FRENCH TOAST
Wake up for Robert Irvine's classic French Toast recipe from Food Network, a sweet start to the day made extra special with challah and spices.
Provided by Robert Irvine : Food Network
Categories dessert
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a small bowl, combine cinnamon, nutmeg, and sugar and set aside briefly.
- In a 10-inch or 12-inch skillet, melt butter over medium heat. Whisk together cinnamon mixture, eggs, milk, and vanilla and pour into a shallow container such as a pie plate. Dip bread in egg mixture. Fry slices until golden brown, then flip to cook the other side. Serve with syrup.
Nutrition Facts : Calories 446 calorie, Fat 18 grams, SaturatedFat 9.5 grams, Cholesterol 218 milligrams, Sodium 340 milligrams, Carbohydrate 60 grams, Fiber 1.5 grams, Protein 11 grams, Sugar 34 grams
BRIOCHE FRENCH TOAST-NO SYRUP REQUIRED
This recipe for the best brioche french toast you will ever eat. The secret ingredient makes it perfectly sweetened, eliminating the need for syrup!
Provided by Ty
Categories Breakfast
Time 30m
Number Of Ingredients 6
Steps:
- In a small bowl add condensed milk, salt, and cinnamon stir until smooth. Beat the eggs and vanilla in a wide shallow dish. Next, whisk in the cinnamon mixture into the eggs until the color is even.
- Place a griddle over medium heat and add enough butter to coat the surface. Soak 2-4 slices of bread into the egg mixture for about 5-10 seconds on each side. Put the soaked bread onto hot griddle and cook through until golden brown on both sides, about 3 mins per side. Be careful with the heat, adjusting as needed to avoid burning. Repeat until all of the bread has been cooked, serve with fresh fruit or any desired toppings!
Nutrition Facts : Calories 331 kcal, Carbohydrate 34 g, Protein 12 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 245 mg, Sodium 361 mg, Sugar 14 g, ServingSize 1 serving
BRIOCHE FRENCH TOAST WITH BACON, BANANA & MAPLE SYRUP
This indulgent weekend brunch combines salty bacon with sweet, maple-syrup-soaked brioche for a special breakfast to savour
Provided by Joanna Brennan
Categories Breakfast, Brunch, Treat
Time 25m
Number Of Ingredients 10
Steps:
- In a large bowl, whisk the eggs vigorously, then add the single cream, vanilla and sugar, and whisk again.
- When you're ready to cook, heat the oven to its lowest setting, pop a baking tray inside and pour the cream mixture into a shallow dish or tub that will allow space for the brioche to lay flat. Heat a griddle or a frying pan to a medium heat, and melt the butter and the oil together.
- Place the brioche slices in the cream mixture for 1 min, then turn each slice and gently press all over, allowing them to soak up the liquid for another 1 min or so until fully soaked.
- Remove the brioche from the mixture and place onto the hot griddle or pan (you may need to do this in batches). Cook for a few mins on either side until the inside is tender and moist (but not wet). To check this, make a small cut in the middle with a knife - the inside should be like cooked bread pudding. Keep warm in the oven while you cook the remaining slices.
- In the meantime, fry the bacon in a pan for 5 mins until crispy. Serve the French toast topped with bacon, bananas and a drizzle of maple syrup.
Nutrition Facts : Calories 624 calories, Fat 43 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 28 grams protein, Sodium 4.2 milligram of sodium
BEST BRIOCHE FRENCH TOAST
Probably the best French toast ever. Finishing it in the oven ensures that even thick slices are not runny or underdone. Browned butter also adds a nutty, caramel twist to the usual maple goodness.
Provided by ABC123
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk milk, eggs, vanilla extract, sugar, nutmeg, and salt together in a bowl.
- Heat 1 1/2 teaspoons butter in a skillet over medium heat. Working in batches, dip each slice of brioche bread in the egg mixture and cook in the hot butter until golden, 2 to 3 minutes per side, adding more butter as needed. Transfer French toast to a baking sheet.
- Bake in the preheated oven until puffed, 8 to 10 minutes.
- Cook and stir 1/4 cup butter in a skillet over medium-low heat until browned and toasty, 3 to 5 minutes. Transfer browned butter to a cold dish. Drizzle browned butter over baked French toast and top each slice with 1 tablespoon maple syrup.
Nutrition Facts : Calories 731.5 calories, Carbohydrate 79.7 g, Cholesterol 338.9 mg, Fat 36.9 g, Fiber 1.7 g, Protein 20.7 g, SaturatedFat 15.3 g, Sodium 721.4 mg, Sugar 33.4 g
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- Whisk the eggs in a low shallow dish - a pie plate works well - or if you'd like to coat several pieces of bread at once, use a 13- x 9-inch baking dish. Add the milk, sugar and vanilla extract and whisk again until well combined.
- Add 1 tablespoon butter to a 12-inch to 14-inch skillet and place over MEDIUM heat. Meanwhile, place one slice of brioche into the egg mixture and turn to coat both sides. When butter has melted and begins to foam, add the coated brioche. Dip and transfer as many pieces of brioche that will comfortably fit in the pan without touching. Cook for 3 to 4 minutes or until golden brown and then flip the bread and cook for another 3 to 4 minutes on the other side.
- Transfer the French toast to a platter and keep warm. If you don't have a warming tray, place the French toast on a baking sheet and transfer to a 200 degree oven until ready to serve.
- Wipe down the skillet with a paper towel and repeat the process with remaining butter, bread, and egg mixture.
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