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.
CANADIAN FRENCH TOAST
This golden bread recipe features thick slices of bread dipped in a cinnamon egg custard. Canadian French toast recipe. Pain dore recipe.
Provided by Rebecca Franklin
Categories Side Dish
Time 28m
Yield 6
Number Of Ingredients 9
Steps:
- Gather the ingredients.
- Beat the eggs, sugar, vanilla extract, and cinnamon together until the mixture is completely blended and smooth.
- Stir the milk into the egg mixture until it is fully incorporated.
- Place the slices of bread into the egg mixture, turn them over to coat all the surfaces, and allow the bread to soak for 5 minutes.
- Melt 1 tablespoon butter in a large skillet set over medium heat. Cook 2 slices of soaked bread in the melted butter for 3 minutes.
- Turn the slices of French toast over and cook them for an additional 3 minutes, until they are golden brown and lightly crispy on each side.
- Repeat with the remaining butter and soaked bread. Serve with maple syrup to taste.
Nutrition Facts : Calories 208 kcal, Carbohydrate 22 g, Cholesterol 112 mg, Fiber 1 g, Protein 7 g, SaturatedFat 5 g, Sodium 253 mg, Sugar 8 g, Fat 10 g, ServingSize 3-6 portions (3-6 servings), UnsaturatedFat 0 g
FRENCH TOAST BREAKFAST SANDWICH WITH CANADIAN MAPLE SYRUP
Make and share this French Toast Breakfast Sandwich With Canadian Maple Syrup recipe from Food.com.
Provided by Pot Scrubber
Categories Breakfast
Time 15m
Yield 2 sandwiches, 2 serving(s)
Number Of Ingredients 8
Steps:
- In a nonstick skillet scramble 2 eggs in 1 tsp butter till done to your liking.
- Remove eggs and set aside and wipe out skillet.
- Assemble the sandwiches with one slice of swiss cheese, 2 slices of ham, 1 scrambled egg, top with another slice of cheese.
- Break remaining egg into a bowl with 1 tsp milk and mix well.
- Brush the sandwiches liberally with the egg wash with a pastry brush (but don't saturate the bread) and grill over medium/medium high heat in a nonstick skillet in 1 tsp of butter till golden brown. (grill the egg side down first and the melted cheese will help hold the sandwich together when it is time to flip it)Add another tsp butter and flip carefully to grill other side until golden.
- Serve with grape jelly or maple syrup on the side.
Nutrition Facts : Calories 596.4, Fat 35, SaturatedFat 18, Cholesterol 377.9, Sodium 1251.2, Carbohydrate 31.1, Fiber 1.9, Sugar 3.2, Protein 37.8
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