CORNBREAD FRENCH TOAST
Provided by Stacey
Number Of Ingredients 10
Steps:
- Preheat the oven to 450°F. Lightly spray an 8x8 baking pan with nonstick cooking spray. In a medium bowl, beat the egg until well mixed and stir in the milk, oil, corn meal and sugar. Stir until combined, but don't overmix. Pour into the prepared pan.
- Bake for 20 to 25 minutes or until golden brown. Cool completely.
- In a small bowl, combine the milk, eggs, cinnamon, and brown sugar. Whisk until well combined.
- Slice the cornbread into 9 squares and then slice each square in half lengthwise to produce thinner squares.
- Heat a nonstick skillet over medium-low heat. Lightly butter the pan. Carefully dip the squares of cornbread into the egg mixture, gently shake off the excess, and place in the pan. (Don't allow the cornbread to soak in the mixture - just a quick dip.) Cook for 3 to 4 minutes on each side, adjusting the temperature to keep it from burning. (The sugar in the egg mixture will burn, so be cautious.) Repeat until all of the cornbread has been cooked, adding additional butter if necessary. Hold the other pieces in a warm oven to keep them warm. Serve with maple syrup, fresh berries, and a sprinkling of powdered sugar, if desired.
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.
FRENCH TOAST I
There are many, fancy variations on this basic recipe. This recipe works with many types of bread - white, whole wheat, cinnamon-raisin, Italian or French. Serve hot with butter or margarine and maple syrup.
Provided by Jan Bittner
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 20m
Yield 3
Number Of Ingredients 7
Steps:
- Beat together egg, milk, salt, desired spices and vanilla.
- Heat a lightly oiled griddle or skillet over medium-high heat.
- Dunk each slice of bread in egg mixture, soaking both sides. Place in pan, and cook on both sides until golden. Serve hot.
Nutrition Facts : Calories 240.3 calories, Carbohydrate 33.6 g, Cholesterol 128.3 mg, Fat 6.4 g, Fiber 1.6 g, Protein 10.6 g, SaturatedFat 2.2 g, Sodium 477.7 mg, Sugar 5.6 g
FRENCH TOAST
Eggy bread, pain perdu or French toast - this classic breakfast dish has plenty of names and just as many options for toppings. We like it with fresh berries
Provided by Elena Silcock
Categories Breakfast, Brunch
Time 20m
Number Of Ingredients 9
Steps:
- Whisk together the eggs, milk, cream, vanilla and cinnamon. Lay the brioche slices in a single layer in a shallow dish and pour the egg mixture over them. Allow to soak for 2-3 mins, then carefully turn over and soak for 2 mins more.
- Heat 1 tbsp of the vegetable oil and butter in a non-stick frying pan over a medium heat until foaming. Carefully lift 2 slices of the soaked brioche out of the dish and add to the frying pan. Fry for 3 mins on each side, until golden and crisp, then place on a wire rack over a baking tray in a warm oven while you repeat with the remaining slices.
- Serve dusted in icing sugar and scattered with fresh berries, if you like.
Nutrition Facts : Calories 401 calories, Fat 29 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.8 milligram of sodium
CORNBREAD/CORNBREAD-FRENCH TOAST
This is a yummy skillet cornbread recipe I've found and adapted. It works great for french toast too! (french toast cornbread and cornbread recipe below)
Provided by BachFromTheDead
Categories Quick Breads
Time 27m
Yield 3-6 slices, 2-6 serving(s)
Number Of Ingredients 16
Steps:
- FOR THE CORNBREAD:.
- Pre-heat the oven to 400 degrees. Sift the cornmeal, flours, and baking powder together in a large bowl. In a separate bowl, whisk together the milk, honey, salt, and 1/3 cup of the oil. Whisk the wet ingredients with the dry until well-incorporated.
- Add the remaining 2 tbsps of oil into a large skillet, being sure to coat well on all sides. Heat the skillet until smoking and add the batter. Spread so it covers each area of the pan equally. Transfer the skillet to the pre-heated oven and bake at 325 until the cornbread is golden brown and solid (toothpick comes out clean in the center) about 25 minutes. Let cool before serving.
- FRENCH TOAST CORNBREAD:.
- Whisk the milk with the eggs, cinnamon and nutmeg.
- Coat a skillet with butter and set to a high heat. While the pan warms, place the cornbread slices into the egg/milk mixture and let soak (if the cornbread proves to be too thick, slice in half). Be sure to soak both sides. Once the pan is sufficiently heated; turn to a medium heat and place soaked cornbread slices into the hot pan.
- Check the face-down side of the french-toast, flipping once golden brown to cook the face-up side. Once cooked; serve with berries, confectioners sugar, butter, and maple syrup.
Nutrition Facts : Calories 1869.1, Fat 77.8, SaturatedFat 18, Cholesterol 414.7, Sodium 2592.3, Carbohydrate 259.7, Fiber 23.7, Sugar 48.7, Protein 47.6
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