CLASSIC FRENCH TOAST
Here's a recipe for the kind of French toast people line up for outside restaurants on Sunday morning. It's simple: no new ingredients, tools or technology needed. You don't even need stale bread. What you do need is thick-cut white bread, dunked into an egg-milk mixture with extra richness from egg yolks and heavy cream. That gives the French toast a buttery taste and firm but fluffy texture. (Oversoaking is the enemy here; the mixture should fill the bread, not cause it to break.) For an appetizing, lacy brown crust, sprinkle on sugar toward the end of cooking: It will caramelize and turn glossy. Just make sure to keep the heat low after you add the sugar. Otherwise, it could burn quickly over high heat.
Provided by Julia Moskin
Categories breakfast, brunch, pancakes, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 200 degrees, and place a wire rack on a sheet pan inside.
- In a shallow bowl, whisk the eggs, additional yolks, milk, vanilla (if using) and salt until foamy and smooth. Set aside. Place a small lump of butter (enough to coat the bottom of the skillet when melted) in a large, heavy nonstick skillet over low heat. It will melt very slowly.
- When butter is just melted and bubbling, raise heat and bring to a sizzle. Place 2 slices of bread in the bowl with the egg mixture. Turn them a few times in the mixture until evenly saturated, about 5 seconds on each side. Do not soak.
- Lift a slice out of the egg mixture, gently shake off any excess, and place in the pan. Repeat until the skillet is full, and let the slices cook at a sizzle for about 2 minutes, until just turning golden brown on the bottom.
- Add another small lump of butter to the pan and flip the slices over, swirling the pan so that the fresh butter coats the bottom. (This will allow the second side to brown.)
- Continue cooking over low heat until the second side is golden brown. Dust with cinnamon sugar, flip again, and dust the other side. Test for doneness by pressing the center: The dent should slowly spring back. If it remains, the interior is not yet cooked. Continue cooking at low heat, flipping occasionally, until done. Serve immediately, or transfer to the oven to keep warm while cooking remaining bread. Serve as soon as possible. Top with maple syrup, berries, jam, sliced bananas, orange supremes - whatever you'd like.
Nutrition Facts : @context http, Calories 390, UnsaturatedFat 7 grams, Carbohydrate 47 grams, Fat 15 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 6 grams, Sodium 463 milligrams, Sugar 10 grams, TransFat 0 grams
FRENCH TOAST WITH RUM BANANAS
Treat your guests or family to a SPECIAL BREAKFAST! Very easy to prepare. The combination of the ingredients are a plus to this entree. If you are cooking for a large crowd, keep cooked toast in a warm oven and top with bananas just before serving. Use firm, but not overripe bananas.
Provided by Seasoned Cook
Categories Breakfast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- For French Toast:.
- In a shallow wide bowl, beat eggs, milk, half and half vanilla, cinnamon and salt.
- Melt 1 tablespoon butter in frying pan or griddle over medium heat. While butter melts, soak 2 to 3 slices of bread in batter. Remove bread and let excess drip off.
- Arrange slices in pan, not letting slices touch. Fry one side until golden brown for approximately 5 minutes. Flip over and brown second side. When done transfer to a cookie sheet and keep in a warm oven. Repeat for other slices. Before serving sprinkle with powdered sugar.
- For Rum Bananas:.
- Melt butter over medium heat. When butter starts to turn brown, add bananas and mix gently. Sprinkle brown sugar on top of bananas. Stir until sugar has melted.
- Add rum and cook 1 minute. Add maple syrup and water. Cook until just heated. Remove from heat and use as topping or beside toast.
THE BEST FRENCH TOAST
There's no question that this is the best French toast recipe. The caramelized exterior meets a soft, custardlike center that practically melts in your mouth. Not only that, but it's quick and easy, too! -Audrey Rompon, Milwaukee, Wisconsin
Provided by Taste of Home
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a shallow dish, whisk together the first 7 ingredients. Preheat a greased griddle over medium heat., Dip bread in egg mixture, letting it soak 5 seconds on each side. Cook on griddle until golden brown on both sides. Serve with toppings as desired.
Nutrition Facts : Calories 546 calories, Fat 24g fat (15g saturated fat), Cholesterol 263mg cholesterol, Sodium 786mg sodium, Carbohydrate 64g carbohydrate (25g sugars, Fiber 2g fiber), Protein 13g protein.
FRENCH TOAST I
There are many, fancy variations on this basic recipe. This recipe works with many types of bread - white, whole wheat, cinnamon-raisin, Italian or French. Serve hot with butter or margarine and maple syrup.
Provided by Jan Bittner
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 20m
Yield 3
Number Of Ingredients 7
Steps:
- Beat together egg, milk, salt, desired spices and vanilla.
- Heat a lightly oiled griddle or skillet over medium-high heat.
- Dunk each slice of bread in egg mixture, soaking both sides. Place in pan, and cook on both sides until golden. Serve hot.
Nutrition Facts : Calories 240.3 calories, Carbohydrate 33.6 g, Cholesterol 128.3 mg, Fat 6.4 g, Fiber 1.6 g, Protein 10.6 g, SaturatedFat 2.2 g, Sodium 477.7 mg, Sugar 5.6 g
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