French Toast Crostini Whoney Creme Fraiche Recipes

CREME BRULEE FRENCH TOAST

Steps:

• Preheat oven to 250 degrees.
• In a large shallow dish, whisk together eggs, milk, brown sugar, vanilla and a large pinch of salt. Add 4 slices of bread in a single layer and let soak 1 minute. Flip bread and sprinkle each evenly with 2 to 3 teaspoons of granulated sugar, pressing gently to adhere.
• Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Lift bread from egg mixture, allowing excess to drip off. Add to pan, sugar side down. Reduce heat to medium. Sprinkle each slice with 2 to 3 teaspoons granulated sugar, pressing gently to adhere. Cook until a crust forms on the bottom and the toast is golden brown, 5 to 6 minutes. Flip and cook until a golden crust forms on the second side, 4 to 5 minutes more. Reduce heat if browning too quickly. Keep warm in oven while cooking remaining batches. Wipe skillet clean and repeat with remaining butter and bread. Serve warm with fresh fruit and a dollop of creme fraiche.

SIMPLE CROSTINI

Steps:

• Preheat oven to 350 degrees. Arrange baguette slices on two large rimmed baking sheets; brush both sides with oil, and season with salt and pepper.
• Bake, rotating sheets halfway through, until golden, 15 to 20 minutes (if undersides are not browning, turn crostini over once during baking). Let cool on baking sheets. Top crostini with desired toppings, and serve.

FRENCH TOAST WITH SALTED CARAMEL AND CREME FRAICHE

Steps:

• To make the caramel: Using a food processor, pulverize the granulated sugar into fine powder or dust. In a pot, heat the water over medium heat. As the water begins to slowly heat, carefully pour the pulverized sugar into the center of the pot, creating a mound. Do not touch or mix the sugar into the water, let it dissolve on its own. Once the sugar-water begins to boil, keep a close eye on it: in a few minutes the water will boil away and then the sugar will begin to boil. Watch closely, the second the molten sugar begins to turn a light brown or caramel color, take it off the heat and add the whipping cream and butter. Cook's Note: Careful, it will spatter. Whisk the mixture until smooth. Add a big pinch of fleur de sel and whisk to incorporate.
• To make the French toast: In a big bowl, combine the eggs, milk, vanilla bean, sugar, and sea salt. Beat these ingredients together. In a frying pan, heat the unsalted butter over medium heat. Dip the bread slices in the egg mixture, turning the bread to coat evenly. Allow the excess egg mixture to drip back into the bowl and add the bread to the hot butter. Fry the bread for about 1 minute per side, or until golden. Turn the heat down to medium low and cook for 1 to 2 minutes on each side. Repeat as necessary.
• Serve the French toast in stacks slathered with caramel and topped with a dollop of creme fraiche.

CRABMEAT CROSTINI WITH CHIVES AND CRèME FRAîCHE

Steps:

• Shred crabmeat. Add celery, green onions, chives, and lemon peel; toss. Add next 5 ingredients. Season with salt. Cover; chill at least 2 hours. Do ahead: Can be made 1 day ahead; keep chilled.
• Preheat oven to 350°F. Arrange baguette slices in single layer on rimmed baking sheet. Brush both sides of bread with oil. Bake until lightly browned, turning once, about 16 minutes. Do ahead: Can be made 1 day ahead. Cool. Store crostini in resealable plastic bags at room temperature.
• Preheat broiler. Arrange toasts on baking sheet. Spread 1 heaping tablespoon crabmeat mixture onto each; sprinkle with cheese. Broil until cheese melts, about 2 minutes. Serve warm.

BANANA BREAD FRENCH TOAST WITH CRèME FRAîCHE

Steps:

• Heat oven to 200 degrees (this will be to keep french toast warm later). Cut ends off bread. Cut bread into 3/4-inch-thick slices; cut each slice in half on the diagonal to make triangular pieces. Set aside.
• Mix milk, eggs, vanilla, salt, cinnamon and nutmeg in a shallow dish or pie plate; set aside.
• Heat a large non-stick griddle or skillet over medium heat until hot. Add 1/2 tablespoon oil and butter to the griddle. Gently and quickly dip a couple of slices of the bread into the egg mixture to thoroughly soak both sides with the mixture; carefully transfer each bread slice to the hot pan.
• Cook until nicely golden, about 2 to 3 minutes. Turn each slice; cook second side until golden brown, about 1 to 2 minutes more.
• Transfer to an ovenproof platter; keep warm in the oven cooking remaining bread using the remaining oil and butter as needed.
• Serve with powdered sugar and slices of bananas on top. Add dollops of marmalade and creme fraiche (or sour cream) to the side.

FRENCH TOAST CROSTINI W/HONEY CREME FRAICHE

Steps:

• Preheat oven to 200 degrees.
• In a medium bowl, whisk together eggs, cream, vanilla, salt and cinnamon.
• In a large skillet on medium heat, melt half of the butter.
• Dip (do not soak) each side of the bread in the egg mixture and gently shake off excess. In batches over medium-high heat, adding more butter as needed, cook bread until golden brown on both sides.
• Remove and keep warm in the oven.
• To serve, top each slice with a dollop of Honey Crème Fraîche, a drizzle of honey and a sprinkle of almonds.
• Honey Crème Fraîche: In a medium bowl, whisk all together.