Santa Fe Railroad French Toast Recipes
SANTA FE (RAILROAD) FRENCH TOAST
People have been making fun of the railroad for years, but no one jokes about their legendary French Toast. The train might have run late, but when indulging in a breakfast like this, who cared? I realize the cream adds calories, but suggest that you resist the temptation to use milk! It's worth the extra time on the treadmill! NOTE: Besure to use stale bread otherwise you're french toast may be soggy!
Provided by Galley Wench
Categories Breakfast
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Position rack in middle of the oven.
- Arrange bread in a single layer in a baking dish.
- Whisk together cream, eggs and salt and pour over the bread.
- Soak bread, turning once, until most of liquid is absorbed but bread is not falling apart, about 2 minutes.
- With a slotted spatula, carefully transfer soaked bread to tray.
- Heat 1/2 inch oil in a heavy skillet over moderate heat until registers 325 degrees.
- Fry bread 3 or 4 pices at a time, turning once, until golden brown and crisp, about 2 minutes per batch, maintaining 325 degrees.
- Transfer to paper towel to drain briefly then arrange in a single lager on baking sheet.
- Once all bread is fried, bake toast until puffed, about 4 minutes.
- Dust with confectioners sugar and serve with syrup or honey.
FRENCH TOAST SANTA FE
Categories Milk/Cream Egg Breakfast Bake Fry Quick & Easy Maple Syrup Gourmet
Yield Makes 3 or 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Cut off and discard crusts from bread, then diagonally halve slices. Arrange in 1 layer in a baking pan.
- Whisk together cream, eggs, and salt, then pour over bread. Soak bread, turning once, until most of liquid is absorbed but bread is not falling apart, about 2 minutes.
- Carefully transfer soaked bread with a slotted spatula to a tray.
- Heat 1/2 inch oil in a 12-inch heavy skillet over moderate heat until thermometer registers 325°F.
- Fry bread, 3 pieces at a time, turning over once, until golden brown and crisp, about 2 minutes. (Return oil to 325°F between batches.) Transfer toast to paper towels to drain briefly, then arrange in 1 layer on a baking sheet.
- Once all bread is fried, bake toast in middle of oven until puffed, about 4 minutes. Serve dusted with confectioners sugar.
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- Preheat oven to 400 degrees. Position rack in middle of the oven. Arrange bread in a single layer in a baking dish.
- Whisk together cream, eggs and salt and pour over the bread. Soak bread, turning once, until most of liquid is absorbed but bread is not falling apart, about 2 minutes. With a slotted spatula, carefully transfer soaked bread to tray.
- Heat 1/2 inch oil in a heavy skillet over moderate heat until registers 325 degrees. Fry bread 3 or 4 pices at a time, turning once, until golden brown and crisp, about 2 minutes per batch, maintaining 325 degrees.
- Transfer to paper towel to drain briefly then arrange in a single lager on baking sheet. Once all bread is fried, bake toast until puffed, about 4 minutes.
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