French Toast Amandine Food

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FLUFFY FRENCH TOAST



Fluffy French Toast image

This French toast recipe is different because it uses flour. I have given it to some friends and they've all liked it better than the French toast they usually make!

Provided by Bonnie Molleston

Categories     100+ Breakfast and Brunch Recipes     French Toast Recipes

Time 30m

Yield 12

Number Of Ingredients 8

¼ cup all-purpose flour
1 cup milk
1 pinch salt
3 eggs
½ teaspoon ground cinnamon
1 teaspoon vanilla extract
1 tablespoon white sugar
12 thick slices bread

Steps:

  • Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.
  • Heat a lightly oiled griddle or frying pan over medium heat.
  • Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot.

Nutrition Facts : Calories 122.6 calories, Carbohydrate 19.4 g, Cholesterol 48.1 mg, Fat 2.7 g, Fiber 0.8 g, Protein 4.8 g, SaturatedFat 0.9 g, Sodium 230.2 mg, Sugar 3.4 g

FRENCH TOAST



French Toast image

To make the best French toast, Alton Brown uses day-old bread and honey instead of sugar in this recipe from Good Eats on Food Network.

Provided by Alton Brown

Categories     main-dish

Time 34m

Yield 4 servings

Number Of Ingredients 6

1 cup half-and-half
3 large eggs
2 tablespoons honey, warmed in microwave for 20 seconds
1/4 teaspoon salt
8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread
4 tablespoons butter

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 AMANDINE



French Toast Amandine image

My children came up with this recipe on the morning after we worked together on a dinner of weakfish amandine, the fillets sautéed in brown butter and scattered with almonds. They asked: "Couldn't we do something similar with French toast? And make it, like, sweet?" We certainly could, and we did: a simple breakfast fry-up made elegant and well groomed. Fry the slices up in good butter, and serve them with maple syrup or a slash of jam. Pile everything in the sink afterward and boogie; you can clean up later. Breakfast in America.

Provided by Sam Sifton

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

6 large eggs
½ cup whole milk, cream or half and half
2 tablespoons white sugar
1 teaspoon kosher salt
½ teaspoon vanilla extract
1 loaf thick-sliced brioche, challah or country bread
1 cup sliced almonds
4 to 6 tablespoons unsalted butter, ideally clarified or high-fat.

Steps:

  • Preheat oven to 200. Whisk together eggs, milk (or cream or half and half), sugar, salt and vanilla extract.
  • Lay bread in a baking pan, and pour egg mixture over top. Let sit 3 minutes, then turn slices over, making sure egg mixture has covered slices, with no dry spots
  • Spread sliced almonds on a baking sheet, and put soaked bread slices on top. Press to adhere, then turn and repeat on other side; sprinkle with almond slices as needed. One side will be more crusted; cook that side first (and serve facing up).
  • Put some of the butter into a skillet placed over medium-high heat; when it's hot, add bread slices in batches, cooking until they're golden brown and crisp, a few minutes per side. Transfer finished toasts to a platter, and place in oven to keep warm. Repeat with remaining butter and bread.
  • Serve finished toasts with fruit compote, maple syrup or (and!) a dusting of confectioners' sugar.

Nutrition Facts : @context http, Calories 504, UnsaturatedFat 15 grams, Carbohydrate 47 grams, Fat 27 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 10 grams, Sodium 423 milligrams, Sugar 8 grams, TransFat 0 grams

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