Recipes For French Toast

recipes for french toast, looking for these recipes? check this for 7 best recipes for french toast: Strawberry cheesecake french toast,Pie maker condensed milk French toast,French onion daube,French toast with caramelised nashi,French toast stars,Tiramisu French toast

French onion daube

Image credit: Guy Bailey – taste.com.au

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 800g gravy beef, trimmed, cut into 4cm pieces
  • 3 large brown onions, thinly sliced
  • 2 teaspoons caster sugar
  • 2 tablespoons plain flour
  • 2 tablespoons brandy (optional)
  • 3/4 cup dry red wine
  • 1 cup Massel beef style liquid stock
  • 3 celery stalks, thinly sliced
  • 2 large carrots, cut into 1cm thick slices
  • 2 large parsnips, cut into 2cm pieces
  • 1 fresh rosemary sprig
  • 1 dried bay leaf
  • 200g baguette, thinly sliced
  • 60g butter, softened
  • 1 cup grated gruyere cheese
  • Chopped fresh chives, to serve

Method

  • Step 1
    Preheat oven to 160C/140C fan-forced. Heat 1 tablespoon oil in a large ovenproof saucepan over high heat. Add beef. Cook, stirring, for 3 to 4 minutes or until browned. Transfer to a plate.
  • Step 2
    Heat remaining oil in the pan over medium-low heat. Add onion and sugar. Season with salt. Cook, stirring, for 8 to 10 minutes or until onion caramelises. Add flour. Cook, stirring, for 1 minute.
  • Step 3
    Gradually add brandy and wine then stock, stirring until sauce is smooth. Stir in celery, carrot, parsnip, rosemary and bay leaf. Bring to the boil. Season with salt and pepper. Cover. Bake for 1 hour 30 minutes or until beef is tender.
  • Step 4
    Spread baguette slices with butter. Increase oven to 220C/200C fan-forced. Remove and discard rosemary sprig and bay leaf. Arrange bread, butter-side up and slightly overlapping, over beef mixture. Sprinkle with cheese. Bake for 20 minutes or until cheese is melted and daube is bubbling around the side. Sprinkle with chives. 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.

Tiramisu French toast

Image credit: Jeremy Simons – taste.com.au

Ingredients

  • 125ml (1/2 cup) milk
  • 2 tablespoons maple syrup
  • 4 eggs
  • 125ml (1/2 cup) espresso (see note)
  • 2 teaspoons vanilla bean paste
  • 1 teaspoon cocoa powder, plus extra to serve
  • 1/2 teaspoon ground cinnamon
  • 500g mascarpone
  • 12 thick large slices sourdough bread
  • 50g butter
  • Maple syrup, extra, to serve
  • 40g (1/4 cup) pistachio kernels, lightly toasted, chopped

Method

  • Step 1
    Process the milk, maple syrup, eggs, espresso, vanilla, cocoa powder, cinnamon and half the mascarpone in a food processor until well combined.
  • Step 2
    Place the bread in a large ceramic or glass dish. Pour over milk mixture. Set aside, turning halfway, for 20 minutes to soak.
  • Step 3
    Melt a third of the butter in a large non-stick frying pan over medium heat. Cook bread, in 3 batches, turning, for 2-3 minutes each side or until golden. Repeat with the remaining butter and bread, wiping the pan clean with paper towel between batches.
  • Step 4
    Divide a third of the bread among serving plates. Top with a dollop of remaining mascarpone. Repeat layering with remaining bread and mascarpone, finishing with a layer of bread. Drizzle with extra maple syrup and sprinkle with pistachios. Dust with extra cocoa.

French toast stars

Image credit: Guy Bailey – taste.com.au

Ingredients

  • 8 thick slices fruit bread
  • 2 eggs, lightly whisked
  • 1/3 cup (80ml) milk
  • 1/2 tsp vanilla extract
  • 30g butter
  • 100g strawberries, hulled, halved
  • 50g fresh raspberries
  • Maple syrup, to serve

Method

  • Step 1
    Use a 9cm star-shaped pastry cutter to cut a star from each slice of bread. Whisk eggs, milk and vanilla together in a shallow bowl.
  • Step 2
    Melt half the butter in a large frying pan over medium heat until foaming. Dip a bread star into egg mixture to coat. Allow excess to drain from star. Add to frying pan. Cook for 2-3 minutes each side or until golden brown and cooked through. Repeat with remaining stars and egg mixture.
  • Step 3
    Layer stars on plates with strawberries and raspberries. Drizzle with maple syrup to serve.

French toast with caramelised nashi

Image credit: Sue Ferris – taste.com.au

Ingredients

  • 60g butter
  • 3 nashi, quartered, cored, cut into thick wedges
  • 75g (1/3 cup) demerara sugar
  • 60ml (1/4 cup) fresh orange juice
  • 4 eggs, lightly whisked
  • 125ml (1/2 cup) cream
  • 2 tablespoons demerara sugar, extra
  • 6 thick slices raisin bread
  • 250g fresh ricotta, to serve

Method

  • Step 1
    Melt 40g of the butter in a large non-stick frying pan over medium-high heat until foaming. Add the nashi and cook, turning occasionally, for 5 minutes or until golden brown. Add the sugar and cook, stirring, for 2 minutes or until sugar dissolves. Add the orange juice and bring to the boil. Cook, stirring, for 1 minute or until sauce thickens slightly. Remove from heat and set aside.
  • Step 2
    Place the egg, cream and extra sugar in a medium bowl and whisk with a fork until combined.
  • Step 3
    Melt half the remaining butter in a large non-stick frying pan over medium-high heat until foaming. Dip 3 slices of the raisin bread, 1 slice at a time, in the egg mixture and then place in the hot pan. Cook for 1 minute each side or until golden brown. Transfer to a clean plate. Repeat with the remaining butter, bread and egg mixture.
  • Step 4
    Place French toast on serving plates. Spread each slice with the fresh ricotta and top with caramelised nashi. Drizzle with the leftover syrup and serve immediately with coffee, if desired.

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.

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