Marc Murphys French Toast Recipes

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.

KERRY'S FRENCH TOAST

Steps:

• In a medium bowl, blend the cream cheese with brown sugar, allspice, nutmeg and cinnamon
• Spread 4 slices bread with the cream cheese mixture, and top with remaining bread slices, creating sandwiches.
• Mix eggs and milk in a shallow bowl. Dip bread into the egg and milk to coat thoroughly.
• Melt butter in a medium skillet over medium high heat. Cook coated bread slices 2 to 4 minutes on each side, or until golden brown.

MARTHA'S PERFECT FRENCH TOAST

Steps:

• Whisk together eggs, milk, juice, vanilla, liquor, sugar, zest, cinnamon, nutmeg, and salt in a bowl.
• Place bread in a shallow baking dish large enough to hold bread slices in a single layer.
• Pour egg mixture over bread; soak 10 minutes.
• Turn slices over (Carefully) and soak 5-10minutes more, until soaked through.
• Preheat oven to 200 deg F. Place a wire rack on a baking sheet, and set aside.
• Heat canola oil (with some butter if so wish) in a skillet over medium heat.
• Fry half the bread slices until golden brown, around 3 minutes per side.
• Transfer to wire rack; place in oven while cooking remaining bread.
• Wipe skillet and repeat with fresh oil/butter and bread.
• Keep in oven until ready to serve.
• Serve with dusted powdered sugar and maple syrup (I like fresh berries on top, too).

MURRAY'S FRENCH TOAST

Steps:

• SUGARBUTTER: Using the tines of a fork, mix butter and sugar in a small bowl. Do not beat (you should feel the granules of sugar in the butter). Set aside.
• Beat eggs and milk in a bowl large enough to fit a slice of bread. Heat a small pat of butter in a large pan or griddle over medium heat.
• When butter is melted in pan, dip 1 slice of bread into the egg mixture, flip over, then hold it over the bowl for a second or so to let excess egg drip off. Place into pan and sprinkle with a light dusting of cinnamon. Repeat with other slices (so as to fit on griddle or in pan, may need to do in batches).
• Cook for 3-5 minutes until golden brown. Flip toast and cook remaining side to golden (sprinkle with more cinnamon if desired).
• Place one toast each onto individual plates. Spread sugar-butter over one side (like buttering toast). Place another slice on top and repeat. Continue until you reach the desired stack amount and serve. I love to eat the crust off first, then dive into the center of soft french toast smothered in sugar-butter to divulge into at the end. A mouth-watering experience!