Custardy French Toast Recipes Recipe For Hand

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.

PERFECT FRENCH TOAST - TWICE COOKED!

Steps:

• (Optional) Preheat oven to 375 degrees Fahrenheit.
• Mix eggs, half-and-half, vanilla extract, cinnamon, nutmeg, and honey in a small flat bottomed dish.
• Soak baguette slices in the batter (depending on the thickness of your bread and size of your dish, 30 seconds to 1min 30 seconds per side). Remove and keep aside.
• Heat pan to low-medium heat, and coat with butter. Cook the soaked bread for 1-3 minutes per side.
• (Optional) Bake the cooked slices in the oven for 8-10 minutes.
• Serve immediately, dressing with icing sugar, maple syrup, and berry compote.
• Mix all the ingredients over medium heat, stirring regularly until the mixture reduces to the consistency / flavour you like. (I like mine to reduce a lot as I prefer strong deep flavours, but you do you bestie!)

DINER-STYLE FRENCH TOAST

Steps:

• Whisk eggs, milk, granulated sugar, vanilla, cinnamon, and salt in a large bowl.
• Heat a large griddle or 2 cast-iron or nonstick skillets over medium. Brush with a thin coating of oil, then a thin coating of butter.
• Working in batches, dip each slice of bread into egg mixture. Cook, flipping halfway through, until golden brown on each side, about 2 minutes per side. Repeat with remaining bread, brushing griddle with remaining oil and butter as needed. Dust French toast with powdered sugar just before serving. Serve with maple syrup alongside.

CUSTARD-STYLE FRENCH TOAST

Steps:

• *You can cut the brown sugar in half and replace with 1/4 teaspoon of vanilla extract
• In a medium mixing bowl, beat eggs until no whites are showing and set aside
• **If your bread is fresh, cut it and leave it out on the counter the night before
• This will dry out your bread and prevent soggy toast when finished
• In a large mixing bowl, whisk together the heavy cream, milk, sugars, cinnamon and nutmeg until well incorporated, then whisk in eggs
• You may do this the night before
• Preheat oven to 200°F
• Dip bread into mixture and soak for about 20 seconds on each side
• Remove slices to a cooling rack set into a sheet pan and let sit for 1-2 minutes
• Over medium heat, melt 1/2 tablespoon of butter and 1/2 tablespoon of oil in a 10-inch nonstick sauté pan
• Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 minutes per side
• Remove from pan and place on a sheet pan in oven
• Repeat with all 10 slices
• Serve immediately with maple syrup, whipped cream, and/or fruit

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.