wonderful with tortilla chips, beans or rice. You can also cover them, pack them on ice, and take them to a picnic or potluck. Straight from the oven or cold, they’re always delicious. —Frances Benthin, Scio, Oregon

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Vegetarian Pad Thai

This is a simple pad thai loaded with crisp vegetables and zesty flavor. It’s quick, simple, and fresh-tasting. —Colleen Doucette, Truro, Nova Scotia

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Pumpkin Spice Oatmeal

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Southwest Vegetarian Bake

This veggie-packed casserole hits the spot on chilly nights. It’s a healthy canned vegetable recipe that’s great for any time I have a taste for Mexican food with all the fixings. —Patricia Gale, Monticello, Illinois

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The most gorgeous trend? The avocado rose: an avocado that looks like someone painstakingly carved it into a flower. When we spotted this clever presentation on Instagram, we immediately turned to our Test Kitchen to see if they could figure out how to make an avocado rose. Luckily, the technique is much easier than you’d expect!

Follow along with the few steps below to serve these avocado flowers at your next brunch.

We bet you didn’t know these little-known avocado facts.

How to Make an Avocado Rose

Ingredients

• 1 avocado, ripe but still firm

Editor’s Tip: Here’s how to tell if an avocado is ripe.

Tools You’ll Need

• Paring knife: For thin, precise avocado slices, there’s nothing better than a paring knife. This knife from Zwilling is on our list of knives every cook should own.
• Cutting board: A sturdy cutting board is a must in every kitchen. This chopping block from John Boos has enough room to roll several avocado flowers.
• Chef’s knife: If you don’t have a paring knife on hand, reach for a chef’s knife. The right-angle end is perfect for removing avocado pits!

Directions

Step 1: Cut and peel the avocado

Slice the avocado in half. Take out the pit, either by scooping it with a scoop or tapping the pit firmly (but carefully) with your knife blade and twisting to remove. Then, peel the skin off the avocado halves.

Step 2: Slice

Cut the avocado widthwise into very thin slices. Take your time with this step! The key to a beautiful, successful avocado rose is to make super-thin, even slices. Take a look at these tips for cutting an avocado the right way.

Step 3: Fan out the slices

Very gently, fan out the avocado slices. Be careful not to crush the fruit, or else it will turn to mush. This is what happens when you eat an avocado every day.

Step 4: Twist the avocado flower

Gently curl your avocado slices to make a rose shape. Start at one end and curl toward the center. Keep twisting to make a pinwheel-like shape.

When the fruit is curled up, the fanned slices resemble rose petals. Have leftover avocado? Learn how to prevent an avocado from turning brown.

Step 5: Practice makes perfect

Your first avocado rose might have a squished side, or be unevenly wrapped. Don’t sweat it. If you make two or three roses in one session, the slicing and twisting motions will feel more natural. You can use less than a full avocado half to make smaller roses, especially if you want to practice.

Set your avocado rose atop a slice of toast, a breakfast bowl or a bowl of chili. When it comes to avocado toast, we like to sprinkle with a bit of coarse salt before chowing down. Check out these avocado toast tips that will take your breakfast to the next level.

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Pesto Corn Salad with Shrimp

Nutrition Facts
1 serving: 371 calories, 22g fat (3g saturated fat), 138mg cholesterol, 450mg sodium, 25g carbohydrate (8g sugars, 5g fiber), 23g protein.

This recipe showcases the beautiful bounty of summer with its fresh corn, tomatoes and delicious basil. Prevent browning by spritzing the salad with lemon juice. —Deena Bowen, Chico, California

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Garlic Lemon Shrimp

You’ll be amazed that you can make this simple, elegant pasta in mere minutes. Serve with crusty bread to soak up all of the garlic lemon sauce. —Athena Russell, Greenville, South Carolina

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Spicy Shrimp with Rice

No one will doubt that “light” cooking can be tasty when you put a helping of this zippy shrimp in front of them. The seafood is seasoned just right with garlic, pepper and hot sauce. — Jeannie Klugh, Lancaster, Pennsylvania

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Chorizo & Grits Breakfast Bowls

Growing up, I bonded with my dad over chorizo and eggs. My fresh approach combines them with grits and black beans for this chorizo breakfast bowl. Add a spoonful of pico de gallo for extra pop. —Jenn Tidwell, Fair Oaks, California

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Picnic Berry Shortcakes

You can make the berry sauce ahead of time and chill it. Then assemble the entire dessert right before the picnic or party. —Frieda Bliesner, McAllen, Texas

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Birthday Cake Pancakes

For my kids’ birthdays, I love to make these cake mix pancakes. Frosting and more sprinkles seal the deal. And don’t forget to top with a candle! —Dina Crowell, Fredericksburg, Virginia

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Your kiddos will love these kid-friendly birthday party food ideas.

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Picnic Berry Shortcakes

You can make the berry sauce ahead of time and chill it. Then assemble the entire dessert right before the picnic or party. —Frieda Bliesner, McAllen, Texas

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Grandma's Classic Potato Salad

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Fluffy Key Lime Pie

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Key Lime Cream Pie

I am very proud of this luscious no-bake beauty. It’s so cool and refreshing—perfect for any summer potluck or get-together. Wherever I take this pie, it quickly disappears, with everyone asking for the recipe. —Shirley Rickis, Lady Lake, Florida

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It happens all the time. I’m in the mood to bake, I’ve got a great recipe, all of my ingredients are on the counter, and then I read the dreaded words: butter, softened. My butter is rock hard from the fridge. Oh, bother.

Psst! When you only need a tablespoon or two of butter, a butter crock (like this one from Butter Bell) works great. Learn why it’s our Test Kitchen’s secret weapon for smooth, spreadable butter.

How Long Does It Take to Soften Butter?

Left on the countertop at room temperature, a stick of butter takes at least 45 minutes to soften. If you’re the type who plans ahead, that’s no big deal. If not, here are a few ways to soften butter quickly.

How to Soften Butter Fast

You’ll need:

• Butter (as much as your recipe calls for)

Method 1: Fairly Fast

Our first method is the easiest: Simply cut the butter into cubes. The smaller the pieces, the quicker they’ll come to room temperature.

Cut the butter stick in half so you have two long rectangles side by side. Stack them together and slice again. This yields four butter strips. Keep them stacked, and then slice perpendicular to your cuts. The butter will fall into cubes, and the cubes will soften fairly quickly, in about 15 minutes. (Now’s a good time to measure and prep the remaining ingredients.)

Method 2: Faster

The second method is more labor-intensive, but it will help the butter soften even faster. With a rolling pin, roll or pound the butter out flat. Whether rolling or pounding, the friction will warm the butter-and the broader surface area will encourage faster softening.

Test Kitchen tip: To minimize the mess, we like to flatten butter between two sheets of waxed paper. This prevents the butter from sticking to the rolling pin or the countertop. Brilliant.

Method 3: Super Fast

The last method, shredding, creates a dirty dish, but it’s the quickest of the three. Partially unwrap the butter (use the wrapped half as a handle to keep your hand clean) and shred it using the largest holes of your box grater. The butter will reduce to a fluffy heap, similar in appearance to shredded mozzarella cheese.

The principle here is the same as in the first method: Smaller pieces soften faster. Shredded butter is ready to use in your recipe right away.

Test Kitchen tip: We also like to use this method when we’re making pie crust, which actually requires cold butter. In this case, we freeze the stick of butter before grating it. This creates small, hard pieces of butter that help make any crust tender and flaky.

Method 4: The Lazy Way

If you’re feeling lucky, you can forego the aforementioned methods. Just place the butter and sugar into a stand mixer, and start creaming on low speed. (Higher speeds increase the likelihood that butter will catapult out of the bowl.) You’ll need to increase the mixing time to allow for the butter to warm and soften and for the aeration of the creaming process to take place. You can also try this quick trick to soften butter using a warm glass.

Now that you know how to soften butter, read up on the salted vs. unsalted butter debate and find out which one you should be using in your cooking and baking.

Check Out These Flaky, Buttery Pie Recipes

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Classic Lemon Meringue Pie No list of classic pie recipes is complete without the perfect lemon meringue pie. This recipe starts with a buttery pie crust and is topped with an airy meringue. —Lee Bremson, Kansas City, Missouri Shop Now

Silky Chocolate PieChocolate makes the world go round! We have a family that loves chocolate pies, and this version with a splash of brandy is smooth as silk and oh, so special. Be sure to top with homemade whipped cream. —Kathy Hewitt, Cranston, Rhode Island

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Creamy Pina Colada PieThis is a family favorite and super easy to make. Some like the consistency of this pina colada pie right out of the freezer and others prefer a softer pie—either way it's delicious! And it's just one of many amazing pina colada-inspired recipes I enjoy. —Jenny Hales, Arcadia, Oklahoma

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The Best Pecan PiePecan pie is a Thanksgiving tradition in my house, and I was on a quest to create the ultimate version. This one filled with Bourbon and maple syrup is it in my book. —James Schend, Taste of Home Deputy Editor

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Dar’s Coconut Cream PieWhen I whip up a toasted coconut cream pie, my family goes wild and the pie vanishes. —Darlene Bartos, Shoreview, Minnesota

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Old-Fashioned Peanut Butter PieMy mother made a chewy, gooey peanut butter pie I loved as a child. Now I continue the tradition for the next generation of peanut butter lovers. —Brianna DeBlake, Fremont, Michigan

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Five-Minute Blueberry PieEasy pie recipes are always welcome at my house! If you like the taste of fresh blueberries, you'll love this pie. Since it's a breeze to whip up, I make it often, especially in summer. -Milda Anderson, Osceola, Wisconsin

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Possum PieWe found this Possum Pie recipe in a recipe box from the previous cafe owner. It's been on our menu ever since. —David Heilemann, Eureka Springs, Arkansas

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Easy Confetti PieSugar cone crust makes a pie that tastes like birthday cake when you add a colorful, creamy no-bake confetti filling. —Gina Nistico, Taste of Home Food Editor

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Banana Cream PieMom's pie recipe is a real treasure, and I've never found one that tastes better! —Bernice Morris, Marshfield, Missouri

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Strawberry Pretzel PieThis cool no-bake strawberry pie is the perfect cure for your sweet tooth, especially in summer. Made with pantry staples, it is as easy as pie to make and has become one of my most requested warm-weather treats. —Shauna Havey, Roy, Utah

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Cherry Cream Cheese PieMy mom is known for her scrumptious desserts. This cherry cream cheese pie is one she's served often. It's one of my favorite pie recipes of all time. I love the combination of cream cheese and cherry pie filling. —Cindy Kufeldt, Orlando, Florida

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Classic Pumpkin PieNothing says Thanksgiving like a slice of pie. And you can relish every luscious bite of this pumpkin pie recipe since the tender crust is made with canola oil and a mere hint of butter. And befor you ask, yes, canned pumpkin works best for pies! —Taste of Home Test Kitchen

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Easy Fresh Strawberry PieFor my mother's birthday, I made this strawberry pie recipe instead of a cake. Since it was mid-May in Oklahoma, the berries were absolutely perfect. It was a memorable occasion for the whole family. —Josh Carter, Birmingham, Alabama

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Coconut Pistachio PieWe simply love the lightly toasted coconut crust that pairs so well with the pistachio pudding in this quick pie. —Taste of Home Test Kitchen

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Citrus Cranberry PieTo showcase abundant fall cranberries, make this beautiful lattice-topped pie. A dollop of orange cream complements the slightly tart flavor. —Taste of Home Test Kitchen

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Chocolate Chess PieThis is one of my mother's go-to pie recipes. It's a yummy spin on classic chocolate chess pie. It tastes so good with homemade pie crust. — Ann Dickens, Nixa, Missouri

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Strawberry/Rhubarb Crumb PieEveryone seems to have a rhubarb patch here in Maine. This pie won first prize at our church fair; I hope it's a winner at your house, too! —Paula Phillips, East Winthrop, Maine

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Sugar Cream PieI absolutely love Indiana sugar cream pie—it's one of my favorite pie recipes of all time. In Indiana, we serve it warm or chilled and call it "Hoosier" sugar cream pie. —Laura Kipper, Westfield, Indiana

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Apple Crumble PieThe crumb topping (very similar to a streusel)of this apple crumble pie recipe is awesome, which may explain why dessert always disappears fast. Or maybe it's the chunky apple filling. Either way, it's a family tradition. —Vera Brouwer, Maurice, Iowa

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Praline Pumpkin Pecan PieMy husband and I are not big fans of traditional pumpkin pie, but my mother and others are, so we must have pumpkin pie as one of the desserts at Thanksgiving. I decided to meet everyone halfway with this pumpkin pecan pie recipe and it was a hit. Now I bring it to Thanksgiving every year. My mother doesn't even feel the need to bake her own pumpkin pie! —Emily Reese, Glade Hill, Virginia

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Macaroon Cherry PieI use homegrown cherries in this bountiful pie with its unique crunchy coconut topping. But I've found that purchased tart cherries yield a dessert that's nearly as delicious. I always bake this pie around Presidents Day or Valentine's Day, but it's popular with my family in any season. —Lori Daniels, Beverly, West Virginia

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Winning Rhubarb-Strawberry PieWhile growing up on a farm, I often ate rhubarb, so it's natural for me to use it in a pie. I prefer to use lard for the flaky pie crust and thin, red rhubarb stalks for the filling. These two little secrets helped this recipe win top honors at the 2013 Iowa State Fair. —Marianne Carlson, Jefferson, Iowa

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Key Lime Cream PieI am very proud of this luscious no-bake beauty. It's so cool and refreshing—perfect for any summer potluck or get-together. Wherever I take this pie, it quickly disappears, with everyone asking for the recipe. —Shirley Rickis, Lady Lake, Florida

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The Best Apple PieBoost your apple pie with a buttery crust, pre-cooked apples and an incredible filling with cider, cinnamon and lemon juice. And be sure to use the best apples for apple pie. —Nick Iverson, Milwaukee, Wisconsin

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Spiced Plum PieThe subtle tastes of orange and nutmeg bring out the fresh flavor of plums in this comforting pie. Be sure to have a slice while it's still warm, with a scoop of vanilla ice cream. —Lucille Mead, Ilion, New York

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Maple Sugar Pumpkin PieWe make our own maple syrup, and that's what gives this pie its special taste. You might want to bake this for your Thanksgiving meal. —Martha Boudah, Essex Center, Vermont

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Shaker Lemon PieAlso known as Ohio lemon pie, this Shaker lemon pie is a Midwestern favorite. Its thrifty use of whole lemons is unique and gives the pie a lovely combination of sweet, tart and slightly bitter flavors. Lemon lovers won't be able to stop at a single piece. —Deb Perry, Traverse City, Michigan. Learn how to make a lemon pie without squeezing a single lemon.

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Fluffy Key Lime PieFor a taste of paradise, try this no-bake pie. It's low in fat, sugar and fuss. It truly is the best Key lime pie recipe ever! You can amp up this recipe by making homemade graham cracker crust.—Frances VanFossan, Warren, Michigan

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Honey PieA hint of honey flavors this old-fashioned honey custard pie that comes together quickly with simple ingredients. Don't be afraid of blind-baking the crust, it's easy to do. —Taste of Home Test Kitchen

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Dark Chocolate-Caramel Macchiato PieOne of my first entries in the National Pie Championship was this impressive pie with coffee flavor and cool chocolate curls on top. —Amy Mills, Sebring, Florida

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Honey Pecan PieLooking for a sweet ending to a special meal? This attractive pecan pie is bound to please with its traditional filling and honey-glazed pecans. —Cathy Hudak, Wadsworth, Ohio

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Golden Peach PieYears ago, I entered this pie in the Park County Fair in Livingston. It won a first-place blue ribbon plus a purple ribbon for best all around! Family and friends agree with the judges—it's a perfectly peachy pie. —Shirley Olson, Polson, Montana

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Buckeye PieWhen it comes to pie recipes, this one from my recipe box always gets rave reviews. You can cover the whole top with ganache, but leaving part of the filling bare is the traditional way to make it. —Mary Northrup, Alpine, New York

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Berry Pistachio PieMy grandmother used to make this pie when I was a small child. A Brooklyn woman gave her the recipe, but my grandmother could never remember the woman’s name or the name of the pie, comically dubbing it Lady from Brooklyn’s Pie. Feel free to use any flavored gelatin, or try walnuts or pecans instead of pistachios. I use a store-bought graham cracker crust, but you can also use a chocolate graham cracker crust. —Judy DeGrottole, New York, New York

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Amish Vanilla PieWe live in rural northern Indiana where we have several Amish communities. I found this recipe in our local paper a few years back, and after making a few adjustments, I came up with a fabulous pie! It reminds me of the many cream pie recipes my grandma made for holidays. Be sure to allow the Amish vanilla pie to set and cool completely before cutting and serving. —Shelly Brubacher, Nappanee, Indiana

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Peanut Butter Pudding PieThis peanut butter pudding pie is pretty enough to serve to company... if your family doesn't get to it first! No one can resist a sweet piece of this creamy chocolate and peanut butter dessert. —Valerie Sisson, Norton, Ohio

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Cranberry-Almond Apple PieMy grandmother made this treat every year for Christmas. It’s much better than everyday apple pie. The recipe is a family treasure. —Maxine Theriauit, Nashua, New Hampshire

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Spiced Upside-Down Apple PieMy grandma taught me to make this pie when I was 4. Over the years, I've kept it about the same with just a few changes. Flip it out the second it stops bubbling. This presentation makes this dessert different than other pie recipes I've tried. —Francine Bryson, Pickens, South Carolina

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Contest-Winning German Chocolate Cream PieI've won quite a few awards in recipe contests over the past 10 years, and I was delighted one of my pie recipes sent me to the Great American Pie Show finals. —Marie Rizzio, Interlochen, Michigan

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Cookie Butter PieI tasted Biscoff cookie spread at a grocery store one day, and it was so delicious that I decided to create a no-bake pie with it. You can make this pie your own by substituting peanut butter or another kind of spread for the Biscoff spread and then matching toppings. —Katrina Adams, Mount Olive, Alabama

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Lemon Chess PieThis bright and creamy lemon chess pie cuts beautifully and has a smooth texture. It’s one of my favorites. —Hannah LaRue Rider, East Point, Kentucky

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Huckleberry Cheese PieTo us Idahoans, huckleberries are a treasure. My family enjoys this recipe a lot, and I serve it as a special treat when we have guests. —Pat Kuper, McCall, Idaho

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Rhubarb Cherry PieAs a young girl, I dreamed of being able to make pie recipes like my mother. Her rolling pin, which I inherited, is 2 feet long and 8 inches wide! In fact, this is Mom's recipe, although I substituted cherries for the strawberries in her version. I first made this pie for a church gathering 20 years ago, and everyone's looked for it at every potluck since! —Eunice Hurt, Murfreesboro, Tennessee

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Pumpkin Cheesecake PieIf you’re looking for a classic autumn dessert, try this pumpkiny cheesecake pie. It’s a winner at potlucks and on the Thanksgiving table. The gingersnap crust forms a spicy-sweet foundation. —Sharon Crockett, La Palma, California

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Oatmeal PieThis delicious oatmeal pie recipe came from my mother. My husband especially enjoys it during the holidays. I have shared the pie crust with many others because it's flaky and so easy to roll out. We even use it at our children's school when apple pies are made for a fundraiser. —Ruth Gritter, Grand Rapids, Michigan

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Peach Blueberry Pie"What a flavor!" That's what I hear most often when guests taste this peach blueberry pie. I invented it one day when I was short on peaches. —Sue Thumma, Shepherd, Michigan

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Tangy Lemon Chiffon PieThis lemon chiffon pie is so easy to make, you can put it together in no time at all. And it's impressive enough to share with guests! —Taste of Home Test Kitchen

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Butterscotch PieThis pie's filling is like creamy pudding and is crowned with golden peaks of meringue. —Cary Letsche, Brandenton, Florida

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Garlic Beef Enchiladas

Beef enchiladas are typically prepared with corn tortillas, but my husband, Jeff, and I prefer flour tortillas. I use them in this saucy casserole that has irresistible home-cooked flavor and a subtle kick. —Jennifer Standridge, Dallas, Georgia

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Gluten-Free Brownie Bars

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Peachy Summer Cheesecake

This is a cool, always refreshing dessert that is fancy enough to take to a gathering. You can make this ahead of time and freeze it. Make sure you cover it well in an airtight container and add the peaches only after the cheesecake thaws. —Joan Engelhardt, Latrobe, Pennsylvania

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The post 15 Light Desserts that Start with Reduced-Fat Cream Cheese appeared first on Taste of Home.

Hungarian Goulash

Talk about your heirloom recipes! My grandmother made this Hungarian goulash recipe for my mother when she was a child, and Mom made it for us to enjoy. Paprika and caraway add wonderful flavor and sour cream gives it a creamy richness. It’s simply scrumptious! —Marcia Doyle, Pompano, Florida

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Artichoke Steak Wraps

This simple, fast and flavorful dish is one the whole family loves. It’s surprisingly easy to make, and you can broil the steak if you don’t want to venture outside.—Greg Fontenot, The Woodlands, Texas

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Day 1: Air-Fryer Fish and Fries

Looking for easy air-fryer recipes? Try this simple fish and chips. The fish fillets have a fuss-free coating that’s healthy but just as crunchy and golden as the deep-fried kind. Simply seasoned, the crispy fries are perfect on the side. —Janice Mitchell, Aurora, Colorado

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When it comes to brunch, nothing is as satisfying as a plate full of French toast. Rich custard, warm spices and thick-sliced bread come together for a decadent breakfast that everyone will love. But that doesn’t mean you should just reach for some stale bread and a couple of eggs that are hanging out at the back of your fridge. For the best French toast, you’ll have to go beyond the basics.

Keep reading to learn how to make French toast the right way with lots of tips from our Test Kitchen experts.

Psst: Check out some more of our best breakfast recipes!

How to Make French Toast

This best French toast recipe comes from Audrey Rompon, one of Taste of Home’s culinary producers. Audrey says, “The caramelized exterior meets a soft, custardlike center that practically melts in your mouth. Not only that, but it’s quick and easy, too!”

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Ingredients

• 1-1/2 cups half-and-half cream
• 3 large egg yolks
• 3 tablespoons brown sugar
• 2 teaspoons vanilla extract
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 8 slices day-old brioche bread (1 inch thick)
• Optional toppings: Butter, maple syrup, fresh berries, whipped cream and confectioners’ sugar

Ingredient Notes

• You can use any type of milk you have on hand, but half-and-half adds a ton of richness. Avoiding dairy? Almond, soy, coconut and cashew milk are all good substitutes.
• To mix up the flavor, swap out the brown sugar for honey or maple syrup.
• Experiment with different types of extract, like almond, coconut or orange.

Directions

Step 1: Mix ingredients in a shallow bowl

Begin by constructing a French toast assembly line. Take out your bread and set it aside. Then, grab a shallow bowl that can fit one or two slices. To make a rich custard, whisk together the half-and-half, egg yolks, brown sugar, vanilla, cinnamon, nutmeg and salt. Be sure the eggs are entirely whisked, with no sign of separation.

Preheat a greased griddle over medium heat.

Test Kitchen tip: Use those leftover egg whites in any of these egg white recipes.

Step 2: Soak the bread

Dip the day-old brioche bread into the custard, using one hand to immerse it. Allow for it to soak for about five seconds on each side. This will give your toast a creamy middle without making it too soggy. Let any excess drip off.

Test Kitchen Tip: Day-old brioche, sliced to 1-inch thickness is our go-to choice for French toast. It’s a sweeter bread that has the perfect texture. Not to mention, it’s French! If you don’t have brioche, any thick-cut white bread should do the trick.

Step 3: Cook until golden brown

It’s time to get cooking! Place the soaked bread on the buttered griddle and cook until the bottom turns golden brown. (You can lift a corner to take a peek.) Then flip the toast and repeat. Once both sides are cooked to your liking, your pièce de résistance is ready to serve.

Finish it off with your favorite toppings. We love fresh berries, maple syrup, powdered sugar and a dusting of cinnamon. Or, try something new and go with a dollop of homemade hazelnut whipped cream.

Test Kitchen tip: Need to make a big batch? Set the oven to its lowest setting and house the toast inside. This will keep it warm as you prepare the rest. Check out this viral Nutella-stuffed French toast sticks recipe.

Common French Toast Questions:

What Kind of Bread Works Best for French Toast?

When it comes to French toast, fresher doesn’t always mean better. In fact, the French call this dish pain perdu, which translates to “lost bread.” Use day-old bread that’s sturdy and slightly stale. This way it’ll soak up the custard without becoming soggy.

If you only have fresh bread on hand, you can dry your slices out a bit by lightly toasting them. You can do this by popping them in a 300°F oven for about 10 minutes, giving them a flip halfway through. Make sure they’re not getting much color on the slices, you’re aiming for dryness, not toastiness.

Why Is My French Toast Soggy?

There are a few reasons why your French toast might turn out soggy. The first we covered in the question above: your bread could be too fresh. Another culprit could be leaving your bread to soak in the custard mix for too long. You should only let your bread soak for about five seconds on each side.

You could also be cooking your French toast on too high of heat. This chars the outside of the toast without properly cooking it through, leaving you with a soggy slice. Keep your griddle or skillet at medium heat for the best results.

Can I Make My French Toast Custard Ahead of Time?

It’s not the best idea. Your custard can start to separate and leave you with fried egg-like spots on your French toast. Also, eggs are prone to picking up scents and flavors from the fridge when they’re out of the shells, so your custard could taste off. If you need to free up some time in the morning, go with this overnight French toast recipe for something hands-off.

How to Make it Your Own

Here are some ways you can customize your French toast:

• Go savory. Don’t like sweets for breakfast? Make your French toast savory instead. Omit the sugar and extract, then serve it with a few sausage patties and scrambled eggs. Better yet, get some inspiration from this bacon-packed recipe.
• Play with spice. Ground cinnamon, nutmeg and cloves are classics, but you can get creative with lemon zest, anise, cardamom or whatever else your spice cabinet has to spare.
• Add some crunch. Create more texture by topping your toast with crunchy add-ons. This Nutty French Toast recipe bakes on chopped walnuts, but just about any other nut would work well, too.
• Use a different type of bread. While white breads are typical for French toast, you can make it with just about any type of bread. Go for whole wheat, sourdough or a crusty artisan loaf. This creative recipe goes above and beyond, creating French toast from premade blueberry muffins. Yum!
• Load up the toppings: Much like waffles and their wide range of toppings, French toast can be the foundation for your wildest creations. Top it with peanut butter and jelly, fresh fruit and powdered sugar or smother it in marshmallow fluff—the possibilities are endless.

How to Store French Toast

If you have any leftovers, French toast is best kept by storing it in an airtight container in the fridge for up to 2 days. Reheat leftovers by toasting them in a skillet with butter or giving them a zap in the microwave for about a minute.

Freezing can let you keep your French toast much longer. To do so, allow your French toast to cool completely, then place them in an airtight container with parchment or wax paper between any layers of toast. Store in the freezer for up to 3 months.

Reheat frozen French toast by placing the slices on a baking sheet. Bake them at 425°F for 8 minutes, then flip the slices and bake for an additional 10-12 minutes, or until they’re golden brown and heated through.

What Sides Should I Serve with French Toast?

We’ll be honest, you can serve just about any breakfast favorite with French toast! Some great options include bacon or sausage, fresh berries or melon, hashbrowns or a couple of eggs. The sky’s the limit!

Can’t get enough French toast? We’ve got plenty of French toast recipes waiting for you.

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S’mores Stuffed French Toast

I had a craving for something sweet one morning, but all I had around the house were a few ingredients. I had to get creative, and this was the delicious outcome. Now I make it all the time.—Diana Palmer, Mammoth Cave, Kentucky

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Baked French ToastAny day is special when Mom makes one of her French toast recipes, like this do-ahead baked version. —Jill Baughman, New York, New York

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Baked Blueberry-Mascarpone French ToastWhen I want something special to serve my guests for a Saturday or Sunday brunch, I turn to this recipe. It never fails. It's wonderful during the spring and early summer because the blueberries are particularly good this time of year. —Patricia C. Quinn, Omaha, Nebraska

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Bananas Foster Baked French ToastMmm…bananas Foster for breakfast! This yummy baked French toast serves up all the taste of the spectacular dessert in fine fashion. —Laurence Nasson, Hingham Massachusetts

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Maple Bacon French Toast BakeOur family loves Sunday brunch. Each season I try to bring a little different flavor to the table. This French toast bake reminds us of fall. Whole or 2% milk works best, but I use regular almond milk because I can't have dairy and it works, too! —Peggie Brott, Milford, Kansas

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Tropical French ToastWeekends are hectic in my house and we rarely find time to have breakfast together. When I make this special French toast on a Saturday morning, my boys are more than happy to help in the kitchen and eat together!—Amie Carlock, Brick, New Jersey

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Peanut Butter and Jelly French ToastI've always tried to make cooking fun—for myself, my daughters and my grandchildren. Cooking teaches children the importance of following directions and being organized. This recipe is easy to make, and kids really like it. —Flo Burtnett, Gage, Oklahoma

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Berry-Stuffed French ToastBoth kids and grown-ups will enjoy the creamy filling and sweet syrup that flavor these French toast sandwiches. Vary the recipe by substituting fresh blueberries and strawberries and the corresponding jam. —Monica & Lisa Hannahan, Dayton, Ohio

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Chocolate French ToastTry this yummy treat for a special breakfast or brunch. The layer of chocolate hidden inside makes a wonderful flavor combination that appeals to kids of all ages. You might even be tempted to serve this chocolate sandwich for dessert! —Pat Habiger Spearville, Kansas

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Creamy Strawberry French Toast BakeOn Sunday mornings I like to take it easy, but I also want my family to have a nice breakfast. This recipe allows me to sleep in but still feel as if I'm a fabulous mom. Win! —Alynn Hansen, Mona, Utah

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Oven French Toast with Nut ToppingBaked French toast makes a special morning brunch so easy! —Donna Justin, Sparta, Wisconsin

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Maple French Toast BakeThis yummy French toast casserole is a breeze to whip up the night before a busy morning. My family loves the richness it gets from cream cheese and maple syrup. —Cindy Steffen, Cedarburg, Wisconsin

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Mixed Berry French Toast BakeI love this recipe! It's perfect for fuss-free holiday breakfasts or laid-back company—utterly delicious and so easy to put together the night before. —Amy Berry, Poland, Maine

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Peach French ToastLet the aroma of baked peaches, brown sugar and cinnamon wake up your family. When you serve the tender slices of French toast, be sure to scoop up the golden syrup in the bottom of the pan and drizzle it over the top. —Geraldine Casey, Anderson, Indiana

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Nutty French ToastThis sweet breakfast treat is a cross of caramel rolls and French toast. It's easy to begin the night before. In the morning, just spread on the nutty topping and bake as you are getting ready for the day. —Mavis Diment, Marcus, Iowa

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Baked French Toast with StrawberriesFrench toast is a crowd-pleaser, but it's hard to make for a big group. This overnight casserole with strawberries and a sweet pecan topping fixes everything. —David Stelzl Jr., Waxhaw, North Carolina

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Dulce de Leche French Toast BakeI'm a big fan of dulce de leche and am always looking for a way to incorporate it into sweet dishes. I decided to make a breakfast dish that was reminiscent of a luscious dulce de leche cheesecake. The pecan topping takes the dish over the top without making it overly sweet. No maple syrup is needed for this French toast casserole!—Anna Stigger, Katy, Texas

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Cranberry Cream Cheese French ToastMy friend makes this French toast bake with blueberries, but I make mine with cranberry sauce. Either way, it’s divine. It makes a great brunch dish for Christmas morning. —Sandie Heindel, Liberty, Missouri

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Spiced Pumpkin French Toast CasseroleWhat a sweet way to start your morning! It’s perfect for the holidays, but we enjoy it year-round. Prep the evening before, and in the morning you can pop this in the oven and have a delicious breakfast in no time! —Joanne Wessel, Greenwood, Indiana

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Peach-Stuffed French ToastWith its make-ahead convenience and scrumptious flavor, this recipe is ideal for holiday brunches—and for busy hostesses with a hungry crowd to feed! —Julie Robinson, Little Chute, Wisconsin

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Stuffed PB&J French Toast KabobsI turned peanut butter and jelly into French toast. Cut up and skewer these nifty sandwiches. You win the crown for creative parent of the year. Check out my blog, nibblesbynic.com, for more fun food ideas. —Nicole Meyer, Roslyn, New York

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Orange Marmalade Breakfast BakeWhen I host a brunch I always look for a main dish that can be prepared a day ahead so I can spend the extra time preparing other recipes. If you like, use grapefruit or mixed fruit marmalade instead of the orange marmalade called for in the recipe.—Judy Wilson, Sun City West, Arizona

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Pistachio French ToastI came up with this bake while on a beach trip with some friends. It turned out so well they fought for the last piece.—Faith Cromwell, San Francisco, CA

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Overnight Blueberry French ToastBlueberry french toast is a year-round treat. Show off your crop of fresh berries in the summer or use frozen berries to warm up on a chilly morning. —Cristy King, Scott Depot, West Virginia

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Crunchy French ToastThis light version of classic French toast is perfect for quick meals or Sunday brunches. My kids love it, and so do I! —Barbara Arnold, Spokane, Washington.

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Banana-Hazelnut Pain Perdu DuetThe ultimate breakfast at our house is pain perdu, a French toast with warm bananas and Nutella. Pass it around with confectioners' sugar, maple syrup and fresh mint. —Charlene Chambers, Ormond Beach, Florida

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PB&J French ToastMy grandpa made an awesome breakfast for us grandkids: French toast that started on the griddle as peanut butter and jelly sandwiches. —Lindsey Folsom, Dorsey, Illinois

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Mascarpone-Stuffed French Toast with Berry ToppingI love making this rich and delicious French toast for my family. With a warm, creamy filling of mascarpone cheese and a sauce of mixed berries, it's a very easy-to-make breakfast treat that looks like you spent all morning preparing it.—Pamela Shank, Parkersburg, Virginia

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Overnight Pumpkin French Toast CasseroleRecipes that don't tie me to the kitchen—that’s what I’m all about. I make this luscious dish the night before breakfast or brunch with guests. —Patricia Harmon, Baden, Pennsylvania

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Upside-Down Orange French ToastI like to serve this for breakfast when we have overnight guests or for a holiday brunch. It gives Florida visitors a taste of sunshine! —Barbara Carlucci, Orange Park, Florida

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Coconut French ToastThis coconut French toast is coated with coconut flakes for a special breakfast treat. —Charlotte Baillargeon, Hinsdale, Massachusetts

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Blueberry French ToastA local blueberry grower shared this recipe with me, and it's the best breakfast dish I've ever tasted. With the cream cheese and berry combination, this French toast casserole reminds me of dessert. —Patricia Axelsen, Aurora, Minnesota

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Cinnamon-Apple French ToastServing this on Christmas morning is a tradition in our home. It's wonderful because I can make it the night before and pop it in the oven while we are opening gifts. —Jill Peterson, Richfield, Wisconsin

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Blueberry-Stuffed French ToastA fruity French toast becomes light and lovely company fare when you fill it with blueberries and top it with an orangey sweet sauce. —Myrna Koldenhoven, Sanborn, Iowa

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Eggnog French ToastThis recipe is a favorite of our family and not only at Christmas. We especially like to prepare this hearty breakfast when we go camping. —Robert Northrup, Las Cruces, New Mexico

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Ultimate Bacon-Maple French ToastA savory update to baked French toast, this is an easy make-ahead dish that is excellent for brunches and showers. The combination of maple syrup, bacon and nuts makes it impressive and satisfying. —John Whitehead, Greenville, South Carolina

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Slow-Cooked Blueberry French ToastYour slow cooker can be your best friend on a busy morning. Just get this recipe going, run some errands and come back to the smell of French toast ready to eat. —Elizabeth Lorenz, Peru, Indiana

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Pear-Stuffed French Vanilla ToastMy handyman, who is originally from Nicaragua, shared this classic breakfast dish his mother used to prepare. He says he makes it frequently for his children and they clean their plates! —Gail Borczyk, Boca Raton, Florida

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Apple-Stuffed French Toast BakeThis is baked stuffed french toast casserole a great breakfast dish to make ahead for holidays or Sunday brunch. I run a bed and breakfast and tea room cafe, and this recipe is often requested by customers. —Kay Clark, Lawrenceburg, Kentucky

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Rabanadas (Portuguese French Toast)I find this dish a comforting reminder of my childhood. The creamy custard center contrasts deliciously with the cinnamon sugar crust. —Ana Paula Cioffi, Hayward, California

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Strawberry-Hazelnut French ToastWhen my husband and I discovered this at a bed-and-breakfast in Arkansas, we bought the inn's cookbook so we could enjoy the same treat at home. We've changed the recipe a bit since then, but it still reminds us of that lovely B&B. —Lynn Daniel, Dallas, TX

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The post How to Make French Toast appeared first on Taste of Home.

The Best Beef Stew

Our stew has tons of flavor thanks to the herbs, red wine and balsamic vinegar. —Taste of Home Test Kitchen

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The post 100 Comfort Food Recipes You Won’t Believe Are Diabetic-Friendly appeared first on Taste of Home.

Chocolate Comfort Cake

This moist and delicious chocolate cake is usually the first dessert to go. People even eat the crumbs. It’s always my top choice for holiday dinners. —Ellen Riley, Murfreesboro, Tennessee

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The post 100 Semi-Homemade Recipes for When You’re Short on Time appeared first on Taste of Home.

Stuffing from the Slow Cooker

If you’re hosting a big Thanksgiving dinner this year, add this simple slow-cooked stuffing to your menu to ease entertaining. The recipe comes in handy when you run out of oven space at large family gatherings. I use this Crock Pot dressing recipe often. —Donald Seiler, Macon, Mississippi

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The post 30 Diabetic-Friendly Holiday Slow Cooker Recipes appeared first on Taste of Home.

Day 1: Beef & Rice Stuffed Cabbage

This recipe is special to me because it’s an easy one-pot meal that tastes like you spent the whole day in the kitchen. My family loves it. —Lynn Bowen, Geraldine, Alabama

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The post Your Diabetic-Friendly Meal Plan for January appeared first on Taste of Home.