French Toast Burrito Food

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.

THE BEST FRENCH TOAST

Steps:

• Arrange a rack in the center of the oven and preheat to 300 degrees F.
• Cut the bread into 8 slices about 3/4-inch thick. Arrange them in a single layer on a rimmed baking sheet (it's ok if they overlap). Bake, flipping them halfway through, until very lightly golden on both sides, about 12 minutes. Let them cool on the baking sheet until ready to use. Reduce the oven temperature to 200 degrees F.
• Vigorously whisk the eggs in a large bowl until blended and no streaks of whites remain. Add the half-and-half, sugar, vanilla, cinnamon, salt and nutmeg and whisk until completely incorporated. Transfer to a 2-quart baking dish.
• Gently press 2 slices of the toasted bread into the custard. Turn to coat and then gently press down on the bread until you feel it start to soak up the custard-this is key for a luscious, moist texture. Let the bread soak for about 1 minute per side; it should feel heavy but still hold its shape and not fall apart.
• Melt 1 tablespoon of the butter in a large nonstick skillet over medium-low heat. Cook 2 of the soaked bread slices until they are a deep golden brown, the custard has set and the insides are cooked through, 4 to 5 minutes per side. The center of the bread will puff slightly while the crust will contract, making it look puckered. You may have to alternate between medium and medium-low heat if the bread browns too quickly or not fast enough. Transfer the slices to a rimmed baking sheet and hold in the warm oven. Repeat with the remaining butter and bread.
• Serve the French toast with butter, maple syrup and a sprinkle of confectioners' sugar.

DINER-STYLE FRENCH TOAST

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.

FRENCH TOAST BURRITO

Steps:

• For the wrap: Make French toast egg wash by mixing together eggs, milk, sugar and cinnamon in a bowl. Dip tortillas in egg wash to coat both sides.
• Cook on a hot griddle like a piece of French toast, cooking each side for a few minutes. Sprinkle with a dash extra cinnamon to finish.
• For the filling: Layer scrambled eggs, bacon and breakfast sausage on top of a tortilla, then fold in and roll closed like a burrito.
• Garnish with maple syrup and a dusting of powdered sugar.

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.

BREAKFAST BURRITOS

Steps:

• Cook and crumble bacon or breakfast sausage, set aside.
• Melt 2 tablespoons of butter. Sauté potatoes, onions, and bell pepper over medium heat for 5 minutes. Set aside.
• Melt 2 tablespoons of butter. Combine eggs and milk, season with salt and pepper. Scramble the egg mixture over medium heat for 5 minutes.
• Assembly: Lay out a tortilla. Add 2-3 tablespoons of cheese. Layer the scrambled eggs, potatoes, and vegetables.
• Tuck both ends of the tortilla, then roll tightly.
• Cover with aluminum foil and place into a plastic freezer bag.
• Repeat until all burritos are assembled.

FRENCH TOAST

Steps:

• Whisk together the eggs, milk, cream, vanilla and cinnamon. Lay the brioche slices in a single layer in a shallow dish and pour the egg mixture over them. Allow to soak for 2-3 mins, then carefully turn over and soak for 2 mins more.
• Heat 1 tbsp of the vegetable oil and butter in a non-stick frying pan over a medium heat until foaming. Carefully lift 2 slices of the soaked brioche out of the dish and add to the frying pan. Fry for 3 mins on each side, until golden and crisp, then place on a wire rack over a baking tray in a warm oven while you repeat with the remaining slices.
• Serve dusted in icing sugar and scattered with fresh berries, if you like.