French Toast Custard Recipes

FRENCH TOAST CUSTARD

Steps:

• Brush both sides of bread with butter; place in a greased 13x9-in. baking dish. In a large bowl, beat eggs and yolks. Add milk, cream, sugar, vanilla and nutmeg; mix well. Pour over the bread slices. Cover and chill overnight. Remove from the refrigerator 30 minutes before baking. , Bake, uncovered, at 350° for 55-60 minutes or until a knife inserted in the center comes out clean. Cool 10 minutes before serving. Dust with confectioners' sugar if desired.

CUSTARD-STYLE FRENCH TOAST

Steps:

• *You can cut the brown sugar in half and replace with 1/4 teaspoon of vanilla extract
• In a medium mixing bowl, beat eggs until no whites are showing and set aside
• **If your bread is fresh, cut it and leave it out on the counter the night before
• This will dry out your bread and prevent soggy toast when finished
• In a large mixing bowl, whisk together the heavy cream, milk, sugars, cinnamon and nutmeg until well incorporated, then whisk in eggs
• You may do this the night before
• Preheat oven to 200°F
• Dip bread into mixture and soak for about 20 seconds on each side
• Remove slices to a cooling rack set into a sheet pan and let sit for 1-2 minutes
• Over medium heat, melt 1/2 tablespoon of butter and 1/2 tablespoon of oil in a 10-inch nonstick sauté pan
• Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 minutes per side
• Remove from pan and place on a sheet pan in oven
• Repeat with all 10 slices
• Serve immediately with maple syrup, whipped cream, and/or fruit

CUSTARDY FRENCH TOAST

Steps:

• Directions for immediate French Toast: Yield 8 slices.
• Beat eggs, milk, sugar, salt, extracts and cinnamon in a large bowl with a spout. Beat only until well-combined but not excessively frothy.
• Strain the egg mixture into an 8" x 8" pan to dip the bread into. Straining the mixture removes any egg whites not incorporated into the custard.
• Heat butter in a skillet large enough to handle four slices of bread. When butter begins to sizzle, lay all four slices of bread in the pan. Allow to soak for 10 seconds, flip over the slices, and continue to turn the slices onto each side until you can feel the weight increase but the bread still holds it's shape.
• Lay each slice into the hot pan and cook on each side at least 4 minutes before turning, so the egg custard sets up in the bread and doesn't tear when turned.
• Flip over to the other side when first side is golden brown. Serve immediately with maple syrup, honey, powdered sugar or preserves. Repeat with additional four slices.
• Directions for Over-Night French Toast:.
• Arrange the 6-8 bread slices in a 9" x 13" pan, or use 4 slices in an 8" x 8" pan, using 1/2 of the custard for the next day. Beat eggs, milk, sugar, salt, extract and cinnamon in a bowl with a spout. Beat only until combined, not until it's frothy.
• Using a strainer, strain the custard mixture over the sliced bread; turn once, to make sure that the bread is well coated. Cover, refrigerate overnight.
• Preheat the oven to 350 degrees. Uncover the pan and bake for 30-40 minutes, until the bread is puffed up and slightly golden brown. Cut into slices and serve with topping of your choice.