Ooh La La French Toast Recipes

OOH LA LA FRENCH TOAST

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

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.