PERFECT FRENCH TOAST
Steps:
- Preheat the oven to 350 degrees F. Whisk 4 eggs, 1 1/2 cups half-and-half or milk, 1/2 teaspoon nutmeg, 1 teaspoon vanilla extract, 1 teaspoon sugar and a pinch of salt in a shallow bowl. Heat 1/2 tablespoon butter in a nonstick skillet over medium heat. Working in batches, dip 6 thick slices white bread, challah or brioche in the egg mixture and cook in the skillet until golden, 2 to 3 minutes per side, adding more butter as needed. Transfer to a baking sheet and bake until puffed, 8 to 10 minutes. Meanwhile, melt 4 tablespoons butter in the same skillet until browned, about 5 minutes. Drizzle the French toast with the browned butter and maple syrup.
PERFECT FRENCH TOAST
Make and share this Perfect French Toast recipe from Food.com.
Provided by Mary Butterfield
Categories Breads
Time 20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Whisk together eggs, milk, juice, vanilla, cognac, sugar, zest, cinnamon, nutmeg, and salt in a bowl; set aside.
- Place bread in a shallow baking dish large enough to hold bread slices in a single layer.
- Pour egg mixture over bread; soak 10 minutes. Turn slices over; soak 10 minutes more or until soaked through.
- Preheat oven to 200°.
- Place a wire rack on a baking sheet, and set aside.
- Heat 2 tablespoons butter and 2 tablespoons vegetable oil in a skillet over medium heat. Fry half the bread slices until golden brown, 2 to 3 minutes per side.
- Transfer to wire rack; place in oven while cooking remaining bread.
- Wipe skillet, and repeat with remaining butter, oil, and bread.
- Keep in oven until ready to serve.
- Serve warm with maple syrup, if desired.
THE PERFECT FRENCH TOAST
Start Sunday off with the delectable dish that has made Alberto Hoyas, chef at Brooklyn's famous-for-their-brunch Red Rail, a wanted man. Clipped from Mademoiselle magazine.
Provided by scrappyhare
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients together, beating until thick, about 5 minutes.
- Dip slices of thick white or challah bread in the mixture, coating both sides.
- Add a pat of butter in a pan and sear bread until the egg is just cooked and bread starts to brown; flip and repeat.
- Garnish with a few drops of melted butter and a generous sprinkling of powdered sugar and serve with fresh fruit or warm maple syrup.
Nutrition Facts : Calories 204.2, Fat 14.6, SaturatedFat 8.3, Cholesterol 150.8, Sodium 62.1, Carbohydrate 10.2, Fiber 0.5, Sugar 7.4, Protein 4.8
MARTHA'S PERFECT FRENCH TOAST
From Martha Stewart. That woman sure knows how to make a delicious french toast! I have changed her recipe to omit some unneeded calories and fat. It is the best french toast our family has ever had, and our guests all agreed! I make this on a Sunday morning if we still have extra challah left over.
Provided by AniSarit
Categories Breads
Time 35m
Yield 6 slices
Number Of Ingredients 15
Steps:
- Whisk together eggs, milk, juice, vanilla, liquor, sugar, zest, cinnamon, nutmeg, and salt in a bowl.
- Place bread in a shallow baking dish large enough to hold bread slices in a single layer.
- Pour egg mixture over bread; soak 10 minutes.
- Turn slices over (Carefully) and soak 5-10minutes more, until soaked through.
- Preheat oven to 200 deg F. Place a wire rack on a baking sheet, and set aside.
- Heat canola oil (with some butter if so wish) in a skillet over medium heat.
- Fry half the bread slices until golden brown, around 3 minutes per side.
- Transfer to wire rack; place in oven while cooking remaining bread.
- Wipe skillet and repeat with fresh oil/butter and bread.
- Keep in oven until ready to serve.
- Serve with dusted powdered sugar and maple syrup (I like fresh berries on top, too).
Nutrition Facts : Calories 206.7, Fat 8.1, SaturatedFat 3.1, Cholesterol 220, Sodium 296.6, Carbohydrate 20.2, Fiber 0.7, Sugar 5.3, Protein 10.3
FRENCH TOAST WITH COGNAC AND CITRUS
Good cooks in many cultures have found delicious ways to revive stale or leftover bread. But the French take first prize with their simple recipe for pain perdu, literally "lost bread," which we have come to know as French toast. Once you've mastered the basics-coating slices of bread in an egg-and-milk mixture and sauteeing them-a range of possibilities opens. Explore the flavorful possibilities of this French Toast with Cognac and Citrus.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 14
Steps:
- Whisk together eggs, milk, juice, vanilla, cognac, sugar, zest, cinnamon, nutmeg, and salt in a bowl; set aside.
- Place bread in a shallow baking dish large enough to hold bread slices in a single layer. Pour egg mixture over bread; soak 10 minutes. Turn slices over; soak 10 minutes more or until soaked through.
- Preheat oven to 200 degrees. Place a wire rack on a baking sheet, and set aside. Heat 2 tablespoons butter and 2 tablespoons vegetable oil in a skillet over medium heat. Fry half the bread slices until golden brown, 2 to 3 minutes per side. Transfer to wire rack; place in oven while cooking remaining bread. Wipe skillet, and repeat with remaining butter, oil, and bread. Keep in oven until ready to serve. Serve warm with maple syrup, if desired.
More about "perfect french toast recipes"
HOW TO MAKE FRENCH TOAST PERFECTLY - FOOD NETWORK
From foodnetwork.com
Author Food Network KitchenPublished Oct 3, 2015
- Choose Your Bread and Slice it Thickly. For particularly fluffy, custardy French toast, select bread like brioche or challah. For something with a little more structure, go for a country-style bread.
- Make the Batter. Our recipe for The Best French Toast includes a fantastic ingredient ratio: 10 large eggs, 2 cups of half-and-half and 1/4 cup of light brown sugar to soak one whole loaf of bread.
- Soak the Toast In the Batter. Add several slices of bread to the egg mixture and soak them until they just absorb the mixture and feel heavy but don’t fall apart — 30 seconds to one minute per side should do it.
- Cook the French Toast in Batches. While you soak the bread, melt 1 tablespoon of butter in a large nonstick skillet over medium-low heat. Cook two of the soaked bread slices until they’re deep golden brown, the custard has set and the insides are cooked through, 4 to 5 minutes a side.
- Get Creative With Your Toppings. Although maple syrup, butter and powdered sugar are classic ways to finish off your French toast (and there’s nothing wrong with going classic), you can also top your creation with sliced fresh fruit.
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