TRAIN DINING CAR FRENCH TOAST
I think this must come from the Union Pacific Railroad. My cousin Maxine gave me the recipe millions of years ago, Well. she's a million years old, I am just a thousand years old. LOL We both are from when traveling by train was the way most families traveled across the USA. I wish everyone could see how beautiful this country...
Provided by Bonnie Beck
Categories Other Breakfast
Time 40m
Number Of Ingredients 7
Steps:
- 1. Use firm homemade or french bread (day old). Trim crusts and cut bread diagonally into triangles.
- 2. Combine eggs, half/half, and salt. Beat slightly.
- 3. Dip bread into egg mixture, allowing bread pieces to absorb as much liquid as possible. (Use a spatula to remove bread from liquid)
- 4. Heat about 1/2 inch of oil to 325* Fry the bread in the 1/2 inch of oil until brown on one side then turn to brown the other side.
- 5. Puff the bread in the oven, preheated to 400*, for 3 to 5 minutes.
- 6. Drain on a paper brown paper bags (you can use paper towels) to absord excess fat.
- 7. Sprinkle with powdered sugar and butter. Or Jam, Jelly, Preserves, Syrup, Honey, apple sauce, or..... Note I like adding a tad of pure vanilla extract to the egg mixture. Maxine likes adding cinnamon,
- 8. Did a little research on the recipe. Found out it is the original Santa Fe Dining Car recipe... :) I loved eating in the Dining cars...they seemed to have the best food. My favorite dinner was Roast Turkey...
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.
SANTA FE FRENCH TOAST
This special dish was created in 1918 and is perhaps the best French Toast recipe ever! It was served to passengers in the dining car of the Santa Fe Railroad. This item consistently topped the "most popular" list while it remained on their menu. A coworker gave me this recipe in the late 1970s. It's so good! I usually...
Provided by Vickie Parks
Categories Other Breakfast
Time 30m
Number Of Ingredients 8
Steps:
- 1. The night before, whip together the cream, eggs, vanilla, cinnamon and salt until frothy.
- 2. If the bread is not pre-sliced, then slice the bread into 3/4-inch slices. Then cut each bread slice diagonally from bottom corner to opposite top corner, to make triangle-shaped pieces.
- 3. Soak bread in the cream mixture overnight. (If the bread is really soft, reduce the soaking time to 2 hours.) If slices float to the top, push them down with another slice of bread, until all slices are completely covered by the cream mixture. Cover bowl and refrigerate several hours or overnight.
- 4. When ready to cook, lightly brown both sides of each bread slice in a skillet. Then place the browned slices on a lightly buttered baking sheet.
- 5. Bake in a 350° oven for about 10 minutes or until golden brown. Sprinkle the tops with ground cinnamon and a light dusting of powdered sugar. Serve immediately with maple syrup, fresh fruit, or your favorite fruit preserves.
- 6. TIP - the original recipe calls for pain perdu, or "lost bread" in French which suggests making use of last night's leftover bread. Day-old, thick-sliced bread works best and holds up to soaking much better than thinly-sliced fresh, soft breads.
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