How To Make A French Toast | J A S O N’s - Decadent Desserts
How To Make A French Toast -
Now this is one of those breakfast / easy dessert style that doesn't really need a recipe. Slices of bread are simply dipped in a mixture of beaten eggs and milk and then fried in butter until the outsides turn a nice golden brown color with crisp edges, while the insides remain wonderfully soft. Depending on where you live, you may know French Toast as Bombay Toast, Nun's Toast, Poor Knights of Windsor, Pain Perdue, Portuguese Toast, Arme Ritter, Egg Toast - ooof one classic so many names…
This French Toast recipe is very graceful yet accommodating. You can add spices to the eggs and milk mixture; like cinnamon and nutmeg, vanilla extract, orange or lemon zest, or even orange flower water. A splash of rum, brandy, or other liqueur is favored by some and while you can use milk, others prefer cream or even buttermilk. At times I often use eggnog during the Christmas season… there you have it now.
When it comes to what bread to use, again, there are many choices. The days of using that squishy white processed bread is still a favourite at our home though today, you can use fine breads like French, Panettone, Brioche, Croissants and even Banana Bread. The important thing is to use day old bread so that it will soak up the egg mixture yet not fall apart but the real trick is to sandwich it up really well and then french toast it - get funky on the stuffing and do share your quirky takes on this…
If you are feeling indulgent, top with a little softly whipped cream or clotted cream. French Toast is also excellent with berry sauces; sauces such as Blueberry, Strawberry, or even Raspberry, with or without fresh berries on the side.
J A S O N
Decadent Desserts
Vanilla Sauce Recipe - for Cakes, Strudel, Pudding or Ice cream
Vanilla Sauce recipe: with text and photo instructions, in both American and metric measures.
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How To Make Lemon Blueberry French Toast Bake - SUPER EASY!
What's up foodies? Today I will be teaching you guys how to make this super dope and easy recipe. These Lemon Blueberry French Toast thingys are amazing, and I know you all will enjoy them too!
Blueberry Sauce:
2 Cups Blueberries (Fresh or frozen)
2-3 TBSP. Unsalted Butter
1 Cup of whiskey or brandy
2 TBSP. Lemon Zest
1/2 Cup of Brown Sugar
*Optional* 1 Tsp. Vanilla
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Martha Stewart's 10-Recipe Sweet Brunch Special | Cooking School | Martha Stewart
Join Martha Stewart as she showcases her culinary skills with 10 mouth-watering sweet brunch recipes in this delightful video. She will guide you through each recipe step by step, sharing insider tips and tricks along the way. With her signature precision and attention to detail, Martha demonstrates how to create picture-perfect dishes that taste as good as they look. Whether you're hosting a special occasion or simply treating yourself to a lazy Sunday brunch, these recipes are sure to impress.
#MarthaStewart #Recipes #Brunch #Sweet #HowTo #CookingSchool
Get the recipes at:
00:00 Introduction
00:08 Nectarine Clafoutis
5:54 Brioche Bread Pudding
16:09 Banana Bread
22:00 French Toast
28:25 Classic Pound Cake
35:53 Meyer Lemon Pound Cake
40:30 Sugar Buns
44:38 Healthy Morning Muffins
49:40 Orange Raisin Scones
54:02 Pancakes with Maple Butter
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart's 10-Recipe Sweet Brunch Special | Cooking School | Martha Stewart
French Toast | Basics with Babish
Trying to up your breakfast game? Try this quick and easy french toast recipe from the Quicker Picker Upper. Keep an eye out for another quick recipe brought to you by Bounty coming soon. Proud to partner with Bounty who, together with Feeding America, is helping to provide 10 million meals to people in need. For more info, click here:
Recipe:
Classic French Toast Ingredients
-Thick slices of bread (white country loaf, challah, french brioche, or chocolate babka)
-Classic French Toast Custard or Fancy French Toast Custard (see below)
-2 Tbsp Butter, melted
-Maple syrup, for serving
-Butter, for serving
French Toast Casserole Ingredients
-Brioche loaf, cut into 1” cubes
-Classic French Toast Custard or Fancy French Toast Custard (see below)
-Handful of pecans
-Turbinado sugar
-4 Tbsp butter, melted
-3 Tbsp brown sugar
-1 tsp cinnamon
-Pinch kosher salt
-Butter, for serving
-Maple syrup, for serving
Classic French Toast Custard Ingredients
-1 ½ cups whole milk
-2 large eggs
-3-4 Tbsp granulated white sugar
-1-2 tsp real vanilla extract
-½ tsp ground cinnamon
-½ tsp nutmeg
Fancy French Toast Custard Ingredients
-1 ½ cups Half & Half or heavy cream
-3-4 egg yolks
-3-4 Tbsp dark brown sugar
-1-2 tsp vanilla paste or one scraped vanilla bean
-½ tsp nutmeg, grated
-Zest 1 lemon or orange
-Splash of bourbon, rum, or brandy
Tangy Butter for Chocolate Babka Toast Ingredients (Optional)
-8 ounces cream cheese (room temperature)
-3 Tbsp white sugar
-1 pinch kosher salt
Classic French Toast Method:
1. Start by cutting your bread of choice into thick slices. Place onto a wire rack set in a rimmed baking sheet. Leave out overnight uncovered, or preheat the oven to its lowest temperature and place the bread in for 15-20 minutes, flipping halfway through. Either way, your bread should be nice and dry.
2. For the classic custard, in a large bowl combine 1 ½ cups of whole milk, 2 large eggs, 3-4 tablespoons of granulated white sugar, 1-2 teaspoons of real vanilla extract, and ½ teaspoon each of ground cinnamon and nutmeg. Whisk together until combined and no streaks of egg remain.
3. For fancy french toast custard, in a large bowl combine 1 ½ cups of half & half or heavy cream, 3-4 egg yolks, 3-4 tablespoons of dark brown sugar, 1-2 teaspoons of vanilla paste or one scraped vanilla bean, ½ teaspoon of freshly grated nutmeg, the zest of a lemon or orange, and a splash of either bourbon, rum, or brandy. Whisk together until fully combined.
4. Once the custard is ready, pour it into a cake pan or pie plate. Grab a piece of thickly cut bread and drop it into the custard, letting it sit for 20-30 seconds on each side.
5. Heat 2 tablespoons of melted butter in a non-stick skillet over medium heat. Add the soaked bread to the skillet and let the bread fry for 3-5 minutes on each side, until golden brown.
6. Place onto a wire rack set in a rimmed baking sheet in a 350°F oven while you cook all of the pieces.
7. Once every piece of toast is complete, stack on a plate, topped with butter and maple syrup.
8. For a tangy butter for the chocolate babka, whip together 8 ounces of room temperature cream cheese with 3 tablespoons of sugar and a pinch of salt.
French Toast Casserole Method:
1. Start by cutting a large loaf of brioche bread into large cubes. Generously butter a casserole dish, making sure to get every inch. Fill dish with the pieces of bread cubes.
2. For the custard, into a large bowl goes 1 ½ cups of whole milk, 5 large eggs, 3-4 tablespoons of granulated white sugar, 1-2 teaspoons of real vanilla extract, and ½ teaspoon each of ground cinnamon and nutmeg. Whisk together until combined and no streaks of egg remain.
3. Then pour the custard evenly all over the bread cubes, making sure that every piece is saturated. For good measure, give it a nice messy toss for even custard distribution.
4. Wipe down any mess created from tossing the bread cubes, then cover the dish with a lid. Place in the fridge overnight to bake the next day, or you can bake it immediately.
5. When ready to bake, prepare the topping. In a small bowl, combine 4 tablespoons of melted butter, 3 tablespoons of brown sugar, 1 teaspoon of cinnamon and a pinch of kosher salt. Whisk until completely combined then set aside.
6. Chop a handful of pecans then scatter across the top of the casserole. Then drizzle evenly with the brown sugar butter mixture. Top it off with a few generous pinches of turbinado sugar.
7. Place into a 350°F oven for 35-45 minutes, rotating halfway through baking. Remove when golden brown. Let rest for at least 10 minutes.
8. After 10 minutes, slice and serve, topping with butter and maple syrup.
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