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.
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.
SPANISH FRENCH TOAST
There is French toast, and then there are torrijas, the Spanish version. The origins of both are undoubtedly the same: yet another way to make good use of bread that's no longer fresh. Though torrijas, like French toast, can be served at breakfast, they can also be a knockout dessert.
Provided by Mark Bittman
Categories breakfast, easy, quick, main course
Time 20m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Pour olive oil to a depth of 1/2 inch in a broad, deep skillet over medium-high heat; bring it to a temperature of about 350 degrees. When ready, a small cube of bread dropped into oil will sink to bottom, then immediately rise to top.
- Meanwhile, whisk together the milk, salt and sugar in a broad bowl. In a separate bowl, beat eggs. When oil is ready, soak a piece of bread in milk, then dip in egg. Shake off excess liquid, then transfer to oil. Stand back, as it will spatter. Repeat with remaining bread.
- Cook about a minute on each side, turning carefully; bread should be very crisp on edges. When done, transfer to a plate, sprinkle with cinnamon sugar and serve immediately, with honey or maple syrup if you like.
Nutrition Facts : @context http, Calories 582, UnsaturatedFat 10 grams, Carbohydrate 86 grams, Fat 20 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 7 grams, Sodium 464 milligrams, Sugar 68 grams, TransFat 0 grams
FRENCH TOAST
Eggy bread, pain perdu or French toast - this classic breakfast dish has plenty of names and just as many options for toppings. We like it with fresh berries
Provided by Elena Silcock
Categories Breakfast, Brunch
Time 20m
Number Of Ingredients 9
Steps:
- Whisk together the eggs, milk, cream, vanilla and cinnamon. Lay the brioche slices in a single layer in a shallow dish and pour the egg mixture over them. Allow to soak for 2-3 mins, then carefully turn over and soak for 2 mins more.
- Heat 1 tbsp of the vegetable oil and butter in a non-stick frying pan over a medium heat until foaming. Carefully lift 2 slices of the soaked brioche out of the dish and add to the frying pan. Fry for 3 mins on each side, until golden and crisp, then place on a wire rack over a baking tray in a warm oven while you repeat with the remaining slices.
- Serve dusted in icing sugar and scattered with fresh berries, if you like.
Nutrition Facts : Calories 401 calories, Fat 29 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.8 milligram of sodium
TOREJAS(CUBAN-VERSION OF FRENCH TOAST)
These used to be served as a dessert en Noche Buena(Good Night)when the families would gather together and then go to La Misa del Gallo- Midnight Mass)Before Castro. A lot of the Cubans brought that tradition to Miami, where they could celebrate without the fear of being arrested for practicing Catholicism and eating food that was bought on the black market. This is the way the Cubans of before have adapted this recipe to the convenience of their cooking here in Miami or the USA and then I took some poetic license, as well.
Provided by Manami
Categories Breakfast
Time 25m
Yield 6-8 slices
Number Of Ingredients 10
Steps:
- Make sure the bread is stale, leave it out on a cookie sheet, to dry the day before.
- Preheat the oven to 375ºF. Lightly grease baking sheet; set aside.
- In medium-sized bowl; whisk ingredients to blend and then fold in almonds or other nuts, if using.
- Dip or soak each slice well in egg/milk mixture. Soak throughly, about 5 minutes. Shake off excess liquid and then lay on cookies sheet.
- Arrange the slices in a single layer on the prepared cookie sheet and bake for 10-14 minutes, until medium golden brown and crusty on the top.(But still moist and custard-like in the middle).
- Serve warm with powdered sugar, sugar syrup, fruit syrup or maple syrup(tastes awesome with pineapple preserves with chopped macadamia nuts instead of almonds. Also, banana liqueur with banana slices & nuts).
- Enjoy, as you watch the scale's numbers increase!
Nutrition Facts : Calories 242.2, Fat 15.4, SaturatedFat 8.7, Cholesterol 169.1, Sodium 73.9, Carbohydrate 19.7, Fiber 0.3, Sugar 16.9, Protein 5.8
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