FRENCH TOAST RECIPE (WITH VIDEO) | SmallRecipe
There are many, fancy variations on this basic recipe. This easy recipe works with many types of bread – white, whole wheat, brioche, cinnamon-raisin, Italian, or French. Serve hot with butter or margarine and maple syrup.
Provided by: Jan Bittner
Categories: French Toast
Total time: 15 minutes
Prep time: 5 minutes
Cook time: 10 minutes
Yield: 6 slices
Ingredients:
| ⅔ cup milk |
| 2 large eggs |
| 1 teaspoon vanilla extract |
| ¼ teaspoon ground cinnamon |
| salt to taste |
| 6 thick slices bread |
| 1 tablespoon unsalted butter, or more as needed |
Steps:
- Whisk milk, eggs, vanilla, cinnamon, and salt together in a shallow bowl.
- Lightly butter a griddle and heat over medium-high heat.
- Dunk bread in the egg mixture, soaking both sides. Transfer to the hot skillet and cook until golden, 3 to 4 minutes per side. Serve hot.
Nutrition Facts:
Calories 240.3 calories, Carbohydrate 33.6 g, Cholesterol 128.3 mg, Fat 6.4 g, Fiber 1.6 g, Protein 10.6 g, Saturated Fat 2.2 g, Sodium 477.7 mg, Sugar 5.6 g
MY BEST FRENCH TOAST RECIPE – EASY AND OH SO DELICIOUS!
I love French toast…my favorite breakfast food! Especially when topped in my special syrup made with fresh berries, a little sugar and a touch of Grand Marnier! And don’t worry, if it is for the kids you can always substitute orange juice for the Grand Marnier. Or use maple syrup. Either way they are going to love it!
Provided by: Chef Jean-Pierre
Yield: 2
Ingredients:
| 4 thick slices of Brioche Bread or any bread you like previously toasted and a light toasty brown |
| 2 Eggs |
| ½ cup Milk |
| 1 pinch Salt |
| 2 tablespoons Sugar or more if you like it very sweet |
| ¼ teaspoon Cinnamon |
| ¼ teaspoon Nutmeg |
| 1 tablespoon Tahitian Vanilla, use whatever kind of vanilla you have on hand |
| 2 tablespoons of Sweet Butter |
| ¼ cup Sugar |
| ¼ cup Grand Marnier or OJ for the kids version |
| Maple Syrup to drizzle on top of the toast |
| Powder Sugar |
Steps:
- For the Toast:
- For the Fruits:
- To Serve:
BRIOCHE FRENCH TOAST RECIPE | ROBERT IRVINE | FOOD NETWORK
Brioche and challah bread make the best French toast. Both are already so eggy that once dipped in the batter and griddled in butter they become custard-like on the inside. The nicely browned and caramelized outside is thanks in part to the added sugar in the egg mixture. And playing with the flavor is easy: This recipe has a touch of warmth from cinnamon, nutmeg and vanilla. Here’s a pro tip: Make sure you don’t over-soak the bread. Fully submerge it in the batter for only a few seconds and let any excess drip off before cooking. And wait for the bubbles from the melted butter to subside — that’s when you know your pan is hot enough.
Provided by: Robert Irvine
Categories: dessert
Total time: 30 minutes
Prep time: 20 minutes
Cook time: 10 minutes
Yield: 4 servings
Ingredients:
| 1 teaspoon ground cinnamon |
| 1/4 teaspoon ground nutmeg |
| 2 tablespoons sugar |
| 4 tablespoons butter |
| 4 eggs |
| 1/4 cup milk |
| 1/2 teaspoon vanilla extract |
| 8 slices challah, brioche, or white bread |
| 1/2 cup maple syrup, warmed |
Steps:
- In a small bowl, combine cinnamon, nutmeg, and sugar and set aside briefly.
- In a 10-inch or 12-inch skillet, melt butter over medium heat. Whisk together cinnamon mixture, eggs, milk, and vanilla and pour into a shallow container such as a pie plate. Dip bread in egg mixture. Fry slices until golden brown, then flip to cook the other side. Serve with syrup.
Nutrition Facts:
Sugar 34 grams, Protein 11 grams, Fiber 1.5 grams, Carbohydrate 60 grams, Sodium 340 milligrams, Cholesterol 218 milligrams, Saturated Fat 9.5 grams, Fat 18 grams, Calories 446
FRENCH ONION SOUP RECIPE – NYT COOKING
In 1954, what was then called the Food News Department of The New York Times released a pamphlet simply called “Soups,” which had 20 recipes for soups “thick and thin, hot and cold,” including those for minestrone, shrimp bisque and this French onion soup. We’ve updated the recipe adding sherry and wine to layer in more flavors. The bulk of the time is spent on caramelizing the onions, a process that always takes longer than it seems it should. But it’s worth the wait.
Provided by: Sara Bonisteel
Total time: 1 hours 20 minutes
Yield: 4 to 6 servings
Ingredients:
| 3 tablespoons unsalted butter |
| 3 to 4 large red or yellow onions (about 3 pounds), peeled and thinly sliced |
| 3/4 teaspoon kosher salt, more to taste |
| 2 quarts (8 cups) beef stock |
| 1 cup dry white wine |
| 1 tablespoon dry sherry |
| 1 tablespoon all-purpose flour |
| 1/2 teaspoon black pepper, more to taste |
| French bread cut into 8 to 12 1/2-inch slices |
| 1 1/2 cups grated Gruyère cheese |
Steps:
- Melt butter in a heavy Dutch oven over medium heat. Add onions and 1/2 teaspoon salt, stir and cover, letting onions soften for 5 minutes. Remove lid and let onions caramelize until golden brown over medium heat, stirring occasionally. Adjust heat if onions are browning too quickly. The caramelization process may take 45 to 60 minutes.
- Meanwhile, warm broth in a saucepan over low heat.
- Once onions are caramelized, add wine and sherry to the pot and allow mixture to come to boil. Stir in flour and let thicken for a minute or two.
- Slowly add warm broth, 1/4 teaspoon salt and the pepper to the onion mixture and boil uncovered for 10 minutes. Add more salt and pepper to taste.
- Heat the broiler, and arrange individual ovenproof casseroles on a baking sheet. Ladle soup into casseroles, and cover top with bread slices. Sprinkle each casserole generously with Gruyère. Broil for a minute or two, watching carefully, until cheese melts and browns. Serve immediately.
Nutrition Facts:
@context http//schema.org, Calories 181, UnsaturatedFat 2 grams, Carbohydrate 17 grams, Fat 6 grams, Fiber 2 grams, Protein 8 grams, Saturated Fat 4 grams, Sodium 942 milligrams, Sugar 7 grams, TransFat 0 grams