Barefoot Contessas Challah French Toast Recipes
BAREFOOT CONTESSA'S CHALLAH FRENCH TOAST
I just watched Barefoot Contessa and she made a romantic breakfast for dinner for her husband. I have posted the other things she made which are recipe #85443, recipe #85449, and recipe #85451. She also made sausage links which I'm sure everyone knows how to cook in a pan ;>
Provided by Bri22
Categories Breads
Time 22m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a shallow dish large enough to hold three slices of challah side by side, whisk eggs and milk.
- Add orange zest, honey and vanilla.
- Add salt.
- Place three slices of the bread in the egg mixture and let soak about three minutes each side.
- Meanwhile melt one tbsp of butter and oil each in a large frying pan.
- Transfer challah to pan and cook 3 minutes on each side or until nicely browned.
- Add a little more butter for each round of bread.
- If you are making the other recipes transfer french toast to oven until rest of meal is complete.
RASPBERRY BAKED FRENCH TOAST
Provided by Ina Garten
Categories main-dish
Time 2h40m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Grease a 9 x 13 x 2-inch oval baking dish with the butter and set aside. In a large bowl, whisk together the eggs, half-and-half, 1/3 cup of granulated sugar, the brown sugar, vanilla, orange zest, and salt.
- Spread half of the diced bread in the prepared baking dish. Sprinkle on the raspberries in one layer. Top with the rest of the bread and pour on the egg mixture, pressing down lightly to moisten the bread. Sprinkle with the remaining 2 tablespoons of sugar, cover with plastic wrap, and refrigerate for 1 hour.
- Preheat the oven to 350 degrees. Place the baking dish on a sheet pan and bake it for 60 to 70 minutes, until the custard is set and the top is puffed and browned. Check after 45 minutes; if the top is getting too browned, cover it lightly with aluminum foil. Cool for 10 minutes, sprinkle with confectioners' sugar, dust with extra orange zest, and serve warm with maple syrup.
CHALLAH FRENCH TOAST
Provided by Ina Garten
Time 27m
Yield 8 large slices
Number Of Ingredients 12
Steps:
- Preheat the oven to 250 degrees F.
- In a large shallow bowl, whisk together the eggs, half-and-half, orange zest, vanilla, honey, and salt. Slice the challah in 3/4-inch thick slices. Soak as many slices in the egg mixture as possible for 5 minutes, turning once.
- Heat 1 tablespoon butter and 1 tablespoon oil in a very large saute pan over medium heat. Add the soaked bread and cook for 2 to 3 minutes on each side, until nicely browned. Place the cooked French toast on a sheet pan and keep it warm in the oven. Fry the remaining soaked bread slices, adding butter and oil as needed, until it's all cooked. Serve hot with maple syrup, raspberry preserves, and/or confectioners' sugar.
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- Warm the bowl of an electric mixer fitted with the dough hook by rinsing it with hot water. Pour the warm water into the bowl (be sure it’s at least 110 degrees when it’s in the bowl), and mix in the yeast, and sugar. Allow to sit for 5 minutes, until it starts to froth, which tells you that the yeast is active. Add the eggs and egg yolk and mix on low speed. With the mixer on low, gradually add 4½ cups of the flour, scraping down the bowl as you go. With the mixer on low, add the salt and butter, then slowly add between 1 and 1½ more cups of the flour, mixing on low for about 5 minutes and continuing to add a dusting of flour to the bowl but only enough so the dough doesn’t stick to the bottom of the bowl. The dough will be soft and a little sticky.
- Turn the dough out onto a floured board and knead it by hand for a full 2 minutes. Roll the dough into a ball with the smooth side up. Brush a large bowl with vegetable oil and place the dough in the bowl, smooth side down. Roll the dough around to cover it with oil, then turn it smooth side up, making sure the entire dough is covered with oil to prevent a crust from forming. Cover the bowl with a clean, dry kitchen towel and allow to rise in a warm place for about 2 hours, until doubled in size.
- Punch the dough down lightly and turn it out onto an unfloured cutting board. With a sharp knife, cut the dough into 4 equal pieces. Line a sheet pan with parchment paper. Turn the first ball of dough smooth side up and roll it into a cylinder. Roll the dough in a rope 17 inches long and lay it, seam side down, on the parchment paper. Repeat for the other 3 balls of dough, laying them side by side on the parchment paper.
- To braid the dough, pile one end of the ropes on top of each other and pinch them together and fold under. With the pinched end away from you, take the far right rope and move it left over 2 ropes. Then take the far left rope and move it right over 2 ropes. Continue taking alternate ropes and laying them over 2 ropes until you’ve braided the entire bread. Pinch the ends together and fold them under. Cover the bread with a clean, dry kitchen towel and allow it to sit in a warm place for 45 to 60 minutes, until doubled in size.
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