Swiss French Toast Fotzel 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.

LANCE'S OWN FRENCH TOAST

Steps:

• In a shallow bowl, whisk eggs, milk, honey, cinnamon and pepper. Dip both sides of bread in egg mixture. Cook on a greased hot griddle 3-4 minutes on each side or until golden brown., If desired, sprinkle with cinnamon sugar or frost with vanilla icing. Freeze option: Cool French toast on wire racks. Freeze between layers of waxed paper in a resealable freezer container. To use, reheat French toast in a toaster oven on medium setting. Or, microwave each French toast on high for 30-60 seconds or until heated through.

ULTIMATE FRENCH TOAST

Steps:

• Combine eggs, milk and cinnamon; beat well. Dip bread into egg mixture until completely coated.
• Heat a lightly oiled griddle or frying pan over medium high heat. Cook bread slices until they are golden brown on both sides. Serve hot.

THE BEST FRENCH TOAST

Steps:

• In a shallow dish, whisk together the first 7 ingredients. Preheat a greased griddle over medium heat., Dip bread in egg mixture, letting it soak 5 seconds on each side. Cook on griddle until golden brown on both sides. Serve with toppings as desired.

SWISS FRENCH TOAST - FOTZEL

Steps:

• Step 1, for the apple puree, peel and core the apples and cut into slices.
• Cook the apple in the water until soft, then mash until smooth.
• Next add the lemon juice and maple syrup to taste.
• Step 2, sprinkle the 3 tbsps of milk over the bread and set aside.
• Mix sugar and cinnamon together and also set aside until needed for garnish.
• Stir the eggs in a bowl and mix in the rest of the milk, add a pinch of salt.
• Heat butter in a pan and keep warm.
• Lay the bread slices in the egg and milk mixture to soften them, then transfer them to the heated pan.
• Fry on both sides until they are golden brown, remove from pan and sprinkle with sugar and cinnamon to taste.
• Serve apple puree on the side for those who enjoy it.

SAVORY FRENCH TOAST WITH SWISS CHARD AND EGGS

Steps:

• Preheat the oven to 200˚ F. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the onion, tomatoes and chard stems and cook until the vegetables are softened, about 5 minutes. Add the chard leaves and cook, stirring, until wilted, about 3 minutes; season with salt and pepper. Transfer to an ovenproof dish and keep warm in the oven. Wipe out the skillet and return to the stovetop.
• Whisk 3 eggs, the milk, sage, 1 teaspoon pepper and 1/2 teaspoon salt in a baking dish. Lay the bread in the dish, flipping the slices once or twice to fully soak. Heat 1 tablespoon olive oil in the skillet over medium heat. Carefully lift the bread from the egg mixture, letting the excess drip off. Cook in the skillet until golden, about 3 minutes per side. Transfer to a baking sheet, top each with a slice of cheese and melt in the oven.
• Wipe out the skillet and heat the remaining 1 tablespoon olive oil over medium-high heat. Crack in the remaining 4 eggs and cook until the whites are set, about 5 minutes. Divide the French toast among plates. Top each with the vegetables and a fried egg; season with salt and pepper. Drizzle with the hot honey.

FRENCH TOAST FOR TWO RECIPE BY TASTY

Steps:

• Make the walnut streusel: Preheat the oven to 375°F (190°C). Line a baking sheet with a nonstick mat.
• In a medium bowl, combine the flour, granulated and brown sugars, salt, and cinnamon. Work the butter into the dry ingredients with a fork until crumbly. Add the chopped walnuts and mix well.
• Spread the streusel on the prepared baking sheet and bake for 20 minutes, stirring halfway, until golden brown. Remove from the oven and let cool slightly, then crumble and let cool completely before using. The streusel will keep in an airtight container for 1 week.
• Make the French toast: In a large baking dish, beat the eggs, then add the milk, cream, vanilla, brown sugar, cinnamon, nutmeg, and salt and whisk well to combine.
• Add the bread in a single layer and press down gently into the custard. Let soak for 5 minutes, then flip and soak for another 10 minutes.
• Melt 1 tablespoon of butter in a large skillet over medium heat. When the foaming subsides, carefully transfer 2 slices of bread from the custard to the pan and cook until golden brown, about 2 minutes per side. Repeat with remaining butter and soaked bread.
• Top the French toast with the walnut streusel and maple syrup.
• Enjoy!

FRENCH TOAST

Steps:

• Whisk together the eggs, milk, cream, vanilla and cinnamon. Lay the brioche slices in a single layer in a shallow dish and pour the egg mixture over them. Allow to soak for 2-3 mins, then carefully turn over and soak for 2 mins more.
• Heat 1 tbsp of the vegetable oil and butter in a non-stick frying pan over a medium heat until foaming. Carefully lift 2 slices of the soaked brioche out of the dish and add to the frying pan. Fry for 3 mins on each side, until golden and crisp, then place on a wire rack over a baking tray in a warm oven while you repeat with the remaining slices.
• Serve dusted in icing sugar and scattered with fresh berries, if you like.