Custardy French Toast Recipes Recipes Recipe Cards

THE BEST FRENCH TOAST CASSEROLE

Steps:

• Butter a 9-by-13-inch baking dish.
• For the casserole: Trim the ends from 1 loaf day-old brioche (about 1 pound) and cut into ten 1-inch thick slices. Cut each slice in half diagonally to make two triangles from each piece. (If the bread is fresh, dry it out a bit. Place the slices in a single layer on a baking sheet and bake at 300 degrees F for 10 minutes, flipping halfway through.)
• Whisk together the eggs, cream, milk, brown sugar, vanilla, cinnamon, nutmeg and 1/4 teaspoon salt in a large bowl until well blended. Dip each triangle of bread in the custard, lightly coating each side. Shingle the pieces in the prepared pan, overlapping slightly.
• Pour any remaining custard over the bread slices. Cover the dish with plastic wrap and place in the refrigerator for at least 6 hours or up to overnight.
• When ready to bake, preheat the oven to 350 degrees F. Remove the casserole from the refrigerator and let rest 15 to 20 minutes at room temperature before baking. Remove the plastic wrap and bake until the casserole is golden and puffed and the custard is set, 45 to 50 minutes.
• For the topping: bring the butter, sugar and syrup to a boil in a medium nonstick skillet over medium-high heat. Cook until the butter is melted and the mixture is begins to thicken, about 2 minutes. Add the vanilla, a pinch of salt, and the walnuts, stirring to coat. Turn off the heat and add the sliced bananas, stirring to coat evenly. Spoon the desired amount of the banana-syrup mixture over the casserole and serve any additional on the side.

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.

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

CUSTARDY FRENCH TOAST

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.

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.

FRENCH TOAST CUSTARD CASSEROLE FOR 1

Steps:

• Preheat oven to 350°F.
• Lightly coat the interior of 1 oven-proof bowl with cooking spray.(try a soup bowl with a handle or any baking dish that is about 4" across and 2" deep).
• Trim bread slices to a shape and size that will fit the bowl.
• In another larger bowl, whisk egg and milk, then place bread slices in egg mixture until liquid is absorbed.
• Combine nuts and syrup in the bottom of the ovenproof bowl, and dot the surface with the butter.
• Place the soaked bread slices on top---they should not reach past the lip of the bowl.
• Place bowl on a baking sheet to prevent drips, and place in the preheated oven.
• Bake for 30 to 35 minutes, until top is lightly browned and center is firm.
• Remove from oven and allow to set for about 10 minutes.
• Invert bowl onto a plate, remove bowl and serve.