The Southfield Store Holiday French Toast Recipes

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THE SOUTHFIELD STORE HOLIDAY FRENCH TOAST



The Southfield Store Holiday French Toast image

Pair this with the Maple Syrup Reduction recipe from the A Barefoot Holiday special to top everything off.Copyright 2015, Amanda Perreault, Executive Pastry Chef

Provided by Ina Garten

Categories     bread,breakfast,brunch

Time 45m

Yield 4 servings

Number Of Ingredients 22

3 eggs
½ cup heavy cream
2 Tbsp granulated sugar
1 tsp ground cinnamon
½ tsp ground nutmeg
1 tsp vanilla extract
Zest of one orange
1 Tbsp clarified butter
8 slices Challah bread, cut into 1-in thick slices
Apple Cranberry Compute (recipe follows)
Pecan Compound Butter (recipe follows)
Maple Syrup Reduction
¼ cup powdered sugar, for garnish
1 cup fresh or frozen cranberries
½ cup freshly squeezed orange juice
3 Tbsp granulated sugar
Zest of one orange
3 Granny Smith apples, peeled and cut into ½-in dice
½ cup pecans
Kosher salt
2 sticks unsalted butter, at room temperature
1 cup maple syrup

Steps:

  • Whisk together the eggs and heavy cream in a large bowl and add the granulated sugar, cinnamon, nutmeg, vanilla and orange zest and whisk again.
  • Heat some clarified butter in a large skillet over medium-high heat. Dip four slices of the Challah into the egg mixture until soaked through. Immediately place each slice onto the hot skillet. Fry until golden brown, 2 to 3 minutes per side, and set aside. Repeat with the remaining 4 slices of bread.
  • Cut each piece of French toast in half diagonally and plate four halves per serving. Top with Apple Cranberry Compote, a scoop of Pecan Compound Butter and a light drizzle of the Maple Syrup Reduction. Dust with powdered sugar and enjoy!
  • Add the cranberries, orange juice, sugar, orange zest and apples to a large skillet and cook over medium heat for about 10 minutes, or until the apples are cooked as desired.
  • Preheat the oven to 325 °F. Place the pecans on a cookie sheet and bake for about 10 minutes, or until they become aromatic and heated through. Salt immediately while still hot. Allow the pecans cool completely.
  • Once the pecans are completely cool, chop them up into small pieces and add to the butter, until incorporated. Set aside until ready to serve, or refrigerate.
  • Place the maple syrup in a small saucepan and heat over low heat until reduced by one-half. Use sparingly to top off French toast.

COMPANY FRENCH TOAST EASY TO DO-AHEAD HOLIDAY BREAKFAST



Company French Toast Easy to Do-Ahead Holiday Breakfast image

Having company and/or getting ready for a big day? I have found this is the perfect breakfast for a crowd when I want to spend time with my company rather than in the kitchen. My guests love it! There are many ways to dress it up too, if you are so inclined. Please add your 'dress up ideas' when commenting :)

Provided by Squirrel Gone Wild

Categories     Breakfast

Time 45m

Yield 12 , 12 serving(s)

Number Of Ingredients 8

8 tablespoons butter
1/2 cup brown sugar
1 teaspoon cinnamon
12 slices bread
6 eggs
1/4 cup water
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Melt butter in a 9x12 glass casserole.
  • Add brown sugar and cinnamon. Stir, covering bottom of pan (add more butter or sugar if necessary for a thick sauce).
  • Place six slices of bread to cover bottom of pan.
  • Add any 'dress up' additions you may want onto the top of each slice of bread. Some ideas may be a dollop of cream cheese, jam, banana slices, caramel covered pecans, cooked bacon or sausage, etc. Feel free to leave out the extras - I usually don't add anything.
  • Top with remaining six slices of bread.
  • Slice each 'sandwich' diagonally. This creates beautiful, triangular servings.
  • Mix eggs, water, salt and pepper together in a bowl. You can also use milk instead of water. (At 9000ft elevation, I have found water works better when scrambling eggs. I don't know why that is.).
  • Pour egg mixture over bread slices and cover dish with foil.
  • Refrigerate overnight.
  • In the morning, put cold pan into cold oven and turn the heat to 350. Bake about 35 minutes until eggs are set.
  • To serve, loosen sides and separate each serving with spatula. Scoop each serving upside down onto plate. The brown sugar mixture becomes the top of the sandwich and runs down the sides.

Nutrition Facts : Calories 206.2, Fat 11, SaturatedFat 5.8, Cholesterol 126.1, Sodium 312, Carbohydrate 21.9, Fiber 0.7, Sugar 10.1, Protein 5.2

HOLIDAY MORNING FRENCH TOAST



Holiday Morning French Toast image

This is great for a breakfast or brunch. Fixed the night before and popped in the oven in the morning while you are busy with other things. Prep time does not include refrigeration time.

Provided by ElaineAnn

Categories     Breakfast

Time 1h

Yield 12 serving(s)

Number Of Ingredients 9

1 cup brown sugar
1/2 cup butter, melted
3 teaspoons cinnamon, divided
3 tart apples, peeled and sliced
1/2 cup raisins
1 loaf French bread, cut in 1-inch slices
6 large eggs
1 1/2 cups milk
1 tablespoon vanilla

Steps:

  • Combine brown sugar, butter, and 1 teaspoon cinnamon. Add apples and raisins, toss to coat well.
  • Spread apple mixture evenly over bottom of 13x9-inch pan. Arrange slices of bread on top.
  • Mix eggs, milk, vanilla, and remaining cinnamon until well blended. Pour over bread, soaking bread completely.
  • Cover and refrigerate 4 to 24 hours.
  • Bake, covered with aluminum foil, in a preheated 375° oven for 40 minutes. Uncover and bake 5 minutes. Remove from oven; let stand 5 minutes. Serve warm.
  • For an eye-catching presentation, loosen edges of baking dish and invert onto a large serving platter.

Nutrition Facts : Calories 485.8, Fat 12.8, SaturatedFat 6.8, Cholesterol 117.6, Sodium 562.1, Carbohydrate 79.5, Fiber 3.7, Sugar 28.5, Protein 14.6

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