Breadless French Toast Food

SWEET OMELET AKA BREADLESS FRENCH TOAST

Steps:

• Heat 6.5-7" skillet on medium. Brush with coconut oil or other oil/butter of choice.
• In a medium bowl whisk the eggs until smooth, add milk, sugar, flour and mix well trying to get rid of flour clumps.
• Pour the eggy mixture onto the pan and cover with the lid.
• Cook on medium or low if medium starts to burn for about 7-10 minutes. The mixture will puff up a lot and it'll smell like French Toast.
• Once the lid is removed the omelet will fall and it's expected.
• Serve with berries, icing sugar or maple syrup like French Toast.

THE BEST FRENCH TOAST

Steps:

• Arrange a rack in the center of the oven and preheat to 300 degrees F.
• Cut the bread into 8 slices about 3/4-inch thick. Arrange them in a single layer on a rimmed baking sheet (it's ok if they overlap). Bake, flipping them halfway through, until very lightly golden on both sides, about 12 minutes. Let them cool on the baking sheet until ready to use. Reduce the oven temperature to 200 degrees F.
• Vigorously whisk the eggs in a large bowl until blended and no streaks of whites remain. Add the half-and-half, sugar, vanilla, cinnamon, salt and nutmeg and whisk until completely incorporated. Transfer to a 2-quart baking dish.
• Gently press 2 slices of the toasted bread into the custard. Turn to coat and then gently press down on the bread until you feel it start to soak up the custard-this is key for a luscious, moist texture. Let the bread soak for about 1 minute per side; it should feel heavy but still hold its shape and not fall apart.
• Melt 1 tablespoon of the butter in a large nonstick skillet over medium-low heat. Cook 2 of the soaked bread slices until they are a deep golden brown, the custard has set and the insides are cooked through, 4 to 5 minutes per side. The center of the bread will puff slightly while the crust will contract, making it look puckered. You may have to alternate between medium and medium-low heat if the bread browns too quickly or not fast enough. Transfer the slices to a rimmed baking sheet and hold in the warm oven. Repeat with the remaining butter and bread.
• Serve the French toast with butter, maple syrup and a sprinkle of confectioners' sugar.

BREADLESS FRENCH TOAST

Steps:

• pre-heat oven to 425.
• Put butter into pan (I used an 11x8 pan for 2 servings) and put pan in oven until butter is melted, then remove.
• Mix flour, baking and cinnamon together. Add milk and mix well.
• Add egg (one at a time if you are using more than 1 egg) and then add sugar and mix well.
• Add vanilla. Cut up a banana into what ever size pieces you would like (I did slices in half), fold banana pieces into mixture.
• Pour mixture into pan and bake for 15-20 minutes depending on how many eggs you used.
• I topped mine with powdered sugar.

FRENCH TOAST

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.

EGGLESS FRENCH TOAST

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.