Santa Fe Railroad French Toast Food

SANTA FE (RAILROAD) FRENCH TOAST

Santa Fe (Railroad) French Toast image

People have been making fun of the railroad for years, but no one jokes about their legendary French Toast. The train might have run late, but when indulging in a breakfast like this, who cared? I realize the cream adds calories, but suggest that you resist the temptation to use milk! It's worth the extra time on the treadmill! NOTE: Besure to use stale bread otherwise you're french toast may be soggy!

Provided by Galley Wench

Categories Breakfast

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

6 slices firm white bread (day old, I use leftover sourdough) or 6 slices challah, 3/4 inch slices cut in half diagonally
1 cup heavy cream
4 large eggs, lightly beaten
1/4 teaspoon salt
vegetable oil (for frying)
confectioners' sugar
warm maple syrup

Steps:

Preheat oven to 400 degrees. Position rack in middle of the oven.
Arrange bread in a single layer in a baking dish.
Whisk together cream, eggs and salt and pour over the bread.
Soak bread, turning once, until most of liquid is absorbed but bread is not falling apart, about 2 minutes.
With a slotted spatula, carefully transfer soaked bread to tray.
Heat 1/2 inch oil in a heavy skillet over moderate heat until registers 325 degrees.
Fry bread 3 or 4 pices at a time, turning once, until golden brown and crisp, about 2 minutes per batch, maintaining 325 degrees.
Transfer to paper towel to drain briefly then arrange in a single lager on baking sheet.
Once all bread is fried, bake toast until puffed, about 4 minutes.
Dust with confectioners sugar and serve with syrup or honey.

FRENCH TOAST SANTA FE

French Toast Santa Fe image

Categories Milk/Cream Egg Breakfast Bake Fry Quick & Easy Maple Syrup Gourmet

Yield Makes 3 or 4 servings

Number Of Ingredients 9

Ingredients

5 (3/4-inch-thick) slices from an unsliced loaf of firm white sandwich bread or challah
1 cup heavy cream
4 large eggs, lightly beaten
1/4 teaspoon salt
About 4 cups vegetable oil for frying
Confectioners sugar for dusting
Accompaniment: warm maple syrup or honey
Special Equipment
a deep-fat thermometer

Steps:

Preheat oven to 400°F.
Cut off and discard crusts from bread, then diagonally halve slices. Arrange in 1 layer in a baking pan.
Whisk together cream, eggs, and salt, then pour over bread. Soak bread, turning once, until most of liquid is absorbed but bread is not falling apart, about 2 minutes.
Carefully transfer soaked bread with a slotted spatula to a tray.
Heat 1/2 inch oil in a 12-inch heavy skillet over moderate heat until thermometer registers 325°F.
Fry bread, 3 pieces at a time, turning over once, until golden brown and crisp, about 2 minutes. (Return oil to 325°F between batches.) Transfer toast to paper towels to drain briefly, then arrange in 1 layer on a baking sheet.
Once all bread is fried, bake toast in middle of oven until puffed, about 4 minutes. Serve dusted with confectioners sugar.

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Preheat oven to 400 degrees. Position rack in middle of the oven. Arrange bread in a single layer in a baking dish.
Whisk together cream, eggs and salt and pour over the bread. Soak bread, turning once, until most of liquid is absorbed but bread is not falling apart, about 2 minutes. With a slotted spatula, carefully transfer soaked bread to tray.
Heat 1/2 inch oil in a heavy skillet over moderate heat until registers 325 degrees. Fry bread 3 or 4 pices at a time, turning once, until golden brown and crisp, about 2 minutes per batch, maintaining 325 degrees.
Transfer to paper towel to drain briefly then arrange in a single lager on baking sheet. Once all bread is fried, bake toast until puffed, about 4 minutes.

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See details