Georgia French Toast Food

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.

GEORGIA FRENCH TOAST

Steps:

• In a saucepan, bring brown sugar, butter and water to a boil.
• Reduce heat; simmer for 10 minutes, stirring frequently.
• Pour into a greased 13-in.
• *9-in.
• *2-in.
• baking dish; top with peahes.
• Arange bread over peaches.
• In a bowl, whisk the eggs, milk and vanilla; slowly pour over bread.
• Cover and refrigerate for 8 hours or overnight.
• Remove from the refrigerator 30 minutes before baking.
• Sprinkle with cinnamon.
• Cover and bake at 350 degrees for 20 minutes.
• Uncover; bake 25-30 minutes longer or until the bread is golden brown.
• Serve with a spoon.
• (pairs great with sausage).

GEORGIA PEACH FRENCH TOAST

Steps:

• For the filling: In a saucepan set over low heat, add the peaches, sugar, cinnamon and ginger. Stir until the peaches are evenly coated, and then simmer until the peaches are tender and the syrup thickens, 15 to 20 minutes. Place the peach mixture in a blender and pulse until thick and chunky.
• For the French toast: In a large, shallow bowl, add the milk, cinnamon, vanilla and eggs, and whisk together. Dip the bread in the batter and to soak up the liquid.
• Heat a griddle over medium-high heat, then add some butter. Place the soaked bread on the griddle and cover with large metal bowl to keep the heat in. Cook until golden brown on both sides, 2 to 3 minutes per side.
• Layer one slice of French toast, a spoonful of the peach filling and a second slice of French toast on four serving plates. Top each plate with confectioner's sugar, whipped cream and some Candied Pecans.
• Preheat the oven to 350 degrees F.
• In a saucepan set over medium heat, add the brown sugar, granulated sugar, cinnamon and 2 tablespoons water. Mix to combine and cook until the mixture begins to bubble, 3 to 5 minutes.
• Place the toasted pecans on a sheet tray and pour the hot mixture over the top and toss until the pecans are evenly coated. Place in the oven for 6 to 8 minutes. Cool the pecans to handle. Crumble the candied pecans and toast 2 more minutes. Yield: 1 cup

GRANDPA'S FRENCH TOAST

Steps:

• On the stovetop, turn on to medium heat and use a griddle.
• In a bowl big enough to dunk your bread, add the 3 egg yolks and 1 whole egg and 1/4 cup of milk and with a fork, stir these ingredients.
• Add the vanilla and cinnamon.
• When the griddle gets warm, quickly, put in your slices of bread in the mixture, both sides.
• If you let it soak, the bread will fall apart.
• Wait until the bread is a golden brown and flip to cook the other side.
• Serve with butter and maple sryup or for a little less fat, sprinkle with powered sugar and add some strawberries.
• I have cooked this alot in my life, and after trial and error, I have decided that if you add 4 whole eggs, you are just cooking eggs on a slice of bread, but you need something to keep everything together, so you need a little something like the egg whites to do that.
• See what you think.