CARDAMOM-ORANGE FRENCH TOAST
Provided by Aida Mollenkamp
Time 36m
Yield 3 to 4 servings
Number Of Ingredients 14
Steps:
- In a large bowl, whisk together milk, eggs, sugar, orange zest, vanilla, cardamom, and salt until eggs are broken up and evenly combined. Soak 3 bread slices in egg mixture turning once, until soaked through, about 4 minutes total.
- Meanwhile, melt 1 tablespoon of butter in a large frying pan over medium heat. When butter foams, place 3 pieces soaked bread in the pan and cook until browned, about 2 minutes per side. Repeat with remaining bread. Serve topped with Honeyed Strawberries.
- Mix honey, vanilla, and orange juice together in a medium bowl until honey is dissolved. Add strawberries, stir to coat, and let sit until berries give off their juices, at least 5 minutes. Stir briefly before using.
VANILLA-CARDAMOM CAST-IRON SKILLET FRENCH TOAST WITH PAN-ROASTED APPLES AND DATE MOLASSES
Steps:
- For the date molasses: Combine the dates and 3 1/2 cups water in a medium saucepan on medium-high heat. Bring to a boil, then reduce the heat to medium-low. Simmer until softened, stirring occasionally and skimming foam every few minutes, about 15 minutes. Once the dates start to soften, use a wooden spoon to mash them. Strain into a clean saucepan through a fine-mesh sieve. Bring to a boil over high heat, stirring occasionally, and cook until slightly thickened, about 5 minutes.
- For the pan-roasted apples: Melt the butter in a large skillet over high heat. Add the sugar and cook until starting to brown. Add the apples, lemon juice, cardamom and cinnamon. Cook, tossing constantly, until very well caramelized and soft, about 5 minutes. Add the apple cider; cook until thickened, about 5 minutes. Keep warm.
- For the yogurt whipped cream: In a medium bowl, whip the cream, yogurt and vanilla seeds to soft peaks. Chill until ready to serve.
- For the French toast: Preheat the oven to 200 degrees F. Set a rack over a baking sheet.
- In a baking dish, whisk together the eggs and yolks. Add the half-and-half, vanilla and cardamom; mix until combined.
- Add 4 slices of bread to the egg mixture; soak for about 30 seconds on each side. In a large cast-iron skillet over medium heat, heat half of the butter and oil until shimmering. Add the soaked bread and cook until golden brown on both sides, about 3 minutes per side. Transfer the French toast to the rack and keep warm in the oven. Soak and cook the remaining slices of bread, using the remaining butter and oil.
- To serve: Place a slice of French toast on a serving plate; top with a spoonful of pan-roasted apples, a drizzle of date molasses, a dollop of yogurt-whipped cream, another slice of French toast, more apples, more yogurt and a final drizzle of date molasses. Serve immediately.
CARDAMOM TWIST
This golden bread has a soft, tender texture and the perfect amount of cardamom flavor in every bite. Slices are especially good with a cream cheese spread or fresh honey butter. -Carla Miller, Pasco, Washington
Provided by Taste of Home
Time 1h5m
Yield 1 loaf (18 slices).
Number Of Ingredients 12
Steps:
- Place 1 in. of water in a small saucepan; add carrot. Bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until tender. Drain, reserving 1/4 cup cooking liquid; cool slightly. Transfer carrot and reserved cooking liquid to a small food processor; process until smooth., Remove seeds from cardamom pods; discard pods. Coarsely crush seeds with a mortar and pestle., In a small bowl, dissolve yeast in warm water. In a large bowl, combine crushed cardamom, sugar, oil, salt, pureed carrot, yeast mixture and 2-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a stiff dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide into thirds. Roll each into a 25-in. rope. Place ropes on a greased baking sheet and braid. Pinch ends together, forming a round loaf., Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 350°., In a small bowl, whisk egg white and water until blended; brush over loaf. Sprinkle with coarse sugar. Bake 25-35 minutes or until golden brown. Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 195 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 269mg sodium, Carbohydrate 34g carbohydrate (9g sugars, Fiber 1g fiber), Protein 4g protein.
COCONUT-CARDAMOM FRENCH TOAST WITH RASPBERRY-RHUBARB COMPOTE
Layered with a rich coconut filling, soaked in velvety custard, and topped with a vibrant fuchsia raspberry and rhubarb compote, this French toast is perfect for Mother's Day or any time that calls for celebration.
Provided by Tara O'Brady
Categories Breakfast Rhubarb Raspberry Cardamom Vanilla Milk/Cream Coconut Egg Maple Syrup Pistachio Brunch Mother's Day Bake Summer Spring Soy Free Tree Nut Free
Yield 4 Servings
Number Of Ingredients 23
Steps:
- Compote
- Preheat oven to 400°F. Gently combine rhubarb and raspberries in a shallow baking dish that will hold them snugly. Scatter sugar over and add cardamom. Scrape seeds from vanilla bean into a small bowl and set aside for making the French toast. Add vanilla pod to dish. Cover with foil and bake fruit 15 minutes. Carefully remove foil, stir gently, and roast, uncovered, until fruit is beginning to collapse but is still bright pink, about 10 minutes more. Remove baking dish from oven; pluck out cardamom pods and vanilla pod and discard. Let cool (juices will thicken as compote cools). Do ahead: Compote can be made 3 days ahead. Transfer to an airtight container; cover and chill.
- Filling
- Bring cream, coconut, sugar, and salt to a boil in a medium heavy saucepan over medium heat, stirring. Cook, stirring often, until thickened to a paste and pale yellow (sound should turn from bubbling to a faint sizzle and there should be very little liquid remaining), 6-8 minutes. Scrape into a bowl and let cool. Do ahead: Filling can be made 3 days ahead. Cover and chill.
- French toast and assembly
- Reduce oven temperature to 200°F. Pour sugar evenly into a shallow baking dish large enough to accommodate 4 slices of bread. Using your fingers or a spoon, press pods and seeds into sugar, then scrape in reserved vanilla bean seeds and work into sugar. Add milk. (For the fullest flavor, combine spiced sugar and milk in a heatproof jug or bowl and microwave until steaming, 30-60 seconds. Let sit 5 minutes to infuse, then pour back into dish.) Whisk in eggs, cream, almond extract, rose water, and salt.
- Divide coconut filling among 4 slices of bread (about 3 Tbsp. each). Spread in an even layer, leaving a thin border at edges. Top with a second slice of bread to form sandwiches. Lay sandwiches in custard and let soak 2 minutes. Gently turn over and let sit while you heat the pan.
- Melt enough butter or pour in oil to thinly coat a large cast-iron or nonstick skillet over medium heat. Cook 2 sandwiches until evenly golden, about 3 minutes per side. Transfer French toast to a baking sheet and keep warm in oven. Repeat with remaining 2 sandwiches.
- Bake French toast 5 minutes. Remove from oven and transfer to plates. Top with raspberry-rhubarb compote, maple syrup, and other toppings as desired.
CARDAMOM FRENCH TOAST CASSEROLE
I love cardamom, and I thought I'd play with recipes featuring it. I came up with this one after having made cardamom braids, a Norwegian sweet bread. Cardamom braids are the best for this, but French bread or Italian bread will work, too.
Provided by chikalin
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x12-inch baking dish with cooking spray.
- Place the bread cubes in the prepared dish. Sprinkle the pecans over the bread.
- Beat the eggs, 1 1/2 cup milk, almond extract, 1 tablespoon cardamom, cinnamon, and brown sugar together in a bowl until thoroughly combined; pour the mixture evenly over the bread cubes and pecans. Cover the dish with aluminum foil and allow the casserole to sit 15 minutes to allow the flavors to combine.
- Bake in the preheated oven for 20 minutes; remove the aluminum foil and continue baking until the top is golden brown, another 20 to 25 minutes. Remove from oven and allow to cool slightly, about 10 minutes.
- Mix the confectioners' sugar, 1/2 teaspoon cardamom, and 3 tablespoons milk in a bowl with a fork until smooth; pour over the slightly cooled casserole to serve.
Nutrition Facts : Calories 313.1 calories, Carbohydrate 40.9 g, Cholesterol 73.9 mg, Fat 14.4 g, Fiber 2.3 g, Protein 7.2 g, SaturatedFat 2.3 g, Sodium 199.2 mg, Sugar 28.2 g
CARDAMOM TOAST
Make and share this Cardamom Toast recipe from Food.com.
Provided by RecipeMonster
Categories Dessert
Time 1h40m
Yield 36 toast pieces, 36 serving(s)
Number Of Ingredients 9
Steps:
- Cream butter and sugar.
- Add milk and beaten eggs and dry ingredients.
- Put into a 9X13 pan.
- Bake at 350 degrees for 30 to 40 minutes, do not underbake.
- When warm, cut into 1/2 inch strips,3 across.
- Toast in 300 degree oven on cookie sheets about 30 minutes on each side.
Nutrition Facts : Calories 122.3, Fat 5.5, SaturatedFat 3.4, Cholesterol 25.6, Sodium 114.8, Carbohydrate 16.6, Fiber 0.3, Sugar 8.7, Protein 1.7
BAKED FRENCH TOAST WITH CARDAMOM AND MARMALADE
Categories Milk/Cream Egg Breakfast Brunch Bake Vegetarian Kid-Friendly Chill Bon Appétit Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 10
Number Of Ingredients 18
Steps:
- Make french toast:
- Butter 15 x 10 x 2-inch glass baking dish. Spread marmalade evenly over 1 side of each bread slice. Cut slices diagonally in half, forming triangles. Arrange triangles crosswise in dish, marmalade side up and overlapping slightly.
- Whisk milk and next 7 ingredients in large bowl. Pour custard over bread. Let bread stand 1 hour, basting occasionally, or cover and refrigerate overnight.
- Make citrus syrup:
- Mix first 5 ingredients in small bowl, stirring until sugar dissolves. Let stand at least 1 hour. (Can be made 1 day ahead. Cover and refrigerate.)
- Preheat oven to 350°F. Bake French toast, uncovered, until puffed and golden brown, about 50 minutes. Sprinkle with powdered sugar; serve with citrus syrup.
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- Preheat oven to 325°F with racks in middle and lower third positions. Place milk and peppercorns in a large saucepan; bring milk just to a boil over medium-high. Remove from heat; let steep 30 minutes. Pour through a fine-mesh strainer into a bowl; discard solids.
- Whisk together eggs, egg yolks, salt, 1/2 cup of the granulated sugar, and 1/4 teaspoon of the cardamom in a separate large bowl until smooth. Slowly pour strained milk into egg mixture, whisking constantly until combined. Set aside until ready to use.
- Stir together softened butter and remaining 2 tablespoons granulated sugar and 1/2 teaspoon cardamom in a small bowl until combined. Spread mixture evenly over both sides of bread slices (it’s OK if bread isn’t completely covered in butter). Arrange bread slices evenly on 2 rimmed baking sheets. Bake in preheated oven until bread is dry to the touch and golden brown, about 20 minutes, flipping bread slices and rotating baking sheets between top and bottom racks halfway through cook time. Remove from oven.
- Cut toasted bread slices in half. Grease a 13-x 9-inch broiler-safe baking dish with softened butter. Arrange bread slices, slightly overlapping, in prepared baking dish. Pour egg-milk mixture over bread; press bread into liquid until completely moistened. Cover and chill at least 8 hours (or up to 12 hours).
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