THE BEST FRENCH TOAST I'VE EVER MADE
I truly thought I did not like French Toast. (It's so...eggy?) But all that has changed now. I've found the secret methods to the BEST French toast of your life. I will show you how to make this easy recipe that uses all egg yolks, super thick brioche or challah bread, with caramelized edges for a magical sugary crunch. It is the ONLY way I will eat French toast from now on!
Provided by Karen
Categories Breakfast
Time 25m
Number Of Ingredients 14
Steps:
- Choose your bread. If you like very thick french toast (you should try it at least once!), find a local bakery and get yourself a loaf of challah or brioche bread (buy a day-old loaf if they have it.) I don't like using French bread or the regular loaves you find in the deli at the grocery store; the crusts turn out too chewy. You want a nice soft edge. If you can't get to a bakery, head to the grocery store and buy the thickest and softest white bread you can find. (3/4 inch or thicker.) Texas toast is great. I like to use the Artesano brand of bread; they sell a pre-sliced brioche loaf that is pretty legit. But their white bread is also nice and soft. See photos.
- Slice your bread with a serrated knife if you are working with a whole loaf. See photos. I like my slices to be about 1 and 1/4 inch thick, which feels a little ridiculous, but trust me. You can even go up to 2 inches if you're feeling wild. Don't slice thinner than 3/4 inch.
- Set your bread aside, spread out so that it gets a little dried out. Day old bread is great for French toast. In France, they call this dish "Lost Bread" because it's what you make when you have dried out bread to use up. (I experimented with toasting the bread first, but thought it dried out the finished product too much.)
- Make the egg mixture. Meanwhile, in a medium bowl,* whisk together 3 egg yolks, 1 and 1/2 cups heavy cream* or half & half, 1/4 cup granulated sugar, 1 tablespoon vanilla, 1/4 teaspoon kosher salt, 1 teaspoon cinnamon, and a pinch of nutmeg, if you like. Whisk until it is completely smooth and the cinnamon is well incorporated.
- Pour the mixture into a shallow dish like a pie plate, or an 8x8 inch pan. Place a slice of bread in the mixture and let it sit there for 10 to 20 seconds. How long you soak it depends on how thick your bread is. It should be soft when you touch it, but still hold itself together. Flip the bread and soak the other side. You can start cooking the French toast right away, or you can place the soaked bread on a baking sheet or plate while you finish soaking all of them.
- Cook the French toast: Heat an electric griddle or large 12 inch skillet over medium low heat. When it is hot, add 1 tablespoon butter and 1 tablespoon vegetable oil (or any oil with a high smoke point.) Swirl it around until the pan is coated. Place the French toast on the pan with 1 to 2 inches in between each slice of bread. Cook on medium low heat for 3-5 minutes. The timing depends on your oven or griddle, so stick around and keep an eye on it.
- Caramelize. When the bottom of the first side is LIGHT brown (we are going to cook this side twice), sprinkle about a half tablespoon granulated sugar on the top (raw) side of the bread. Flip the toast, sugar side down, and fry until golden brown, about 2 minutes. (Be sure to swirl the pan so oil re-coats it, or add more butter/oil if necessary). Then, sprinkle another half tablespoon of sugar on the cooked side, and flip it over again so that it lightly caramelizes the first side.
- Keep your toast warm. Preheat your oven to the "keep warm" setting, about 170 degrees F. As you finish frying the toast, transfer each one to a wire cooling rack set over a baking sheet. Keep toast warm in the oven until ready to serve.
- I honestly don't even put maple syrup on caramelized French toast. I feel like it doesn't really need it, plus it makes the caramel edge not as crunchy. I like to eat it plain, or with a little jam. But maple syrup is really delicious if you are in the mood! A sprinkle of powdered sugar and a berry garnish never hurt either.
- Keep leftovers stored covered in the fridge. It will keep for 3-5 days. You can reheat leftovers in the microwave or the toaster. Or heat your oven to 350 and heat the toast all together on a wire rack set over a baking sheet, until the toast is warmed, about 5-10 minutes.
Nutrition Facts : ServingSize 1 slice, Calories 813 kcal, Fat 49 g, SaturatedFat 27 g, Cholesterol 342 mg, Sodium 667 mg, Carbohydrate 77 g, Fiber 3 g, Sugar 21 g, Protein 15 g, TransFat 1 g, UnsaturatedFat 18 g
CARAMELIZED FRENCH TOAST
My family loves it when I make this variation of French toast that my grandma once made for me. It's a GREAT substitute for sticky cinnamon rolls and a lot less hassle ... ENJOY!
Provided by ANNEMORGANMU
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Melt two tablespoons of butter in a frying pan or skillet over medium high heat.
- Beat together eggs, milk and salt. Dip bread one at a time into egg mixture and fry until light brown and egg is cooked.
- After 4 slices of bread have been cooked, melt remaining 2 tablespoons butter. Cook remaining bread slices until light brown on both sides and egg is cooked.
- After all bread slices have been cooked and removed from pan, add brown sugar to pan. Stir until melted and sticky. Add water and stir. Place French toast in caramel sauce. Turn to coat, then remove from pan. Serve.
Nutrition Facts : Calories 247.5 calories, Carbohydrate 31.4 g, Cholesterol 156 mg, Fat 10.6 g, Fiber 0.6 g, Protein 7.2 g, SaturatedFat 5.2 g, Sodium 311.8 mg, Sugar 19.7 g
OVEN BAKED CARAMEL FRENCH TOAST
So good it's almost sinful! You can sprinkle pecans over the topping before adding the bread if you like.
Provided by Terri F.
Categories Breakfast
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Spray 13x9 baking dish with nonstick cooking spray.
- In medium saucepan, combine topping ingredients and mix well.
- Cook over medium heat, stirring constantly, until smooth.
- DO NOT BOIL!
- Spread topping in baking dish.
- Beat eggs in a large shallow dish.
- Add milk, vanilla, and salt, and blend well.
- Dip each bread slice in egg mixture, making sure all egg mixture is absorbed.
- Place bread over topping in baking dish.
- Cover and refrigerate overnight.
- To serve, heat oven to 400 F degrees.
- Bake uncovered, 20 to 25 minutes, or until toast is golden brown and sauce is bubbly.
- Let stand 2 minutes.
- Invert baking dish onto large platter, scraping any extra topping onto toast.
- Serve immediately.
BAKED CARAMEL FRENCH TOAST
Make this casserole the night before and just pop it in the oven for your breakfast or brunch. When turned over and out of pan, a caramel layer will have formed. Delicious!
Provided by Marie
Categories Breakfast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Boil butter, maple syrup and brown sugar together for 1 minute.
- Pour into greased 9 x 13 pan.
- Slice French bread and put a layer of slices over the caramel mixture.
- Beat rest of ingredients together and pour over the bread.
- Refrigerate covered overnight.
- Bake at 350 degrees for 45 minutes.
- Turn pieces over onto serving platter and caramel will be on top.
Nutrition Facts : Calories 589.2, Fat 32.7, SaturatedFat 18.3, Cholesterol 386.8, Sodium 1047.5, Carbohydrate 63.8, Sugar 59.6, Protein 11.7
CARAMELIZED FRENCH TOAST
Make and share this Caramelized French Toast recipe from Food.com.
Provided by Charmie777
Categories Breakfast
Time 30m
Yield 8 slices
Number Of Ingredients 7
Steps:
- Melt two tablespoons of butter in a frying pan or skillet over medium high heat.
- Beat together eggs, milk and salt.
- Dip bread one at a time into egg mixture and fry until light brown and egg is cooked.
- After 4 slices of bread have been cooked, melt remaining 2 tablespoons butter.
- Cook remaining bread slices until light brown on both sides and egg is cooked.
- After all bread slices have been cooked and removed from pan, add brown sugar to pan. Stir until melted and sticky.
- Add water and stir.
- Place French toast in caramel sauce. Turn to coat, then remove from pan. Serve.
Nutrition Facts : Calories 285.3, Fat 10.7, SaturatedFat 5.3, Cholesterol 156.9, Sodium 283.6, Carbohydrate 40.6, Fiber 0.6, Sugar 27.9, Protein 7.2
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