FRENCH-MEX TOASTIES
Steps:
- For the French toasts: Place a cast-iron griddle over medium heat. Add the butter and allow to melt until the bubbles subside.
- In a large mixing bowl, whisk together the milk, brown sugar, cinnamon, salt and eggs. Gently dip the muffins into the egg mixture; allow any excess egg to drip off. Cook until golden brown, about 1 minute per side. Transfer to a serving platter and shake the confectioners' sugar over the top.
- For the whipped cream: In a large mixing bowl, combine the cream, confectioners' sugar, cinnamon and vanilla. Use an electric mixer to whip until soft peaks form.
- For the Mexican chocolate sauce: In a mixing bowl, combine the chocolate fudge sauce and cream. Microwave until warm, about 30 seconds. Whisk in the chili powder.
- For serving: Serve the French toasts with the whipped cream, Mexican chocolate sauce, maple syrup and dulce de leche.
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.
STUFFED MEXICAN HOT CHOCOLATE FRENCH TOAST WITH CINNAMON WHIPPED CREAM AND CHOCOLATE-MAPLE GANACHE
Steps:
- For the ganache: Put the chocolate in a medium bowl. Bring the cream to a simmer in a small saucepan over medium heat, then pour it over the chocolate and let sit for 1 minute. Add the maple syrup and whisk until smooth. Transfer 1/2 cup of the ganache to a small bowl, and refrigerate for 10 minutes or until slightly chilled but still spreadable. Cover the remaining ganache and reserve in a warm place.
- For the whipped cream: Combine the cream, sugar and cinnamon in a chilled bowl. Using an electric mixer, whip until soft peaks form. Cover the bowl and refrigerate while you make the French toast.
- For the French toast: Preheat the oven to 300 degrees F. Set a baking rack over a baking sheet.
- Whisk together the eggs, egg yolks, sugar, cocoa powder and cinnamon in a large bowl until smooth. Whisk in the milk, cream and vanilla and almond extracts until combined. Transfer the custard mixture to a baking dish.
- Divide the chilled ganache among four slices of the bread and top with the remaining four slices to make four sandwiches. Soak the sandwiches in the custard, two at a time, flipping once, until completely soaked through, about 1 minute per side.
- Heat 2 tablespoons of the butter and 2 tablespoons of the oil in a large nonstick pan over medium heat until beginning to shimmer. Place two of the soaked sandwiches in the pan and cook until browned and crisp on both sides, 3 to 4 minutes per side. Transfer the sandwiches to the baking rack and keep warm in the oven. Repeat with the remaining 2 tablespoons butter and oil and the remaining two sandwiches.
- If the reserved ganache is cool, microwave it for 10 seconds to warm a bit. To serve, quarter the French toasts, drizzle with some of the ganache, and dollop on some of the whipped cream.
MEXICAN FRENCH TOAST
Everyone loves French toast, so why not take it across the border and put a tasty twist on it? Mexican French Toast breaks with tradition for a novel brunch-worthy version of this favorite breakfast treat from Mr. Food.
Provided by LINDA BAILEY
Categories Other Breakfast
Time 30m
Number Of Ingredients 8
Steps:
- 1. In a medium bowl, whisk eggs, milk, granulated sugar, cinnamon, and vanilla until well blended. Cut each tortilla into quarters then place in egg mixture. Gently stir to completely coat tortillas. Allow to soak 10 minutes, or until softened. In a large skillet over medium-high heat, melt 1 tablespoon butter.
- 2. Add 4 tortilla quarters and cook 4 to 5 minutes, or until golden, turning halfway through cooking. Drain on a paper towel-lined platter. Repeat with remaining butter and tortillas. Sprinkle with confectioners' sugar and serve immediately. Strawberries are the perfect topping, either fresh or frozen and thawed, along with real maple syrup.
VANILLA FRENCH TOAST
We discovered this easy French toast recipe in Mexico. We couldn't figure out what made the French toast so delicious until we learned the secret was vanilla. Since then, we've added a touch of vanilla to our waffle and pancake recipes, and it makes all the difference. -Joe and Bobbi Schott, Castroville, Texas
Provided by Taste of Home
Time 15m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a shallow dish, whisk together the first 5 ingredients. Preheat a greased griddle over medium heat., Dip bread in egg mixture, allowing to soak 30 seconds on each side. Cook on griddle until golden brown on both sides. Serve with toppings as desired.
Nutrition Facts : Calories 218 calories, Fat 6g fat (3g saturated fat), Cholesterol 127mg cholesterol, Sodium 376mg sodium, Carbohydrate 30g carbohydrate (9g sugars, Fiber 1g fiber), Protein 10g protein. Diabetic exchanges
RABANADA (BRAZILIAN-STYLE FRENCH TOAST)
This Brazilian breakfast treat is usually served around Christmastime. Being soaked overnight, it makes for a festive holiday brunch item. Cooking the toast long enough for the outside to get crispy still leaves it with a custard-like interior that melts in the mouth. This recipe comes from Chow, by Aïda Mollenkamp. I haven't tried this recipe yet, but I may try it with less oil on a griddle, and although a topping is not mentioned in the recipe, I might use chocolate syrup and whipped cream. Pretty rich, but it is holiday fare after all. nt (not tried)
Provided by PalatablePastime
Categories Breakfast
Time 7h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cut bread into 1-inch thick slices on the bias. You should get about 16 pieces. If you have more, adjust other ingredients to compensate.
- Whisk together the eggs, condensed milk, whole milk, vanilla extract, and salt until well mixed.
- Coat bread slices on both sides in the egg mixture, and place coated bread in a shallow pan or pie plate, add any remaining egg mixture to it. Cover with press and seal wrap or foil and place in the refrigerator to soften overnight.
- Mix together sugar, cocoa and cinnamon in a small shallow bowl big enough to hold one slice bread.
- Heat oil in a deep skillet to about 2-inches until it reaches 330F (use a candy thermometer to check).
- Lift the bread from the egg mixture until it stops dripping, and pan fry the pieces in the skillet on both sides until golden and crispy. Keep the oil hot while frying (check temp), raising the heat if needed.
- As the pieces are removed from the skillet, drain on paper towels then dredge in the spicy sugar mixture.
Nutrition Facts : Calories 1844.8, Fat 173.3, SaturatedFat 26.1, Cholesterol 161.3, Sodium 436.5, Carbohydrate 67.6, Fiber 0.9, Sugar 57.9, Protein 12.1
MEXICAN FRENCH TOAST
Steps:
- 1. In a medium bowl, whisk eggs, milk, granulated sugar, cinnamon, and vanilla until well blended. 2. Cut each tortilla into quarters then place in egg mixture. Gently stir to completely coat tortillas. Allow to soak 10 minutes, or until softened. 3. In a large skillet over medium-high heat, melt 1 tablespoon butter. Add 4 tortilla quarters and cook 4 to 5 minutes, or until golden, turning halfway through cooking. Drain on a paper towel-lined platter. Repeat with remaining butter and tortillas. Sprinkle with confectioners' sugar and serve immediately. Note Strawberries are the perfect topping, either fresh or frozen and thawed, along with real maple syrup.
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- Place a medium saucepan with the water, sugar, raisins, cinnamon and cloves over medium heat. Bring to a simmer and let it cook until it achieves the consistency of a light syrup and the flavors from the spices have infused the liquid, about 35 minutes. Turn off the heat. If you like a hint of alcohol in your dessert, add the sherry. Remove the cinnamon stick and cloves. Cover to keep warm.
- Meanwhile, beat the egg whites in the bowl of an electric mixer or with a hand mixer over medium-high speed until they hold stiff peaks. Reduce the speed to low, add the yolks one by one and continue beating just until incorporated, so the volume will not decrease much.
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- Dip the bread slices one by one into the milk mixture until they are completely moistened. Set aside over a cooling rack to drain, or over paper towels, so they can absorb any excess milk.
- Mix the egg yolks in a small bowl and set aside. With a mixer, beat the egg whites in a large bowl until they form stiff peaks. Slowly add the egg yolks until they are completely mixed in with the egg whites (use the mixer in the low setting for this step).
- Heat the oil in a medium size frying pan over medium high heat. Gently dip the bread slices into the egg batter one by one, and then proceed to fry them for about 1½ minutes per side. Make sure there is no excess milk on them, that way the oil won’t splatter when you dip the slices in it. When they are done, they will have a light golden brown color. Remove from the oil and place on paper towels to absorb any excess oil.
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