Mexican French Toast Recipes

Steps:

• For the French toasts: Place a cast-iron griddle over medium heat. Add the butter and allow to melt until the bubbles subside.
• In a large mixing bowl, whisk together the milk, brown sugar, cinnamon, salt and eggs. Gently dip the muffins into the egg mixture; allow any excess egg to drip off. Cook until golden brown, about 1 minute per side. Transfer to a serving platter and shake the confectioners' sugar over the top.
• For the whipped cream: In a large mixing bowl, combine the cream, confectioners' sugar, cinnamon and vanilla. Use an electric mixer to whip until soft peaks form.
• For the Mexican chocolate sauce: In a mixing bowl, combine the chocolate fudge sauce and cream. Microwave until warm, about 30 seconds. Whisk in the chili powder.
• For serving: Serve the French toasts with the whipped cream, Mexican chocolate sauce, maple syrup and dulce de leche.

Steps:

• 1. In a medium bowl, whisk eggs, milk, granulated sugar, cinnamon, and vanilla until well blended. Cut each tortilla into quarters then place in egg mixture. Gently stir to completely coat tortillas. Allow to soak 10 minutes, or until softened. In a large skillet over medium-high heat, melt 1 tablespoon butter.
• 2. Add 4 tortilla quarters and cook 4 to 5 minutes, or until golden, turning halfway through cooking. Drain on a paper towel-lined platter. Repeat with remaining butter and tortillas. Sprinkle with confectioners' sugar and serve immediately. Strawberries are the perfect topping, either fresh or frozen and thawed, along with real maple syrup.

Steps:

• For the ganache: Put the chocolate in a medium bowl. Bring the cream to a simmer in a small saucepan over medium heat, then pour it over the chocolate and let sit for 1 minute. Add the maple syrup and whisk until smooth. Transfer 1/2 cup of the ganache to a small bowl, and refrigerate for 10 minutes or until slightly chilled but still spreadable. Cover the remaining ganache and reserve in a warm place.
• For the whipped cream: Combine the cream, sugar and cinnamon in a chilled bowl. Using an electric mixer, whip until soft peaks form. Cover the bowl and refrigerate while you make the French toast.
• For the French toast: Preheat the oven to 300 degrees F. Set a baking rack over a baking sheet.
• Whisk together the eggs, egg yolks, sugar, cocoa powder and cinnamon in a large bowl until smooth. Whisk in the milk, cream and vanilla and almond extracts until combined. Transfer the custard mixture to a baking dish.
• Divide the chilled ganache among four slices of the bread and top with the remaining four slices to make four sandwiches. Soak the sandwiches in the custard, two at a time, flipping once, until completely soaked through, about 1 minute per side.
• Heat 2 tablespoons of the butter and 2 tablespoons of the oil in a large nonstick pan over medium heat until beginning to shimmer. Place two of the soaked sandwiches in the pan and cook until browned and crisp on both sides, 3 to 4 minutes per side. Transfer the sandwiches to the baking rack and keep warm in the oven. Repeat with the remaining 2 tablespoons butter and oil and the remaining two sandwiches.
• If the reserved ganache is cool, microwave it for 10 seconds to warm a bit. To serve, quarter the French toasts, drizzle with some of the ganache, and dollop on some of the whipped cream.

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.

Steps:

• In a shallow dish, whisk together the first 5 ingredients. Preheat a greased griddle over medium heat., Dip bread in egg mixture, allowing to soak 30 seconds on each side. Cook on griddle until golden brown on both sides. Serve with toppings as desired.