Best Best Ever French Toast Breese Waye Inn Recipes

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THE BEST FRENCH TOAST



The Best French Toast image

Our favorite bread for making French toast is pain de mie for its neutral flavor and spongey texture, which helps it absorb the egg mixture without falling apart. It's sometimes hard to find, so you can substitute brioche for a richer and more decadent toast or challah for an all-purpose choice. Many French toast recipes call for stale bread, but we lightly toast fresh bread slices in the oven instead. We like a slightly longer soak time on the bread to give it a more custard-like texture. If you like your French toast on the drier side, cut the soak time down to 30 seconds per side.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 8 slices

Number Of Ingredients 11

1 loaf pain de mie, brioche or challah
10 large eggs
2 cups half-and-half
1/4 cup packed light brown sugar
1 tablespoon pure vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon kosher salt
1/8 teaspoon ground nutmeg
1/2 stick (4 tablespoons) unsalted butter, plus more for serving
Maple syrup, for serving
Confectioners' sugar, for serving

Steps:

  • Arrange a rack in the center of the oven and preheat to 300 degrees F.
  • Cut the bread into 8 slices about 3/4-inch thick. Arrange them in a single layer on a rimmed baking sheet (it's ok if they overlap). Bake, flipping them halfway through, until very lightly golden on both sides, about 12 minutes. Let them cool on the baking sheet until ready to use. Reduce the oven temperature to 200 degrees F.
  • Vigorously whisk the eggs in a large bowl until blended and no streaks of whites remain. Add the half-and-half, sugar, vanilla, cinnamon, salt and nutmeg and whisk until completely incorporated. Transfer to a 2-quart baking dish.
  • Gently press 2 slices of the toasted bread into the custard. Turn to coat and then gently press down on the bread until you feel it start to soak up the custard-this is key for a luscious, moist texture. Let the bread soak for about 1 minute per side; it should feel heavy but still hold its shape and not fall apart.
  • Melt 1 tablespoon of the butter in a large nonstick skillet over medium-low heat. Cook 2 of the soaked bread slices until they are a deep golden brown, the custard has set and the insides are cooked through, 4 to 5 minutes per side. The center of the bread will puff slightly while the crust will contract, making it look puckered. You may have to alternate between medium and medium-low heat if the bread browns too quickly or not fast enough. Transfer the slices to a rimmed baking sheet and hold in the warm oven. Repeat with the remaining butter and bread.
  • Serve the French toast with butter, maple syrup and a sprinkle of confectioners' sugar.

BEST EVER FRENCH TOAST-BREESE WAYE INN



Best Ever French Toast-Breese Waye Inn image

My parents stayed at this B&B, I think in Iowa, and brought back this recipe. This is a great breakfast for company as it can be made the night before. I made it for a choir retreat and it was a big hit. Tastes good as is as well as with maple syrup. I included the time in the refrigerator in the cooking passive time. Other than that, this really is a quick breakfast.

Provided by Chef by Chance

Categories     Breakfast

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 8

5 eggs, beaten
12 ounces evaporated milk
1 cup sugar
1 teaspoon cinnamon
1 1/2 tablespoons pure vanilla extract
1/4 cup butter, melted
1 loaf French bread
powdered sugar

Steps:

  • Whisk together the milk and eggs until well blended.
  • Whisk in the sugar, cinnamon and vanilla making sure the sugar is completely dissolved.
  • Add the butter.
  • Slice the French Bread loaf into 3/4 inch slices and place into a 13x9 inch pan.
  • Pour egg mixture over the bread and place pan in refrigerator for at least an hour but can be overnight.
  • Heat griddle to medium and use cooking spray or butter to prevent sticking. Cook bread slices until golden brown.
  • Sprinkle with powdered sugar.

BEST EVER FRENCH TOAST



BEST EVER FRENCH TOAST image

I loved the addition of Parmesan cheese to the dipping mixture. It's something I never thought of and adds a savory flavor. The optional Bananas Foster topping is a must! It brings this French toast to a whole new level. So good!

Provided by Julie Jarrell Bailey

Categories     Other Breakfast

Time 20m

Number Of Ingredients 14

3 eggs
1 c milk
2 Tbsp brown sugar
1 Tbsp maple syrup (or regular syrup)
1 tsp ground cinnamon
1 pinch salt
1/3 c Parmesan cheese
12 slice bread
2 Tbsp butter or margarine (I use a butter/canola blend)
OPTIONAL TOPPING: FAUX BANANAS FOSTER
1 banana, sliced
1 Tbsp butter
1 Tbsp brown sugar
1 pinch cinnamon (or more - adjust to taste)

Steps:

  • 1. Heat butter in large skillet or griddle over medium-high heat.
  • 2. While butter is melting, mix all ingredients together except for the bread.
  • 3. Dip bread into the egg mixture and place into the skillet.
  • 4. Cook to a golden brown on each side. Add additional butter to the skillet as needed for each batch.
  • 5. OPTIONAL TOPPING: FAUX BANANAS FOSTER: Melt butter in skillet. Add brown sugar and cinnamon and blend. Add bananas and stir til well-coated and warm. Serve over top of the French Toast.

THE BEST FRENCH TOAST



The Best French Toast image

There's no question that this is the best French toast recipe. The caramelized exterior meets a soft, custardlike center that practically melts in your mouth. Not only that, but it's quick and easy, too! -Audrey Rompon, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 4 servings.

Number Of Ingredients 9

1-1/2 cups half-and-half cream
3 large egg yolks
3 tablespoons brown sugar
2 teaspoons vanilla extract
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
8 slices day-old brioche bread (1 inch thick)
Optional toppings: Butter, maple syrup, fresh berries, whipped cream and confectioners' sugar

Steps:

  • In a shallow dish, whisk together the first 7 ingredients. Preheat a greased griddle over medium heat., Dip bread in egg mixture, letting it soak 5 seconds on each side. Cook on griddle until golden brown on both sides. Serve with toppings as desired.

Nutrition Facts : Calories 546 calories, Fat 24g fat (15g saturated fat), Cholesterol 263mg cholesterol, Sodium 786mg sodium, Carbohydrate 64g carbohydrate (25g sugars, Fiber 2g fiber), Protein 13g protein.

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