Julias French Toast Recipes

CLASSIC FRENCH TOAST

Steps:

• Heat oven to 200 degrees, and place a wire rack on a sheet pan inside.
• In a shallow bowl, whisk the eggs, additional yolks, milk, vanilla (if using) and salt until foamy and smooth. Set aside. Place a small lump of butter (enough to coat the bottom of the skillet when melted) in a large, heavy nonstick skillet over low heat. It will melt very slowly.
• When butter is just melted and bubbling, raise heat and bring to a sizzle. Place 2 slices of bread in the bowl with the egg mixture. Turn them a few times in the mixture until evenly saturated, about 5 seconds on each side. Do not soak.
• Lift a slice out of the egg mixture, gently shake off any excess, and place in the pan. Repeat until the skillet is full, and let the slices cook at a sizzle for about 2 minutes, until just turning golden brown on the bottom.
• Add another small lump of butter to the pan and flip the slices over, swirling the pan so that the fresh butter coats the bottom. (This will allow the second side to brown.)
• Continue cooking over low heat until the second side is golden brown. Dust with cinnamon sugar, flip again, and dust the other side. Test for doneness by pressing the center: The dent should slowly spring back. If it remains, the interior is not yet cooked. Continue cooking at low heat, flipping occasionally, until done. Serve immediately, or transfer to the oven to keep warm while cooking remaining bread. Serve as soon as possible. Top with maple syrup, berries, jam, sliced bananas, orange supremes - whatever you'd like.

FRENCH TOAST RECIPE

Steps:

• In a large bowl, combine the eggs, milk, vanilla extract, and cinnamon.
• Heat a large skillet over medium-high heat and add some butter.
• Dip bread in egg mixture, coating both sides.
• Cook bread slices for 2-3 minutes on each side or until browned on both sides.
• Enjoy with butter and warm maple syrup!

STUFFED FRENCH TOAST

Steps:

• In a mixing bowl beat together the filling ingredients until smooth.
• Spread a thick layer of the cream cheese filling on one side of half of the slices of Texas Toast. Top with the remaining bread slices to form a sandwich. We recommend leaving roughly a ½'' board around the edges.
• In a large bowl whisk together eggs, whole milk, cinnamon and vanilla; set aside.
• In a large skillet or griddle over medium-low heat melt butter. Dip sandwiches in egg mixture, turning a few times to thoroughly coat. Let excess egg mixture drip off "sandwiches". Place on griddle and cook for 4-5 minutes. Flip over and cook an additional 4-5 minutes or until golden brown and crispy on each side. Keep heat low to avoid burning.
• Remove from pan and slice in half on the diagonal; place on platter, top with desired toppings and serve.

JULIA'S FRENCH TOAST

Steps:

• Whisk all ingredients, except bread, together.
• Spray a skillet with pam.
• Dip bread on both sides in mixture.
• Brown on both sides in skillet.

FRENCH TOAST

Steps:

• If you have the time slice your bread into 1/2 inch to 1 inch thick slices the NIGHT before you plan to make French Toast. Arrange fresh bread slices in a single layer on a baking sheet overnight to allow the bread to dry out. Alternatively, you can also dry the sliced bread out quickly by placing the sliced bread on a baking sheet and place into a 200-degree F oven for 10-20 minutes, flipping the bread half-way.
• Preheat oven to 300 degrees.
• Whisk together eggs, milk, maple syrup, cinnamon, vanilla, and a dash of salt together until well combined.
• Dip the bread into the egg custard on each side, about 5-10 seconds per side.
• Remove bread from custard and shake off excess.
• Heat a skillet over medium heat.
• Add 1-2 teaspoons of butter to the skillet and let melt to coat the bottom of the skillet evenly.
• Place French Toast in a skillet and pan-fry until browned, about 3 minutes. Flip and cook for 2-3 minutes on the opposite side.
• Remove from skillet and place browned French Toast on baking sheet.
• Repeat the process, adding butter in between each batch of french toast.
• Place prepared French Toast in oven for 10 minutes to finish cooking.
• French toast is delicious with fresh fruit, maple syrup, or powdered sugar.

CLASSIC OVEN-BAKED FRENCH TOAST

Steps:

• Mix first three ingredients together in a saucepan.
• Bring to a boil, then pour into the bottom of a 9 by 13 inch cake pan.
• Place slices of bread - double decker style - over brown sugar mixture, type top slice of bread will absorb the delicious brown sugar mixture .
• Now beat up the eggs, milk, vanilla, and salt and pour over bread.
• Sprinkle cinnamon on top. This may be made the day before and refrigerated overnight.
• The next morning bake at 350 for 35-45 minutes or until egg mixture is set. If desired, cut in squares and invert. Yummy!

CINNAMON TOAST FLAN (A BREAD PUDDING)

Steps:

• Butter the bread slices on one side, using half the butter. Arrange them buttered side up on a broiling rack and sprinkle cinnamon sugar over each. Watching carefully, broil a few seconds, until sugar bubbles up. Cut each slice into 4 triangles. Smear the remaining butter inside the baking dish, and fill with the toast triangles, sugar side up.
• Make a custard sauce or crème anglaise* with the eggs, yolks, sugar, milk and vanilla, and pour half through a sieve over the toast. Let soak 5 minutes, then sieve on the remaining custard.
• Place the dish in a roasting pan and set in the lower-middle of a preheated 350°F. oven. Pour boiling water into the pan to come halfway up the baking dish. Bake for 25 to 30 minutes, keeping the water bath at just below the simmer. It is done when a skewer plunged into the custard an inch from the side comes out clean.
• Serve hot, at room temperature, or cold, accompanied with a fruit sauce or cut-up fresh fruits. (It will keep 2 days in the refrigerator.)
• *Crème Anglaise:
• Whisk the eggs in a 2-quart stainless-steel saucepan, adding the sugar by spoonfuls. Continue whisking for 2 to 3 minutes, until the yolks are thick and pale yellow and "form the ribbon." By dribbles at first, stir in the hot milk. Set over medium heat, stirring slowly and continuously with a wooden spoon, reaching all over the bottom of the pan as the custard gradually heats and thickens'do not let it come near the boil. If it seems to be getting too hot, lift pan up, then continue as the sauce thickens. You are almost there when surface bubbles begin to disappear and you may see a whiff of steam arise.