PAIN PERDU: NEW ORLEANS STYLE FRENCH TOAST
Steps:
- Heat oven to 400 F. Generously butter a large baking sheet.
- If desired, remove the crusts from bread slices and discard them or reserve them for another use. Set the bread aside.
- In a small bowl, beat the eggs with salt, sugar, milk, and vanilla. Pour into a flat-bottomed dish large enough to accommodate a few slices of the bread.
- Place the bread slices into the dish to soak up some of the egg mixture, a few at a time. Turn with a spatula and let them soak on the other side, but not too long, or they will be too saturated and difficult to turn. Gently remove the soaked bread slices to the buttered baking sheet and continue with the remaining bread slices. Spoon any remaining egg mixture over the slices.
- Place the baking sheet in the preheated oven. Bake the pain perdu for 15 to 20 minutes, turning after the first 10 minutes to brown on both sides.
- Serve immediately with melted butter and your favorite honey or syrup.
Nutrition Facts : Calories 744 kcal, Carbohydrate 57 g, Cholesterol 225 mg, Fiber 2 g, Protein 10 g, SaturatedFat 32 g, Sodium 412 mg, Sugar 24 g, Fat 54 g, ServingSize 4 servings, UnsaturatedFat 0 g
BEST OVEN BAKED FRENCH TOAST
Easy make-ahead French toast.
Provided by Ginny Thompson Oakley
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 8h40m
Yield 8
Number Of Ingredients 7
Steps:
- Coat a 9x13-inch baking dish with melted butter. Spread any remaining melted butter over bottom of dish.
- Sprinkle brown sugar and cinnamon evenly over melted butter.
- Arrange bread in two layers over brown sugar mixture.
- Beat eggs, milk, and salt in a bowl; pour over bread.
- Cover and refrigerate overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until golden brown, about 30 minutes.
Nutrition Facts : Calories 343.2 calories, Carbohydrate 40.9 g, Cholesterol 171.2 mg, Fat 16.8 g, Fiber 1.4 g, Protein 8.3 g, SaturatedFat 8.9 g, Sodium 421.1 mg, Sugar 22.7 g
NEW ORLEANS STYLE FRENCH TOAST
Spicy, creamy and tasty. Serve with a cup of cafe au lait. Source: unknown
Provided by Lynnda Cloutier
Categories Other Breakfast
Time 1h5m
Number Of Ingredients 10
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."
BAKED FRENCH TOAST
Steps:
- Cut bread into 1-in.-thick slices. Arrange in a single layer in a greased 13x9-in. baking dish. Lightly beat next 6 ingredients; stir in milk and cream. Pour egg mixture over bread, turning once to coat. Refrigerate, covered, overnight., Preheat oven to 375°. Turn bread again to coat. For topping, combine flour, brown sugar, butter, cinnamon and, if desired, nutmeg. Sprinkle flour mixture over bread., Bake, uncovered, until a knife inserted in center comes out clean and topping is golden brown, 40-45 minutes. Let stand 10 minutes before cutting. Top with blueberries or raspberries; sprinkle with confectioners' sugar.
Nutrition Facts : Calories 297 calories, Fat 15g fat (8g saturated fat), Cholesterol 128mg cholesterol, Sodium 299mg sodium, Carbohydrate 32g carbohydrate (15g sugars, Fiber 1g fiber), Protein 9g protein.
BAKED FRENCH TOAST, NEW ORLEANS STYLE
Make and share this Baked French Toast, New Orleans Style recipe from Food.com.
Provided by PalatablePastime
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Spray a 12 x 8 inch casserole or baking dish with nonstick spray or lightly grease with butter.
- Arrange slices of bread across bottom of dish, completely covering bottom (squeeze in more if the bottom shows).
- In a mixing bowl, combine eggs, half and half, sugar and nutmeg; beat well.
- Pour evenly over the bread, then cover dish with plastic wrap and refrigerate overnight.
- Before baking, preheat oven to 375 degrees F.
- Uncover, and bake in preheated oven for 20-25 minutes or until puffed and golden brown.
- Meanwhile, prepare sauce, by melting butter in a skillet over medium heat.
- Add the pears, and cook 2 minutes or until tender, stirring occasionally.
- In a small bowl, combine water and cornstarch, blending well; add honey and cornstarch to the pears and cook 2 minutes, stirring, or until mixture thickens and is bubbly.
- Serve sauce over French toast.
Nutrition Facts : Calories 878.2, Fat 23.6, SaturatedFat 10.8, Cholesterol 249.2, Sodium 1307.1, Carbohydrate 142.5, Fiber 8.4, Sugar 35.4, Protein 25.4
NEW ORLEANS FRENCH TOAST CASSEROLE
This recipe is from "Green Hills Garden Club Cooks...Favorite Recipes from Vicksburg, MS" (Sheila O'Connor). Yummy breakfast dish!
Provided by SouthernBell2627
Categories Breakfast
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 10
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.
NEW ORLEANS FRENCH TOAST
The grated orange peel is the secret in this recipe. This is a definite "make-again" recipe in my book. Great flavors and no more effort than any french toast. Serve with maple syrup or top with fresh orange sections tossed with sugar and orange liqueur. Recipe courtesy of Betty Crocker's Old-Fashioned Cookbook.
Provided by AmyZoe
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 271.8, Fat 12.5, SaturatedFat 6.1, Cholesterol 160.5, Sodium 524.8, Carbohydrate 29.6, Fiber 1.2, Sugar 4.2, Protein 9.9
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