How To make Decadent French Toast
Jean Gaschen 15 tb Butter
3 c Brown sugar
6 tb Dark Karo
1 1/2 c Milk
15 Egg
3 ts Vanilla
French bread Whipped cream Pecans; chopped Strawberries Cook corn syrup, butter, and brown sugar until bubbly. Pour into a 13x9 baking dish and generously sprinkle chopped pecans over the syrup mixture. Arrange 2" slices of french bread over the mixture. Beat together eggs, milk, and vanilla. Pour over the bread and refrigerate overnight. Bake at 350 for 45 min.and invert! Serve with cream and strawberries. A nonstick
pan makes life easier. Watch closely, you don't want it to get too brown. Can be made the night before. Formatted for MM by Judy Garnett -----
How To make Decadent French Toast's Videos
Tropical French Toast - Decadent French Toast made with a banana coconut custard and mango syrup
Breakfast, Brunch or Breakfast for Dinner - My family loves breakfast items anytime. This tropical French Toast is made with coconut cream, bananas and a mango syrup. Your family will love it.
Enjoy!!!
This decadent French toast is a great way to use up leftover challah or an excuse to buy a fresh
This decadent French toast is a great way to use up leftover challah or an excuse to buy a fresh
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Decadent cinnamon raisin French toast lollipops
This may just become your new favourite breakfast. Chef Randy Feltis shows you how to create cinnamon raisin French toast lollipops. Visit cityline.tv/recipes for the full recipe.
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Decadent French Toast Stack on Abbott's Village Bakery Gluten Free Rustic White
Watch Innovation Chef Mal Gill put together a heart-stopping French Toast on our new Abbott's Village Bakery Gluten Free range of bread.
Decadent Pain Perdu (French Toast) with Marc Murphy | The Best Thing I Ever Made | Food Network
This is the French toast that you've never seen before. - Marc Murphy
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Pain Perdu
RECIPE COURTESY OF MARC MURPHY
Level: Easy
Total: 12 hr 30 min
Prep: 10 min
Inactive: 12 hr
Cook: 20 min
Yield: 4 servings
Ingredients
Four 3-inch-thick slices country bread
4 cups heavy cream
1 cup vanilla sugar, plus more for sprinkling
1/2 cup brandy
2 teaspoons kosher salt
9 eggs
4 tablespoons unsalted butter
All-purpose flour, for sprinkling
Powdered sugar, for serving
Maple syrup, for serving
Directions
Place the bread in a large bowl and set aside.
Whisk together the cream, vanilla sugar, brandy, salt and eggs (or use a blender). Pour over the bread. Let it sit for a few minutes, and then turn the bread over to ensure proper absorption. Cover with plastic wrap and refrigerate overnight.
Preheat the oven to 450 degrees F. Heat large oven-proof saute pan over medium-high heat and add the butter. Sprinkle some flour and some vanilla sugar on top of the bread slices. When the foam from the butter subsides, put the soaked bread in the pan and cook on one side, about 5 minutes. Flip the bread and place the pan in the oven until cooked through and custardy in the middle, 10 to 15 minutes.
Serve with powdered sugar and maple syrup.
Cook’s Note
To make vanilla sugar, split a vanilla bean and bury it in 1 cup sugar. Let sit at room temperature for 2 days.
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Decadent Pain Perdu (French Toast) with Marc Murphy | The Best Thing I Ever Made | Food Network
Plentyfull - Delicious Brunch Food And Decadent Crème Brûlée French Toast
Plentyfull strives to serve honest, hearty and homemade food, using the freshest ingredients.
All the food at Plentyfull is made from scratch, preservative-free and sourced from farmers and artisans locally and internationally.
The decadent brunch item for any occasion. Plentyfull’s Crème Brûlée French Toast combines fluffy thick slices of Brioche bread with a slight-crusty outer layer after being torched, with sweet and creamy custard oozing out.
A beautiful plate with seasonal fruits and fresh cream.
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