CLASSIC FRENCH TOAST
Here's a recipe for the kind of French toast people line up for outside restaurants on Sunday morning. It's simple: no new ingredients, tools or technology needed. You don't even need stale bread. What you do need is thick-cut white bread, dunked into an egg-milk mixture with extra richness from egg yolks and heavy cream. That gives the French toast a buttery taste and firm but fluffy texture. (Oversoaking is the enemy here; the mixture should fill the bread, not cause it to break.) For an appetizing, lacy brown crust, sprinkle on sugar toward the end of cooking: It will caramelize and turn glossy. Just make sure to keep the heat low after you add the sugar. Otherwise, it could burn quickly over high heat.
Provided by Julia Moskin
Categories breakfast, brunch, pancakes, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 200 degrees, and place a wire rack on a sheet pan inside.
- In a shallow bowl, whisk the eggs, additional yolks, milk, vanilla (if using) and salt until foamy and smooth. Set aside. Place a small lump of butter (enough to coat the bottom of the skillet when melted) in a large, heavy nonstick skillet over low heat. It will melt very slowly.
- When butter is just melted and bubbling, raise heat and bring to a sizzle. Place 2 slices of bread in the bowl with the egg mixture. Turn them a few times in the mixture until evenly saturated, about 5 seconds on each side. Do not soak.
- Lift a slice out of the egg mixture, gently shake off any excess, and place in the pan. Repeat until the skillet is full, and let the slices cook at a sizzle for about 2 minutes, until just turning golden brown on the bottom.
- Add another small lump of butter to the pan and flip the slices over, swirling the pan so that the fresh butter coats the bottom. (This will allow the second side to brown.)
- Continue cooking over low heat until the second side is golden brown. Dust with cinnamon sugar, flip again, and dust the other side. Test for doneness by pressing the center: The dent should slowly spring back. If it remains, the interior is not yet cooked. Continue cooking at low heat, flipping occasionally, until done. Serve immediately, or transfer to the oven to keep warm while cooking remaining bread. Serve as soon as possible. Top with maple syrup, berries, jam, sliced bananas, orange supremes - whatever you'd like.
Nutrition Facts : @context http, Calories 390, UnsaturatedFat 7 grams, Carbohydrate 47 grams, Fat 15 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 6 grams, Sodium 463 milligrams, Sugar 10 grams, TransFat 0 grams
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
RESTAURANT STYLE FRENCH TOAST
Crispy on the outside and fluffy on the inside, this French toast is as good as any you'll get in a restaurant. Serve with your favorite syrup or fruit topping.
Provided by Danelle
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Melt butter in a large skillet over medium heat
- In a large, shallow bowl or pie plate, whisk together eggs, milk, vanilla, cinnamon, nutmeg and salt. Place bread slices in egg mixture, turning to coat well.
- Working in batches, brown bread sliced in butter until golden brown, 2-3 minutes per side. Transfer bread to a large baking sheet.
- Once all bread has been browned and transferred to the baking sheet, place in oven and bake until crispy and slightly puffed, 12-15 minutes.
- Serve with syrup or fruit.
Nutrition Facts : Calories 121 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 74 milligrams cholesterol, Fat 7 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 183 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
RESTAURANT-STYLE FRENCH TOAST
Hands down, this is the best french toast I've ever eaten. I think the flour does the trick. The chef says the secret is don't use wimpy bread and add a little flour to your egg mixture before dipping. Recipe courtesy of Family Feasts for $75 a Week.
Provided by AmyZoe
Categories Breakfast
Time 50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a medium-size bowl, combine flour, sugar, salt, and cinnamon.
- Add milk, eggs, and vanilla. Whisk briskly to remove all clumps.
- Grease a skillet or frying pan with a paper towel that has been dipped in oil or shortening.
- Heat skillet over medium-high heat until a drop of water sizzles when flicked onto skillet.
- Dip both sides of bread slice into the batter briefly.
- Let some of the batter drip off, then place bread in skillet.
- Cook until golden brown on both sides, about 2 minutes on the first side and 1 minute on the second.
- If needed, add a little more oil to the skillet to cook all of the slices.
- Repeat procedure with remaining bread slices.
- Keep French toast warn in a low oven as you cook remaining slices.
- Dust with confectioners' sugar and serve with butter, syrup, or fruit, if using.
Nutrition Facts : Calories 180.1, Fat 4.6, SaturatedFat 1.7, Cholesterol 110, Sodium 327.1, Carbohydrate 27.1, Fiber 0.9, Sugar 7.8, Protein 7
DENNY'S-STYLE FRENCH TOAST
I do not remember where I got this recipe, but my husband says it tastes just as good as what he had at Denny's. I am just amazed at all of the great reviews on this recipe!! My family loves it, so I thought I would share it here and I'm so glad I did because it seems you all love it just as much!!! Thanks to all of you who have tried it!
Provided by Doglover61aka Earnh
Categories Breakfast
Time 22m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Mix together the eggs, milk, flour, sugar, vanilla, salt& cinnamon.
- Heat a large skillet, or griddle.
- When the skillet is hot, add 1 tablespoon butter.
- If the butter smokes, your pan is too hot; turn down the heat.
- Dip each slice of bread into the batter for 30 seconds on each side.
- Let some of the batter drip off, then put in skillet.
- Cook each slice 1 1/2-2 minutes per side until each side is golden brown.
- Add more butter, if necessary, to cook all of the slices.
- To serve, put on plate, dust with powdered sugar. Serve with butter & hot syrup.
DINER-STYLE FRENCH TOAST
Diner cooks know three things about French toast: 1. Thick-cut challah is crucial. 2. Cinnamon and vanilla shouldn't be skimped on. 3. Syrup is welcome-but if you do it right, a dusting of powdered sugar is all you really need.
Provided by David Tamarkin
Categories Cook Like a Diner Breakfast Brunch Bread Maple Syrup Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 10
Steps:
- Whisk eggs, milk, granulated sugar, vanilla, cinnamon, and salt in a large bowl.
- Heat a large griddle or 2 cast-iron or nonstick skillets over medium. Brush with a thin coating of oil, then a thin coating of butter.
- Working in batches, dip each slice of bread into egg mixture. Cook, flipping halfway through, until golden brown on each side, about 2 minutes per side. Repeat with remaining bread, brushing griddle with remaining oil and butter as needed. Dust French toast with powdered sugar just before serving. Serve with maple syrup alongside.
FAMILY-STYLE FRENCH TOAST
Hennie Scholten of Edgerton, Minnesota can serve a crowd by baking a big batch of this sweet, cinnamony French toast. "Should there be any leftovers, the tender slices are good warmed in the microwave," she adds.
Provided by Taste of Home
Time 30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Combine brown sugar, butter and cinnamon; spread evenly in a greased 15x10x1-in. baking pan; set aside. Combine eggs and milk in a shallow dish; place bread in dish and soak for 5 minutes, turning once. Place bread over sugar mixture. Bake, uncovered, at 350° for 25-30 minutes or until golden brown. Serve brown sugar side up; dust with confectioners' sugar.
Nutrition Facts : Calories 415 calories, Fat 19g fat (10g saturated fat), Cholesterol 197mg cholesterol, Sodium 542mg sodium, Carbohydrate 51g carbohydrate (21g sugars, Fiber 2g fiber), Protein 12g protein.
WRIGHTSVILLE BEACH FRENCH TOAST
Steps:
- For the cinnamon smear: Cream the margarine and sugar in a large bowl. Add the flour, cinnamon and cocoa powder. Slowly add the oil and water. Mix for 15 minutes and let rest for 5 minutes.
- For the cinnamon raisin bread: Mix the flour, starter, water, granulated sugar, yeast, salt and oil in a large stand mixer fitted with the paddle attachment for 15 minutes. Let rest.
- Portion the dough into 22-ounce balls. Flatten the dough and sprinkle with cinnamon-sugar mix and raisins. Roll the dough over itself 4 to 5 times and place in a greased bread pan. Cover the top and sides with the cinnamon smear. Proof the dough for 25 to 30 minutes.
- Preheat the oven to 375 degrees F.
- Bake for 46 minutes. Remove from the pan and place on a cooling rack. Slice into thick slices.
- For the maple mousse: Thoroughly blend the heavy cream, powdered sugar and maple syrup in a large bowl until well mixed.
- For the French toast batter: Thoroughly blend the eggs, milk, heavy cream, maple syrup, rum, cinnamon and nutmeg in a large bowl until well mixed.
- For the Wrightsville Beach French toast: Soak the cinnamon raisin bread slices in the French toast batter until well saturated. Fry in a 350 degree F deep-fryer until golden brown, about 2 minutes (DO NOT OVER FRY).
- Cut the fried cinnamon raisin bread diagonally and shingle on a plate. Top with maple mousse. Sprinkle with powdered sugar and garnish with fresh berries.
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