New Orleans French Toast Recipes

Steps:

• Beat all ingredients except butter and bread until smooth.
• Heat 1 tablespoon of the butter in 10-inch skillet over medium heat until melted.
• Dip several bread slices into egg mixture (stir egg mixture each time before dipping bread).
• Cook about 2 minutes on each side or until golden brown.
• Repeat with remaining bread slices, adding remaining butter as needed.
• Sprinkle with powdered sugar and serve with maple syrup if desired.

Steps:

• 1. Preheat oven to 375. In large bowl, whisk together eggs, milk, cream, salt, sugar, vanilla extract, cinnamon and allspice. Soak bread slices in custard mixture for at least 30 minutes or til completely saturated.
• 2. Melt a few tablespoons butter in large nonstick skillet over medium heat. Add bread in batches and lightly brown, about 2 minutes per side. Don't cook too dark, as additional browning will occur in oven.
• 3. Transfer to lightly buttered, foil lined baking sheets and bake for 10 minutes. After 10 minutes, remove and turn each slice over. Put back in oven for another 10 to 15 minutes or til browned and the bread springs back when tested with a finger. Serve at once. Face: The thrifty French, who pride themselves on the short life of their bread, are believed to have invented French toast as a way of using up bread that is no longer fresh. The french name for this tasty morsel is pain perdu, or "lost bread."

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.

Steps:

• In a saucepan, combine the corn syrup, brown sugar, and butter.
• Cook until butter is melted and the mixture is bubbly.
• Pour the mixture into a 9x13-inch pan.
• Arrange the bread in the pan, making 2 layers.
• In a large bowl, combine eggs, milk, and vanilla.
• Pour the mixture over the bread. (Can be refigerated over night if desired).
• Bake at 350 degrees for 45 minutes.
• Lift edges of the bread with a spatula, and invert onto a serving plate.
• Spoon the sour cream over the toast, and alternate kiwi and strawberries on top.
• Serve immediately.
• I used strawberries only.