FRENCH TOAST FOR ONE
Tasty, quick breakfast--perfect when you're cooking for one.
Provided by RAZZZYRENATA
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 15m
Yield 1
Number Of Ingredients 8
Steps:
- Combine milk, egg, salt, and vanilla extract in a shallow bowl. Dip both sides of each piece of bread in egg mixture.
- Heat a large frying pan over medium-low heat. Add oil to the hot pan and cook both pieces of toast until lightly browned, 2 to 3 minutes per side. Top with maple syrup and sprinkle with cinnamon.
Nutrition Facts : Calories 480.8 calories, Carbohydrate 61.3 g, Cholesterol 168.6 mg, Fat 21.1 g, Fiber 2 g, Protein 12.2 g, SaturatedFat 4.4 g, Sodium 789.9 mg, Sugar 29.7 g
THE BEST FRENCH TOAST
Our favorite bread for making French toast is pain de mie for its neutral flavor and spongey texture, which helps it absorb the egg mixture without falling apart. It's sometimes hard to find, so you can substitute brioche for a richer and more decadent toast or challah for an all-purpose choice. Many French toast recipes call for stale bread, but we lightly toast fresh bread slices in the oven instead. We like a slightly longer soak time on the bread to give it a more custard-like texture. If you like your French toast on the drier side, cut the soak time down to 30 seconds per side.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 8 slices
Number Of Ingredients 11
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.
KELLY'S FAVOURITE - FRENCH TOAST IN A BOWL - FOR ONE OR TWO
I was certain this was adapted from a Kraft recipe, but search as I might, I can't find it anywhere. Thank goodness I wrote it down. This is a quick and delicious breakfast item and one of my daughter's favourites. Surprizingly filling too. You can change up the cereal and fruit to whatever you prefer, however I don't think I'd try it with Fruit Loops. ;) I make this in two - 3" ramekins, but it could easily be made into a single serving. You would however, have to increase the cooking time slightly.
Provided by Diana 2
Categories Breakfast
Time 12m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, beat together the egg, milk and vanilla.
- Add bread, cereal, cranberries and nuts. Allow a minute for the liquid to be absorbed.
- Scoop into two - 3" ramekins, or one of a larger size.
- Microwave separately, on HIGH for 1-1/2 - 2 minutes.
- Serve with butter and syrup.
Nutrition Facts : Calories 147.7, Fat 7.7, SaturatedFat 2.7, Cholesterol 100.2, Sodium 122.6, Carbohydrate 13.6, Fiber 1.3, Sugar 3.4, Protein 6
KELLY'S PRALINE FRENCH TOAST CASSEROLE
I LOVE to make this dish for company that stays the weekend! Just serve with sausage or bacon and fresh fruit, and you're all set, except....your guests might not want to leave!
Provided by Wildflour
Categories Breakfast
Time 1h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Slice the bread into 20-1" slices and arrange the slices in a generously buttered 13x9 or larger baking dish, in 2 rows, overlapping the slices.
- In a large bowl, combine rest of ingredients beating with whisk til well blended but not foamy.
- Pour over the bread slices, making sure all are covered spooning some in between the slices.
- Cover and refrigerate overnight.
- Next day, heat oven to 350*, make praline topping--"Praline Topping":.
- In saucepan, combine ingredients and bring to a boil, pour and spread evenly over top of bread slices.
- Bake casserole, uncovered, for 35-40 minutes til puffed and golden!
FRENCH TOAST FOR TWO RECIPE BY TASTY
Treat yourself and your bestie to a breakfast favorite! Topped with a crunchy walnut streusel and mouth-watering maple syrup, this French toast recipe puts the fun in Sunday Funday.
Provided by Betsy Carter
Categories Breakfast
Time 28m
Yield 2 servings
Number Of Ingredients 18
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!
Nutrition Facts : Calories 861 calories, Carbohydrate 71 grams, Fat 60 grams, Fiber 2 grams, Protein 15 grams, Sugar 48 grams
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FRENCH TOAST FOR ONE OR TWO - JOY THE BAKER
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Reviews 60Category BreadServings 2Estimated Reading Time 4 mins
- In a medium shallow bowl, whisk together eggs and cream (or whatever milk you’re using). In a small bowl, stir together the granulated and cinnamon. Stirring the sugar and cinnamon together will keep the cinnamon from clumping up in the egg mixture. Whisk the eggs, cream, sugar and cinnamon until the egg whites are broken down and well mixed into the cream.
- Place a nonstick skillet over medium heat. Add a pat of butter, about 1 tablespoon and allow to melt. Dip one slice of brioche into the egg mixture. Allow to sit for 15 seconds then flip to moisten and coat the other side. Allow to sit for another 15 seconds.
- Place the dipped slice of bread in the hot skillet and cook until golden brown, about 1 minute and 30 seconds. Gently flip and cook on the other side until golden brown. Don’t press down and flatten the toast. Keep it fluffy. Continue until both or all of the slices are cooked, adding more butter to the pan as necessary throughout cooking.
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