CAJUN FRENCH TOAST
If you get tired of regular French Toast and would like a little change or something special for overnight guests, try this delicious breakfast treat. The consistency is crunchy, and it is sweet enough that syrup isn't necessary. Serve with any fruit topping if desired.
Provided by Recipe Junkie
Categories Breakfast
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Beat eggs, sugar and vanilla until fluffy.
- Add milk and stir.
- Dip slice of bread in mixture and put in hot, oiled skillet.
- Cook two at a time, if possible.
- Brown each side.
- When done, add another batch and add shortening.
Nutrition Facts : Calories 809.8, Fat 24.2, SaturatedFat 8, Cholesterol 229.8, Sodium 477.9, Carbohydrate 132.8, Fiber 1.2, Sugar 103.3, Protein 14.4
THE BEST FRENCH TOAST
Our favorite bread for making French toast is pain de mie for its neutral flavor and spongey texture, which helps it absorb the egg mixture without falling apart. It's sometimes hard to find, so you can substitute brioche for a richer and more decadent toast or challah for an all-purpose choice. Many French toast recipes call for stale bread, but we lightly toast fresh bread slices in the oven instead. We like a slightly longer soak time on the bread to give it a more custard-like texture. If you like your French toast on the drier side, cut the soak time down to 30 seconds per side.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 8 slices
Number Of Ingredients 11
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.
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
SPICY CAJUN TOASTS
This recipe can be prepared in 45 minutes or less.
Yield Makes about 6 toasts
Number Of Ingredients 4
Steps:
- Preheat oven to 375°F. Cut bread lengthwise into 1/4-inch-thick slices. In a saucepan melt butter and stir in seasoning and salt. Brush spice butter on 1 side of slices and on a baking sheet bake, buttered sides up, in middle of oven until golden, 8 to 10 minutes. Toasts keep in an airtight container at room temperature 3 days.
FRENCH TOAST
I was doing a project on cajun and creole food, so I invested in some help from Susan Merrick who owns and operates cajun-country-foods.com. She helped me out with these recipes!! So I want to thank her!
Provided by Brooklyns Culinary
Categories Breakfast
Time 15m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Beat eggs slightly. Add milk, sugar, vanilla, cinnamon and nutmeg.
- Dip bread slices, one at a time, into batter,allowing each to soak well. Spray pan with oil and fry on each side until brown.
- Serve hot. (can be made ahead of time and warmed in microwave).
Nutrition Facts : Calories 219.3, Fat 5.3, SaturatedFat 2.4, Cholesterol 84.3, Sodium 192.4, Carbohydrate 36.3, Fiber 0.6, Sugar 21.2, Protein 6.7
More about "cajun french toast food"
PAIN PERDUE II (FRENCH TOAST)
From realcajunrecipes.com
5/5 (3)예상 독서 시간 40 초서빙 4
- In a medium glass bowl, beat the eggs and sugar together to “melt“ the sugar. Add the vanilla, milk and cinnamon.
- Pan-fry the bread in a skillet that has melted butter until brown on both sides. Coat with powdered sugar or warm syrup.
PAIN PERDU / LOST BREAD / FRENCH TOAST - THE EASY CAJUN
From youtube.com
CUISINE OF NEW ORLEANS - WIKIPEDIA
From en.wikipedia.org
10 TRADITIONAL CAJUN DISHES YOU NEED TO TRY... | CULTURE TRIP
From theculturetrip.com
LOUISIANA CREOLE CUISINE - WIKIPEDIA
From en.wikipedia.org
6 PUMPKIN SPICE RECIPES FOR AN AUTUMNAL SWEET TREAT
From washingtonpost.com
CAJUN FRENCH TOAST | LOUISIANA KITCHEN & CULTURE
From louisiana.kitchenandculture.com
CAJUN RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
CAJUN FRENCH TOAST RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
44 BEST CAJUN RECIPES | THE KITCHN
From thekitchn.com
PAIN PERDU - CAJUN FRENCH TOAST RECIPE - YOUTUBE
From youtube.com
FRENCH TOAST OR PAIN PERDU (LOST BREAD) • LOUISIANA …
From louisianawomanblog.com
CAJUN-FRENCH TOAST (PAIN PERDU) - REAL CAJUN COOKING
From realcajuncooking.com
CAJUN | LOUISIANA, CREOLE, FRENCH-SPEAKING | BRITANNICA
From britannica.com
BAKED ORANGE PECAN FRENCH TOAST | REALCAJUNRECIPES.COM: LA …
From realcajunrecipes.com
CAJUN FRENCH ONION POT ROAST SOUP - A SPRINKLING OF …
From asprinklingofcayenne.com
FRENCH TOAST CASSEROLE WITH PRALINE-BRANDY SAUCE
From louisianacookin.com
FRENCH TOAST BAKE | REALCAJUNRECIPES.COM: LA CUISINE DE MAW …
From realcajunrecipes.com
CAJUN CUISINE - WIKIPEDIA
From en.wikipedia.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love