Macadamia French Toast Food

CHAMOMILE FRENCH TOAST

Steps:

• Preheat the oven to 300 degrees F.
• In a small pot, combine the heavy cream and tea bags. Bring to a simmer, then take off the heat immediately. Let sit and cool, then remove the tea bags.
• In a small bowl, combine the lemon zest and juice and 1/3 cup of the honey and whisk. Set aside.
• In a medium bowl, combine the chamomile cream, milk, vanilla, eggs, remaining 1 tablespoon honey and a pinch of salt. Whisk until completely combined.
• Heat a nonstick pan over medium heat. Add 1 tablespoon of the butter and let melt. Put 2 slices of bread into the cream mixture and let it soak through. Put the soaked bread in the pan and cook until golden brown on both sides, 2 to 3 minutes on each side. Transfer to a baking sheet and hold in the oven. Add another tablespoon of butter to the pan, soak 2 more slices of bread in the cream mixture and cook. Repeat with the remaining butter, bread and cream mixture.
• Top the French toast with a dollop of mascarpone, some fresh berries and a drizzle of the lemon honey.

MACADAMIA NUT FRENCH TOAST

Steps:

• Combine first six ingredients, stirring well.
• Fit bread slices in a single layer into a lightly greased 13x9x2 baking dish.
• Pour egg mixture over bread slices.
• Cover and refrigerate 8 hours or overnight, turning bread once.
• The next morning, pour butter into a 15x10x1 jellyroll pan.
• Place bread slices in a single layer in pan.
• Bake at 400 for 10 minutes.
• Sprinkle with nuts and bake an additional 10 minutes.
• Garnish with powdered sugar and/or nutmeg.
• Serve with maple syrup if desired.

MACADAMIA FRENCH TOAST

Steps:

• Arrange bread slices in a greased 13x9-in. baking dish. In a bowl, whisk the eggs, orange juice, milk, sugar, vanilla and nutmeg until blended; pour over bread. Cover and refrigerate for 8 hours or overnight., Pour butter into a 15x10x1-in. baking pan. Transfer bread slices to prepared pan; sprinkle with nuts. Bake, uncovered, at 400° for 20-25 minutes or until bread is golden brown. Dust with confectioners' sugar and serve with syrup if desired.

MACADAMIA-BANANA FRENCH TOAST

Steps:

• Preheat oven to 475 degrees.
• Butter well 2 large baking sheets.
• In blender or food processor add one banana, milk, half the chopped nuts, vanilla and cinnamon, blend until well mixed.
• Pour into large, shallow dish.
• Dip bread slices into mixture until well absorbed on both sides.
• Arrange on well-buttered baking sheets. Bake until golden. About 5 minutes.
• To serve, slice diagonally and dust with powdered sugar. Top with remaining sliced banana and chopped nuts.

COCONUT MACADAMIA NUT FRENCH TOAST

Steps:

• Combine coconut, cornflake crumbs and macadamia nuts in shallow dish; set aside.
• Mix eggs and milk in medium bowl with wire whisk until well blended.
• Heat griddle over medium heat.
• Grease with oil or cooking spray.
• Dip (do not soak) bread slices in egg mixture, one or two at a time, coating both sides evenly.
• Press one side of dipped bread into coconut mixture.
• Cook coconut side of bread first until golden brown, taking care not to scorch coconut.
• Turn; cook other side until golden brown and egg is set.
• Repeat with remaining bread slices.
• Serve with warm maple syrup or whipped cream, if desired.