Brockton Villa Coast Toast Orange Souffle Style French Toast Recipes

ORANGE FRENCH TOAST

Steps:

• Beat the eggs and then mix with the rest of the ingredients.
• Dip the bread in the French Toast batter and fry in melted butter until golden brown on both sides.

BROCKTON VILLA COAST TOAST - ORANGE SOUFFLE STYLE FRENCH TOAST

Steps:

• Combine liquid ingredients. Pour over bread slices. Cover and refrigerate at least one hour.
• Remove bread and discard liquid. Spread butter on flat grill.
• Cook bread until golden brown, then bake at 450° for 5 -7 minutes or until bread is puffed up like a soufflé. Dust with powdered sugar.
• Serve immediately.
• Serves 6.
• (note: be sure to refrigerate at least one hour before cooking).

CRUNCHY ORANGE FRENCH TOAST

Steps:

• Preheat the oven to 200 degrees F. Fit a baking sheet with a wire rack. Heat a griddle pan or nonstick skillet over medium heat.
• Zest the orange and set aside. Working over a medium bowl, segment the orange; squeeze the juice from the remaining orange membranes.
• Whisk the eggs, orange zest, milk, cinnamon and orange juice in a baking dish or shallow bowl. Add the cornflakes and bacon to another baking dish and toss together. Dip the bread slices in the egg mixture and let them soak for 1 minute.
• While the bread is soaking, melt 2 tablespoons of the butter on the griddle pan or skillet.
• Working with one slice of bread at a time, let the excess egg mixture drip off and then dredge the bread in the cornflake mixture. Add the bread to the griddle, carefully placing as many slices of bread as can comfortably fit without touching too much (it's OK if the edges need to touch a little). You can dredge the bread, transfer it to an unlined baking sheet and hold for 5 minutes while one batch is cooking.
• Cook on one side, rotating occasionally, until the bottom is golden brown and crisp, about 3 minutes. Flip and cook the other side until it is equally browned, another 2 minutes. Transfer the slices to the prepared baking sheet and keep warm in the oven while you complete the next batches. Repeat the cooking process, melting 2 tablespoons of butter for each batch.
• When all of the French toast is cooked and you are ready to serve, gently stir together the maple syrup and orange segments, making sure not to break up the segments. Spoon the syrup over the French toast and sprinkle with cinnamon. Serve immediately.

SPICY FRENCH TOAST (BOMBAY TOAST)

Steps:

• heat a saute pan on the stove with the oil on medium.
• Whisk together the milk, salt, green chili, egg (or whites), and turmeric in a large shallow bowl.
• Dip the bread into the mixture. submerge both pieces of bread in at once and flip over once coated. Then, let sit in bowl to soak up all the egg.
• Gently transfer the soaked bread to the heated saute pan and take the bowl to the sink. Wash your hands with soap and get out a turner.
• Once you can smell the bread and it is golden brown, turn it over and brown the other side.
• Only for optional: Move the bread to a plate and add the other half teaspoon of oil.
• Add the garlic, chili, turmeric, and onions. (or other veggies).
• saute until the onion is softened and is translucent, but not browned.
• Turn of stove and top the hot bombay toast with the onions.
• This makes a healthy, tasty, and filling breakfast with some fruit.

FRENCH TOAST SOUFFLE

Steps:

• Place bread cubes in a lightly greased 9x13 inch baking pan.
• In a large bowl, beat cream cheese with an electric mixer at medium speed until smooth. Add eggs one at a time, mixing well after each addition. Stir in milk, half and half, maple syrup, and vanilla until mixture is smooth. Pour cream cheese mixture over the bread; cover, and refrigerate overnight.
• The next morning, remove souffle from refrigerator, and let stand at room temperature for 30 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• Bake, uncovered, for 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Sprinkle with confectioners' sugar, and serve warm.

HINT-OF-ORANGE FRENCH TOAST

Steps:

• Place the bread in an 11x7-in. baking dish. In a small bowl, beat the eggs, milk, orange juice, orange zest and vanilla. Pour over bread; turn to coat. Cover and refrigerate for 8 hours or overnight., In a large skillet, cook French toast in butter over medium heat for 4 minutes on each side or until golden brown. Dust with confectioners' sugar or serve with syrup if desired.

UPSIDE-DOWN ORANGE FRENCH TOAST

Steps:

• Place butter in a 13x9-in. baking dish. Combine the sugar, pecans, orange zest and cinnamon; sprinkle over butter. Arrange bread in dish. Spread with cream cheese. In a large bowl, whisk the eggs, orange juice, orange liqueur if desired and butter flavoring; pour over bread. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325° for 25-30 minutes or until a knife inserted in the center comes out clean. To serve, invert slices onto plates.,