Cretan French Toast With Cretan Ricotta And Dulce De Leche Food

DULCE DE LECHE FRENCH TOAST BAKE

Steps:

• Preheat oven to 325°. Place Texas toast on an ungreased baking sheet. Bake 15-20 minutes or until light brown. Cool., Arrange half of the toast in a single layer in a greased 8-in. square baking dish, trimming to fit into dish if necessary. In a small bowl, mix cream cheese and dulce de leche; spread over toast. Top with remaining toast., In a small bowl, whisk eggs, milk, cream, sugar and vanilla; pour over toast. Refrigerate, covered, overnight., Preheat oven to 350°. Remove French toast from refrigerator while oven heats. In a small saucepan, combine brown sugar, butter and corn syrup; cook and stir over medium heat until sugar is dissolved. Stir in pecans; spread over top., Bake, uncovered, 40-50 minutes or until puffed, golden and a knife inserted in the center comes out clean. Let stand 5-10 minutes before cutting.

TRES LECHES FRENCH TOAST

Steps:

• In a medium bowl, beat the eggs with the three milks, the cinnamon, vanilla, salt, cardamom and cloves. Pour into a 9-by-13-inch baking dish.
• Preheat a very large cast-iron skillet or griddle over medium heat, then melt 1 tablespoon butter in 1 tablespoon canola oil.
• In batches, add the slices of challah to the milk mixture, turning a few times to soak up some of the mixture. When the butter is melted, add the coated challah and cook until golden on the bottom, 2 to 3 minutes. Flip and cook until golden on the second side, 2 to 3 minutes more. Repeat with the remaining challah, adding butter and oil as needed. Serve with warm maple syrup and raspberry or strawberry preserves.

EMERIL LAGASSE'S CRETON

Steps:

• In a large saute pan, add the pork and cook until no longer pink, about 3 minutes.
• Add the onions and garlic, and cook for 1 minute.
• Add the salt, pepper, cloves, cinnamon, ginger, and nutmeg and cook for 1 minute.
• Add the milk and bread crumbs and cook for 3 minutes over medium heat, stirring to break up the meat.
• Reduce the heat to low, cover, and cook, stirring occasionally, until the pork is very tender and most of the liquid is evaporated, about 1 hour and 15 minutes.
• Remove the lid and cook uncovered, stirring occasionally, until the mixture is thick and all the liquid is evaporated, about 10 to 15 minutes.
• Remove from the heat and adjust the seasoning, to taste.
• Transfer to a decorative bowl or several smaller ramekins, smoothing the top with a rubber spatula.
• Cover tightly with plastic wrap and refrigerate until well chilled and firm, at least 4 hours or overnight.
• Serve with thinly sliced French bread or toasted French bread croutons.

RICOTTA-STUFFED FRENCH TOAST

Steps:

• Cut bread into 24 thin slices. Spread 12 slices with ricotta cheese; top with remaining bread slices. Beat eggs, cream, vanilla extract, nutmeg and cinnamon together. , Dip each sandwich into egg mixture. In skillet, melt 1 tablespoon butter. Grill sandwiches slowly until golden brown; turn and grill other side. , Dust with confectioners' sugar. Top with maple syrup if desired.

CRETONS " FRENCH CANADIAN SPREAD FOR TOASTS"

Steps:

• Mix all together.
• Bake covered 325* 1 1/2 hour.
• Remove bay leaf.
• Stir every 20 minutes or so.
• Store in small containers.

FRENCH TOAST WITH DULCE DE LECHE

Steps:

• Mix cream, eggs, brandy, vanilla bean, orange zest and sugar in a large bowl.
• Add bread and let soak in the fridge overnight.
• Before serving, heat butter in a large pan.
• Drain the bread and add to the pan, heating until golden on each side and cooked through, about 10 minutes.
• Drizzle with Dulce De Leche and serve warm with vanilla ice cream.