French Bread French Toast Food

PANETTONE FRENCH TOAST

Steps:

• Whisk milk, egg, and cinnamon together in a shallow bowl. Dip panettone slice in the milk mixture; turn to ensure both sides are coated and most of the liquid has been absorbed.
• Melt butter in a nonstick skillet over medium-low heat. Cook panettone in the hot butter until golden brown, about 5 minutes per side.

FRENCH TOAST

Steps:

• In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside.
• Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.
• Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit.

FRENCH TOAST

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.

FRENCH BREAD FRENCH TOAST

Steps:

• 1. Mix together well: eggs, milk, vanilla, and cinnamon. You can add as little or as much cinnamon to the mixture to your liking. (if you're wanting to make a bigger batch and use the entire loaf, you will more than likely end up making more of this)
• 2. Pour into a cake pan. Slice your french bread into 2" slices. I did mine about an inch in this picture because I ended up having more company over than I expected so had to make sure I had enough for everyone.
• 3. Lay your bread into the egg mixture and allow the french bread to completely soak up the mixture, flipping over once, then sprinkle cinnamon atop. They will be heavy so you have to pick them up carefully so as not to rip them apart. Make sure they are completely saturated.
• 4. Spray your frying pan with Pam and allow it to heat up, placing your bread pieces in afterwards. Cook on each side approximately 2 or 3 minutes pending how high you have your flame, just enough to make the outside nice and toasty and enough time to allow the mixture to cook up on the inside.
• 5. Drop onto a place and pretty it up! I used spray butter and drizzled a line over them then added warm butter pecan syrup. Wait till you sink your teeth into them, so moist, tasty, and will leave you wanting more!

THE BEST FRENCH TOAST I'VE EVER MADE

Steps:

• Choose your bread. If you like very thick french toast (you should try it at least once!), find a local bakery and get yourself a loaf of challah or brioche bread (buy a day-old loaf if they have it.) I don't like using French bread or the regular loaves you find in the deli at the grocery store; the crusts turn out too chewy. You want a nice soft edge. If you can't get to a bakery, head to the grocery store and buy the thickest and softest white bread you can find. (3/4 inch or thicker.) Texas toast is great. I like to use the Artesano brand of bread; they sell a pre-sliced brioche loaf that is pretty legit. But their white bread is also nice and soft. See photos.
• Slice your bread with a serrated knife if you are working with a whole loaf. See photos. I like my slices to be about 1 and 1/4 inch thick, which feels a little ridiculous, but trust me. You can even go up to 2 inches if you're feeling wild. Don't slice thinner than 3/4 inch.
• Set your bread aside, spread out so that it gets a little dried out. Day old bread is great for French toast. In France, they call this dish "Lost Bread" because it's what you make when you have dried out bread to use up. (I experimented with toasting the bread first, but thought it dried out the finished product too much.)
• Make the egg mixture. Meanwhile, in a medium bowl,* whisk together 3 egg yolks, 1 and 1/2 cups heavy cream* or half & half, 1/4 cup granulated sugar, 1 tablespoon vanilla, 1/4 teaspoon kosher salt, 1 teaspoon cinnamon, and a pinch of nutmeg, if you like. Whisk until it is completely smooth and the cinnamon is well incorporated.
• Pour the mixture into a shallow dish like a pie plate, or an 8x8 inch pan. Place a slice of bread in the mixture and let it sit there for 10 to 20 seconds. How long you soak it depends on how thick your bread is. It should be soft when you touch it, but still hold itself together. Flip the bread and soak the other side. You can start cooking the French toast right away, or you can place the soaked bread on a baking sheet or plate while you finish soaking all of them.
• Cook the French toast: Heat an electric griddle or large 12 inch skillet over medium low heat. When it is hot, add 1 tablespoon butter and 1 tablespoon vegetable oil (or any oil with a high smoke point.) Swirl it around until the pan is coated. Place the French toast on the pan with 1 to 2 inches in between each slice of bread. Cook on medium low heat for 3-5 minutes. The timing depends on your oven or griddle, so stick around and keep an eye on it.
• Caramelize. When the bottom of the first side is LIGHT brown (we are going to cook this side twice), sprinkle about a half tablespoon granulated sugar on the top (raw) side of the bread. Flip the toast, sugar side down, and fry until golden brown, about 2 minutes. (Be sure to swirl the pan so oil re-coats it, or add more butter/oil if necessary). Then, sprinkle another half tablespoon of sugar on the cooked side, and flip it over again so that it lightly caramelizes the first side.
• Keep your toast warm. Preheat your oven to the "keep warm" setting, about 170 degrees F. As you finish frying the toast, transfer each one to a wire cooling rack set over a baking sheet. Keep toast warm in the oven until ready to serve.
• I honestly don't even put maple syrup on caramelized French toast. I feel like it doesn't really need it, plus it makes the caramel edge not as crunchy. I like to eat it plain, or with a little jam. But maple syrup is really delicious if you are in the mood! A sprinkle of powdered sugar and a berry garnish never hurt either.
• Keep leftovers stored covered in the fridge. It will keep for 3-5 days. You can reheat leftovers in the microwave or the toaster. Or heat your oven to 350 and heat the toast all together on a wire rack set over a baking sheet, until the toast is warmed, about 5-10 minutes.

FRENCH TOAST CASSEROLE

Steps:

• Preheat oven to 425 degrees. Butter a 13x9 inch baking pan and set aside.
• In a small sauce pan, melt butter over medium heat. Once butter has melted, stir in brown sugar until dissolved and mixture is smooth. Pour mixture into the bottom of a 9x13 pan and spread evenly.
• Add bread cubes to the pan, spreading over the top of the brown sugar/butter mixture.
• In a medium sized bowl, whisk together the eggs, milk, vanilla, and 1 tsp of cinnamon. Pour egg mixture over the top of bread cubes, insuring that all pieces of bread are saturated. Sprinkle with remaining 1 teaspoon of cinnamon and 1 tablespoon of brown sugar.
• Bake in preheated oven for 25-30 minutes until top is golden brown. Remove from oven and sprinkle with powdered sugar if desired. Enjoy!

FRENCH BREAD

Steps:

• In bread machine pan, place the first five ingredients in the order suggested by the manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When cycle is completed, turn dough onto a lightly floured surface. Divide in half. Roll each portion into a 10-in. x 8-in. rectangle. Roll up jelly-roll style, starting with a long side; pinch seams to seal., Sprinkle a greased baking sheet with cornmeal; place loaves seam side down on prepared pan. Cover and let rise in a warm place until doubled, about 20 minutes., Whisk egg and water; brush over loaves. With a sharp knife, make four shallow slashes across the top of each loaf. Sprinkle with sesame seeds if desired. Bake at 375° for 20-25 minutes or until golden brown. Cool on wire racks.

FRENCH BREAD

Steps:

• In a mixing bowl, dissolve yeast in 1/2 cup water.
• Add sugar, salt, oil and remaining water; stir until dissolved.
• Add flour and stir until smooth. You may need a little extra flour to make a soft but non-sticky dough. Place in a greased bowl.
• Cover and let rise in a warm place for 1 hour or until doubled. Turn to lightly floured surface.
• Divide dough in half. Let rest for 10 minutes.
• Roll each half into a 15 inch chain. (like you would roll playdough for making a snake.).
• Place both rolls on one greased cookie sheet.
• Cover and let rise until doubled, about 45 minutes - 1 hour.
• With very sharp knife, make 3 diagonal cuts across the top of each loaf.
• Bake at 400 degrees for 30 minutes. Cool on wire racks.

THE BEST RAISIN BREAD FRENCH TOAST

Steps:

• In large bowl, combine all french toast ingredients except the bread and beat until smooth.
• Spray large nonstick skillet or griddle with nonstick cooking spray.
• Heat over medium high heat until hot.
• Dip each slice of bread in egg mixture and add to skillet.
• Cook 2 to 4 minutes on each side or until golden brown.
• Top each serving with banana slices and pecans and drizzle with syrup.

SOURDOUGH FRENCH TOAST

Steps:

• Gather the ingredients.
• Add the eggs, heavy cream or half-and-half, sugar, vanilla, cinnamon, nutmeg, and salt to a shallow dish and whisk well to combine.
• Place as many slices of bread that will fit into the dish and be fully submerged in the liquid. Allow them to soak in the mixture for 3 minutes, then flip and soak another 3 minutes.
• Meanwhile, heat a cast-iron skillet over medium heat and add 1 to 2 tablespoons of butter to the skillet. Once the butter is melted, add one or two pieces of soaked sourdough (they should fit in a single layer in the pan) and cook for about 2 minutes on each side, until slightly golden. Repeat with the remaining butter and soaked bread.
• Plate and top with fruit and maple syrup , as desired.

BAKED FRENCH TOAST

Steps:

• Cut bread into 1-in.-thick slices. Arrange in a single layer in a greased 13x9-in. baking dish. Lightly beat next 6 ingredients; stir in milk and cream. Pour egg mixture over bread, turning once to coat. Refrigerate, covered, overnight.
• Preheat oven to 375°. Turn bread again to coat. For topping, combine flour, brown sugar, butter, cinnamon and, if desired, nutmeg. Sprinkle flour mixture over bread.
• Bake, uncovered, until a knife inserted in center comes out clean and topping is golden brown, 40-45 minutes. Let stand 10 minutes before cutting. Top with blueberries or raspberries; sprinkle with confectioners' sugar.

FRENCH TOAST RECIPE

Steps:

• Gather the ingredients.
• Preheat oven to 200 F.​
• Beat the eggs thoroughly.
• Whisk in the sugar, half-and-half, and vanilla.​
• Pour the egg mixture into a shallow glass dish. An inch deep should be fine.​
• Heat your griddle to medium-low and melt the butter on it.​
• Soak a couple of slices of bread (but only as many your griddle can accommodate at once) in the eggs while you count to 10. Flip them over and repeat.​
• Carefully remove the soaked slices from the eggs, letting the excess liquid drain back into the dish, and transfer the bread to the griddle.
• Flip when the bottoms are golden brown .
• When the other sides are also golden brown, remove from the griddle and place on a foil-lined baking sheet and place in your preheated oven to keep warm while you cook the remaining French toast.
• Serve French toast right away and enjoy.

BABY FRENCH TOAST (EGGY BREAD)

Steps:

• Whisk together milk, egg, vanilla, cinnamon in a shallow bowl.
• Preheat a non-stick skillet on medium heat. Add butter.
• One at a time, dip bread and let excess egg mixture dip off.
• Once butter is melted, place bread slices in pan and cook for 2-3 minutes until the bottom side is golden brown, but not crisp. Flip bread and cook for another 2-3 minutes. Remove from pan and repeat the process with the second slice, unless you have enough room to do both at the same time.
• Let French toast cool and cut into 4 pieces. You can also cut off the crust for smaller babies.
• Serve with fresh berries, banana slices, a drizzle of nut butter (optional) and yogurt for dipping. If your toddler is old enough and you'd like you can also serve with maple syrup, as a drizzle or for dipping.