Murrays French Toast Recipes

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CHEF JOHN'S FRENCH TOAST



Chef John's French Toast image

So you think you know how to make French toast? Maybe you beat a couple eggs, a splash of milk, a quick dip, fry it up in some butter, and drizzle with a little syrup? Sounds pretty good, and for 95% of the world that is what they consider French toast. But if you want truly amazing French toast, give this classic restaurant method a try.

Provided by Chef John

Categories     100+ Breakfast and Brunch Recipes     French Toast Recipes

Time 30m

Yield 6

Number Of Ingredients 8

2 eggs
½ cup milk
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
1 pinch salt
6 (1 inch thick) slices French bread
1 tablespoon butter, or as needed

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.

Nutrition Facts : Calories 199.1 calories, Carbohydrate 29.8 g, Cholesterol 68.7 mg, Fat 4.9 g, Fiber 1.5 g, Protein 8.7 g, SaturatedFat 2.2 g, Sodium 396.3 mg, Sugar 2.5 g

MARTHA'S FRENCH TOAST WITH GRAND MARNIER



Martha's French Toast with Grand Marnier image

"This French toast recipe is one of my favorites, and it's great for company because everyone loves it. Fresh orange zest and juice, as well as orange liqueur, add a bright, citrusy flavor to every delicious slice. I serve it with butter, sanding sugar, or some pure maple syrup," says Martha Stewart. Make her crowd-pleasing take on the breakfast classic for a winning dish.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 12 slices

Number Of Ingredients 10

6 large eggs
2 1/2 tablespoons orange-flavored liqueur, such as Grand Marnier
1 tablespoon sanding sugar, plus more for serving
Coarse salt
1 1/2 teaspoons finely grated orange zest plus 2 tablespoons juice
1 1/4 cups whole milk
6 tablespoons sunflower oil
3 tablespoons unsalted butter, plus more for serving
1 loaf brioche (20 ounces), cut into 1/2-inch slices
Pure maple syrup, for serving

Steps:

  • In a large shallow dish, beat eggs with a fork. Beat in liqueur, sugar, large pinch of salt, and orange zest and juice. Add milk and beat until combined.
  • In a large heavy skillet, heat 4 tablespoons oil and 2 tablespoons butter over medium-high until sizzling. Gently dip brioche, one slice at a time, into egg mixture to coat and add to skillet (do not crowd pan). In batches, cook until golden brown on both sides, 5 minutes per batch, flipping once. Transfer to a paper-towel-lined wire rack. Repeat with remaining brioche, adding remaining oil and butter as needed. (Reduce heat if brioche is browning too quickly.) Serve with butter and sugar or maple syrup.

Nutrition Facts : Calories 281 g, Fat 17 g, Fiber 2 g, Protein 8 g

KERRY'S FRENCH TOAST



Kerry's French Toast image

A French toast sandwich with a cream cheese and brown sugar center. My family loves this, and it can be cut into wedges and served at brunch. Can be served with syrup or jam, or eaten without either. Dust with powdered sugar for prettier presentation!

Provided by Kerry Carpenter Lubecki

Categories     100+ Breakfast and Brunch Recipes     French Toast Recipes

Time 40m

Yield 4

Number Of Ingredients 9

1 cup softened cream cheese
½ cup brown sugar
¼ teaspoon ground allspice
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
8 (1/2 inch) slices egg bread
6 extra large eggs, beaten
¼ cup milk
¼ cup butter

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.

Nutrition Facts : Calories 770.1 calories, Carbohydrate 68.7 g, Cholesterol 460 mg, Fat 45.6 g, Fiber 2.1 g, Protein 23.6 g, SaturatedFat 24.3 g, Sodium 782.9 mg, Sugar 29.7 g

MURRAY'S FRENCH TOAST



Murray's French Toast image

This is my (Bird's) favorite French toast recipe. Growing up with 4 siblings, my dad would make sugar-butter when there was no syrup in the house (hence 'Murray's', named after my dad). Some folks like it on pancakes, but for me, it's on French toast all the way! I even have a 'pattern' to how I eat it. I haven't tried it using Splenda yet, so I guess I need to soon, but then, this is not a 'diet-conscience' recipe. When we were real broke, and there was no money even for dog food, my dad would leave some egg mixture in the bowl, break up some bread in it, and the dog (and cats) ate too (we were always bringing home strays). :) My dad was the master of inginuity, making sure we all had full bellies!

Provided by 2Bleu

Categories     Breakfast

Time 10m

Yield 8 french toast

Number Of Ingredients 7

6 tablespoons butter, room temperature
6 tablespoons sugar
4 eggs
1/4 cup 2% low-fat milk
8 slices white bread
butter (for pan)
ground cinnamon

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!

MARC MURPHY'S FRENCH TOAST



Marc Murphy's French Toast image

Provided by Marc Murphy

Time P1DT1h15m

Yield 4 to 6 servings

Number Of Ingredients 10

Four 2 1/2-inch-thick slices country bread, such as filone
9 large eggs
1 quart heavy cream
1 cup granulated sugar, plus more for sprinkling
1/4 cup brandy
1 teaspoon kosher salt
4 tablespoons (2 ounces) unsalted butter
All-purpose flour, for dusting
Confectioners' sugar, for serving (optional)
Pure maple syrup, warmed, for serving

Steps:

  • Place the bread in a 2-quart baking dish. Whisk the eggs in a large bowl until combined. Add the cream, granulated sugar, brandy and salt and whisk to combine.
  • Pour the custard over the bread slices and let sit at room temperature for 30 minutes. Flip the bread over, cover with plastic wrap and refrigerate for 24 hours.
  • Position an oven rack in the middle of the oven and preheat to 350 degrees F.
  • Melt the butter in a large ovenproof saute pan over medium-high heat. Lightly sprinkle one side of each slice of the soaked bread with some flour and some granulated sugar. Place the soaked bread floured-side down in the pan and cook until caramelized, about 5 minutes. Flip the bread over, sprinkle the other side with flour and granulated sugar and transfer the pan to the oven.
  • Bake until the toast is cooked through, caramelized on top and custardy in the middle, 18 to 24 minutes.
  • Sprinkle with confectioners' sugar if using and serve immediately with maple syrup.

BLINTZ BAKED FRENCH TOAST



Blintz Baked French Toast image

The perfect make-ahead brunch, this casserole has the flavors of a blintz in French toast form. Instead of the more traditional cottage cheese, creamy ricotta goes into the custard poured on top of the challah, and everything is baked until crisp on the outside and pillowy on the inside. This recipe comes from Molly Yeh, the host of the cooking show Girl Meets Farm.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Number Of Ingredients 13

1/2 stick (4 tablespoons) unsalted butter, melted
12 thick slices day-old challah
6 tablespoons brown sugar
1 teaspoon cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cardamom
6 large eggs
1 cup whole milk
2/3 cup whole-milk or part-skim ricotta
1/2 teaspoon kosher salt
1 1/2 teaspoons pure vanilla extract
Grated zest of 1 lemon
Blueberries and confectioners' sugar, for serving

Steps:

  • Pour butter in a 9-by-13-inch baking dish. Arrange 6 slices of bread on top, overlapping slightly. Combine brown sugar, cinnamon, nutmeg, and cardamom; sprinkle half of mixture over bread. Top with remaining slices of bread, overlapping slightly. In a large bowl, whisk together eggs, milk, ricotta, salt, vanilla, and lemon zest; pour over bread. Sprinkle with remaining brown-sugar mixture. Cover and refrigerate overnight.
  • Preheat oven to 350 degrees.
  • Bake, covered with parchment-lined foil, 30 minutes. Uncover; continue baking until browned, 15 minutes more. Top with blueberries and confectioners' sugar; serve.

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