Citrus French Toast Food

FRENCH TOAST WITH COGNAC AND CITRUS

Steps:

• Whisk together eggs, milk, juice, vanilla, cognac, sugar, zest, cinnamon, nutmeg, and salt in a bowl; set aside.
• Place bread in a shallow baking dish large enough to hold bread slices in a single layer. Pour egg mixture over bread; soak 10 minutes. Turn slices over; soak 10 minutes more or until soaked through.
• Preheat oven to 200 degrees. Place a wire rack on a baking sheet, and set aside. Heat 2 tablespoons butter and 2 tablespoons vegetable oil in a skillet over medium heat. Fry half the bread slices until golden brown, 2 to 3 minutes per side. Transfer to wire rack; place in oven while cooking remaining bread. Wipe skillet, and repeat with remaining butter, oil, and bread. Keep in oven until ready to serve. Serve warm with maple syrup, if desired.

CITRUS FRENCH TOAST

Steps:

• In a bowl mix together the flour, sugar, salt, cinnamon and zest.
• Add the milk and mix until you have a smooth and lump free batter.
• Add the egg and vanilla, mix, now add the melted butter and mix again.
• Heat a non-stick frying.
• Dip and coat the bread in the batter, fry until light golden.

CLASSIC FRENCH TOAST

Steps:

• Whisk together eggs, cream, vanilla, cinnamon, nutmeg, and salt in a medium bowl; set aside.
• Place bread in a shallow baking dish large enough to hold bread slices in a single layer. Pour egg mixture over bread; soak 10 minutes. Turn slices over; soak until soaked through, about 10 minutes more.
• Preheat oven to 250 degrees. Place a wire rack on a baking sheet, and set aside. Heat 2 tablespoons butter and 2 tablespoons vegetable oil in a skillet over medium heat. Fry half the bread slices until golden brown, 2 to 3 minutes per side. Transfer to wire rack; place in oven while cooking remaining bread. Wipe skillet, and repeat with remaining butter, oil, and bread. Keep in oven until ready to serve. Serve warm with pure maple syrup, if desired.

FRENCH TOAST

Steps:

• Preheat oven to warm, 250°.
• Whisk together all the batter ingredients (eggs through extracts) in a shallow bowl.
• Dip in each slice of bread for 5-6 seconds per side.
• Swirl the bread in the batter, but don't soak the bread too long; make sure the outsides are wet but that the bread is not soaked all the way through.
• Melt 1 tablespoon butter on a griddle; add bread and brown each side until dark golden, about 3 minutes per side.
• Repeat with remaining slices.
• Place all the toast on a lightly buttered cookie sheet and place the sheet into a warm oven.
• Lightly brown 1 tablespoon butter in a separate 9-inch saute pan over high heat.
• Once the butter is past the foaming stage, add the brown sugar and cook until melted.
• Use a spoon to break up any sugar lumps.
• Add the bananas and mix in until coated.
• Sprinkle 2 tablespoons of the cinnamon sugar over the bananas; cook until the bananas become caramelized and golden brown, but not mushy and overcooked.
• Be careful to keep the pan steady so that the bananas will caramelize.
• Garnish the warm French toast with caramelized bananas, toasted pecans, and a sprinkling of cinnamon sugar.
• May serve with maple butter on the side.