Maple Cinnamon Toast With Citrus And Crème Fraîche Food

MAPLE-CINNAMON TOAST WITH CITRUS AND CRèME FRAîCHE

Steps:

• Preheat oven to 450°F. Place orange slices and sugar in a small bowl. Scrape in vanilla seeds; save pod for another use. Toss to coat orange slices.
• Mix butter, cinnamon, a pinch of salt, and 2 Tbsp. maple syrup in a medium bowl to combine. Spread cinnamon butter on one side of each piece of brioche. Place on a rimmed baking sheet and toast in oven until brioche is golden brown (the bottoms should be very crisp), 8-10 minutes.
• Place each toast, buttered side down, on plates. Top with crème fraîche and orange slices. Drizzle remaining 1 cup maple syrup over toasts and finish with a sprinkle of salt.

CHOCOLATE BAGUETTE FRENCH TOAST WITH CINNAMON MAPLE SYRUP

Steps:

• Start the French toast: Preheat the oven to 300 degrees F. Arrange the baguette slices on a baking sheet and bake until fully toasted, about 10 minutes.
• Meanwhile, make the syrup: Combine the maple syrup and cinnamon sticks in a small saucepan over medium-high heat and bring to a boil. Remove from the heat and keep warm while you finish making the French toast.
• Continue with the French toast: Whisk together the milk, eggs, cocoa, sugar, vanilla and salt in a medium bowl until evenly combined and frothy. Pour into a pie plate or other shallow baking dish. Add a few of the toasted baguette slices at a time and allow to soak in the custard, about 1 minute per side.
• While the bread soaks, melt a couple tablespoons of the butter over medium heat in a large nonstick or cast-iron skillet. Working in batches, cook the baguette slices until cooked through and slightly golden, 1 to 2 minutes per side. Transfer to a serving platter and repeat with the remaining butter and baguette slices.
• To serve: Divide the French toast among plates, drizzle with the warm cinnamon-infused syrup, dollop with crème fraîche or whipped cream and sprinkle with the chopped chocolate.

FAMOUS BREAD FRENCH TOAST

Steps:

• Beat the eggs with the sugar until thick.
• Add the salt, milk, heavy cream and nutmeg.
• Mix well and strain through a fine mesh strainer into a shallow dish.
• Meanwhile, heat marmalade over low heat until liquefied. Keep warm while you prepare the French toast.
• Dip slices of bread in the mixture, turning to coat both sides.
• Cook on a hot buttered griddle or frying pan over medium heat until golden brown on both sides. Turn carefully with a pancake turner.
• Serve with marmalade and powdered sugar or your favorite pure maple syrup.