CHALLAH FRENCH TOAST
Provided by Ina Garten
Time 27m
Yield 8 large slices
Number Of Ingredients 12
Steps:
- Preheat the oven to 250 degrees F.
- In a large shallow bowl, whisk together the eggs, half-and-half, orange zest, vanilla, honey, and salt. Slice the challah in 3/4-inch thick slices. Soak as many slices in the egg mixture as possible for 5 minutes, turning once.
- Heat 1 tablespoon butter and 1 tablespoon oil in a very large saute pan over medium heat. Add the soaked bread and cook for 2 to 3 minutes on each side, until nicely browned. Place the cooked French toast on a sheet pan and keep it warm in the oven. Fry the remaining soaked bread slices, adding butter and oil as needed, until it's all cooked. Serve hot with maple syrup, raspberry preserves, and/or confectioners' sugar.
BAREFOOT CONTESSA'S CHALLAH FRENCH TOAST
I just watched Barefoot Contessa and she made a romantic breakfast for dinner for her husband. I have posted the other things she made which are recipe #85443, recipe #85449, and recipe #85451. She also made sausage links which I'm sure everyone knows how to cook in a pan ;>
Provided by Bri22
Categories Breads
Time 22m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a shallow dish large enough to hold three slices of challah side by side, whisk eggs and milk.
- Add orange zest, honey and vanilla.
- Add salt.
- Place three slices of the bread in the egg mixture and let soak about three minutes each side.
- Meanwhile melt one tbsp of butter and oil each in a large frying pan.
- Transfer challah to pan and cook 3 minutes on each side or until nicely browned.
- Add a little more butter for each round of bread.
- If you are making the other recipes transfer french toast to oven until rest of meal is complete.
THE SOUTHFIELD STORE HOLIDAY FRENCH TOAST
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 degrees 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.
RASPBERRY BAKED FRENCH TOAST
Provided by Ina Garten
Categories main-dish
Time 2h40m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Grease a 9 x 13 x 2-inch oval baking dish with the butter and set aside. In a large bowl, whisk together the eggs, half-and-half, 1/3 cup of granulated sugar, the brown sugar, vanilla, orange zest, and salt.
- Spread half of the diced bread in the prepared baking dish. Sprinkle on the raspberries in one layer. Top with the rest of the bread and pour on the egg mixture, pressing down lightly to moisten the bread. Sprinkle with the remaining 2 tablespoons of sugar, cover with plastic wrap, and refrigerate for 1 hour.
- Preheat the oven to 350 degrees. Place the baking dish on a sheet pan and bake it for 60 to 70 minutes, until the custard is set and the top is puffed and browned. Check after 45 minutes; if the top is getting too browned, cover it lightly with aluminum foil. Cool for 10 minutes, sprinkle with confectioners' sugar, dust with extra orange zest, and serve warm with maple syrup.
FRENCH TOAST BREAD PUDDING
Steps:
- Preheat the oven to 350 degrees.
- Arrange the bread in two layers in a 9 by 13 by 2-inch baking dish, cutting the bread to fit the dish. Set aside.
- In a large bowl, whisk together the eggs, half-and-half, honey, orange zest, vanilla, and salt. Pour the mixture over the bread and press the bread down. Allow to soak for 10 minutes.
- Place the baking dish in a larger roasting pan and add enough very hot tap water to the roasting pan to come an inch up the side of the baking dish. Cover the roasting pan tightly with aluminum foil, tenting it so the foil doesn't touch the pudding. Make two slashes in the foil to allow steam to escape. Bake for 45 minutes, remove the aluminum foil, and bake for another 40 to 45 minutes, until the pudding puffs up and the custard is set. Remove from the oven and cool slightly.
- With a small sieve, dust lightly with confectioners' sugar and serve hot in squares with maple syrup on the side.
CHALLAH FRENCH TOAST FOR BREAKFAST
Make and share this Challah French Toast for Breakfast recipe from Food.com.
Provided by kisalarisa01
Categories Breakfast
Time 30m
Yield 12 12, 4 serving(s)
Number Of Ingredients 5
Steps:
- Whisk together all ingredients , sock ur challah slices in it for 12/15 minute Fry it on med flame.
- Serve.
Nutrition Facts : Calories 248.1, Fat 24.4, SaturatedFat 14.5, Cholesterol 174.5, Sodium 348.9, Carbohydrate 3, Sugar 1.3, Protein 4.4
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- Warm the bowl of an electric mixer fitted with the dough hook by rinsing it with hot water. Pour the warm water into the bowl (be sure it’s at least 110 degrees when it’s in the bowl), and mix in the yeast, and sugar. Allow to sit for 5 minutes, until it starts to froth, which tells you that the yeast is active. Add the eggs and egg yolk and mix on low speed. With the mixer on low, gradually add 4½ cups of the flour, scraping down the bowl as you go. With the mixer on low, add the salt and butter, then slowly add between 1 and 1½ more cups of the flour, mixing on low for about 5 minutes and continuing to add a dusting of flour to the bowl but only enough so the dough doesn’t stick to the bottom of the bowl. The dough will be soft and a little sticky.
- Turn the dough out onto a floured board and knead it by hand for a full 2 minutes. Roll the dough into a ball with the smooth side up. Brush a large bowl with vegetable oil and place the dough in the bowl, smooth side down. Roll the dough around to cover it with oil, then turn it smooth side up, making sure the entire dough is covered with oil to prevent a crust from forming. Cover the bowl with a clean, dry kitchen towel and allow to rise in a warm place for about 2 hours, until doubled in size.
- Punch the dough down lightly and turn it out onto an unfloured cutting board. With a sharp knife, cut the dough into 4 equal pieces. Line a sheet pan with parchment paper. Turn the first ball of dough smooth side up and roll it into a cylinder. Roll the dough in a rope 17 inches long and lay it, seam side down, on the parchment paper. Repeat for the other 3 balls of dough, laying them side by side on the parchment paper.
- To braid the dough, pile one end of the ropes on top of each other and pinch them together and fold under. With the pinched end away from you, take the far right rope and move it left over 2 ropes. Then take the far left rope and move it right over 2 ropes. Continue taking alternate ropes and laying them over 2 ropes until you’ve braided the entire bread. Pinch the ends together and fold them under. Cover the bread with a clean, dry kitchen towel and allow it to sit in a warm place for 45 to 60 minutes, until doubled in size.
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2015-05-21 Step 1. Preheat the oven to 250ºF. Step 2. In a large shallow bowl, whisk together the eggs, half-and-half, orange zest, vanilla, honey, and salt. Slice the challah in 3/4-inch thick slices. Soak as many slices in the egg mixture as possible for 5 minutes, turning once. Step 3.
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