French Toast Ala South Beach Recipes

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THE SOUTHFIELD STORE HOLIDAY FRENCH TOAST



The Southfield Store Holiday French Toast image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 22

3 eggs
1/2 cup heavy cream
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
Zest of one orange
1 tablespoon clarified butter
8 slices Challah bread, cut into 1-inch-thick slices
Apple Cranberry Compote, recipe follows
Pecan Compound Butter, recipe follows
Maple Syrup Reduction, recipe follows
1/4 cup powdered sugar, for garnish
1 cup fresh or frozen cranberries
1/2 cup fresh-squeezed orange juice
3 tablespoons granulated sugar
Zest of one orange
3 Granny Smith apples, peeled and cut into a 1/2-inch dice
1/2 cup pecans
Kosher salt
2 sticks (16 tablespoons) unsalted butter, at room temperature
1 cup maple syrup

Steps:

  • Whisk together the eggs and heavy cream in a large bowl and add the granulated sugar, cinnamon, nutmeg, vanilla and orange zest and whisk again.
  • Heat some clarified butter in a large skillet over medium-high heat. Dip four slices of the Challah into the egg mixture until soaked through. Immediately place each slice onto the hot skillet. Fry until golden brown, 2 to 3 minutes per side, and set aside. Repeat with the remaining 4 slices of bread.
  • Cut each piece of French toast in half diagonally and plate four halves per serving. Top with Apple Cranberry Compote, a scoop of Pecan Compound Butter and a light drizzle of the Maple Syrup Reduction. Dust with powdered sugar and enjoy!
  • Add the cranberries, orange juice, sugar, orange zest and apples to a large skillet and cook over medium heat for about 10 minutes, or until the apples are cooked as desired.
  • Preheat the oven to 325 degrees F. Place the pecans on a cookie sheet and bake for about 10 minutes, or until they become aromatic and heated through. Salt immediately while still hot. Allow the pecans cool completely.
  • Once the pecans are completely cool, chop them up into small pieces and add to the butter, until incorporated. Set aside until ready to serve, or refrigerate.
  • Place the maple syrup in a small saucepan and heat over low heat until reduced by one-half. Use sparingly to top off French toast.

WRIGHTSVILLE BEACH FRENCH TOAST



Wrightsville Beach French Toast image

Provided by Food Network

Categories     main-dish

Time 2h20m

Yield 1 serving

Number Of Ingredients 30

1 pound margarine
2 pounds granulated sugar
3/4 pound all-purpose flour
3/4 ounces ground cinnamon
1/4 ounce cocoa powder
1 1/2 cups vegetable oil
1/4 cup water
7 pounds high-gluten flour
4 cups sourdough starter
4 cups water
4 ounces granulated sugar
4 ounces yeast
2 ounces salt
1 1/2 cups vegetable oil
Cinnamon-sugar, for sprinkling
Raisins, for sprinkling
2 cups heavy cream
1/2 cup powdered sugar
1/2 cup maple syrup
8 cups eggs
3 cups whole milk
2 cups heavy cream
1 cup maple syrup
1/2 cup spiced rum
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 thick slices cinnamon raisin bread
Maple mousse, as needed
Powdered sugar, for sprinkling
Fresh berries, for garnish

Steps:

  • For the cinnamon smear: Cream the margarine and sugar in a large bowl. Add the flour, cinnamon and cocoa powder. Slowly add the oil and water. Mix for 15 minutes and let rest for 5 minutes.
  • For the cinnamon raisin bread: Mix the flour, starter, water, granulated sugar, yeast, salt and oil in a large stand mixer fitted with the paddle attachment for 15 minutes. Let rest.
  • Portion the dough into 22-ounce balls. Flatten the dough and sprinkle with cinnamon-sugar mix and raisins. Roll the dough over itself 4 to 5 times and place in a greased bread pan. Cover the top and sides with the cinnamon smear. Proof the dough for 25 to 30 minutes.
  • Preheat the oven to 375 degrees F.
  • Bake for 46 minutes. Remove from the pan and place on a cooling rack. Slice into thick slices.
  • For the maple mousse: Thoroughly blend the heavy cream, powdered sugar and maple syrup in a large bowl until well mixed.
  • For the French toast batter: Thoroughly blend the eggs, milk, heavy cream, maple syrup, rum, cinnamon and nutmeg in a large bowl until well mixed.
  • For the Wrightsville Beach French toast: Soak the cinnamon raisin bread slices in the French toast batter until well saturated. Fry in a 350 degree F deep-fryer until golden brown, about 2 minutes (DO NOT OVER FRY).
  • Cut the fried cinnamon raisin bread diagonally and shingle on a plate. Top with maple mousse. Sprinkle with powdered sugar and garnish with fresh berries.

MOCK FRENCH TOAST - SOUTH BEACH FRIENDLY (PHASE ONE)



Mock French Toast - South Beach Friendly (Phase One) image

This has the taast of french toast. Goal is to yield 8 crepes, but that seems pretty tricky and time consuming to accomplish without correct tools (skills?). I aim for 2-4 pancakes. Pretty tasty and filling. Still need your veggies though.

Categories     Fish     Sugar Free     Sugar Free Fish     Breakfast     Fish Breakfast

Yield 2

Number Of Ingredients 5

- 1 Cup of Part Skim Ricotta Cheese
- 1 Large Egg
- 2 tsp Vanilla Extract
- Cinnamon to taste (about 1 tsp)
- 2 Splenda packets

Steps:

  • - Bring egg to room temperature or place in warm water for about 5 minutes.
  • - Place all ingredients in blender and blend thoroughly
  • - Ladle or pour into small pan (coated with cooking spray) on med to high
  • - You can either go for thin crepes or do as I do:
  • scramble loosely, then form into a pancake shape
  • - Once in desired shape you can press down to cook out some of the moisture and brown slightly.
  • - Serve with no sugar added Pancake Syrup and added cinnamon if desired
  • Notes:
  • - You can go as far an the pre-browning stage in pre-prep and just brown to finish.
  • - I made 3 large pancakes, but imagine you can get 4 or so medium sized ones.

Nutrition Facts : Nutritional Info Servings Per Recipe 2 Amount Per Serving Calories

FRENCH TOAST



French Toast image

You can use white sandwich bread, but French toast also works well with other loaves, including brioche, challah, cinnamon-raisin, whole-wheat, French, even sourdough.

Provided by Jessica Furniss

Time 20m

Yield 6 slices

Number Of Ingredients 9

2 large eggs
⅔ cup whole milk (or high-fat milk alternative)
1 teaspoon sugar
Dash of salt
½ teaspoon vanilla extract (optional)
Dash of cinnamon (optional)
6 slices white bread (or bread of choice)
2 tablespoons unsalted butter, divided
Toppings, such as fruit, syrup, butter, or powdered sugar (optional)

Steps:

  • Whisk together eggs, milk, sugar, and salt (as well as the optional vanilla extract and cinnamon, if using) in a medium shallow bowl until the mixture is fluffy and light in color.
  • Melt 1 tablespoon butter in a large skillet over medium-high heat. Working with one bread slice at a time, soak the bread in the egg mixture for 3 to 4 seconds per side. Don't let the slices sit too long; they will turn soggy and fall apart.
  • Once butter is melted and bubbling, add 3 soaked bread slices to hot pan and cook until golden brown, or about 1 1/2 to 2 minutes. (There may be some spots that do not brown; that's normal.)
  • Flip each slice, and cook until gold brown, or about 1 1/2 to 2 minutes. Repeat with remaining butter and egg-soaked bread. Serve hot with toppings of choice.

FRENCH TOAST ALA SOUTH BEACH



French Toast Ala South Beach image

This is one of the 'treats' we have for breakfast while trying to stay on The Beach. Arnold bread is the best whole grain bread we've had so far, so I consider it a must for this recipe.

Provided by dojemi

Categories     Breakfast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 4

4 slices arnold's whole grain bread
8 ounces Egg Beaters egg substitute
confectioners' sugar, for sprinkling (optional)
4 large strawberries (optional)

Steps:

  • Heat skillet and spray with butter flavored cooking spray.
  • Dip bread into egg eeaters.
  • Put bread onto heated skillet and flip when browned.
  • When plated, sprinkle with confectioners sugar.

Nutrition Facts : Calories 137.8, Fat 2.4, SaturatedFat 0.5, Sodium 295.1, Carbohydrate 25.8, Fiber 3.9, Sugar 3.1, Protein 5.4

FRENCH TOAST BAKE



French Toast Bake image

This French toast bake is my new tradition for Christmas morning! Serve with fruit and/or maple syrup.

Provided by Tania Will

Categories     French Toast

Time 9h5m

Yield 12

Number Of Ingredients 8

1 stick unsalted butter, melted
1 cup brown sugar
2 (8 ounce) loaves stale French bread
4 large eggs
1 ½ cups milk
1 teaspoon vanilla extract
½ teaspoon ground cinnamon, or more to taste
2 tablespoons powdered sugar, or to taste

Steps:

  • Slice bread and cut off and discard crusts. Beat milk, eggs, and vanilla together in a bowl until well combined.
  • Stir melted butter and brown sugar together until well mixed. Pour into the bottom of a 9x13-inch pan; spread evenly. Layer bread slices over top. Pour milk mixture evenly over bread. Sprinkle with cinnamon. Cover with aluminum foil and chill in the refrigerator, 8 hours to overnight.
  • When ready to bake, preheat the oven to 350 degrees F (175 degrees C).
  • Bake, covered, for 30 minutes. Remove cover and continue to bake until golden brown and bubbly, about 15 more minutes.
  • Remove from the oven and sprinkle with powdered sugar and cinnamon before serving.

Nutrition Facts : Calories 292 calories, Carbohydrate 42.3 g, Cholesterol 84.8 mg, Fat 10.6 g, Fiber 1 g, Protein 7.7 g, SaturatedFat 5.9 g, Sodium 288.2 mg, Sugar 21.6 g

FRENCH TOAST ROLL UPS



French Toast Roll Ups image

These French toast roll ups are filled with Nutella®, chocolate chips, and peanut butter - a classic flavor combination with a bonus of double chocolate!

Provided by lutzflcat

Categories     French Toast

Time 20m

Yield 8

Number Of Ingredients 8

8 slices white bread
½ cup peanut butter
¼ cup chocolate-hazelnut spread (such as Nutella®)
4 teaspoons miniature semisweet chocolate chips
2 large eggs
3 tablespoons milk
2 tablespoons unsalted butter, or more as needed
2 tablespoons cinnamon sugar

Steps:

  • Trim the bread crusts and use a rolling pin to flatten each slice into a square.
  • Spread about 1 tablespoon peanut butter, followed by 1/2 tablespoon hazelnut spread onto each bread square. Sprinkle about 1/2 teaspoon mini chocolate chips on each bread square, and roll up.
  • Whisk eggs and milk together in a small bowl. Coat each roll with the egg mixture.
  • Melt butter in a skillet over medium heat. Place roll ups seam side down into the skillet and cook until golden brown on all sides, 4 to 5 minutes. Add more butter to the skillet, if necessary.
  • Sprinkle cinnamon sugar onto a plate, and as soon as roll ups come out of the skillet, roll them in the sugar, shaking off excess. Serve warm.

Nutrition Facts : Calories 268.1 calories, Carbohydrate 25.1 g, Cholesterol 54.6 mg, Fat 16 g, Fiber 1.7 g, Protein 8.3 g, SaturatedFat 4.7 g, Sodium 272.2 mg

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