BUTTERMILK FRENCH TOAST
Provided by Paul Grimes
Categories Egg Breakfast Brunch Kid-Friendly Quick & Easy Father's Day Buttermilk Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 200°F.
- Whisk together buttermilk, eggs, sugar, and salt in a bowl. Pour into a large 4-sided sheet pan, then add bread in 1 layer and soak, turning occasionally, until bread has absorbed all liquid but is not falling apart, about 20 minutes.
- Heat 1 1/2 tablespoon butter in a 12-inch nonstick skillet over medium-high heat until foam subsides. Transfer 4 bread slices with a slotted spatula to skillet and cook, turning once, until slightly puffed and golden brown, about 3 minutes total. Transfer to a large shallow baking pan and keep warm in oven. Cook remaining bread in 2 batches, adding 1 1/2 tablespoon butter between batches.
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 - EXTRA CRISP - COOK'S ILLUSTRATED RECIPE
Provided by lesliejanous
Number Of Ingredients 13
Steps:
- EXTRA-CRISP FRENCH TOAST Serves 4. Published January 1, 2009. From Cook's Illustrated. For best results, choose a good challah or a firm, high-quality sandwich bread, such as Arnold Country Classics White or Pepperidge Farm Farmhouse Hearty White. Thomas' English Muffin Toasting Bread also works well. If you purchase an unsliced loaf, cut the bread into 1/2-inch-thick slices. To prevent the butter from clumping during mixing, warm the milk in a microwave or small saucepan until warm to the touch (about 80 degrees). The French toast can be cooked all at once on an electric griddle, but may take an extra 2 to 3 minutes per side. Set the griddle temperature to 350 degrees and use the entire amount of butter for cooking. INSTRUCTIONS 1. Tear one piece of bread or challah into 1-inch pieces and process with 1 tablespoon light brown sugar, and 1/4 teaspoon ground cinnamon in food processor until finely ground, 8 to 12 one-second pulses (you should have about 1/2 cup crumbs). 2. Adjust oven rack to middle position and heat oven to 300 degrees. Place remaining 8 pieces of bread on wire rack set in rimmed baking sheet. Bake bread until almost dry throughout (center should remain slightly moist), about 16 minutes, flipping slices halfway through cooking. Remove bread from rack and let cool 5 minutes. Return baking sheet with wire rack to oven and reduce temperature to 200 degrees. 3. Whisk milk, yolks, remaining sugar and cinnamon, 2 tablespoons melted butter, salt, and vanilla in large bowl until well blended. Transfer mixture to 13- by 9-inch baking pan. 4. Soak toasted bread in milk mixture until saturated but not falling apart, 20 seconds per side. Using firm slotted spatula, pick up bread slice and allow excess milk mixture to drip off; repeat with remaining slices. Place soaked bread on another baking sheet or platter. Sprinkle 1 tablespoon bread crumb mixture over one side of each slice of soaked bread. 5. Heat ½ tablespoon butter in 12-inch skillet over medium-low heat. When foaming subsides, use slotted spatula to transfer 2 slices soaked bread, crumb-mixture side down first, to skillet and cook until golden brown, 3 to 4 minutes. Flip and continue to cook until second side is golden brown, 3 to 4 minutes longer. (If toast is cooking too quickly, reduce temperature slightly.) Transfer to baking sheet in oven. Wipe out skillet with paper towels. Repeat cooking with remaining bread, 2 pieces at a time, adding ½ tablespoon of butter for each batch. Serve warm, passing maple syrup separately. Keys to Perfect French Toast 1. START WITH DRY BREAD Drying bread in 300-degree oven before soaking and frying leads to toast that's soft, not soggy. 2. HOLD THE WHITES Using yolks, not whites, in soaking liquid cuts down on eggy flavor. 3. SOAK PROPERLY Soaking bread in flat baking pan for just 20 seconds per side ensures even saturation and no sogginess.
STUFFED FRENCH TOAST (COOK'S ILLUSTRATED)
I haven't tried it yet, but I trust these folks completely. It's from The America's Test Kitchen Cookbook. They said NOT to use lowfat or skim milk. I guess it's the least we can do for their not asking for half-and-half for dipping. Obviously, it's good served with maple syrup, but they also suggest serving with just a pat of butter and a sprinkle of confectioner's sugar. (Yeah....pass that syrup.) This recipe differs from other recipes in that it has a pure cream cheese filling with no fruits or chocolate added in. Might be best for picky eaters.
Provided by Debbie R.
Categories Breakfast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Microwave the cream cheese (in a large bowl) on high just until softened, 5 to 10 seconds. Check it. You'd be surprised how microwave ovens vary.
- Stir in 2 tablespoons of the sugar and all of the cinnamon and nutmeg. Stir till smooth. Wrap tightly and chill for about 20 minutes.
- Meanwhile, adjust oven rack to the middle position. Heat oven to 200 degrees. Arrange the bread on a rack set over a rimmed baking sleet. Bake it until slightly dry, about 15 minutes. (I would say "or stale bread", but if you're familiar with their exhaustive testing approach, it's best to just trust them and do this step.).
- Spread the cream cheese evenly over 4 pieces of bread. Leave a 1/2-inch at the edges. ( If you do not leave the border clear, it will just come out while cooking and be wasted.) Lightly press the rest of the slices over the top to make 4 sturdy sandwiches.
- Melt 2 tablespoons butter. Whisk it with the milk, egg, vanilla, salt and the remaining 2 T. of sugar. Slowly whisk in the flour until smooth. Pour the batter into a large shallow dish.
- Slide 2 sandwiches into the batter and soak both sides, about 1 minute per side. Meanwhile, melt 1 more T. of the butter in a 12-inch non-stick skillet over medium heat until it begins to brown, swirling to coat the pan.
- Remove the bread from the batter. Let excess batter drip back in the dish. Lay two sandwiches in the hot skillet. Cook until golden brown on both sides, about 2.5 minutes per side. Transfer to a wire rack and keep warm in the oven. Repeat with the other two sandwiches.
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
PECAN RUM FRENCH TOAST (COOK'S ILLUSTRATED)
From this month's Cook's Illustrated Magazine (January 2009). Drying the bread first in the oven produces a French Toast that is crisp on the outside and soft (but not soggy) on the inside. If you purchase an unsliced loaf, cut the bread into 1/2-inch-thick slices. The French toast can be cooked all at once on an electric griddle, but may take an extra 2 to 3 minutes per side. Set the griddle temperature to 350 degrees and use the entire amount of butter for cooking.
Provided by blucoat
Categories Breakfast
Time 41m
Yield 8 slices
Number Of Ingredients 11
Steps:
- Process 1/2 cup pecans, 1 tablespoon light brown sugar, and 1/4 teaspoon cinnamon in food processor until coarsely ground, 12 to 15 one-second pulses (you should have about 1/2 cup crumbs).
- Adjust oven rack to middle position and heat oven to 300 degrees. Place bread on wire rack set in rimmed baking sheet. Bake bread until almost dry throughout (center should remain slightly moist), about 16 minutes, flipping slices halfway through cooking. Remove bread from rack and let cool 5 minutes. Return baking sheet with wire rack to oven and reduce temperature to 200 degrees.
- Whisk milk, yolks, sugar, cinnamon, 2 tablespoons melted butter, salt, vanilla, and rum in large bowl until well blended. Transfer mixture to 13- by 9-inch baking pan.
- Soak bread in milk mixture until saturated but not falling apart, 20 seconds per side. Using firm slotted spatula, pick up bread slice and allow excess milk mixture to drip off; repeat with remaining slices. Place soaked bread on another baking sheet or platter. Sprinkle each slice of soaked bread with 1 tablespoon nut mixture.
- Heat ½ tablespoon butter in 12-inch skillet over medium-low heat. When foaming subsides, use slotted spatula to transfer 2 slices soaked bread to skillet-nut mixture side down-and cook until golden brown, 3 to 4 minutes. Flip and continue to cook until second side is golden brown, 3 to 4 minutes longer. (If toast is cooking too quickly, reduce temperature slightly.) Transfer to baking sheet in oven. Wipe out skillet with paper towels. Repeat cooking with remaining bread, 2 pieces at a time, adding ½ tablespoon of butter for each batch. Serve warm, passing maple syrup separately.
Nutrition Facts : Calories 154.4, Fat 11, SaturatedFat 3.7, Cholesterol 90.9, Sodium 97.3, Carbohydrate 10.3, Fiber 0.8, Sugar 9.6, Protein 3.1
More about "cooks illustrated french toast recipes"
FRENCH TOAST CASSEROLE RECIPE - COOKS ILLUSTRATED - YOUTUBE
From youtube.com
Author Tom HallViews 10.3K
BEST FRENCH TOAST RECIPE – A COUPLE COOKS
From acouplecooks.com
EVERYDAY FRENCH TOAST | COOK'S ILLUSTRATED RECIPE
From americastestkitchen.com
4.7/5 (126)Category Main Courses, Breakfast & BrunchServings 4Calories 1262 per serving
CLASSIC FRENCH TOAST | COOK'S ILLUSTRATED RECIPE
From americastestkitchen.com
FRENCH TOAST FOR TWO | COOK'S ILLUSTRATED RECIPE
From americastestkitchen.com
FRENCH TOAST | COOK'S ILLUSTRATED
From americastestkitchen.com
FRENCH TOAST WITHOUT THE FUSS | COOK'S ILLUSTRATED
From americastestkitchen.com
ALMOND-CRUSTED FRENCH TOAST | COOK'S ILLUSTRATED RECIPE
From americastestkitchen.com
FRENCH TOAST FOR FIRM EUROPEAN-STYLE BREAD | COOK'S ILLUSTRATED …
From americastestkitchen.com
FRENCH TOAST CASSEROLE | AMERICA'S TEST KITCHEN RECIPE
From americastestkitchen.com
HOW TO MAKE THE BEST (AND EASIEST) FRENCH TOAST - YOUTUBE
From youtube.com
BEST FRENCH TOAST RECIPE - HOW TO MAKE FRENCH TOAST
From delish.com
EVERYDAY FRENCH TOAST | COOK'S ILLUSTRATED
EVERYDAY FRENCH TOAST | COOK'S ILLUSTRATED RECIPE
From cooksillustrated.com
EXTRA-CRISP FRENCH TOAST | COOK'S ILLUSTRATED RECIPE
From americastestkitchen.com
SHEET PAN FRENCH TOAST | AMERICA'S TEST KITCHEN RECIPE
From americastestkitchen.com
FRENCH TOAST CASSEROLE WITH PECAN TOPPING | AMERICA'S TEST …
From americastestkitchen.com
COOK'S ILLUSTRATED FRENCH TOAST RECIPE REVIEW | THE KITCHN
From thekitchn.com
You'll also love