Mr Howells Left Bank French Toast Food

MR. HOWELL'S LEFT BANK FRENCH TOAST

Steps:

• In a 15 x 10-inch jelly-role pan melt the butter in a 425 deg F oven.
• Sprinkle the pan with mixture of sugar and cinnamon,.
• In a shallow bowl mix the eggs and orange juice, and dip the bread slices in the mixture until well soaked but not falling apart.
• Arrange close together in the prepared pan.
• Bake at 425 deg F for 20 minutes, or until set.
• With a pancake turner, invert the toast onto serving plates.
• Serve with maple syrup.
• Variations: For Sesame toast, sprinkle melted butter with 2 tablespoons sesame seeds.

BAKED CHALLAH FRENCH TOAST

Steps:

• Combine the brown sugar, cinnamon, cardamom and nutmeg in a small bowl and mix to combine. Set aside. In a large bowl, add the milk, ricotta, vanilla, salt, eggs and lemon zest. Whisk to combine and set aside. Pour the melted butter in a 9-by-13-inch casserole dish. Dip each slice of bread lightly in the egg mixture and shingle the bread in the casserole dish, sprinkling a large pinch of the sugar mixture on each layer. Pour the remaining egg mixture on top of the bread and then pour the remaining sugar mixture on top. Cover with aluminum foil and refrigerate for at least 6 hours and up to overnight.
• Preheat the oven to 375 degrees F. Bake the casserole for 30 minutes. Uncover and bake until the custard is set and the bread is golden brown, an additional 15 minutes.
• Meanwhile, add the blueberries and lemon juice to a small saucepot. Cook over medium heat until the berries burst and thicken and the sauce begins to bubble, about 15 minutes.
• When ready to serve, spoon the blueberries over the center of the casserole and sprinkle with powdered sugar.

FRENCH TOAST

Steps:

• In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside.
• Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.
• Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit.

BAKED FRENCH TOAST

Steps:

• Beat eggs in a bowl. Whisk in milk, heavy cream, 1/3 cup sugar, vanilla extract, nutmeg, and salt.
• Working in batches, dip 10 slices day-old brioche into batter to coat. Overlap brioche slices in a 9-by-13-inch ceramic or glass baking dish. Pour remaining batter over top. Refrigerate, covered, for at least 2 hours.
• Preheat oven to 375 degress. Top with pecans and sprinkle with 3 tablespoons sugar. Bake, covered with parchment-lined foil, for 25 minutes. Uncover; bake until top is golden brown and crunchy, 20 to 25 minutes more. Serve with syrup.

FRENCH TOAST

Steps:

• Beat eggs with milk.
• Stir in sugar, vanilla, orange juice, and salt until well combined.
• Heat about 2 tsp.of butter in a skillet on medium-high heat.
• Dip bread in egg mixture and lay in butter.(not you-the bread!).
• Reduce heat to medium and cook bread a few minutes on each side until golden brown.
• (My pan holds 2 pieces at a time.) Repeat with remaining bread, adding more butter to skillet, as needed.

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.