Citrusfrenchtoast Recipes

FRENCH TOAST WITH COGNAC AND CITRUS

Steps:

• Whisk together eggs, milk, juice, vanilla, cognac, sugar, zest, cinnamon, nutmeg, and salt in a bowl; set aside.
• Place bread in a shallow baking dish large enough to hold bread slices in a single layer. Pour egg mixture over bread; soak 10 minutes. Turn slices over; soak 10 minutes more or until soaked through.
• Preheat oven to 200 degrees. Place a wire rack on a baking sheet, and set aside. Heat 2 tablespoons butter and 2 tablespoons vegetable oil in a skillet over medium heat. Fry half the bread slices until golden brown, 2 to 3 minutes per side. Transfer to wire rack; place in oven while cooking remaining bread. Wipe skillet, and repeat with remaining butter, oil, and bread. Keep in oven until ready to serve. Serve warm with maple syrup, if desired.

BAKED LEMON FRENCH TOAST

Steps:

• Grease your baking dish with butter. Lay your bread slices in the dish in a single layer, slightly over-lapping, but ensuring that the layer is as flat to the bottom of the pan as possible.
• In a medium bowl, whisk together the eggs, half & half, milk, vanilla, lemon zest and brown sugar. *Note: You may not need to use all of the soaking liquid. A lot will depend on the thickness and type of bread you are using. Pour mixture over bread slices only until the bread is almost all covered, with only the top edges of the bread slices exposed. Use a fork to gently move the slices so that the soaking liquid seeps between the slices, as well. Allow to stand at room temperature for 20-30 minutes, pressing down with a fork and adding a bit more of the soaking liquid if necessary, once some has been absorbed by the bread before putting in the oven.
• Preheat oven to 350 F. Bake in preheated oven for 45-50 minutes, or until set and lightly golden. *If necessary, loosely cover with aluminum foil for the last part of baking if top seems golden enough before the bake is set.
• Remove from oven and allow to stand 5 minutes. Dust with icing sugar and scatter fresh fruit over top. Serve with maple syrup, for drizzling.

CITRUS FRENCH TOAST

Steps:

• In a bowl mix together the flour, sugar, salt, cinnamon and zest.
• Add the milk and mix until you have a smooth and lump free batter.
• Add the egg and vanilla, mix, now add the melted butter and mix again.
• Heat a non-stick frying.
• Dip and coat the bread in the batter, fry until light golden.

FRENCH TOAST "BRUNCH"

Steps:

• Muddle strawberry and sugar in a glass with a little of the Champagne. Pour into a champagne glass and then top with Champagne.
• For a nonalcoholic version, replace Champagne with cider.

CUSTARDY FRENCH TOAST

Steps:

• Directions for immediate French Toast: Yield 8 slices.
• Beat eggs, milk, sugar, salt, extracts and cinnamon in a large bowl with a spout. Beat only until well-combined but not excessively frothy.
• Strain the egg mixture into an 8" x 8" pan to dip the bread into. Straining the mixture removes any egg whites not incorporated into the custard.
• Heat butter in a skillet large enough to handle four slices of bread. When butter begins to sizzle, lay all four slices of bread in the pan. Allow to soak for 10 seconds, flip over the slices, and continue to turn the slices onto each side until you can feel the weight increase but the bread still holds it's shape.
• Lay each slice into the hot pan and cook on each side at least 4 minutes before turning, so the egg custard sets up in the bread and doesn't tear when turned.
• Flip over to the other side when first side is golden brown. Serve immediately with maple syrup, honey, powdered sugar or preserves. Repeat with additional four slices.
• Directions for Over-Night French Toast:.
• Arrange the 6-8 bread slices in a 9" x 13" pan, or use 4 slices in an 8" x 8" pan, using 1/2 of the custard for the next day. Beat eggs, milk, sugar, salt, extract and cinnamon in a bowl with a spout. Beat only until combined, not until it's frothy.
• Using a strainer, strain the custard mixture over the sliced bread; turn once, to make sure that the bread is well coated. Cover, refrigerate overnight.
• Preheat the oven to 350 degrees. Uncover the pan and bake for 30-40 minutes, until the bread is puffed up and slightly golden brown. Cut into slices and serve with topping of your choice.

FRENCH TOAST I

Steps:

• Beat together egg, milk, salt, desired spices and vanilla.
• Heat a lightly oiled griddle or skillet over medium-high heat.
• Dunk each slice of bread in egg mixture, soaking both sides. Place in pan, and cook on both sides until golden. Serve hot.

HOW TO MAKE CLASSIC FRENCH TOAST RECIPE BY TASTY

Steps:

• Preheat a nonstick electric griddle to 300°F (150°C). (Alternatively, heat a large nonstick skillet over medium-low heat.)
• In a large bowl, whisk the eggs until well combined. Add the milk, heavy cream, brown sugar, salt, cinnamon, and vanilla bean paste and whisk until completely combined.
• Working in batches, dip each slice of challah in the custard, letting soak for 20-60 seconds on each side, until fully saturated but not soggy.
• Lightly grease the griddle with butter. Once melted, add the soaked challah on the griddle and cook, without disturbing, until golden brown and crispy, about 2 minutes. Use a flat spatula to flip the bread and continue cooking until the other side is golden brown, 2 minutes more. Wipe the pan clean between batches and add more butter as needed.
• Serve the French toast with a pat of butter, a drizzle of warm maple syrup, a sprinkle of flaky salt, and berries.
• Enjoy!