Cretan French Toast With Cretan Ricotta And Dulce De Leche Recipes

DULCE DE LECHE FRENCH TOAST BAKE

Steps:

• Preheat oven to 325°. Place Texas toast on an ungreased baking sheet. Bake 15-20 minutes or until light brown. Cool., Arrange half of the toast in a single layer in a greased 8-in. square baking dish, trimming to fit into dish if necessary. In a small bowl, mix cream cheese and dulce de leche; spread over toast. Top with remaining toast., In a small bowl, whisk eggs, milk, cream, sugar and vanilla; pour over toast. Refrigerate, covered, overnight., Preheat oven to 350°. Remove French toast from refrigerator while oven heats. In a small saucepan, combine brown sugar, butter and corn syrup; cook and stir over medium heat until sugar is dissolved. Stir in pecans; spread over top., Bake, uncovered, 40-50 minutes or until puffed, golden and a knife inserted in the center comes out clean. Let stand 5-10 minutes before cutting.

RICOTTA-STUFFED FRENCH TOAST

Steps:

• Cut bread into 24 thin slices. Spread 12 slices with ricotta cheese; top with remaining bread slices. Beat eggs, cream, vanilla extract, nutmeg and cinnamon together. , Dip each sandwich into egg mixture. In skillet, melt 1 tablespoon butter. Grill sandwiches slowly until golden brown; turn and grill other side. , Dust with confectioners' sugar. Top with maple syrup if desired.

EMERIL LAGASSE'S CRETON

Steps:

• In a large saute pan, add the pork and cook until no longer pink, about 3 minutes.
• Add the onions and garlic, and cook for 1 minute.
• Add the salt, pepper, cloves, cinnamon, ginger, and nutmeg and cook for 1 minute.
• Add the milk and bread crumbs and cook for 3 minutes over medium heat, stirring to break up the meat.
• Reduce the heat to low, cover, and cook, stirring occasionally, until the pork is very tender and most of the liquid is evaporated, about 1 hour and 15 minutes.
• Remove the lid and cook uncovered, stirring occasionally, until the mixture is thick and all the liquid is evaporated, about 10 to 15 minutes.
• Remove from the heat and adjust the seasoning, to taste.
• Transfer to a decorative bowl or several smaller ramekins, smoothing the top with a rubber spatula.
• Cover tightly with plastic wrap and refrigerate until well chilled and firm, at least 4 hours or overnight.
• Serve with thinly sliced French bread or toasted French bread croutons.

CRETONS

Steps:

• Place the ground pork, milk, onion and garlic into a large saucepan. Season with salt, pepper, cloves and allspice. Cook over medium heat for about 1 hour, then stir in the bread crumbs. Cook for 10 more minutes. Adjust seasonings to taste. Transfer to a small container and keep refrigerated.

STRAWBERRY LEMON RICOTTA FRENCH TOAST

Steps:

• Preheat oven to 350 degrees. Grease an 8X8 pan and set aside.
• In a medium mixing bowl, combine ricotta, powdered sugar, lemon zest, vanilla, salt, and strawberries. Refrigerate until ready to use.
• Whisk together eggs, milk, remaining vanilla, and a pinch of salt. Pout into a wide bowl.
• Cut each piece of bread diagonally and dip each side into the egg mixture-make sure both sides are fully coated. Next, place 1/4 cup of ricotta in between the bread and lightly sandwich together. Place in pan so that the pointed corner is facing up. Repeat until pan is full-you may have a piece or two of bread left over.
• Pour remaining egg mixture over the French toast. Sprinkle with a dusting of coconut or cane sugar, cover with foil, and place in oven for 20 minutes. After 20 minutes, remove foil and bake for another 10-15 minutes; make sure the egg in the center is fully cooked through.
• Serve hot with powdered sugar and fresh strawberries!

DULCE DE LECHE FRENCH TOAST

Steps:

• Heat up a griddle.
• Beat eggs until foamy.
• Add the half and half, vanilla, dulce de leche, and salt - beat until well mixed.
• Pour the crumbs on a flat plate.
• Dip the bread into the batter, let is soak for a little bit, and let the excess drip off.
• Lay in the crumbs flipping to cover both sides.
• Lightly grease the griddle with butter.
• Place the crumb coated bread on the griddle.
• Cook until golden on one side, flip and cook on the other side.
• Serve with melted butter and hot syrup or powdered sugar..

CRETAN FRENCH TOAST WITH CRETAN RICOTTA AND DULCE DE LECHE

Steps:

• Mix the eggs with the milk and beat them well.
• Add the Cretan virgin olive oil in a saucepan and let it boil in high heat.
• Meanwhile place the bread slices in both sizes into the milk - eggs mixture to soak.
• Place the bread slices into the hot olive oil and fry them from both sides until golden brown.
• Serve them with a spread of Cretan Myzithra cheese and dulce de leche and sprinkle with powdered sugar and cinnamon.