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Reply
| | From:  Genie· (Original Message) | Sent: 10/5/2007 5:44 PM |
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Reply
| | | From: Genie· | Sent: 8/23/2008 6:30 PM |
Amaretto French Toast
(4 servings)
For Topping:
1/2 cup butter -- softened
1/4 cup plus 2 additional Tablespoons Amaretto
1 cup maple syrup
For French Toast:
12 slices French bread
4 eggs -- beaten
1/2 cup milk
6 Tbsp amaretto
additional butter for frying
First make Amaretto Butter by combining the 1/2 cup butter with 2 Tablespoons of Amaretto. Then make the Amaretto Syrup: In small saucepan, combine 1/4 cup Amaretto with the maple syrup. Heat to boiling. Allow to cool before serving. These will be your toppings.
To make the French Toast:
In a medium bowl, mix together all ingredients except bread. Soak bread in mixture. In large skillet, melt some butter. Cook in buttter until golden brown. Flip and brown other side. Repeat with all bread slices.
Serve warm with our Amaretto butter and Amaretto syrup.
Bon Apetite!
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Reply
| | | From: Genie· | Sent: 9/9/2008 3:13 AM |
Orange Cinnamon French Toast 2 to 4 Tbsp. Butter 2 Tbsp. Honey ½ tsp. Ground Cinnamon 3 Eggs ½ Cup Orange Juice 1/8 tsp. Salt, optional 6 Slices Bread Additional Honey, optional In a bowl, combine butter, honey and cinnamon. Pour into a greased 13 x 9 x 2 inch baking pan; spread to coat bottom of pan. In a shallow bowl, beat eggs, orange juice and salt, if desired. Dip the bread into the egg mixture and place in prepared pan. Bake at 400 degrees for 15 to 20 minutes or until golden brown. Invert onto a serving platter; serve with honey, if desired. | |
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Reply
| | | From: Genie· | Sent: 9/24/2008 3:43 AM |
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Blueberry-Orange French Toast
Breakfast or brunch? Here's a make-ahead French toast that keeps everyone happy.
Prep Time: 35 min
Start to Finish: 9 hr
Makes: 16 slices
Blueberry-Orange Syrup
1/3 cup sugar
1 teaspoon cornstarch
1/4 cup orange juice
2 cups fresh or frozen blueberries
French Toast
16 slices French bread, 1 inch thick
1/2 cup orange marmalade
6 eggs
1 1/2 cups half-and-half
1/4 cup sugar
1/4 teaspoon ground nutmeg
2 teaspoons vanilla
1/4 cup margarine or butter, melted
1.
In 1-quart saucepan, mix 1/3 cup sugar, the cornstarch and orange juice until smooth; stir in blueberries. Heat to
boiling over medium heat, stirring often.
Boil 3 minutes, stirring often.
2.
Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray. Cut lengthwise slit in side of each bread slice,
cutting to but not through other edge.
Spread marmalade inside slit. Place in pan. In large bowl, beat eggs, half-and-half, 1/4 cup sugar, the nutmeg and
vanilla until well blended. Pour over
bread; turn slices carefully to coat. Cover and refrigerate 8 hours or overnight.
3.
Heat oven to 425ºF. Uncover French toast. Drizzle with melted margarine. Bake 20 to 25 minutes or until golden
brown. Serve with Blueberry-Orange Syrup.
Notes
Use day-old bread to make the French toast.
Do-Ahead
Prepare the syrup up to 1 day ahead of time, and store it covered in the refrigerator.
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Reply
| | | From: Genie· | Sent: 9/28/2008 11:46 PM |
| Cinnamon French Toast
1 large egg
2 egg whites
1/4 cup skim milk
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon, ground
1/8 teaspoon nutmeg ground
8 slices French bread, 1 inch thick
cinnamon sugar
maple syrup
In a shallow bowl, using a wire whisk of fork, beat egg and egg whites until foamy. Add the milk, vanilla, cinnamon, and nutmeg. Beat well; set aside. Preheat oven to 200F. Lightly spray a large nonstick skillet with vegetable cooking spray; heat over medium heat. Dip 4 of the bread slices into the egg mixture, turning to coat and draining excess back in dish. Place bread slices in prepared skillet. Cook until golden brown, turning once, about 1 to 3 minutes per side. Transfer cooked slices to a plate; Keep warm in oven. Dip remaining slices in egg mixture; Cook as directed. Spray skillet with vegetable cooking spray as needed. Divide French toast among serving plates. Sprinkle lightly with cinnamon sugar and top with maple syrup. Serve immediately. For a puffy French toast, prepare egg mixture in a large, shallow glass dish. Add bread slices, turning to coat. Cover and Refrigerate overnight. Cook and serve as directed. Garnish with red and green apple slices.
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Reply
| | | From: Genie· | Sent: 9/30/2008 8:52 PM |
| Baked Apple French Toast
3 large green apples
1/2 cup butter
1/2 cup or more brown sugar
12 ounces cream cheese
12 slices firm bread; your choice plain white, wheat French, sourdough, cinnamon or your favorite
8 eggs
2 cups milk
2 tablespoons vanilla
cinnamon
Set rack in lower third of oven and preheat oven to 350F. Butter a 13 x 9 inch baking pan. Core and cut the apples into thin wedges, leaving the skin on or you may remove skin. In a skillet, melt butter with brown sugar and 1 tablespoon water. Add the apples and cook, stirring for 2 to 3 minutes. Transfer to the baking dish and let cool. Cut cream cheese into cubes and arrange evenly over the apples. cut the slices of bread in half diagonally and layer over the apples to cover the whole dish. In a large mixing bowl, beat together eggs, milk and vanilla. Pour the egg mixture over the bread, taking care to dampen all the bread. Sprinkle with cinnamon. Bake for 40 to 50 minutes, until golden and puffed. Let cool 10 minutes before serving. This reheats beautifully.
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Reply
| | | From: Genie· | Sent: 10/7/2008 1:49 AM |
Basic French Toast
(4 servings)
10 to 12 slices white bread - preferably day-old (absorbs more egg mixture)
1 cup milk
4 large eggs
1 teaspoon sugar - optional
1 teaspoon salt
butter - for frying
maple syrup or other syrup
Break eggs into a wide, shallow bowl or pie plate; beat lightly with a fork. Stir in sugar, salt, and milk.
Over medium-low heat, heat griddle or skillet coated with a thin layer of butter or margarine.
Place the bread slices, one at a time, into the bowl or plate, letting slices soak up egg mixture for a few seconds, then carefully turn to coat the other side. Soak/coat only as many slices as you will be cooking at one time.
Transfer bread slices to griddle or skillet, heating slowly until bottom is golden brown. Turn and brown the other side. Serve French toast hot with butter and syrup.
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Reply
| | | From: Genie· | Sent: 10/7/2008 1:50 AM |
Baked Maple French Toast
(4 servings)
8 slices white bread (cinnamon raisin bread works too - trust me)
3 Tablespoons butter - melted
1/2 cup pure maple syrup
1/2 cup milk
2 large eggs - separated
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon nutmeg
powdered sugar for dusting
Preheat oven to 325 degrees.
Cut each bread slice in half diagonally. Brush each piece (both sides) with butter.
Place on a cookie sheet and bake 10 minutes. Remove bread from oven.
Increase oven temperature to 350 degrees.
Arrange bread pieces side-by-side in a lightly greased 9x9 inch baking dish.
In a medium bowl, combine the egg yolks, maple syrup, vanilla, cinnamon, nutmeg and salt. Mix well.
In a seperate metal or glass bowl, beat the egg whites until soft peaks form.
Fold yolk mixture into the egg whites. Pour combined mixture over the pieces of bread in the baking pan.
Bake about 25 minutes until golden brown.
To serve, sprinkle with powdered sugar and serve with butter and syrup.
It's very important to use PURE maple syrup in this recipe.
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Reply
| | | From: Genie· | Sent: 10/7/2008 1:51 AM |
Baked Cinnamon French Toast
(8 servings)
1/4 cup (1/2 stick) butter
1/4 cup packed brown sugar
1 loaf (1 pound) sliced cinnamon-swirl bread
1/2 cup raisins or chocolate chips
3 large eggs
1 and 1/4 cups half-and-half cream
1 and 1/4 cups milk
1/2 teaspoon vanilla extract
Whipped cream (optional)
The night before:
In microwave, melt butter with brown sugar. Use to coat bottom of 13-by-9-inch pan. Place 1 layer of bread in pan, packing in tightly. Scatter raisins or chocolate chips evenly over bread. (Or sprinkle 1/4 cup raisins on one side, 1/4 cup chocolate chips on the other, to accommodate different tastes.) Top with second layer of bread. Whisk together remaining ingredients and pour evenly over bread. Cover with foil and refrigerate overnight.
In the morning:
Preheat oven to 350 degrees.
Bake, covered, in preheated oven 45 minutes; uncover and bake another 15 minutes. Dish will puff up and then fall. Cut into squares, invert onto serving plates and serve, if desired, with whipped cream.
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Reply
| | | From: Genie· | Sent: 10/14/2008 3:23 AM |
Croissant French Toast with Soft Caramel Apples
Batter:
3 large eggs
1/4 cup milk
1/2 teaspoon pure vanilla extract
Pinch ground cinnamon Caramel Apples:
1/2 cup sugar
3 tablespoons unsalted butter
6 Granny Smith apples, peeled, cored and cut in 1/2-inch-thick wedges
1/2 cup pure maple syrup
3 tablespoons unsalted butter
4 large croissants, halved lengthwise
Confectioners' sugar, for dusting
Ground cinnamon, for dusting
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. Yield: 6 servings | |
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