How to make: French Toast
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6 slices of bread, 2 eggs, 1/2 C of milk, 1/2 teaspoon of vanilla, pinch of salt and 1 TBS of butter
The Easy French Toast Guide (3 Ways)
Homemade French Toast is the easiest most underrated breakfast food in the world. I mean literally take bread, dip it in a simple custard recipe, and toast it in a pan. Doesn't get much easier than that. We're gonna discuss the very best ways to make it, then take it even further.
Recipe:
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French Toast | Classic Quick and Easy Recipe | Oliver Kitchen
How to Make French Toast !! After discovering this recipe, I just want to make bread like this ! Delicious French Toast Recipe. One pan egg toast. Learn how to make the best french toast. Toast and milk. #frenchtoastrecipe #toastandmilk #OliverKitchen
French Toast Recipe
Ingredients:
one egg
pinch of salt
2 tbsp sugar
1 cup milk
oil to fry
Watch the video for full steps.
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Try it and share your experience with us. @oliverkitchen
How To Make French Toast - 2 Easy & Delicious Recipes
Any Brunch lovers in the house? Today we are covering not 1, but 2 different French Toast preparations - a more traditional version w/ delicious fresh fruit and the more sinful Cinnamon Toast Crunch w/ Bourbon White Chocolate Cream Sauce. Enjoy! (All recipe directions & ingredients are below)
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Ingredients:
1 loaf of Challah Bread (or Brioche)
Butter
Powdered sugar
Maple syrup
4 eggs
1/4 cup heavy cream
1/4 cup milk
1/2 tsp vanilla extract
1 tsp cinnamon
1/4 tsp nutmeg
3 tbs brown sugar
pinch of salt
fresh fruit/berries
Bourbon White Chocolate Version:
1 cup cinnamon toast crunch
1/2 cup white chocolate chips
1/2 cup heavy cream or half&half
1 shot of bourbon or cognac
pinch of nutmeg
pinch of salt
Directions:
Slice your bread into about 1 - 1.5 inch thick slices. Preheat oven to 375.
Make your sauce and set aside while you cook the French toast.
White Chocolate Sauce:
In a small saucepan, mix your white chocolate chips with 1/2 cup of cream or half/half. Once chocolate has melted, add shot of bourbon and simmer for 2 minutes. Add a pinch of salt and nutmeg. Stir or whisk together until it reaches your desired consistency. Transfer to a bowl until ready to drizzle over French toast.
French Toast:
Make your custard by combining the milk, cream, eggs, cinnamon, nutmeg, vanilla extract, and brown sugar. Whisk thoroughly. Next, dip your bread in the egg mixture and let it absorb the mixture for 20 seconds or so on each side, then remove to a wire rack. Repeat until all bread is dredged. Get your skillet hot and add about 1 tbs of butter or enough to coat the pan. Cook your bread on each side until it reaches a nice golden brown color on both sides. You can put your French toast in a 375 degree oven to finish. (10-15 minutes or until internal temp reaches 165 degrees)
French Toast
French toast is the easiest fancy breakfast you can make! Slices of bread dunked in a rich egg custard with vanilla and cinnamon, drenched in maple syrup, and topped with fresh berries. This recipe makes the ultimate weekend brunch treat that you can whip up in just a few minutes!
RECIPE:
When you’re looking for a lazy weekend treat without the effort French Toast is always a winner. It’s easy, it’s quick and it’s utterly delicious and decadent. What I love most about it is that it’s so easy to customize and there is an endless amount of toppings so it never gets boring. My easy French toast recipe uses a rich egg custard that’s soaked up into the bread, flavored with vanilla and cinnamon then pan-fried in plenty of butter so it’s soft and fluffy on the inside but perfectly golden and crisp on the outside.
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Crispy French toast
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***RECIPE***
thick sliced bread, brioche or challah are particularly good
eggs (one for every 2-4 pieces, depending on how custardy you want them)
cream (roughly equal quantity with the eggs, plus more for whipping if you want)
sugar (maybe a teaspoon per egg)
salt (one little pinch per egg)
vanilla (eyeball a splash)
cinnamon (eyeball it, if you want it)
clarified butter or regular butter (1 stick, 113g will cook 4-6 pieces once you clarify it yourself)
panko or cornflake crumbs (maybe 1/4 cup, 40g per slice)
berries, maple syrup, any other accoutrements
Dry the bread slices by either leaving them spread out overnight, or toast them with low heat. I lay them on the rack of my oven and then get it heating to 350ºF/180ºC since I'll need the oven hot later anyway. If you've used the oven or a toaster to dry your bread, let the slices cool down and steam off.
If you need to clarify your butter, put it in a narrow pot, turn the heat on low enough that it gently melts the butter and boils off the water before the milk solids start fizzing and turning golden brown — this takes 10 minutes for one stick of butter on my stove. Strain the butter and discard the milk solids.
Combine the eggs, cream, sugar, salt, vanilla and cinnamon and beat it all smooth. Pour the resulting custard into a cake pan or some other wide vessel for dipping the bread.
Spread the crumbs onto a plate. If I'm using panko, I like to use my hands to grind it down into a slightly finer texture.
Heat a film of the clarified butter in a pan over moderate heat.
Dip your first batch of bread slices into custard and let them sit and absorb as much as you want them to absorb. You could just do a quick dip if you want them to still be like toast on the inside, or your could soak them for several minutes if you want them to be custardy all the way through. I like to soak them until I can feel them going soft but the core of the slice is still dry.
Dip the wet slices into the crumbs on both sides, then fry the slices gently until golden brown on both sides. Don't worry about cooking the interior. Remove the slices to a cooling rack, wipe out the pan and repeat until you've browned all your slices.
Transfer your slices to the hot oven and bake until the insides feel cooked and the outsides are crispy again, 5-10 minutes. Top with whipped cream, berries, maple syrup, etc.