French Toast In A Pan Recipes

PERFECT FRENCH TOAST

Steps:

• Preheat the oven to 350 degrees F. Whisk 4 eggs, 1 1/2 cups half-and-half or milk, 1/2 teaspoon nutmeg, 1 teaspoon vanilla extract, 1 teaspoon sugar and a pinch of salt in a shallow bowl. Heat 1/2 tablespoon butter in a nonstick skillet over medium heat. Working in batches, dip 6 thick slices white bread, challah or brioche in the egg mixture and cook in the skillet until golden, 2 to 3 minutes per side, adding more butter as needed. Transfer to a baking sheet and bake until puffed, 8 to 10 minutes. Meanwhile, melt 4 tablespoons butter in the same skillet until browned, about 5 minutes. Drizzle the French toast with the browned butter and maple syrup.

FRENCH TOAST I

Steps:

• Beat together egg, milk, salt, desired spices and vanilla.
• Heat a lightly oiled griddle or skillet over medium-high heat.
• Dunk each slice of bread in egg mixture, soaking both sides. Place in pan, and cook on both sides until golden. Serve hot.

BEST OVEN BAKED FRENCH TOAST

Steps:

• Coat a 9x13-inch baking dish with melted butter. Spread any remaining melted butter over bottom of dish.
• Sprinkle brown sugar and cinnamon evenly over melted butter.
• Arrange bread in two layers over brown sugar mixture.
• Beat eggs, milk, and salt in a bowl; pour over bread.
• Cover and refrigerate overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until golden brown, about 30 minutes.

FRENCH TOAST IN A PAN

Steps:

• Melt butter in bottom of 9 x 13 pan.
• Sprinkle brown sugar over butter, then cinnamon over brown sugar.
• Place as many pieces of bread in the pan as possible.
• Mix together eggs, salt, and milk. Beat well.
• Pour mixture over bread, cover and refrigerate overnight.
• Pre-heat oven to 350, cook for 25 minutes, then flip french toast over and cook for an additional 20 minutes.

ONE-PAN FRENCH TOAST

Steps:

• In a small saucepan, combine 1 1/2 sticks butter, dark brown sugar, vanilla extract, 3 tablespoons maple syrup, and ½ teaspoon salt. Bring to a boil over medium-high heat, whisking until smooth. Reduce heat to maintain a brisk simmer and continue cooking until thickened and slightly reduced, 3 minutes more. Transfer to an 8" x 8" baking dish and set aside to cool slightly.
• In a large measuring cup, whisk to combine eggs, milk, cream, remaining 3 tablespoons maple syrup, ¼ teaspoon cinnamon, and ½ teaspoon salt. Place challah in two layers on top of syrup in baking dish, ripping pieces to fill spaces if necessary. Pour milk mixture over challah. Let sit one hour, flipping the top pieces of challah 2-3 times, to help custard saturate slices.
• In a small bowl, combine 2 tablespoons sugar and remaining ¼ teaspoon cinnamon. Distribute remaining 3 tablespoons butter slices on top of bread and sprinkle cinnamon-sugar mixture on top. Place baking dish on a parchment-lined baking sheet and transfer to oven. Bake until puffed, golden, and a toothpick inserted in the middle comes out clean, about 45 minutes.
• While French toast bakes, combine berries, lemon juice, and remaining 1 tablespoon sugar in a bowl. Toss to combine and set aside to macerate.
• Remove french toast from oven and scoop, serving with pan syrup and macerated berries. If desired, serve with additional syrup and lightly whipped, unsweetened cream.

FRENCH TOAST

Steps:

• In a bowl or shallow dish that will fit the bread, beat the egg, milk and a pinch of salt with a fork until very smooth and bubbly on top.
• Add both bread slices (it's OK to stack them if they don't quite fit) and soak them, turning a few times, until the mixture is fully absorbed.
• Set a large nonstick skillet over medium heat. Add the butter and swirl it around the pan until it melts. The soaked bread will be really soft, so carefully pick up each slice by sliding your whole hand under it, then setting it in the pan. Cook until the bottoms are golden brown, about 3 minutes. Flip the slices, reduce the heat to medium-low and cook until the other sides are brown, 2 to 3 minutes.
• Enjoy hot, with more butter spread over the slices and with your favorite toppings.

THE BEST FRENCH TOAST

Steps:

• In a shallow dish, whisk together the first 7 ingredients. Preheat a greased griddle over medium heat., Dip bread in egg mixture, letting it soak 5 seconds on each side. Cook on griddle until golden brown on both sides. Serve with toppings as desired.

CARAMELIZED SHEET-PAN FRENCH TOAST

Steps:

• The day before serving, in a medium bowl, combine eggs, egg yolk, milk, cream, salt, vanilla, nutmeg, cardamom, 2 tablespoons/25 grams sugar and the liqueur, if using. Whisk well until thoroughly combined.
• Place the bread in a gallon-size resealable plastic bag or shallow dish that will fit the slices snugly. Pour the egg mixture into the bag or dish to soak in the refrigerator for at least 8 hours. If in a bag, lay on a plate and turn the bag over from time to time. If in a dish, cover and flip the slices carefully now and then to ensure even soaking.
• When ready to cook, heat oven to 425 degrees. Remove the slices from the bag or dish, letting any excess drip off, and place on a plate. Coat the bread evenly with the remaining 1/2 cup/100 grams sugar.
• Heat a sheet pan or large cast-iron skillet in the oven for 5 minutes. Add 1 tablespoon butter to the pan. Spread it around and add the sugar-coated bread, spacing evenly. Reduce heat to 400 degrees. Cook until the bottoms are evenly burnished and golden brown, 14 to 18 minutes.
• Flip the bread and add the remaining tablespoon butter in slivers around the slices. Cook until the bottoms are nicely browned, 7 to 8 minutes. Turn the slices on the cut ends to caramelize, 4 to 5 minutes. Serve immediately with the syrup and berries.