I've never had such fluffy and delicious french toast! this is better than cake????
I've never had such fluffy and delicious french toast! this is better than cake
2 eggs
60ml milk
1tbsp white sugar
1/4tsp ground cinnamon
A pinch of salt
Mix well
2 slices of bread
Cut off the crusts (optional)
Medium-low heat
1tbsp unsalted butter
Pour the egg over the bread
Flip over and cover with the egg
Repeat
Pour the rest of the egg
Soak the egg mixture with the bread
Place in the frying pan
Shape the bread with the spatulas
Flip over
Fry the sides
Done!
Maple syrup
So fluffy and delicious!
This is the best French toast recipe!
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Blueberry french toast casserole
Blueberry French Toast Casserole is a delicious dish made with brioche bread, blueberries, eggs, milk, vanilla, and lemon zest. This baked dish is perfect for breakfast any day of the week or for special occasions. This sweet meal is just what you need.
Recipe:
1 cup blueberries
1 loaf of brioche
4 eggs
1 1⁄2 cup milk
1⁄2 tsp vanilla extract
6 tbsp sugar
1 lemon (zest)
2 tbsp butter
Apple Cinnamon French Toast Bake
Here is what you'll need!
Apple Cinnamon French Toast Bake
Servings: 4-6
INGREDIENTS
12 ounces French bread, a day old
2 Granny Smith apples, peeled
1 cup brown sugar
2 teaspoons cornstarch
6 eggs
2 cups milk
1 teaspoon vanilla
1 teaspoon cinnamon
¼ cup maple syrup
Powdered sugar, to taste
Whipped cream, to taste
PREPARATION
1. Preheat the oven to 350˚F/180˚C.
2. Cut the bread into 1-inch cubes and dice peeled apples into small bite-size pieces.
3. In a medium bowl, mix together the bread, apples, sugar, and cornstarch.
4. In a separate bowl, whisk together the eggs, milk, vanilla, and cinnamon, and pour egg mixture into the bread bowl.
5. Give the ingredients a good stir, then pour into a 9x13-inch greased baking tray.
6. Bake for 45 minutes or until golden brown.
7. Enjoy!
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How to Make French Toast!! Classic Quick and Easy Recipe
Learn how Crouton Crackerjacks makes simple yet delicious french toast! There is nothing fancy here because simple is better with this. About the best french toast you'll have anywhere!
What you'll need:
6 sliced Texas toast or thick cut bread
2 large eggs
1/4 cup milk or cream
1 tsp sugar
1/4 tsp cinnamon
pinch of salt
splash of vanilla extract
butter and vegetable oil for cooking
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Ina Garten's Raspberry Baked French Toast | Barefoot Contessa | Food Network
Ina combines challah with raspberries and a sweet custard to create a moist French toast!
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Raspberry Baked French Toast
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 2 hr 40 min (includes chilling and cooling times)
Active: 20 min
Yield: 8 to 10 servings
Ingredients
1 tablespoon unsalted butter, at room temperature
10 extra-large eggs
2 3/4 cups half-and-half
1/3 cup plus 2 tablespoons granulated sugar
1/3 cup light brown sugar, lightly packed
1 tablespoon pure vanilla extract
1 teaspoon grated orange zest, plus extra for serving
1/2 teaspoon kosher salt
10 cups (1-inch-diced) day-old challah bread
12 ounces fresh raspberries
Confectioners' sugar, for serving
Pure maple syrup, for serving
Directions
Grease a 9 x 13 x 2-inch oval baking dish with the butter and set aside. In a large bowl, whisk together the eggs, half-and-half, 1/3 cup of granulated sugar, the brown sugar, vanilla, orange zest, and salt.
Spread half of the diced bread in the prepared baking dish. Sprinkle on the raspberries in one layer. Top with the rest of the bread and pour on the egg mixture, pressing down lightly to moisten the bread. Sprinkle with the remaining 2 tablespoons of sugar, cover with plastic wrap, and refrigerate for 1 hour.
Preheat the oven to 350 degrees. Place the baking dish on a sheet pan and bake it for 60 to 70 minutes, until the custard is set and the top is puffed and browned. Check after 45 minutes; if the top is getting too browned, cover it lightly with aluminum foil. Cool for 10 minutes, sprinkle with confectioners' sugar, dust with extra orange zest, and serve warm with maple syrup.
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Ina Garten's Raspberry Baked French Toast | Barefoot Contessa | Food Network
Overnight Pumpkin French Toast Casserole
RECIPE:
Overnight Pumpkin French Toast Casserole - Prep the night before and serve for breakfast/brunch! So easy, so creamy, and so good for a crowd!
INGREDIENTS:
1 (16-ounce) loaf brioche bread, cubed
1 (8-ounce) package cream cheese, cubed
10 large eggs, beaten
1 1/2 cups whole milk
1 cup canned pumpkin puree
1/3 cup maple syrup
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
Kosher salt
1/2 cup chopped pecans
FOR THE BUTTERMILK GLAZE
2 cups confectioners' sugar
3 tablespoons buttermilk
2 teaspoons orange zest
1 teaspoon vanilla extract
Kosher salt
DIRECTIONS:
1. Lightly coat a 9×13 baking dish with nonstick spray. Place a layer of bread cubes evenly into the baking dish. Top with cream cheese in an even layer. Top with remaining bread cubes.
2. In a large glass measuring cup or another bowl, whisk together eggs, milk, pumpkin puree, maple syrup, pumpkin pie spice, vanilla and 1/2 teaspoon salt. Pour mixture evenly over the bread cubes. Cover and place in the refrigerator for at least 2 hours or overnight.
3. Preheat oven to 350 degrees F. Remove baking dish from the refrigerator; let stand 30 minutes.
4. Sprinkle with pecans; place into oven and bake, covered, for 30 minutes. 5. Uncover; continue to bake for an additional 25-30 minutes, or until golden brown and center is firm.
6. Serve immediately, drizzled with buttermilk glaze.
FOR THE BUTTERMILK GLAZE
1. In a medium bowl, combine confectioners’ sugar, buttermilk, orange zest, vanilla and pinch of salt. Whisk until smooth. If the glaze is too thin, add more confectioners’ sugar as needed.