French Toast’

french toast’, looking for these recipes? check this for 7 best french toast’: Strawberry cheesecake french toast,Pie maker condensed milk French toast,French toast,Banana and cinnamon French toast,French toast with berry compote,French toast stacks,French toast with yoghurt sorbet

French toast with yoghurt sorbet

Image credit: Photography by Brett Stevens – taste.com.au

Ingredients

  • 150g unsalted butter, chopped
  • 450g piece brioche, crusts removed, cut into 2cm pieces
  • 250ml (1 cup) milk
  • 3 eggs
  • 1 vanilla bean, split, seeds scraped
  • 110g caster sugar, plus 1 tablespoon, extra
  • Fresh berries, to serve

Yoghurt sorbet

  • 300ml water
  • 150g caster sugar
  • 150g liquid glucose
  • 750g Greek-style yoghurt

Coulis

  • 100g fresh strawberries
  • 100g fresh raspberries
  • 100g fresh blackberries
  • 100g fresh blueberries
  • 200ml light red wine (such as pinot noir)
  • 50g caster sugar
  • 1 vanilla bean, split, seeds scraped

Method

  • Step 1
    For the sorbet, place water, sugar and glucose in a saucepan over medium heat. Slowly bring to the boil, stirring, until glucose dissolves and mixture is smooth. Set aside to cool. Transfer to a large jug. Cover with plastic wrap. Place in the fridge to chill.
  • Step 2
    Place the yoghurt in a large bowl. Whisk in the cold syrup and pour into an ice-cream machine. Churn following the manufacturer’s directions. Freeze until required.
  • Step 3
    For the coulis, place half the berries in a large bowl. Crush with a fork. Add remaining berries, red wine, sugar and vanilla seeds. Set aside, stirring occasionally, for 2 hours to macerate. Process in a food processor until smooth. Strain through a fine sieve into a bowl; discard solids. Cover with plastic wrap and place in the fridge until required.
  • Step 4
    Meanwhile, melt 50g butter in a large frying pan over medium heat. Add half the brioche and cook, stirring, for 2-3 minutes or until golden. Transfer to a plate. Repeat with another 50g butter and remaining brioche.
  • Step 5
    Line a 1L (4 cup) loaf pan or terrine mould with baking paper. Arrange brioche in pan. Combine the milk, eggs, vanilla seeds and 75g caster sugar in a jug. Pour over the brioche. Set aside for 10 minutes to soak.
  • Step 6
    Preheat oven to 180°C/160°C fan forced. Bake brioche mixture for 10 minutes. Sprinkle with extra 1 tbs sugar. Bake for 10 minutes, until top is golden. Set aside to cool. Cover and place in the fridge for 2 hours to set.
  • Step 7
    Remove French toast from pan. Cut into 6 slices. Melt remaining 50g butter in a large frying pan over medium heat. Add remaining 35g sugar. Cook French toast, in 3 batches, for 1-2 minutes each side or until golden.
  • Step 8
    Divide the French toast among serving plates. Serve with a scoop of sorbet, a drizzle of coulis and fresh berries.

French toast with berry compote

Image credit: Ben Dearnley – taste.com.au

Ingredients

  • 4 eggs
  • 1/3 cup light cream
  • 1/3 cup reduced-fat milk
  • 1/4 cup caster sugar
  • 1 teaspoon ground cinnamon
  • 25g butter, chopped
  • 8 slices thick fruit bread
  • 200g vanilla yoghurt, to serve

Berry compote

  • 1/4 cup caster sugar
  • 300g frozen mixed berries

Method

  • Step 1
    Make berry compote: Place sugar and 2 tablespoons of cold water in a small saucepan. Stir over low heat until sugar dissolves. Increase heat to high. Bring mixture to the boil. Cook for 3 minutes or until mixture thickens slightly. Remove from heat. Stir in berries. Set aside.
  • Step 2
    Place eggs, cream and milk in a bowl. Whisk until combined.
  • Step 3
    Combine sugar and cinnamon in a shallow dish. Melt half the butter in a large, non-stick frying pan over medium heat. Dip 4 slices of bread, 1 at a time, in egg mixture until soaked. Cook bread for 2 minutes each side or until golden brown. Remove from pan. Toss in sugar mixture to coat. Cover to keep warm. Repeat with remaining butter, bread, egg mixture and sugar mixture.
  • Step 4
    Serve toast with compote and yoghurt.

French toast

Image credit: Mark O'Meara – taste.com.au

Ingredients

  • 40g butter
  • 3 red apples, cored, cut into thick wedges
  • 75g (1/3 cup) demerara sugar
  • 60ml (1/4 cup) orange juice
  • 4 eggs
  • 125ml (1/2 cup) pouring cream
  • 2 tablespoons demerara sugar
  • 4 teaspoons butter
  • 6 thick slices bread

Method

  • Step 1
    Make the apples: To make caramelised apple, melt 40g butter in a large non-stick frying pan over medium-high heat until foaming. Add apples. Cook, turning, for 5 minutes or until golden. Add sugar and cook, stirring, for 2 minutes or until dissolved. Stir in orange juice. Bring to the boil. Cook, stirring, for 1 minute or until the mixture thickens.
  • Step 2
    Whip the batter: Use a fork to lightly whisk eggs in a bowl. Add pouring cream and demerara sugar. Whisk to combine.
  • Step 3
    Cook the French toast: Melt 2 teaspoons butter in a clean large non-stick frying pan over medium-high heat until foaming. Dip 3 thick slices bread, 1 at a time, in egg mixture and add to the pan. Cook for 1 minute each side or until golden and crisp. Transfer to a plate. Repeat with another 2 teaspoons butter, another 3 thick slices bread and remaining egg mixture. Halve diagonally. Top with apple mixture. Dust with icing sugar to serve.

Strawberry cheesecake french toast

Image credit: Brett Stevens – taste.com.au

Ingredients

  • 3 eggs
  • 1/4 cup milk
  • 1/2 cup pouring cream
  • 250g strawberries, hulled, coarsely chopped
  • 1/4 cup caster sugar
  • 200g brioche loaf
  • 30g unsalted butter, chopped
  • 125g spreadable cream cheese

Method

  • Step 1
    Combine cream cheese, 1 tbs caster sugar and one-third of the strawberries in a bowl. Cut brioche into 8 slices. Spread half the slices with the mixture, leaving a 1cm border around edges. Top with remaining brioche slices.
  • Step 2
    Combine remaining caster sugar and strawberries with 125ml (1 ⁄2 cup) water in a small saucepan. Stir over medium heat for about 10 minutes or until sugar has melted and strawberries break down and form a sauce. Remove from heat. Set aside to cool slightly.
  • Step 3
    Meanwhile, whisk together eggs, milk and cream in a large bowl. Place brioche sandwiches in a shallow baking dish large enough to hold them in a single layer. Pour egg mixture over sandwiches. Set aside for about 2 minutes to soak. Carefully turn over sandwiches and soak for a further 2 minutes or until the mixture is absorbed.
  • Step 4
    Melt half the butter in a large non- stick frying pan over medium heat until bubbling. Cook sandwiches, in 2 batches, for 2-3 minutes each side or until golden brown. Keep warm. Repeat with remaining butter and sandwiches.
  • Step 5
    Slice the sandwiches and serve with strawberry sauce and a dusting of icing sugar, if you like.

Banana and cinnamon French toast

Image credit: John Paul Urizar – taste.com.au

Ingredients

  • 3 eggs, lightly beaten
  • 1/2 cup milk
  • 1/4 cup cream
  • 1 teaspoon vanilla essence
  • 1 tablespoon icing sugar
  • 1/2 teaspoon ground cinnamon
  • 4 x 2.5cm-thick slices day-old brioche (see note)
  • 2 tablespoons butter
  • 3 bananas, sliced lengthways
  • Pure maple syrup, to serve

Method

  • Step 1
    Combine eggs, milk, cream, vanilla, icing sugar and cinnamon in a large jug. Whisk with a fork until well combined. Pour mixture into a shallow ceramic dish.
  • Step 2
    Preheat oven to 180°C. Dip 2 brioche slices in milk mixture for 30 seconds to 1 minute each side or until well soaked. Hold over dish to drain. Heat 1 tablespoon butter in a large frying pan over medium heat until bubbling. Add soaked brioche. Cook for 1 to 2 minutes each side or until golden. Transfer to a baking tray. Keep warm in oven. Repeat with remaining butter and brioche.
  • Step 3
    Place French toast on plates. Top with banana. Drizzle with maple syrup. Serve.

Pie maker condensed milk French toast

Image credit: Brett Stevens – taste.com.au

Ingredients

  • 16 slices brioche fruit toast
  • 4 eggs
  • 125ml (1/2 cup) sweetened condensed milk (see note)
  • 1 teaspoon vanilla extract
  • Maple syrup, to serve (optional)
  • Ice-cream, to serve (optional)

Method

  • Step 1
    Preheat a pie maker. Use a 6.5cm pastry cutter to cut a disc from each slice of brioche.
  • Step 2
    Whisk together the eggs, condensed milk and vanilla in a shallow bowl until evenly combined.
  • Step 3
    Soak half the brioche discs in the egg mixture for 1 minute each side. Lift out 1 at a time, letting excess mixture run back into the bowl. Place 2 pieces in each hole of the pie maker. Close lid and cook for 4 minutes or until golden and the egg has set.
  • Step 4
    Repeat with remaining brioche discs and egg mixture. Place French toast on a serving platter. Drizzle over maple syrup and serve with ice-cream, if using.

French toast stacks

Image credit: Ben Dearnley – taste.com.au

Ingredients

  • 12 thick slices white bread
  • 2 eggs
  • 1/3 cup milk
  • 1/2 teaspoon ground cinnamon
  • 40g unsalted butter
  • 3 bananas, sliced diagonally
  • Maple syrup, to serve

Method

  • Step 1
    Using a 9cm star-shaped cutter, cut 1 star from each bread slice. Whisk eggs, milk and cinnamon in a bowl. Line a baking tray with baking paper.
  • Step 2
    Dip 1 bread star in egg mixture to coat, allowing excess to drain. Place on prepared tray. Repeat with remaining bread stars and egg mixture.
  • Step 3
    Melt half the butter in a frying pan over medium-high heat until foaming. Cook bread stars, in batches, for 2 to 3 minutes each side or until golden, adding extra butter if needed. Transfer to a plate. Cover to keep warm.
  • Step 4
    Layer stars and banana on plates. Drizzle with maple syrup. Serve.

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