Kahlua And Cream French Toast Recipes
RABANADAS (PORTUGUESE FRENCH TOAST)
Steps:
- In a small bowl, mix sugar and cinnamon until blended. In a large shallow dish, whisk eggs and milk. Dip both sides of bread in egg mixture, soaking lightly. , In an electric skillet, heat 1 in. of oil to 350°. Working with a few slices at a time, remove bread from egg mixture, allowing excess to drain, and fry 2-3 minutes on each side or until golden brown. Drain on paper towels., Dip warm rabanadas in cinnamon-sugar to coat all sides. Serve warm or at room temperature.
Nutrition Facts : Calories 391 calories, Fat 21g fat (3g saturated fat), Cholesterol 131mg cholesterol, Sodium 313mg sodium, Carbohydrate 42g carbohydrate (23g sugars, Fiber 2g fiber), Protein 11g protein.
KAHLUA N CREAM
Kahlua and cream is my all time favorite drink...I may consume 2 drinks a year..lol! But, when I do ...this one hits the spot...love, love, love Kahlua! My photos Enjoy!
Provided by Cassie *
Categories Other Drinks
Time 5m
Number Of Ingredients 3
Steps:
- 1. Pour the Kahlua into a rocks glass with some ice, or use a wine glass.
- 2. Add the cream.
- 3. Add a sip straw and stir gently or not, as you prefer .
KAHLUA AND CREAM FRENCH TOAST
Elegant variation on French toast incorporating the coffee-infused sweet flavor of Kahlua!
Provided by Kristin
Categories Breakfast
Time 20m
Number Of Ingredients 5
Steps:
- Combine eggs, Kahlua, and cream in a medium bowl. Whisk until well combined.
- Spray a skillet with non-stick spray and heat on medium-high.
- Dip a slice of bread in the egg mixture, coating it entirely.
- Place on the skillet and repeat for as many slices will fit.
- Cook each side until golden brown, about 2-3 minutes.
- Repeat process with the remaining bread and egg mixture.
- Garnish with chopped hazelnuts when serving (if desired).
Nutrition Facts : Calories 166 kcal, Carbohydrate 18 g, Protein 5 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 92 mg, Sodium 180 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
KAHLUA FRENCH TOAST
Make and share this Kahlua French Toast recipe from Food.com.
Provided by Linda in Madison
Categories Breakfast
Time 28m
Yield 8 slices, 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat butter in a 12" skillet over medium heat.
- Beat the eggs, milk, cinnamon and Kahlua together in a medium sized bowl.
- When the pan is hot, dip bread in egg mixture coating both sides well.
- Place coated bread in the skillet turning occassionally till each side is golden bown.
- Remove the toast from the pan and place a dab of butter on each piece of French Toast.
- Drizzle syrup over the toast and dress with a sprinkling of confectioner's sugar.
10 BEST KAHLUA DRINKS TO TRY TONIGHT
For cocktails that taste like dessert, try these Kahlua drinks! From a mudslide to a black Russian to an espresso martini, these boozy drinks are sure to please.
Provided by insanelygood
Categories Beverages Recipe Roundup
Number Of Ingredients 10
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Kahlua drink in 30 minutes or less!
Nutrition Facts :
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- This recipe works best with day-old or slightly stale challah bread. If your bread is fresh, you can take some of the moisture out by placing the slices on a baking sheet and putting them in a preheated 350 degree oven for 10 minutes, flipping the slices once halfway through cooking. This will dry the bread out a bit, which will help it soak up the moisture from the milk and egg mixture. If you don't have time for this step, no worries-- fresh bread will work too, it just won't soak up as much of the egg mixture.
- In a small saucepan, combine Kahlua Cream Sauce ingredients and whisk together until combined. Turn on the heat to medium and heat the mixture, stirring constantly, until it begins to boil around the edges. Stir constantly until the sauce has thickened to a creamy consistency. Turn down the heat to low and reserve, stirring occasionally until ready to serve.
- In a blender, combine the milk (or non-dairy milk), eggs, flour, banana, brown sugar, vanilla, cinnamon, salt and Kahlua. Blend for a few seconds until well mixed.
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- Optional step: toast the bread in the oven at 350℉ for 2 minutes per side. This will dry out the bread and help it absorb the egg mixture better.
- Place cream, Kahlua, and powdered sugar in a chilled bowl. Whip on low to combine, then bump the speed to medium. Continue to whip until thick and holds soft peaks. You can whip until slightly firmer, if you prefer. Just be careful not to over whip.
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5/5 (2)Category BreakfastCuisine American, ItalianTotal Time 50 mins
- In a large bowl, add the espresso and sugar together and stir until all of the sugar has dissolved. Add the cold half & half, Kahlua, vanilla, and salt, stirring to combine. Then add in the eggs, whisking until well combined and smooth. In a separate small glass or bowl, add the cocoa powder and 1 tbsp half & half/ milk / water, and whisk well until a smooth paste has formed, and no chunks or dry patches remain. Add the cocoa paste to the other ingredients in the large bowl, and whisk well to combine. Transfer to a large baking dish (about (9”x13”) to soak the bread in.
- Add heavy cream, confectioners sugar, vanilla, and Kahlua (if using), to a stand mixer (fitted with the whip attachment) or a large bowl. Whip the cream with stand mixer or hand mixer until stiff peaks have formed. Add in the mascarpone, and beat until well combined, but do not over-whip.
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