Jazzy French Toast Food

FABULOUS FRENCH TOAST

Steps:

• ABOUT THE RECIPE: My mother-in-law has a wonderful recipe for baked French toast. I decided to veganize it so I could make it for my family and friends (and myself!). I adore the classic taste of this Fabulous French Toast Bake. Makes 4 servings
• INGREDIENTS: 3/4 block (10 to 12 ounces) firm or extra-firm regular tofu, drained 1 medium ripe banana 1/2 tablespoon extra-virgin olive oil 1 teaspoon vanilla extract 1 teaspoon ground cinnamon, plus more for sprinkling 1 cup nondairy milk 8 to 10 slices country-style or Tuscan-style bread 3 tablespoons dark brown sugar 2 1/2 tablespoons vegan margarine, plus more as needed Maple syrup or fruit preserves, for serving
• INSTRUCTIONS: Liberally coat an 11 by 17-inch rimmed baking pan with vegan margarine. Put the tofu, banana, olive oil, vanilla, 1/2 teaspoon cinnamon and nondairy milk into a blender and process until smooth.
• Arrange the bread slices in a single layer on the prepared pan. Poke multiple holes in each slice with a dinner fork. (This will allow the banana/tofu mixture to be more readily absorbed into the bread.) Pour the banana/tofu mixture over the bread and gently push the mixture into the bread slices, using a spatula. Refrigerate for at least 1 hour, in order for the banana/tofu mixture to permeate the bread (see note).
• Preheat the oven to 375 degrees F. Remove the bread from the refrigerator. Dust the bread slices with about 1/2 teaspoon of cinnamon. Tent with foil, and bake for 20 minutes (see note), or until the top of the bread is starting to become golden.
• While the toast cooks, put the vegan margarine and brown sugar in a small bowl and mix together with a fork until well combined.
• Remove the toast from the oven and put it on a wire rack. Cut the slices apart (they may have baked together at this point) and flip them over. Dot the top of each piece of toast with the vegan margarine/brown sugar mixture. (Add a bit more margarine, if needed). Bake uncovered for 10 to 20 minutes more, checking often, or until browned and crisp on top (see note). Serve topped with maple syrup or your favorite fruit preserves, if desired.
• Chef's Note: You may prepare the casserole the night before, tent with foil and refrigerate overnight. Proceed with baking as directed. Chef's Note: The length of baking time will vary, depending on the thickness of your bread.

TOTALLY TASTY OVERNIGHT FRENCH TOAST

Steps:

• Whisk the eggs, milk, heavy cream, melted butter, cinnamon and salt in a large bowl.
• Pour 1 cup maple syrup into the bottom of a 9-by-13-inch baking dish. Place the bread slices on top of the maple syrup, shingling them in the pan. Pour the egg mixture on top. Cover tightly with plastic wrap and refrigerate overnight.
• Preheat the oven to 350˚. Uncover the French toast and bake until puffed, golden brown and cooked through, about 1 hour. Let rest for 10 minutes before serving.

FRENCH TOAST "JUBLIEE"

Steps:

• For the jubilee sauce: Combine the cherries and lemon strips and juice in a small saucepan over low heat. Cook until the mixture has thickened, about 10 minutes. Remove the pan from the heat, add the rum and return it to the heat to burn off the alcohol, about 5 minutes. Just before serving, swirl in the butter and maple syrup.
• For the French toast: Add the cream, honey, almond extract, cardamom and eggs and yolks to a blender and blend until combined. Transfer to a shallow container and soak the bread in the custard mixture.
• Heat the butter in a large saute pan over medium heat until frothing. Drain off the excess custard from the bread, add the slices to the pan and cook on both sides until golden brown, 5 to 8 minutes a side.
• Serve by placing the French toast on a platter along with the cherry jubilee sauce. Finish with the lemon zest and a dusting of confectioners' sugar.

CHEF JOHN'S FRENCH TOAST

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Whisk eggs, milk, vanilla extract, cinnamon, allspice, and salt together in a large bowl. Place bread slices in egg mixture and soak, turning to coat, until bread is completely saturated.
• Melt butter in a cast-iron skillet over medium heat. Working in batches, cook bread in hot butter until golden, about 3 minutes per side. Transfer toasted bread to a baking sheet.
• Bake toast in the oven until outside is crisp and slightly puffed, 12 to 15 minutes.

JAZZY FRENCH TOAST

Steps:

• Whisk the eggs in a bowl.
• Add the milk, continue to whisk.
• Add the Nutmeg, Cinnamon, And Vanilla and stir.
• Pour into a pie sheet big enough to hold the mix.
• Heat frying pan on Medium to High heat, add 1T butter to grease pan.
• Cook dipped bread until golden brown on both sides.
• Slice whats left of the butter and place on top of each piece of toast and serve.
• Serve with maple syrup.

FRENCH TOAST FOR TWO RECIPE BY TASTY

Steps:

• Make the walnut streusel: Preheat the oven to 375°F (190°C). Line a baking sheet with a nonstick mat.
• In a medium bowl, combine the flour, granulated and brown sugars, salt, and cinnamon. Work the butter into the dry ingredients with a fork until crumbly. Add the chopped walnuts and mix well.
• Spread the streusel on the prepared baking sheet and bake for 20 minutes, stirring halfway, until golden brown. Remove from the oven and let cool slightly, then crumble and let cool completely before using. The streusel will keep in an airtight container for 1 week.
• Make the French toast: In a large baking dish, beat the eggs, then add the milk, cream, vanilla, brown sugar, cinnamon, nutmeg, and salt and whisk well to combine.
• Add the bread in a single layer and press down gently into the custard. Let soak for 5 minutes, then flip and soak for another 10 minutes.
• Melt 1 tablespoon of butter in a large skillet over medium heat. When the foaming subsides, carefully transfer 2 slices of bread from the custard to the pan and cook until golden brown, about 2 minutes per side. Repeat with remaining butter and soaked bread.
• Top the French toast with the walnut streusel and maple syrup.
• Enjoy!

JAZZY NEW ORLEANS CHICKEN

Steps:

• Dredge chicken in flour, turning to coat all over.
• In large saucepan or Dutch oven, heat oil over medium heat. Brown chicken pieces about 8 minutes per side. Transfer to plate.
• Combine sausage, garlic, onion, peppers, tomatoes, sugar, thyme, oregano, salt, and allspice in the pan. Cook over medium heat, stirring occasionally, for 10 minutes or until peppers are softened.
• Stir in rice, and add stock. Nestle chicken into rice. Bring to a boil. Reduce heat, and cover. Cook for 20 to 25 minutes, or until liquid is absorbed and juices run clear when chicken is pierced. Serve sprinkled with parsley. Garnish with lemon slices if you like.

SATISFYING FRENCH TOAST

Steps:

• 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.
• I sprinkle with powdered sugar and serve syrup on the side.