CUSTARDY FRENCH TOAST
This is the only way that my family has been making, and eating, French Toast since I was a wee girl. The slices turn out wonderfully "eggy" tasting; just like the best of bread pudding. We would make it one of two ways: either dip and fry or overnight and bake. Each way has it's own merits, so I continue to make them with both versions, depending upon the time I have each weekend. Although we used only cinnamon-raisin bread as a child, I've used wheat, white, artisan and sourdough breads as an adult...but I always return to the original cinnamon-raisin bread as my hands down favourite.
Provided by The_Swedish_Chef
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Directions for immediate French Toast: Yield 8 slices.
- Beat eggs, milk, sugar, salt, extracts and cinnamon in a large bowl with a spout. Beat only until well-combined but not excessively frothy.
- Strain the egg mixture into an 8" x 8" pan to dip the bread into. Straining the mixture removes any egg whites not incorporated into the custard.
- Heat butter in a skillet large enough to handle four slices of bread. When butter begins to sizzle, lay all four slices of bread in the pan. Allow to soak for 10 seconds, flip over the slices, and continue to turn the slices onto each side until you can feel the weight increase but the bread still holds it's shape.
- Lay each slice into the hot pan and cook on each side at least 4 minutes before turning, so the egg custard sets up in the bread and doesn't tear when turned.
- Flip over to the other side when first side is golden brown. Serve immediately with maple syrup, honey, powdered sugar or preserves. Repeat with additional four slices.
- Directions for Over-Night French Toast:.
- Arrange the 6-8 bread slices in a 9" x 13" pan, or use 4 slices in an 8" x 8" pan, using 1/2 of the custard for the next day. Beat eggs, milk, sugar, salt, extract and cinnamon in a bowl with a spout. Beat only until combined, not until it's frothy.
- Using a strainer, strain the custard mixture over the sliced bread; turn once, to make sure that the bread is well coated. Cover, refrigerate overnight.
- Preheat the oven to 350 degrees. Uncover the pan and bake for 30-40 minutes, until the bread is puffed up and slightly golden brown. Cut into slices and serve with topping of your choice.
CINNAMON CUSTARD FRENCH TOAST
I have learned to take simple French toast to new heights. By just experimenting with different ingredients, I was able to create a fabulous custard & cinnamon French toast. The nutmeg and brandy give the recipe a real flair and bite. You can make the recipe with whole wheat bread or traditional French bread.
Provided by patj-food210
Categories Breakfast
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In large mixing bowl place contents of 8 eggs, beat eggs with a wisk for about 30 seconds or until smooth.
- Next, add the vanilla extract, nutmeg and 80 proof brandy. The cinnamon is the last ingredient that you will add. Make sure you sprikle both sides of bread with cinnamon before placing in the cooking skillet.
- Once bread is fully coated, place French toast in well buttered skillet or grill. Cook each side of French toast until golden brown. Total cooking time is approximately 5 minutes.
- Serve French toast with butter and pure maple syrup.
Nutrition Facts : Calories 495.1, Fat 23.8, SaturatedFat 11, Cholesterol 445.9, Sodium 440.6, Carbohydrate 37.3, Fiber 9.1, Sugar 7.7, Protein 18.8
FRENCH TOAST CUSTARD
Steps:
- Brush both sides of bread with butter; place in a greased 13x9-in. baking dish. In a large bowl, beat eggs and yolks. Add milk, cream, sugar, vanilla and nutmeg; mix well. Pour over the bread slices. Cover and chill overnight. Remove from the refrigerator 30 minutes before baking. , Bake, uncovered, at 350° for 55-60 minutes or until a knife inserted in the center comes out clean. Cool 10 minutes before serving. Dust with confectioners' sugar if desired.
Nutrition Facts : Calories 310 calories, Fat 21g fat (12g saturated fat), Cholesterol 185mg cholesterol, Sodium 240mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 1g fiber), Protein 8g protein.
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