RUM FRENCH TOAST A LA MODE
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 250 degrees F. Cut the baguette on the diagonal into eight 1/2-inch-thick slices. Whisk the eggs, half-and-half, sugar and 3 tablespoons rum in a large baking dish. Add the bread and soak, turning occasionally, about 10 minutes. (Remove before the bread is soggy.)
- Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add half of the bread and cook until golden brown and cooked through, about 4 minutes per side. Transfer to a baking sheet and keep warm in the oven. Add the remaining 1 tablespoon butter to the skillet and repeat with the remaining bread.
- Meanwhile, mix the maple syrup and the remaining 1 tablespoon rum in a small microwave-safe bowl; microwave until warm, about 1 minute. Serve the French toast with the maple-rum syrup and ice cream.
RUM RAISIN FRENCH TOAST
Provided by R. A. Street
Yield Serves 4
Number Of Ingredients 9
Steps:
- Combine melted ice cream with next 4 ingredients in large shallow pan. Dip raisin bread into ice cream-egg mixture and let soak 1 minute per side.
- Melt 2 tablespoons butter in heavy large skillet over medium heat. Place 4 bread slices in skillet and cook until brown, about 2 minutes per side. Repeat with remaining butter and bread. Serve immediately with maple syrup and additional ice cream.
PECAN RUM FRENCH TOAST (COOK'S ILLUSTRATED)
From this month's Cook's Illustrated Magazine (January 2009). Drying the bread first in the oven produces a French Toast that is crisp on the outside and soft (but not soggy) on the inside. If you purchase an unsliced loaf, cut the bread into 1/2-inch-thick slices. The French toast can be cooked all at once on an electric griddle, but may take an extra 2 to 3 minutes per side. Set the griddle temperature to 350 degrees and use the entire amount of butter for cooking.
Provided by blucoat
Categories Breakfast
Time 41m
Yield 8 slices
Number Of Ingredients 11
Steps:
- Process 1/2 cup pecans, 1 tablespoon light brown sugar, and 1/4 teaspoon cinnamon in food processor until coarsely ground, 12 to 15 one-second pulses (you should have about 1/2 cup crumbs).
- Adjust oven rack to middle position and heat oven to 300 degrees. Place bread on wire rack set in rimmed baking sheet. Bake bread until almost dry throughout (center should remain slightly moist), about 16 minutes, flipping slices halfway through cooking. Remove bread from rack and let cool 5 minutes. Return baking sheet with wire rack to oven and reduce temperature to 200 degrees.
- Whisk milk, yolks, sugar, cinnamon, 2 tablespoons melted butter, salt, vanilla, and rum in large bowl until well blended. Transfer mixture to 13- by 9-inch baking pan.
- Soak bread in milk mixture until saturated but not falling apart, 20 seconds per side. Using firm slotted spatula, pick up bread slice and allow excess milk mixture to drip off; repeat with remaining slices. Place soaked bread on another baking sheet or platter. Sprinkle each slice of soaked bread with 1 tablespoon nut mixture.
- Heat ½ tablespoon butter in 12-inch skillet over medium-low heat. When foaming subsides, use slotted spatula to transfer 2 slices soaked bread to skillet-nut mixture side down-and cook until golden brown, 3 to 4 minutes. Flip and continue to cook until second side is golden brown, 3 to 4 minutes longer. (If toast is cooking too quickly, reduce temperature slightly.) Transfer to baking sheet in oven. Wipe out skillet with paper towels. Repeat cooking with remaining bread, 2 pieces at a time, adding ½ tablespoon of butter for each batch. Serve warm, passing maple syrup separately.
Nutrition Facts : Calories 154.4, Fat 11, SaturatedFat 3.7, Cholesterol 90.9, Sodium 97.3, Carbohydrate 10.3, Fiber 0.8, Sugar 9.6, Protein 3.1
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