Cinnamon Plums With French Toast Nigella Recipes

PARMESAN FRENCH TOAST

Steps:

• Whisk the egg, Parmesan, paprika, mustard, Worcestershire sauce and milk together in a shallow dish that the slices of bread will fit in with not a great deal of space around them, making sure everything is completely combined. Sit the bread in this sunny mixture for about 2 minutes each side, pressing down on it every now and again. You want the slices to be soaked through and softened, but not falling to pieces. Spoon any remaining egg mixture over. When the bread is ready, warm the butter and oil in a frying pan in which the slices will sit fairly snugly. Once the butter is beginning to bubble frothily, fry the bread over a medium-high heat, turning it down if the butter gets too hot, for about 2 minutes each side - keep a good eye on it - until it is cooked through with patches of rich golden brown on the surface. Remove from the pan, and eat just as it is, or sprinkle with chopped parsley and thinly sliced spring onion, if wished.

FRENCH TOAST WITH CINNAMON PLUMS

Steps:

• In a wide saucepan, combine cranberry juice and 1 cup sugar. Place over low heat, and stir until sugar is dissolved. Add cinnamon stick, and raise heat to bring to a boil; boil for about 2 minutes.
• Add plums, and reduce heat to low. Simmer until plums are tender but not disintegrating, about 10 minutes. Remove from heat, and set aside. (Plums may be served warm or at room temperature; reheat if desired.)
• In a large bowl, whisk together eggs, milk, ground cinnamon and 1 tablespoon sugar. Place a large skillet over medium-low heat, and add 1 tablespoon of butter, spreading it in the pan. Dip three slices of brioche in the egg mixture, so they absorb the liquid but don't fall to pieces. Place in skillet and cook until golden brown on both sides, about 2 minutes a side. Transfer to a plate and keep warm. Repeat with remaining three slices brioche.
• Place a portion of French toast on each plate with a serving of plum halves and their syrup.

DOUGHNUT FRENCH TOAST

Steps:

• Beat the eggs with the milk and vanilla in a wide shallow bowl.
• Soak the bread halves in the eggy mixture for 5 minutes a side.
• Heat the butter and oil in a frying pan/skillet, fry the egg-soaked bread until golden and scorched in parts on both sides.
• Put the sugar onto a plate and then dredge the cooked bread until coated like a sugared doughnut.

CINNAMON FRENCH TOAST

Steps:

• Preheat the oven to 200 degrees F.
• Whisk together the half-and-half, granulated sugar, cinnamon, vanilla, salt and eggs in a large bowl until very well combined and no visible egg white remains. Pour the mixture into an 8- or 9-inch square baking dish.
• Heat a large nonstick skillet over medium heat. Add 1/2 tablespoon butter and when it melts, swirl to coat the skillet.
• Put 2 slices of bread at a time in the custard until moistened through, about 10 seconds on each side for the thicker bread and 5 seconds for the thinner sandwich bread.
• When the butter begins to sizzle, transfer the soaked slices to the skillet and cook until the custard is heated through and the slices are very golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet and hold in the oven while you repeat with the remaining butter, bread and custard.
• To serve, fan out the slices on a platter or individual plates and dust with confectioners' sugar and additional cinnamon. Serve with fresh fruit and maple syrup.

FRIED SHRIMP CAKES

Steps:

• Process or blend the shrimp with the garlic, scallions, salt, flour, sherry, and enough water to make a thick batter. Let stand, covered with plastic film, for 1 hour. Then fry, in drops of 1 heaping teaspoon, into the oil poured to a depth of 2 inches in a pan, for about 1 minute each side, or until golden brown. Drain on paper towels.