Corner Bakery French Toast Food

CORNER BAKERY CAFE BAKED FRENCH TOAST RECIPE

Steps:

• Preheat oven to 350°F.
• Line bottom of greased 8-inch square baking pan with 3 slices of bread, cutting slices to fit.
• Top with 3 more slices, cutting to fit.
• Place 8 slices across top in 2 rows, shingle-fashion. Press down firmly.
• In a medium bowl whisk eggs until lightly beaten.
• Whisk in Half & Half, cream, sugar, vanilla and cinnamon.
• Pour egg mixture evenly over bread.
• Cover tightly with foil.
• Place in preheated oven. Bake 40 minutes.
• Remove foil. Bake 10 minutes longer.
• Remove and let stand 10 minutes before serving.
• Serve warm with maple syrup.

CORNER BAKERY FRENCH TOAST

Steps:

• Heat oven to 375°.
• Line bottom of greased 8-inch square baking pan with 3 slices of bread, cutting to fit; top with 3 more slices, cutting to fit.
• Place 8 slices across top in 2 rows; shingle-fashion.
• Press down firmly.
• Whisk eggs in a medium bowl; whisk in half-and-half, cream, sugar, vanilla and cinnamon.
• Pour egg mixture evenly over bread.
• Cover tightly with foil.
• Bake 40 minutes.
• Remove foil; bake 10 minutes longer.
• Remove and let stand 10 minutes before serving.
• Serve with maple syrup.

OATMEAL COOKIES FROM THE CORNER BAKERY CAFE

Steps:

• Heat the oven to 350 degrees, and in a large bowl, sift together the flour, baking soda, cinnamon and salt; set aside.
• In a large bowl and using a mixer, cream together the butter and sugars until light and fluffy, about 5 minutes; add the eggs one at a time until fully incorporated, then beat in the vanilla; beat in the flour mixture, a spoonful at a time, just until incorporated, then gently fold in the oats and currants (or raisins).
• Scoop a generous 2 tablespoons of dough into a ball and place on a parchment-lined baking sheet; flatten the ball slightly and repeat, spacing the balls about 3 inches apart (you should be able to fit 6 cookies on a standard-size sheet).
• Bake until the cookies are golden and set, 18 to 20 minutes, rotating halfway through for even baking; remove and cool the cookies from the sheet, and cool (still on the parchment) on a rack.

EXTRA CRISPY FRENCH TOAST

Steps:

• Mix together the flour, sugar, vanilla, salt and cinnamon.
• Mix in the eggs and milk to the flour, sugar, vanilla, salt and cinnamon mixture.
• Heat a deep, large skillet, fill up with Canola Oil just enough to cover the Texas toast thick bread.
• If the oil smokes, your pan is too hot; turn down the heat.
• With tongs, dip the slice of bread into the batter for 30 to 45 seconds or more, depending on how crispy you want it!
• Let the oil drip off, as much as possible.
• To serve, put on plate, dust with powdered sugar. Serve with butter and hot syrup.