Caramelized French Toast With Cinnamon And Berries Recipes

THE BEST FRENCH TOAST I'VE EVER MADE

Steps:

• Choose your bread. If you like very thick french toast (you should try it at least once!), find a local bakery and get yourself a loaf of challah or brioche bread (buy a day-old loaf if they have it.) I don't like using French bread or the regular loaves you find in the deli at the grocery store; the crusts turn out too chewy. You want a nice soft edge. If you can't get to a bakery, head to the grocery store and buy the thickest and softest white bread you can find. (3/4 inch or thicker.) Texas toast is great. I like to use the Artesano brand of bread; they sell a pre-sliced brioche loaf that is pretty legit. But their white bread is also nice and soft. See photos.
• Slice your bread with a serrated knife if you are working with a whole loaf. See photos. I like my slices to be about 1 and 1/4 inch thick, which feels a little ridiculous, but trust me. You can even go up to 2 inches if you're feeling wild. Don't slice thinner than 3/4 inch.
• Set your bread aside, spread out so that it gets a little dried out. Day old bread is great for French toast. In France, they call this dish "Lost Bread" because it's what you make when you have dried out bread to use up. (I experimented with toasting the bread first, but thought it dried out the finished product too much.)
• Make the egg mixture. Meanwhile, in a medium bowl,* whisk together 3 egg yolks, 1 and 1/2 cups heavy cream* or half & half, 1/4 cup granulated sugar, 1 tablespoon vanilla, 1/4 teaspoon kosher salt, 1 teaspoon cinnamon, and a pinch of nutmeg, if you like. Whisk until it is completely smooth and the cinnamon is well incorporated.
• Pour the mixture into a shallow dish like a pie plate, or an 8x8 inch pan. Place a slice of bread in the mixture and let it sit there for 10 to 20 seconds. How long you soak it depends on how thick your bread is. It should be soft when you touch it, but still hold itself together. Flip the bread and soak the other side. You can start cooking the French toast right away, or you can place the soaked bread on a baking sheet or plate while you finish soaking all of them.
• Cook the French toast: Heat an electric griddle or large 12 inch skillet over medium low heat. When it is hot, add 1 tablespoon butter and 1 tablespoon vegetable oil (or any oil with a high smoke point.) Swirl it around until the pan is coated. Place the French toast on the pan with 1 to 2 inches in between each slice of bread. Cook on medium low heat for 3-5 minutes. The timing depends on your oven or griddle, so stick around and keep an eye on it.
• Caramelize. When the bottom of the first side is LIGHT brown (we are going to cook this side twice), sprinkle about a half tablespoon granulated sugar on the top (raw) side of the bread. Flip the toast, sugar side down, and fry until golden brown, about 2 minutes. (Be sure to swirl the pan so oil re-coats it, or add more butter/oil if necessary). Then, sprinkle another half tablespoon of sugar on the cooked side, and flip it over again so that it lightly caramelizes the first side.
• Keep your toast warm. Preheat your oven to the "keep warm" setting, about 170 degrees F. As you finish frying the toast, transfer each one to a wire cooling rack set over a baking sheet. Keep toast warm in the oven until ready to serve.
• I honestly don't even put maple syrup on caramelized French toast. I feel like it doesn't really need it, plus it makes the caramel edge not as crunchy. I like to eat it plain, or with a little jam. But maple syrup is really delicious if you are in the mood! A sprinkle of powdered sugar and a berry garnish never hurt either.
• Keep leftovers stored covered in the fridge. It will keep for 3-5 days. You can reheat leftovers in the microwave or the toaster. Or heat your oven to 350 and heat the toast all together on a wire rack set over a baking sheet, until the toast is warmed, about 5-10 minutes.

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.

CARAMELIZED FRENCH TOAST

Steps:

• Melt two tablespoons of butter in a frying pan or skillet over medium high heat.
• Beat together eggs, milk and salt. Dip bread one at a time into egg mixture and fry until light brown and egg is cooked.
• After 4 slices of bread have been cooked, melt remaining 2 tablespoons butter. Cook remaining bread slices until light brown on both sides and egg is cooked.
• After all bread slices have been cooked and removed from pan, add brown sugar to pan. Stir until melted and sticky. Add water and stir. Place French toast in caramel sauce. Turn to coat, then remove from pan. Serve.

CARAMELIZED SHEET-PAN FRENCH TOAST

Steps:

• The day before serving, in a medium bowl, combine eggs, egg yolk, milk, cream, salt, vanilla, nutmeg, cardamom, 2 tablespoons/25 grams sugar and the liqueur, if using. Whisk well until thoroughly combined.
• Place the bread in a gallon-size resealable plastic bag or shallow dish that will fit the slices snugly. Pour the egg mixture into the bag or dish to soak in the refrigerator for at least 8 hours. If in a bag, lay on a plate and turn the bag over from time to time. If in a dish, cover and flip the slices carefully now and then to ensure even soaking.
• When ready to cook, heat oven to 425 degrees. Remove the slices from the bag or dish, letting any excess drip off, and place on a plate. Coat the bread evenly with the remaining 1/2 cup/100 grams sugar.
• Heat a sheet pan or large cast-iron skillet in the oven for 5 minutes. Add 1 tablespoon butter to the pan. Spread it around and add the sugar-coated bread, spacing evenly. Reduce heat to 400 degrees. Cook until the bottoms are evenly burnished and golden brown, 14 to 18 minutes.
• Flip the bread and add the remaining tablespoon butter in slivers around the slices. Cook until the bottoms are nicely browned, 7 to 8 minutes. Turn the slices on the cut ends to caramelize, 4 to 5 minutes. Serve immediately with the syrup and berries.

FLUFFY FRENCH TOAST WITH BERRIES

Steps:

• Whisk together the flour, milk, granulated sugar, almond extract, vanilla extract, cinnamon, salt and eggs in a bowl until smooth.
• Heat a frying pan over medium heat and add some butter.
• Soak the bread slices in the mixture on both sides. Cook the bread until golden brown, 3 to 4 minutes per side. Sprinkle with the powdered sugar. Top with the fresh berries and peaches. Serve with maple syrup and butter.

CINNAMON FRENCH TOAST

Steps:

• Preheat the oven to 200 degrees F.
• Whisk together the half-and-half, granulated sugar, cinnamon, vanilla, salt and eggs in a large bowl until very well combined and no visible egg white remains. Pour the mixture into an 8- or 9-inch square baking dish.
• Heat a large nonstick skillet over medium heat. Add 1/2 tablespoon butter and when it melts, swirl to coat the skillet.
• Put 2 slices of bread at a time in the custard until moistened through, about 10 seconds on each side for the thicker bread and 5 seconds for the thinner sandwich bread.
• When the butter begins to sizzle, transfer the soaked slices to the skillet and cook until the custard is heated through and the slices are very golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet and hold in the oven while you repeat with the remaining butter, bread and custard.
• To serve, fan out the slices on a platter or individual plates and dust with confectioners' sugar and additional cinnamon. Serve with fresh fruit and maple syrup.

CROISSANT FRENCH TOAST WITH SOFT CARAMEL APPLES

Steps:

• Make the batter for the French toast by whisking together the eggs, milk, vanilla, and cinnamon until evenly blended. Cover and refrigerate.
• Pay close attention while you make the caramel apples - put the sugar in a large dry skillet and place it over medium-low heat. Stir constantly with a wooden spoon until the sugar melts and begins to caramelize, about 5 minutes. Be careful; the sugar is really hot at this point. Still stirring, add the butter, which will foam a little. Once the sugar and butter become a caramel sauce, fold in the apple wedges. Now, because the apples are cooler than the sugar, the sugar may start to seize and harden, but don't freak out -- keep stirring, once the apples warm up the caramel will smooth out again. When the caramel sauce starts to form around the apples, pour in the maple syrup. Give it a stir and simmer for about 10 minutes until the apples are fork tender. Pull them off the heat and keep warm until you are ready to serve.
• For the French toast itself, warm the butter in a large non-stick skillet over medium-low heat. You probably will only be able to fit a couple of croissants in the pan at once, so prepare these in batches. Take a croissant half and quickly dredge it in the batter. The key word here is quickly; the croissants are very soft and will disintegrate if soaked in the batter. Lay the croissants in the pan, cut-side down, and cook for 4 to 5 minutes. Carefully flip them over with a spatula and brown the other side.
• The presentation is like a caramel apple sandwich - take the bottom half of the croissant and put it on a plate, spoon some of the caramel apples on top of that, and cover with the top 1/2 of the croissant. Dust with confectioners' sugar and cinnamon and serve.

FRENCH TOAST WITH CARAMELIZED PECANS, STRAWBERRIES AND CREAM

Steps:

• In a medium bowl, mix together strawberries and 1/2 cup of sugar. Set aside.
• In a food processor, blend together heavy cream, cream cheese and 1 tablespoon sugar until thick and creamy.
• In a baking dish, whisk together eggs, milk, cinnamon and remaining 2 tablespoons sugar. Place bread slices in pan and soak on each side until well coated and soaked through. In a large skillet or griddle over medium heat, melt 1 tablespoon butter. Remove and drain the bread slices and cook until golden turning once, about 5 to 7 minutes. Meanwhile, in a skillet over medium heat, add the pecans, brown sugar and 2 tablespoons butter. Stir until sugar has melted and pecans are coated and sticky. Serve French toast with dollop of cream, sticky pecans and strawberries.

CARAMELIZED FRENCH TOAST

Steps:

• Melt two tablespoons of butter in a frying pan or skillet over medium high heat.
• Beat together eggs, milk and salt.
• Dip bread one at a time into egg mixture and fry until light brown and egg is cooked.
• After 4 slices of bread have been cooked, melt remaining 2 tablespoons butter.
• Cook remaining bread slices until light brown on both sides and egg is cooked.
• After all bread slices have been cooked and removed from pan, add brown sugar to pan. Stir until melted and sticky.
• Add water and stir.
• Place French toast in caramel sauce. Turn to coat, then remove from pan. Serve.

CARAMEL FRENCH TOAST

Steps:

• In a small saucepan, bring the brown sugar, butter and corn syrup to a boil over medium heat, stirring constantly. Remove from the heat. Pour into an 8-in. square baking dish coated with cooking spray. Arrange bread over caramel., In a small bowl, whisk the eggs, cream, vanilla, cinnamon and salt; pour over top. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 20-25 minutes or until a knife inserted in the center comes out clean.

MIXED BERRY FRENCH TOAST RECIPE BY TASTY

Steps:

• Whisk eggs, cinnamon, vanilla and milk together in medium-large bowl to create egg wash.
• Dunk bread in egg wash.
• Melt butter in a skillet on medium-low heat and cook bread for 2-3 minutes.
• Mix berries, sugar, and lemon juice in medium pan over low heat crushing and stirring berries until they form a thick sauce.
• Lay out slices and spread compote in between each slice then on top. Garnish with confectioners sugar (optional).
• Enjoy!