Jamaican French Toast Recipes

JAMMIE DODGER FRENCH TOAST RECIPE BY TASTY

Steps:

• Add the eggs, cream, icing sugar and vanilla extract to a bowl and whisk until smooth.
• Dip two slices of bread into the mix, soaking them thoroughly.
• Fry both slices until golden brown on both sides.
• Cut paper heart out of baking paper.
• Place paper heart on one slice of bread and cut a heart shaped hole into the bread using the paper as a guide.
• Spread jam on the other slice of bread, then place the bread with the heart on top of this slice.
• Place the paper heart back over the hole, and sprinkle with icing sugar. Then remove the paper heart.
• Enjoy!

HAITIAN FRENCH TOAST

Steps:

• Cut loaf ends off and reserve for another use. Cut remaining loaf into 1 1/2 inch slices; let stand 4 hours or overnight.
• In a 9x13 inch baking pan, combine orange juice, cream, eggs ground cinnamon and white sugar. Place bread slices in pan and turn until liquid is absorbed, about 5 minutes.
• In a large skillet, melt butter over medium heat. Add bread slices and cook until browned on both sides, about 5 minutes. Dust generously with confectioners' sugar and serve warm.

CHEF JOHN'S FRENCH TOAST

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Whisk eggs, milk, vanilla extract, cinnamon, allspice, and salt together in a large bowl. Place bread slices in egg mixture and soak, turning to coat, until bread is completely saturated.
• Melt butter in a cast-iron skillet over medium heat. Working in batches, cook bread in hot butter until golden, about 3 minutes per side. Transfer toasted bread to a baking sheet.
• Bake toast in the oven until outside is crisp and slightly puffed, 12 to 15 minutes.

BUTTER PECAN FRENCH TOAST

Steps:

• Heat a large nonstick skillet over medium-low heat and melt 2 tablespoons of the butter.
• In a large bowl, combine the milk, eggs, 1/4 cup of the brown sugar, the cinnamon, and vanilla. Whisk together until everything's combined and smooth.
• One by one, dunk the slices of bread into the egg mixture and place them on the buttery skillet.
• Fit as many slices in the skillet as you can, cooking them until golden on the first side, about 2 1/2 minutes. Flip to cook them on the other side for about 2 minutes. Remove them to a plate. Add 2 tablespoons of the butter to the skillet and repeat with the rest of the bread slices until they're all cooked.
• To the same skillet, add the remaining 4 tablespoons butter, the remaining 1 cup of brown sugar, and the salt. Stir and cook over medium heat until the butter and sugar are melted and bubbling, 2 to 3 minutes. Turn off the heat completely, pour in the bourbon and stir, allowing the fumes to dissipate for about 1 minute. Turn the stove on medium heat and continue to stir and cook for another minute, or until the mixture is starting to thicken. Add the pecans, stir to combine. Keep cooking the sauce, stirring constantly, until the mixture is deep golden, 2 to 3 minutes. Be careful not to cook it too long as it will become chewy, you want a nice caramelly sauce. Turn off the heat.
• Serve two pieces of French toast with a little butter. Sift over some powdered sugar.
• Spoon on a generous amount of the sauce then top with whipped cream and a sprinkling of cinnamon.

HAITIAN FRENCH TOAST

Steps:

• Cut off the ends of the baguette a reserve for another use. Cut the remainder in 1/2 inch slices. Let them stand for at least 4 hours or overnight to dry.
• In a 9x13 pan combine the orange juice, heavy cream, eggs, cinnamon, nutmeg and white sugar.
• Place the bread slices in the pan, turning the slices until the liquid is absorbed.
• In a large skillet, melt butter over medium to medium high heat. Add bread slices and cook until golden brown on both sides, about 5 minutes. Dust heavily with powdered sugar to serve.
• I always include maple or fruit syrup on the table.
• Heavenly way to start the day!
• Prep time doesn't include the bread drying step.

JAMAICAN FRENCH TOAST

Steps:

• Cut french bread into 1& 1/2 inch slices.
• Place slices on a wire rack and let stand overnight.
• In a large bowl whip together the orange juice, whipping cream, eggs, cinnamon, mutmeg, ginger and sugar.
• Whisk until very well blended and frothy.
• Pour into a 9x13 inch pan.
• Lay bread on top of egg mixture for 1 minute.
• Turn and let stand for 5-10 minutes.
• In a large heavy skilled melt half the butter over medium high heat.
• Place half the soaked bread into the hot pan and cook until golden brown, about 3-4 minutes.
• Turn and brown the other side.
• Remove and set aside.
• Repeat with the remaining butter and soaked bread slices.
• Serve hot with sliced fruit, powdered sugar and syrup.