Ooh La La French Toast Recipes

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OOH LA LA FRENCH TOAST



Ooh La La French Toast image

There are many versions of French Toast on Zaar as well as everywhere else. My search is over as I have finally found the exact combination of ingredients to achieve what my palate desires...a crispy exterior and custard like interior.

Provided by CindiJ

Categories     Breakfast

Time 20m

Yield 8 slices, 4 serving(s)

Number Of Ingredients 10

8 slices challah, sliced 3/4-inch thick, staled
1 1/2 cups whole milk
3 large eggs (or 6 egg yolks)
2 tablespoons brown sugar
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon freshly ground nutmeg
2 dashes pepper (2 grinds)
1 tablespoon vanilla
6 tablespoons unsalted butter, divided

Steps:

  • Night before slice bread no thinner than 1/2" thick, we prefer 3/4" thick. Lay out on cooling rack to let stale overnight. This can also be done by slicing bread morning of preparation, laying on cooling rack on cookie sheet and placing in oven 250º for 15 minutes, turning once while in oven.
  • In 9x13 dish whisk together milk, eggs, brown sugar, salt, cinnamon, nutmeg, pepper, vanilla and 2 tablespoons melted butter until blended well. Set aside.
  • Heat 1/2 tablespoon butter in 12" skillet or griddle over medium heat. While butter is melting, soak 2 slices of bread at a time for no more than 20 seconds per side. You want them well saturated but not falling apart or a glob of dough.
  • When butter is melted and no longer foaming, transfer bread slices to skillet using a slotted spatula (allowing excess custard mixture to drip off). Cook to golden brown, approximately 3-4 minutes per side. If cooking to fast, i.e. browning or burning, reduce your temperature. Remove from skillet and place on cooling rack in 200º oven and continue with remaining bread.
  • *Tip - wipe skillet/griddle out with paper towels between each cooking of the french toast.
  • Serve with warmed maple syrup.

CAFE DE LA OLLA FRENCH TOAST



Cafe de la Olla French Toast image

Cafe de la olla is a traditional way of preparing coffee in Mexico. And what better way of combining it than with a traditional breakfast item like French toast. A great twist to a classic!

Provided by Marcela Valladolid

Categories     main-dish

Time 45m

Yield 8 servings

Number Of Ingredients 16

1 loaf challah bread, cut into 1 1/2-inch slices
1 piloncillo cone (7 1/2 ounces), finely grated (see Cook's Note)
1/2 cup chopped pecans
1/4 cup finely grated Mexican chocolate
2 tablespoons ground coffee
2 teaspoons grated orange zest
2 teaspoons ground cinnamon
4 tablespoons unsalted butter
1/2 to 1 cup raw sugar
1 cup milk
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
2 large eggs
Chopped pecans
Finely grated Mexican chocolate
Maple syrup

Steps:

  • For the bread and filling: Using a small sharp knife, cut a 2-inch-long slit in one side of each bread slice, cutting three-quarters of the way through the bread and creating a pocket for the filling.
  • In a medium bowl, add the piloncillo, pecans, chocolate, coffee, orange zest and cinnamon and stir until combined. Fill the pocket of each slice of bread with some of the filling.
  • For the custard: In a shallow bowl, combine the milk, cinnamon, vanilla extract and eggs and whisk until combined. Dip the bread slices into the egg mixture, making sure to coat each side of the bread and allowing the egg mixture to soak in.
  • Heat a large skillet over medium-low heat. Add 1 tablespoon of butter and heat until it melts.
  • Put the raw sugar on a plate, then dip the soaked bread in it, coating both sides of each slice.
  • Add some of the coated bread slices to the skillet and cook on both sides until light golden brown, about 4 minutes per side. Repeat with the remaining butter and bread slices.
  • Serve the French toast with chopped pecans, grated Mexican chocolate and maple syrup.

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