Cinnamon Toast Pudding Food

JULIA'S CINNAMON TOAST FLAN (BREAD PUDDING)

Steps:

• Instructions Preheat the broiler. Prepare a baking dish by greasing with 2 tablespoons of the softened butter. Set aside. Butter the slices of cinnamon bread with the remaining butter on one side. Sprinkle with cinnamon sugar. Arrange on a baking sheet and place it under the broiler for a few seconds, until the bread is toasted and the golden. This takes just a little bit of time. Remove from the oven and cut into triangles, quartered. Heat the oven to 350 degrees. Make the crème anglaise by whisking the eggs in a small saucepan using an electric beater (this an also be done by hand). Incorporate the sugar in a slow steady stream, and continue whisking until the eggs are paler in color and thicker, about 3 minutes or so. Drizzle in about 1/4 cup of the scalded milk while whisking, and slowly incorporate all the milk. Place the saucepan over medium-low heat and stir constantly with a wooden spoon until it begins to thicken. This transformation can happen very quickly, be careful not to overheat the custard as it can curdle. Once the custard coats the back of your wooden spoon, strain the crème anglaise into a bowl. Stir in the vanilla. Layer the slices of bread buttered side up in the baking dish. Drizzle with a coating of crème anglaise, then place another layer of bread on top, followed by more crème anglaise. Bake in a water bath by placing the baking dish in a larger pan and filling halfway with boiling water. Bake for about 30 minutes, or until a toothpick inserted about an inch away from the edge of the baking dish comes out clean.

CINNAMON TOAST PUDDING WITH CARAMEL SAUCE

Steps:

• Spread one side of each bread slice evenly with butter.
• Combine 1/4 cup sugar and cinnamon; sprinkle evenly over buttered side of bread. Place on a baking sheet. Broil 4 inches from heat (with door to electric oven partially open) 2 minutes or until browned and bubbly. Remove from oven; cool.
• Cut each toast slice into 4 triangles. Arrange triangles, sugared side up, on bottom and around sides of a well-buttered 9-inch quiche dish, overlapping if necessary. Set aside.
• Cook milk in a saucepan over low heat until hot; remove from heat and add 2/3 cup sugar, pinch salt, egg substitute and vanilla, stirring until sugar dissolves.
• Spoon half of custard into quiche dish. Let stand 5 minutes.
• Pour in remaining custard and place dish in a large shallow pan. Add hot water to larger pan to a depth of 3/4 inch.
• Bake at 350°F for 30-35 minutes or until a knife inserted in center comes out clean. Serve warm with Caramel Sauce.
• For Caramel Sauce: combine sugar, dark corn syrup, butter and pinch salt in heavy saucepan; bring to a boil over medium heat, stirring constantly. Boil, stirring constantly, one minute. Remove from heat. Stir in evaporated milk and vanilla.
• Yield: 1 1/2 cups Caramel Sauce.

CINNAMON TOAST

Steps:

• Preheat the oven to 350 degrees F.
• Smush the softened butter with a fork. Dump in the sugar, cinnamon and vanilla. Stir to completely combine. Spread the mixture on the bread slices, completely covering the surfaces all the way to the edges.
• Place the bread on a baking sheet and bake for 10 minutes. Turn on the broiler and broil until golden brown and bubbling. Watch so it doesn't burn!
• Cut the slices into halves diagonally and serve.

CINNAMON TOAST FLAN (A BREAD PUDDING)

Steps:

• Butter the bread slices on one side, using half the butter. Arrange them buttered side up on a broiling rack and sprinkle cinnamon sugar over each. Watching carefully, broil a few seconds, until sugar bubbles up. Cut each slice into 4 triangles. Smear the remaining butter inside the baking dish, and fill with the toast triangles, sugar side up.
• Make a custard sauce or crème anglaise* with the eggs, yolks, sugar, milk and vanilla, and pour half through a sieve over the toast. Let soak 5 minutes, then sieve on the remaining custard.
• Place the dish in a roasting pan and set in the lower-middle of a preheated 350°F. oven. Pour boiling water into the pan to come halfway up the baking dish. Bake for 25 to 30 minutes, keeping the water bath at just below the simmer. It is done when a skewer plunged into the custard an inch from the side comes out clean.
• Serve hot, at room temperature, or cold, accompanied with a fruit sauce or cut-up fresh fruits. (It will keep 2 days in the refrigerator.)
• *Crème Anglaise:
• Whisk the eggs in a 2-quart stainless-steel saucepan, adding the sugar by spoonfuls. Continue whisking for 2 to 3 minutes, until the yolks are thick and pale yellow and "form the ribbon." By dribbles at first, stir in the hot milk. Set over medium heat, stirring slowly and continuously with a wooden spoon, reaching all over the bottom of the pan as the custard gradually heats and thickens'do not let it come near the boil. If it seems to be getting too hot, lift pan up, then continue as the sauce thickens. You are almost there when surface bubbles begin to disappear and you may see a whiff of steam arise.

BEST CINNAMON TOAST

Steps:

• 1. Make the cinnamon syrup: In a small saucepan, combine the sugar, cinnamon sticks, and 1/2 cup (120 ml) water and bring to a boil over high heat, stirring often to dissolve the sugar. Reduce the heat to medium-low and simmer until the cinnamon is very fragrant, about 5 minutes. Remove from the heat and set aside to cool (the syrup can be refrigerated for up to 3 weeks).
• 2. Make the toast: Using 3-4 tablespoons of the butter, coat both sides of each piece of bread. Heat 2 tablespoons of the butter in a large skillet (frying pan) over medium heat. Place the bread in the skillet and set a large heat-safe plate or cake pan on top of the bread--it should fit inside the skillet. If the plate isn't very heavy, weigh it down with a few cans of beans or tomatoes. Cook until the bread is golden brown, 2-3 minutes (weighting the bread helps the entire surface area of the crumb come into contact with the hot fat and the hot pan, ensuring a nice even golden-brown toast). Remove the weights and the plate and flip the bread over, then continue to brown the second side, about 1 1/2-2 minutes longer. Brush a generous amount of cinnamon syrup over one side of each slice (add enough syrup to saturate the bread without making it soggy).
• 3. In a small bowl, mix the sugar with the cinnamon until combined, then transfer all but 2 teaspoons of it to a plate. Dip each piece of toast, syrup side down, in the cinnamon sugar.
• 4. In a large skillet (frying pan), melt the remaining 2-3 tablespoons butter over medium-high heat. Reduce the heat to medium and place the toast, sugared side down, in the skillet. Set a large heat-safe plate on top of the toast to press it down (place one or two cans of beans on top to weight it down). Cook until the edges of the bread are caramelized and the sugar is completely melted and glistening across the surface of the bread, 3-4 minutes.
• 5. Serve each slice of toast caramelized side up and sprinkled with some of the reserved cinnamon sugar and, if desired, confectioners' sugar.