PUMPKIN BREAD FRENCH TOAST
Steps:
- In a skillet over medium heat, place a small amount of butter or oil. Once butter is completely melted or oil is hot, working in batches, dunk Pumpkin Bread in French Toast Egg Custard, completely submerging the bread. Place bread a few pieces at a time in the skillet and cook until the bottom is golden brown, about 5 minutes. With a spatula, flip the bread and cook the other side. The bread is done when both sides are browned and the egg custard is cooked completely through. Repeat until all bread is cooked, adding more butter to skillet as needed.
- Put toast on a plate. Spread Sweet Cream Cheese on the top side of bread. Stack 2 pieces with cream cheese on top of each other, making sure to balance, making 6 servings. Sprinkle powdered sugar over the toast and serving plates or platter. Drizzle Allspice Dulce De Leche over the top of the toast. Top each stack with a candy pumpkin.
- Preheat the oven to 350 degrees F.
- In a bowl, combine all the dry ingredients (flour, sugar, baking soda, baking powder, salt, nutmeg, cloves and cinnamon). In the bowl of a stand mixer fitted with the paddle attachment, combine the wet ingredients (eggs, pumpkin, oil and water). Turn mixer on low and mix wet ingredients. While mixer is on, slowly add dry ingredients until incorporated. Mix on medium speed for 2 minutes. Turn off mixer.
- Grease a half sheet pan (18-x-13 inches) and top with greased side extenders.
- Pour in the pumpkin batter, making sure to spread evenly across pan. Lift the pan up and down, tapping it on the counter to remove air pockets and level the mixture.
- Bake for about 20 minutes with a low fan (convection). The bread is finished when a toothpick inserted in the middle comes out clean, or the bread springs back when lightly pressed. Cool bread.
- Remove sheet pan side extenders. Cut bread into 4-inch squares with a large knife or square cookie cutter.
- Combine eggs, cream, vanilla and cinnamon in a medium bowl and mix with a whisk. Refrigerate if not using right away.
- In a stand mixer fitted with the whisk attachment, mix cream cheese and butter on low speed. While still on low speed, add powdered sugar until completely combined. Add vanilla extract.
- Turn off mixer and scrape down the sides of the bowl, making sure all ingredients are in the center of the bowl. Turn on mixer again and mix until all ingredients are incorporated. Refrigerate until needed.
- Combine cream, sugar, baking soda and allspice in a medium saucepan. Place over medium heat and cook, stirring continuously, until the mixture is thick enough that you can see the bottom of the pan when stirred, about 1 hour. If the mixture boils over, turn down the heat and continue to mix.
- Remove from the heat and let cool. The sauce should be thick enough when cool to hold its shape.
TRES LECHES FRENCH TOAST
Inspired by Mexican tres leches cake, my French toast gets richness from sweetened condensed, evaporated and whole milks. A trio of spices -- cinnamon, cardamom and clove -- gives this subtly sweet dish a flavor that's reminiscent of cinnamon buns.
Provided by Justin Chapple
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
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.
DULCE DE LECHE FRENCH TOAST BAKE
I'm a big fan of dulce de leche and am always looking for a way to incorporate it into sweet dishes. I decided to make a breakfast dish that was reminiscent of a luscious dulce de leche cheesecake. The pecan topping takes the dish over the top without making it overly sweet. No maple syrup is needed for this French toast casserole!-Anna Stigger, Katy, Texas
Provided by Taste of Home
Time 1h10m
Yield 6 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 551 calories, Fat 28g fat (11g saturated fat), Cholesterol 139mg cholesterol, Sodium 434mg sodium, Carbohydrate 64g carbohydrate (41g sugars, Fiber 2g fiber), Protein 11g protein.
DULCE DE LECHE
There are several ways to make this sweet, caramel spread. Some traditionalists favor boiling an unopened can of sweetened condensed milk on the stovetop. If you go this route, make sure there is always enough water circulating around the can. Others prefer the ease of the oven method, which is slightly faster, too.
Provided by Food Network
Categories dessert
Time 4h5m
Yield about 1 1/4 cups
Number Of Ingredients 1
Steps:
- For the stovetop method: Remove the label from the can of sweetened condensed milk. Place 3 to 4 forks upside down on the bottom of a large 6- to 8-quart pot. Place the unopened can on top of the forks and cover with water by a few inches. (The forks help to prevent a vacuum between the bottom of the can and the pot.) Place the pot over high heat until it reaches a simmer, then lower the heat to medium-low or low to maintain a steady simmer for about 3 hours. Add more water to the pot if necessary to ensure that the can is submerged at all times. Let the can cool to room temperature in the water before removing. Open the can and scoop out the contents. The dulce de leche should be dark and caramelized.
- For the oven method: Preheat the oven to 425 degrees F. Place a shallow baking dish in a roasting pan. Pour the sweetened condensed milk into the baking dish and cover the dish with foil. Transfer the roasting pan to the oven and add enough hot water to reach halfway up the sides of the baking dish. Bake until the dulce de leche is dark and caramelized, 60 to 75 minutes, checking the water level occasionally and adding more if needed. Let cool, then whisk until smooth.
- Transfer the dulce de leche to an airtight container, put plastic wrap directly on the surface and refrigerate for up to 2 weeks.
HOMEMADE DULCE DE LECHE
Below are two different ways to make this delicious caramel spread: One is more classic-cooking down milk and sugar-but it requires a fair amount of attention and stirring. The other uses sweetened condensed milk and a long, though mostly unattended, time in the oven.
Categories Sauce Milk/Cream Dessert Bake Simmer Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 1/4 to 1 1/2 cups
Number Of Ingredients 7
Steps:
- Classic menthod:
- Stir together 4 cups milk, 1 1/4 cups sugar, and 1/4 teaspoon baking soda in a 3- to 4-quart heavy saucepan. Bring to a boil, then reduce heat and simmer uncovered, stirring occasionally, until caramelized and thickened, about 1 1/2 to 1 3/4 hours. (After about an hour, stir more often as milk caramelizes, to avoid burning.) Stir in 1 teaspoon vanilla. Transfer to a bowl to cool. Makes about 1 1/2 cups.
- Sweetened condensed milk method:
- Heat oven to 425°F with rack in middle. Pour the contents of 1 (14-ounce) can sweetened condensed milk into a 9-inch deep-dish pie plate and cover tightly with foil. Set plate in a roasting pan and add enough hot water to pan to reach halfway up pie plate. Bake milk in middle of oven 45 minutes. Check water level and add additional, if necessary, then continue to bake 45 minutes more, or until milk is thick and brown. Remove pie plate from water bath and cool, uncovered. Makes about 1 1/4 cups.
CHURRO FRENCH TOAST
Steps:
- In a shallow bowl, whisk egg yolks, milk, pudding mix, 1/2 teaspoon cinnamon and salt until blended. In another shallow bowl, whisk sugar and remaining cinnamon., Lightly grease a griddle; heat over medium heat. Dip both sides of bread in egg mixture. Place on griddle; toast 3-4 minutes on each side or until golden brown. Dip in cinnamon sugar. If desired, mix dulce de leche and water; drizzle over toast.
Nutrition Facts : Calories 570 calories, Fat 13g fat (6g saturated fat), Cholesterol 183mg cholesterol, Sodium 668mg sodium, Carbohydrate 94g carbohydrate (70g sugars, Fiber 2g fiber), Protein 14g protein.
FRENCH TOAST WITH DULCE DE LECHE
This is an amazing spin on french toast that can either be a rich and tasty breakfast or an indulgent dessert. This requires overnight preparation, so the time does not reflect that. Oh, but these are so worth it! The credit for this recipe goes to Marc Murphy. Yet another wonder pulled from the pages of one of my many newlywed magazines. MMMmmmm...
Provided by Ms. Baker
Categories Breakfast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 1459.3, Fat 110.1, SaturatedFat 65.7, Cholesterol 719.9, Sodium 470, Carbohydrate 97.9, Fiber 1, Sugar 78.7, Protein 19
BANANA AND DULCE DE LECHE FRENCH TOAST
Make and share this Banana and Dulce De Leche French Toast recipe from Food.com.
Provided by Southern Polar Bear
Categories Breakfast
Time 30m
Yield 3 pieces, 1-2 serving(s)
Number Of Ingredients 10
Steps:
- In a deep sauce pan preheat oil to 325°F
- Make French toast batter by mixing the eggs, half and half, whole milk, and cinnamon.
- Soak brioche in French toast batter.
- Fry on all sides until golden brown and delicious.
- Set aside momentarily.
- Using a sharp knife poke a whole in the front of the french toast.
- Using a pastry bag fill the toast with the vanilla pastry cream.
- Sauté bananas in dulce de leche.
- Plate the toast and pour the bananas on top.
- Dredge with powdered sugar.
Nutrition Facts : Calories 6369, Fat 695.9, SaturatedFat 69.2, Cholesterol 524.7, Sodium 288.6, Carbohydrate 30.3, Fiber 1.6, Sugar 14.8, Protein 24.3
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