FRENCH TOAST
Wake up for Robert Irvine's classic French Toast recipe from Food Network, a sweet start to the day made extra special with challah and spices.
Provided by Robert Irvine : Food Network
Categories dessert
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a small bowl, combine cinnamon, nutmeg, and sugar and set aside briefly.
- In a 10-inch or 12-inch skillet, melt butter over medium heat. Whisk together cinnamon mixture, eggs, milk, and vanilla and pour into a shallow container such as a pie plate. Dip bread in egg mixture. Fry slices until golden brown, then flip to cook the other side. Serve with syrup.
Nutrition Facts : Calories 446 calorie, Fat 18 grams, SaturatedFat 9.5 grams, Cholesterol 218 milligrams, Sodium 340 milligrams, Carbohydrate 60 grams, Fiber 1.5 grams, Protein 11 grams, Sugar 34 grams
CORNFLAKE-COATED BAKED FRENCH TOAST
We fed a group of hungry Air Force cadets "breakfast for dinner" with this go-to baked French toast, along with eggs, sausage, bacon and fresh fruit. -Lois Enger, Colorado Springs, CO
Provided by Taste of Home
Time 25m
Yield 6 servings (1 cup syrup).
Number Of Ingredients 15
Steps:
- Preheat oven to 450°. In a shallow bowl, whisk eggs, milk, salt and vanilla until blended. Place cornflake crumbs in another shallow bowl. Dip both sides of bread in egg mixture, then in cornflake crumbs, patting to help coating adhere., Place in a greased 15x10x1-in. baking pan. Drizzle with melted butter. Bake 10-12 minutes or until golden brown., For syrup, in a small saucepan, combine sugar, corn syrup, water and cinnamon; bring to a boil. Cook and stir 2 minutes. Remove from heat. Stir in milk, butter and extract. Serve with French toast.
Nutrition Facts : Calories 419 calories, Fat 13g fat (7g saturated fat), Cholesterol 91mg cholesterol, Sodium 619mg sodium, Carbohydrate 70g carbohydrate (43g sugars, Fiber 1g fiber), Protein 8g protein.
CORNFLAKE-CRUSTED BRIOCHE FRENCH TOAST
The recipe is based on the one used at the Lafayette restaurant in the Hay-Adams hotel in Washington, D.C.
Provided by dojemi
Categories Breakfast
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Slice brioche loaf into eight 1"-thick slices with a serrated knife.
- Using a 3" round cookie cutter, cut each slice into a circle and set aside. (Reserve bread scraps for bread crumbs.).
- In a shallow dish, whisk together half and half, sugar, cinnamon, salt, orange zest, and eggs.
- Put cornflakes into another shallow dish.
- Working with 1 circle of brioche at a time, dip in the egg mixture, allowing brioche to soak for 10 seconds on each side, then coat in the cornflakes.
- Transfer to a sheet tray lined with waxed paper.
- Heat 3 tablespoons of the butter in a 10" nonstick skillet over medium heat until just foaming.
- Transfer 4 slices of brioche to the pan and cook, turning once, until both sides are golden brown, about 4 minutes.
- Divide the french toast between 2 serving plates.
- Wipe out skillet, add remaining butter, and repeat process.
- Dust the french toast with confectioners' sugar and drizzle with maple syrup.
- Serve with berries and sliced fruit, if you like.
Nutrition Facts : Calories 312.7, Fat 24.7, SaturatedFat 14, Cholesterol 264.8, Sodium 327.3, Carbohydrate 16.1, Fiber 0.7, Sugar 4, Protein 8
CRISPY FRENCH TOAST
Crunchy cornflake coated golden french toast. Lightened up with egg substitute and skim milk, flavored with orange juice, vanilla and a dash of nutmeg. Diabetic Exchanges: 2 starch. This came from Taste Of Home. I have not tried this, just posting for safe keeping.
Provided by internetnut
Categories Breakfast
Time 30m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 7
Steps:
- In a shallow dish, combine the egg substitute, milk, orange juice, vanilla and nutmeg. Add bread; soak for 5 minutes, turning once. Coat both sides of each slice with cornflake crumbs.
- Place in a 15"-inch x 10"-inch x 1"-inch baking pan coated with nonstick cooking spray. Bake at 425 for 10 minutes; turn. Bake 5-8 minutes longer or until golden brown.
Nutrition Facts : Calories 116.8, Fat 0.6, SaturatedFat 0.2, Cholesterol 0.2, Sodium 213.7, Carbohydrate 22.4, Fiber 0.9, Sugar 2.4, Protein 5.4
BALTHAZAR'S BRIOCHE FRENCH TOAST
Make and share this Balthazar's Brioche French Toast recipe from Food.com.
Provided by Brookelynne26
Categories Breakfast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together eggs, sugar, and milk. Add cinnamon and nutmeg; whisk to combine.
- Layer bread slices in a shallow baking dish and pour over egg mixture; let stand until bread begins to absorb liquid, 2 to 3 minutes. Turn bread slices and let bread absorb liquid on the opposite side, 2 to 3 minutes more.
- Preheat oven to 200 degrees. Place a baking sheet or ovenproof serving platter in oven.
- Working in batches, coat the bottom of a medium skillet with some of the clarified butter and heat over medium-high heat. Add 3 to 4 slices of soaked bread and cook until golden brown and crisp. Turn bread and cook until golden brown and crisp, adding butter as necessary to help browning and to give the French toast a nutty flavor. Transfer French toast to baking sheet in oven to keep warm. Repeat process with remaining clarified butter, soaked bread, and butter.
- Serve French toast immediately dusted with confectioners' sugar, syrup, and fresh fruit or bacon, if desired.
Nutrition Facts : Calories 836.3, Fat 25.4, SaturatedFat 13.4, Cholesterol 239.3, Sodium 1028, Carbohydrate 121.3, Fiber 4.3, Sugar 21.2, Protein 31.8
STUFFED BRIOCHE FRENCH TOAST
Make and share this Stuffed Brioche French Toast recipe from Food.com.
Provided by Mary Jenny
Categories Breakfast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Arrange six slices of the brioche in a baking pan large enough to fit them all comfortably in one layer. Spread each slice with 1 ounce of cream cheese, leaving a one-half-inch border at the edges. Spread each of the other six slices with a heaping tablespoon of jam, and then invert them onto the halves with the cream cheese, making sandwiches.
- In a large bowl whisk the eggs, milk, half-and-half, sugar, vanilla, orange zest, and salt. Pour the mixture over the sandwiches, and let stand at room temperature for 20 minutes, turning the sandwiches once.
- Lightly spray the peaches with oil.
- Prepare the grill for direct and indirect cooking over medium-low heat (about 350°F).
- Brush the cooking grates clean. Tip one sandwich on its side so that any extra liquid runs off. Spray both sides with oil and then place on the grill. Repeat with the remaining sandwiches. Grill over direct medium-low heat, with the lid closed as much as possible until browned on both sides, 6 to 8 minutes, turning once. Move the sandwiches onto a piece of foil placed over indirect medium-low heat, close the lid, and continue cooking until the sandwiches are firm in the centre, about 5 minutes. At the same time, grill the peaches over direct medium-low heat until the flesh is marked and the peaches are warm, 5 to 10 minutes, turning once or twice. Remove from the grill and cut the peach quarters in half lengthwise.
- Serve the sandwiches hot with the peaches on top.
Nutrition Facts : Calories 763.2, Fat 24.7, SaturatedFat 11.9, Cholesterol 298.2, Sodium 955.8, Carbohydrate 106.9, Fiber 5, Sugar 30.5, Protein 28.7
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