EGGLESS FRENCH TOAST
All the goodness of French Toast made without eggs. My husband came up with the recipe for our son, who is allergic to eggs and other foods. Serve with syrup and confectioners' sugar.
Provided by Jackie Sikowitz Diamond
Categories Breakfast and Brunch French Toast Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Whisk milk, cinnamon, and vanilla extract together in a shallow bowl.
- Press each slice of bread lightly into the milk mixture to coat both sides, removing it before it gets soaked.
- Melt butter in a skillet over medium heat. Cook coated slices in batches until golden brown and somewhat firm, 5 to 8 minutes per side.
Nutrition Facts : Calories 111.9 calories, Carbohydrate 16.6 g, Cholesterol 7.6 mg, Fat 3.1 g, Fiber 1.2 g, Protein 4 g, SaturatedFat 1.6 g, Sodium 202.7 mg, Sugar 4.1 g
EGG-FREE FRENCH TOAST
I found this recipe on mrbreakfast.com. Having a very allergic child, I was thrilled to find this recipe. Egg-free french toast? Who knew?!
Provided by amyelice
Categories Breakfast
Time 7m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Preheat griddle to just above medium heat.
- In a medium bowl, combine all ingredients except bread and butter. Mix until the cornstach is disolved. Transfer mixture to a shallow bowl or pan.
- Dip both sides of each bread slice into the mixture.
- Melt butter on the griddle or skillet. Place bread on heated surface and cook each side to a light golden brown.
- Serve immediately.
Nutrition Facts : Calories 335.8, Fat 14.4, SaturatedFat 8.1, Cholesterol 37.2, Sodium 564.8, Carbohydrate 43.3, Fiber 3.9, Sugar 7.6, Protein 9.5
CLASSIC FRENCH TOAST
Here's a recipe for the kind of French toast people line up for outside restaurants on Sunday morning. It's simple: no new ingredients, tools or technology needed. You don't even need stale bread. What you do need is thick-cut white bread, dunked into an egg-milk mixture with extra richness from egg yolks and heavy cream. That gives the French toast a buttery taste and firm but fluffy texture. (Oversoaking is the enemy here; the mixture should fill the bread, not cause it to break.) For an appetizing, lacy brown crust, sprinkle on sugar toward the end of cooking: It will caramelize and turn glossy. Just make sure to keep the heat low after you add the sugar. Otherwise, it could burn quickly over high heat.
Provided by Julia Moskin
Categories breakfast, brunch, pancakes, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 390, UnsaturatedFat 7 grams, Carbohydrate 47 grams, Fat 15 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 6 grams, Sodium 463 milligrams, Sugar 10 grams, TransFat 0 grams
BETTY'S EGG FREE FRENCH TOAST
This tastes like the real deal! Great for those with an egg allergy/intolerance (which we have in our home and why this recipe was created), if you've run out of eggs or need a vegan breakfast option. Day old bread is a must, do NOT use fresh bread.
Provided by Betty Bramanis
Categories Other Breakfast
Time 10m
Number Of Ingredients 5
Steps:
- 1. In a large flat bowl, such as a pasta plate combine the flour and milk and mix well.
- 2. Heat the butter in a frying pan (mine's non stick) over a medium heat.
- 3. Dip each slice of bread into the wet mix, being sure to stir it again first as the flour sinks.
- 4. Fry the sodden bread on each side for 60 - 90 seconds. Plate up and serve with maple syrup.
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