CINNAMON FRENCH TOAST
A simple go-to recipe for French toast, perfect for almost any type of bread. Extra cinnamon gives it a potent sweet spice and half-and-half makes the custard rich without being too heavy.
Provided by Food Network Kitchen
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 11
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.
CINNAMON CUSTARD FRENCH TOAST
I have learned to take simple French toast to new heights. By just experimenting with different ingredients, I was able to create a fabulous custard & cinnamon French toast. The nutmeg and brandy give the recipe a real flair and bite. You can make the recipe with whole wheat bread or traditional French bread.
Provided by patj-food210
Categories Breakfast
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In large mixing bowl place contents of 8 eggs, beat eggs with a wisk for about 30 seconds or until smooth.
- Next, add the vanilla extract, nutmeg and 80 proof brandy. The cinnamon is the last ingredient that you will add. Make sure you sprikle both sides of bread with cinnamon before placing in the cooking skillet.
- Once bread is fully coated, place French toast in well buttered skillet or grill. Cook each side of French toast until golden brown. Total cooking time is approximately 5 minutes.
- Serve French toast with butter and pure maple syrup.
Nutrition Facts : Calories 495.1, Fat 23.8, SaturatedFat 11, Cholesterol 445.9, Sodium 440.6, Carbohydrate 37.3, Fiber 9.1, Sugar 7.7, Protein 18.8
CHALLAH FRENCH TOAST WITH CINNAMON-SUGAR GLAZE
Thick slices of soft challah bread make for superior French toast, with a plush, custardy center and golden, crisp edges. This version has extra egg yolks for added richness, and a dash of cardamom for spice. Cinnamon-sugar is sprinkled on top of the challah slices as they cook, caramelizing and glazing them (though you can skip this step, if you want). If you want to work ahead, soak the challah slices in the custard mixture the night before, storing everything in the fridge, then add a few extra minutes onto the cooking time to make sure the centers are cooked through.
Provided by Melissa Clark
Categories breakfast, brunch, breads
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- In a large bowl, whisk together milk, cream, eggs and egg yolks, vanilla, lemon zest (if using), 1/2 teaspoon cardamom and salt.
- Arrange challah slices in an even layer on a rimmed baking sheet. Pour custard on top, and let sit at room temperature, uncovered, for 30 minutes, so the bread can absorb the custard, carefully flipping bread slices halfway through.
- In a medium bowl, whisk together sugar, cinnamon and remaining 1/4 teaspoon cardamom. Set aside.
- Heat a large nonstick or cast-iron skillet over medium, then add 2 tablespoons butter and let it melt. Place 2 to 3 pieces soaked challah in skillet, making sure to not crowd the pan. Cook until golden on bottom, 4 to 5 minutes.
- Sprinkle a little of the cinnamon-sugar mixture on top of each slice, then flip and cook until bottom is glazed and browned, another 4 to 5 minutes. Transfer to serving plates, glazed-side up. Repeat with remaining butter, challah and cinnamon sugar. Serve warm, with your choice of toppings.
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