Lorena Garcias Baked Crispy French Toast Recipes

LORENA GARCIA'S BAKED CRISPY FRENCH TOAST

Steps:

• Preheat oven to 350 degrees F.
• Combine milk, half-and-half, SPLENDA® Granular, and vanilla; whisk until SPLENDA® Granular dissolves. Add eggs, whisking until blended.
• Dip bread into the milk mixture; dredge in cornflakes cereal. Place on a baking sheet.
• Bake for 5 to 10 minutes or until golden brown.
• Sprinkle a small amount of cinnamon over 6 plates. Arrange 2 toast triangles in the center of each plate. Arrange strawberries around toast; top toast with a small scoop of vanilla yogurt. Sprinkle with cinnamon. Garnish with fresh mint sprigs, if desired.

TORTILLA ESPANOLA (SPANISH TORTILLA)

Steps:

• Heat 1/2 cup olive oil in a large skillet over medium-low heat. Add half of the potato slices, and cook, stirring occasionally, until just tender, 15 to 20 minutes. When done, remove potatoes to a large bowl, leaving oil in the skillet. Cook the remaining potatoes in the oil until tender, then add to the bowl, leaving oil in the skillet. Gently toss potatoes with salt and pepper to taste.
• Meanwhile, heat 2 tablespoons olive oil in a skillet over medium heat. Stir in onion rings, and gently cook until soft and golden brown, about 15 minutes. Spoon onions onto a plate, and allow to cool while the potatoes finish cooking.
• Whisk eggs in a large bowl until smooth. Stir in cooled onions, roasted peppers, and serrano ham. Gently fold in cooked potatoes.
• Heat the skillet with the reserved oil over low heat. Pour in the egg mixture, and gently cook until the sides have started to set and the bottom has turned golden brown, 8 to 10 minutes. Loosen the tortilla with a spatula if needed, then carefully slide onto a large plate. Turn the skillet upside down and place onto the uncooked side of the tortilla. Turn the skillet right-side-up, and remove the plate. Return the skillet to the stove, and continue cooking until the tortilla has set in the center, about 4 minutes.
• Slide the tortilla onto a serving plate and allow to cool to room temperature. Cut into six wedges and sprinkle with parsley to serve.

CRISPY FRENCH TOAST

Steps:

• Place corn flake crumbs in a shallow dish and set aside.
• Combine milk, eggs, sugar and cinnamon in a medium size bowl and dip bread into mixture coating both sides well the dip into corn flake crumbs.
• Grill or fry in a pan coated with cooking spray, cook bread on medium heat until both sides are golden brown, turning once. Serve hot with maple syrup.