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
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
BRIOCHE FRENCH TOAST
Provided by Food Network
Number Of Ingredients 11
Steps:
- For brioche: place all ingredients except the butter in a mixer equipped with a dough hook (preferably a kitchen aid k5). Mix on slow speed for 7 minutes until the dough has come together and is elastic and smooth Increase the speed of the mixer to medium and gradually add the butter in small pieces waiting for each piece to be absorbed in the dough before adding the next. This process will take at least 7 more minutes until all the butter is incorporated in the dough. When finished the dough will be very smooth, elastic, velvety and extremely soft. It is important not to add more flour to the dough, it should be extremely soft. Place dough in refrigerator overnight or for at least 6 hours. After dough has rested divide in 2 pieces and shape into logs of 8 inches long and 3 inches across. Place in a warm draft free place approximately 80 degrees and cover with a damp cloth It will take at least 2 hours for the bread to double in volume, eggwash with a mixture of whole eggs and heavy cream and bake in a 375-degree oven for 50 minutes until golden brown and hollow sounding. The bread should completely cool before slicing. It would probably be best if brioche be made the night before the French toast is to be made.
- For the French toast: Blend all ingredients together, place in a low flat-bottomed baking dish large enough to accommodate the whole slices of brioche. Slice brioche to 1 inch thick slices, soak in egg mixture, be sure the slices are saturated. Heat a large cast-iron skillet to medium heat, add 1 tablespoon of butter and cook Fench toast for about 3 minutes on either side until golden brown. Serve immediately with warm maple syrup.
CARAMELIZED SHEET-PAN FRENCH TOAST
Caramelized and crunchy on the outside, soft and custardy on the inside, these almost comically thick sourdough slices taste like the love child of bread pudding and French toast. But instead of the usual brioche or challah, this calls for sturdier bread, preferably a not-too-tangy sourdough or country bread with a crust that's neither chewy nor thick. You want a round or oblong loaf large enough for big pieces and soft enough to absorb the custard. It's easy to caramelize the French toast in the oven, but the timing depends on your oven and pan, so check it frequently to ensure that it's burnished but not burned.
Provided by Susan Spungen
Categories breakfast, brunch, breads, main course
Time 8h40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- The day before serving, in a medium bowl, combine eggs, egg yolk, milk, cream, salt, vanilla, nutmeg, cardamom, 2 tablespoons/25 grams sugar and the liqueur, if using. Whisk well until thoroughly combined.
- Place the bread in a gallon-size resealable plastic bag or shallow dish that will fit the slices snugly. Pour the egg mixture into the bag or dish to soak in the refrigerator for at least 8 hours. If in a bag, lay on a plate and turn the bag over from time to time. If in a dish, cover and flip the slices carefully now and then to ensure even soaking.
- When ready to cook, heat oven to 425 degrees. Remove the slices from the bag or dish, letting any excess drip off, and place on a plate. Coat the bread evenly with the remaining 1/2 cup/100 grams sugar.
- Heat a sheet pan or large cast-iron skillet in the oven for 5 minutes. Add 1 tablespoon butter to the pan. Spread it around and add the sugar-coated bread, spacing evenly. Reduce heat to 400 degrees. Cook until the bottoms are evenly burnished and golden brown, 14 to 18 minutes.
- Flip the bread and add the remaining tablespoon butter in slivers around the slices. Cook until the bottoms are nicely browned, 7 to 8 minutes. Turn the slices on the cut ends to caramelize, 4 to 5 minutes. Serve immediately with the syrup and berries.
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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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