Chef Mia

3 Minute Air Fryer French Toast – Crispy & Delicious Breakfast Hack

Crispy golden French toast in just 3 minutes! This easy air fryer breakfast recipe gives you perfect results every time – no flipping required. Quick, mess-free, and kid-approved!

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3 Minute Air Fryer French Toast: Mind-Blowing Breakfast Magic

  • Author: Chef Mia
Print Recipe

Description

Quick and easy French toast made in an air fryer in just 3 minutes.

Ingredients

Scale
  • 2 slices of bread
  • 1 egg
  • 1/4 cup milk
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 tbsp butter
  • 1 tbsp maple syrup (optional)

Instructions

  1. Whisk egg, milk, cinnamon, and vanilla in a bowl.
  2. Dip bread slices into the mixture, coating both sides.
  3. Preheat air fryer to 350°F (175°C).
  4. Place bread in the air fryer basket.
  5. Cook for 3 minutes or until golden brown.
  6. Serve with butter and maple syrup.

3 Minute Air Fryer French Toast – Crispy & Delicious Breakfast Hack

Crispy golden French toast in just 3 minutes! This easy air fryer breakfast recipe gives you perfect results every time – no flipping required. Quick, mess-free, and kid-approved!

Print

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3 Minute Air Fryer French Toast: Mind-Blowing Breakfast Magic

  • Author: Chef Mia
Print Recipe

Description

Quick and easy French toast made in an air fryer in just 3 minutes.

Ingredients

Scale
  • 2 slices of bread
  • 1 egg
  • 1/4 cup milk
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 tbsp butter
  • 1 tbsp maple syrup (optional)

Instructions

  1. Whisk egg, milk, cinnamon, and vanilla in a bowl.
  2. Dip bread slices into the mixture, coating both sides.
  3. Preheat air fryer to 350°F (175°C).
  4. Place bread in the air fryer basket.
  5. Cook for 3 minutes or until golden brown.
  6. Serve with butter and maple syrup.

Hawaiian Roll French Toast

Hawaiian Roll French Toast

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Hawaiian Roll French Toast

  • Author: Chef Mia
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Description

Oh friends, have I got a treat for you today! This Hawaiian Roll French Toast is, hands down, one of the most delicious breakfast creations I’ve ever sunk my teeth into. We’re talking sweet, pillowy clouds of cinnamon-sugar bliss that practically melt in your mouth.

Ingredients

Scale
  • 1 12 pack King's Hawaiian Rolls
  • 3 large eggs
  • 3/4 cup half and half (or whole milk)
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 2 tablespoons brown sugar
  • Pinch of salt
  • 4 tablespoons butter (for cooking)
  • Powdered sugar (fresh fruit, maple syrup for serving)

Instructions

  1. In a large bowl, whisk together the eggs and half and half until fully combined.
  2. Whisk in the vanilla, cinnamon, brown sugar, and salt until incorporated.
  3. Use a toothpick or skewer to poke several holes in the bottom of each roll so the custard can soak in.
  4. Working in batches, dip the rolls into the custard mixture and let soak for 30 seconds, turning to coat all sides. Don't soak longer or they'll get soggy.
  5. Melt 2 tablespoons of butter in a nonstick skillet or griddle over medium-low heat.
  6. Cook the soaked rolls for 30-60 seconds per side until golden brown, turning carefully with a spatula to get all sides crispy.
  7. Serve the hawaiian roll french toast warm, dusted with powdered sugar and topped with fresh berries and maple syrup if desired.

Hawaiian Roll French Toast

Hawaiian Roll French Toast

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Hawaiian Roll French Toast

  • Author: Chef Mia
Print Recipe

Description

Oh friends, have I got a treat for you today! This Hawaiian Roll French Toast is, hands down, one of the most delicious breakfast creations I’ve ever sunk my teeth into. We’re talking sweet, pillowy clouds of cinnamon-sugar bliss that practically melt in your mouth.

Ingredients

Scale
  • 1 12 pack King's Hawaiian Rolls
  • 3 large eggs
  • 3/4 cup half and half (or whole milk)
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 2 tablespoons brown sugar
  • Pinch of salt
  • 4 tablespoons butter (for cooking)
  • Powdered sugar (fresh fruit, maple syrup for serving)

Instructions

  1. In a large bowl, whisk together the eggs and half and half until fully combined.
  2. Whisk in the vanilla, cinnamon, brown sugar, and salt until incorporated.
  3. Use a toothpick or skewer to poke several holes in the bottom of each roll so the custard can soak in.
  4. Working in batches, dip the rolls into the custard mixture and let soak for 30 seconds, turning to coat all sides. Don't soak longer or they'll get soggy.
  5. Melt 2 tablespoons of butter in a nonstick skillet or griddle over medium-low heat.
  6. Cook the soaked rolls for 30-60 seconds per side until golden brown, turning carefully with a spatula to get all sides crispy.
  7. Serve the hawaiian roll french toast warm, dusted with powdered sugar and topped with fresh berries and maple syrup if desired.

Strawberry Lemon Cake Recipe | Summer Cake Idea | Fruit Cake

When it comes to a delicious and refreshing fruit cake, this lemon and strawberry cake recipe makes the perfect summer dessert. This easy layer cake recipe is a great summer birthday cake option. Follow Julie Marie Eats for more easy dessert ideas and the best homemade cake recipes.

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Strawberry Lemon Cake

  • Author: Chef Mia
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Description

This elegant and simple Strawberry Lemon Cake is so fresh and delicious! It has delicious layers of moist and fresh lemon cake layered together with smooth strawberry buttercream. A perfect spring and summer cake.

Ingredients

Scale
  • 340 g all-purpose flour
  • 2 tbsp cornstarch
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 300 g granulated sugar
  • Zest of one large organic lemon or two small
  • 180 g butter (room temperature)
  • 4 large eggs (room temperature)
  • 240 g sour cream (room temperature)
  • 60 g vegetable oil (e.g. canola oil)
  • 2 tbsp lemon juice
  • 2 tsp vanilla extract
  • 400 g butter (room temperature)
  • 660 g powdered sugar
  • 2 tbsp freeze dried strawberry powder
  • 2 tsp vanilla extract
  • 2–3 tbsp whole milk (room temperature)
  • Fresh strawberries
  • Lemon slices

Instructions

  1. Preheat the oven at 170ºC/340ºF conventional oven and prepare a 3 x20 cm/8-inch baking pan with parchment paper.
  2. Sift together the all-purpose flour, cornstarch, baking powder, baking soda and salt and set it aside.
  3. In a large mixing bowl add the granulated sugar and lemon zest. Rub it together to release all of the lemon zest flavor, until it looks like wet sand. Then add the butter and mix it together on high speed for 3 minutes.
  4. Add the eggs two at a time into the mixture and mix it in until combined on low speed.
  5. Continue by adding half the dry ingredients, on low speed, mixing until just combined.
  6. Then add the sour cream, vegetable oil, lemon juice, vanilla extract and mix until just combined. Then add the other half of the dry ingredients and mix until combined.
  7. Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients have combined.
  8. Divide the cake batter into the prepared pans and bake for 20-23 minutes or until a cake tester comes out clean. They will stay light and wont brown.
  9. Let the cakes cool on a cooling rack. After 10 minutes, gently remove the cake from the cake tin and let the cakes cool down completely.
  10. Sift the powdered sugar and freeze dried strawberry powder and set it aside.
  11. Mix the butter in a stand mixer with the paddle attachment or with a hand mixer for 4 minutes on medium/high speed. Scrape down the sides of the bowl and mix for an additional 2 minutes.
  12. Add the powdered sugar/freeze dried strawberry powder, vanilla extra and milk in 2 parts. Whipping until each addition is fully incorporated. You can optionally add a tiny bit of red food color if you want the color to be brighter.
  13. Scrape down the sides of the bowl and give the buttercream a final mix for 2 minutes at low speed.
  14. Place the first cake layer on your serving dish on your turntable. If you dont have a turntable, dont worry, you can easily decorate the cake without it.
  15. Add 2 big scoops of buttercream and with an offset spatula, even it out. Then add the other cake layer and repeat the process. Add the last cake layer and cover the whole cake in a thin crumb coat.
  16. Place it in the fridge for 20 minutes to set. Then add the remaining buttercream, and even it out over the cake. Optional, make a wavy design with the frosting, using the offset spatula.
  17. Decorate with fresh strawberries and lemon slices.

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