Caramelized Sourdough French Toast Recipes

CARAMELIZED FRENCH TOAST

Steps:

• Melt two tablespoons of butter in a frying pan or skillet over medium high heat.
• Beat together eggs, milk and salt. Dip bread one at a time into egg mixture and fry until light brown and egg is cooked.
• After 4 slices of bread have been cooked, melt remaining 2 tablespoons butter. Cook remaining bread slices until light brown on both sides and egg is cooked.
• After all bread slices have been cooked and removed from pan, add brown sugar to pan. Stir until melted and sticky. Add water and stir. Place French toast in caramel sauce. Turn to coat, then remove from pan. Serve.

CARAMEL FRENCH TOAST

Steps:

• Grease a 9x13-inch baking dish.
• Heat brown sugar, butter, and corn syrup in a saucepan over medium heat until thickened, about 5 minutes. Pour mixture into prepared baking dish and sprinkle with pecans. Arrange apple slices over pecans. Layer bread slices over apple in two layers.
• Whisk eggs, milk, vanilla extract, almond extract, and salt in a bowl; pour over bread and allow to set for 1 hour at room temperature or cover and refrigerate overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Uncover and bake in preheated oven until fluffy and golden brown, 40 to 45 minutes.

SOURDOUGH FRENCH TOAST

Steps:

• Gather the ingredients.
• Add the eggs, heavy cream or half-and-half, sugar, vanilla, cinnamon, nutmeg, and salt to a shallow dish and whisk well to combine.
• Place as many slices of bread that will fit into the dish and be fully submerged in the liquid. Allow them to soak in the mixture for 3 minutes, then flip and soak another 3 minutes.
• Meanwhile, heat a cast-iron skillet over medium heat and add 1 to 2 tablespoons of butter to the skillet. Once the butter is melted, add one or two pieces of soaked sourdough (they should fit in a single layer in the pan) and cook for about 2 minutes on each side, until slightly golden. Repeat with the remaining butter and soaked bread.
• Plate and top with fruit and maple syrup , as desired.

SOURDOUGH FRENCH TOAST WITH ORANGE BOURBON BUTTER AND SPICED PECANS

Steps:

• Preheat a large nonstick griddle or large skillet over high heat.
• Slice the bread on a diagonal into 1-inch slices. Thoroughly coat the bread with the beaten eggs, but do not soak the bread in the egg mixture-it will fall apart. Lightly brush the griddle with melted butter, if desired. Place the coated bread slices on the griddle. Cook over high heat until golden brown and cooked through, about 5 minutes per side. Remove from the pan to warm plates. Top each serving with 1 tablespoon Orange Bourbon Butter and sprinkle with 2 tablespoons Spiced Pecans. Serve immediately.
• Cream butter in a mixer. Add the bourbon and orange zest and mix well. Leave at room temperature and serve with the French toast. Refrigerate any leftovers.
• Yield: 8 servings
• Preheat oven to 350 degrees F.
• In a small bowl, mix the sugar and spices and set aside. In a medium bowl, mix the pecan pieces with the egg white until well coated. Add the sugar and spice blend to the pecans and toss together until well coated. Turn the nut mixture out onto a nonstick cookie sheet and bake until nuts are golden brown, about 20 to 30 minutes. Remove from the oven, let cool and then chop into small pieces.
• Yield: 8 servings

CARAMELIZED FRENCH TOAST

Steps:

• Melt two tablespoons of butter in a frying pan or skillet over medium high heat.
• Beat together eggs, milk and salt.
• Dip bread one at a time into egg mixture and fry until light brown and egg is cooked.
• After 4 slices of bread have been cooked, melt remaining 2 tablespoons butter.
• Cook remaining bread slices until light brown on both sides and egg is cooked.
• After all bread slices have been cooked and removed from pan, add brown sugar to pan. Stir until melted and sticky.
• Add water and stir.
• Place French toast in caramel sauce. Turn to coat, then remove from pan. Serve.

CARAMELIZED SHEET-PAN FRENCH TOAST

Steps:

• The day before serving, in a medium bowl, combine eggs, egg yolk, milk, cream, salt, vanilla, nutmeg, cardamom, 2 tablespoons/25 grams sugar and the liqueur, if using. Whisk well until thoroughly combined.
• Place the bread in a gallon-size resealable plastic bag or shallow dish that will fit the slices snugly. Pour the egg mixture into the bag or dish to soak in the refrigerator for at least 8 hours. If in a bag, lay on a plate and turn the bag over from time to time. If in a dish, cover and flip the slices carefully now and then to ensure even soaking.
• When ready to cook, heat oven to 425 degrees. Remove the slices from the bag or dish, letting any excess drip off, and place on a plate. Coat the bread evenly with the remaining 1/2 cup/100 grams sugar.
• Heat a sheet pan or large cast-iron skillet in the oven for 5 minutes. Add 1 tablespoon butter to the pan. Spread it around and add the sugar-coated bread, spacing evenly. Reduce heat to 400 degrees. Cook until the bottoms are evenly burnished and golden brown, 14 to 18 minutes.
• Flip the bread and add the remaining tablespoon butter in slivers around the slices. Cook until the bottoms are nicely browned, 7 to 8 minutes. Turn the slices on the cut ends to caramelize, 4 to 5 minutes. Serve immediately with the syrup and berries.