Best Cornbreadcornbread French Toast Recipes
CORNBREAD FRENCH TOAST
Provided by Stacey
Number Of Ingredients 10
Steps:
- Preheat the oven to 450°F. Lightly spray an 8x8 baking pan with nonstick cooking spray. In a medium bowl, beat the egg until well mixed and stir in the milk, oil, corn meal and sugar. Stir until combined, but don't overmix. Pour into the prepared pan.
- Bake for 20 to 25 minutes or until golden brown. Cool completely.
- In a small bowl, combine the milk, eggs, cinnamon, and brown sugar. Whisk until well combined.
- Slice the cornbread into 9 squares and then slice each square in half lengthwise to produce thinner squares.
- Heat a nonstick skillet over medium-low heat. Lightly butter the pan. Carefully dip the squares of cornbread into the egg mixture, gently shake off the excess, and place in the pan. (Don't allow the cornbread to soak in the mixture - just a quick dip.) Cook for 3 to 4 minutes on each side, adjusting the temperature to keep it from burning. (The sugar in the egg mixture will burn, so be cautious.) Repeat until all of the cornbread has been cooked, adding additional butter if necessary. Hold the other pieces in a warm oven to keep them warm. Serve with maple syrup, fresh berries, and a sprinkling of powdered sugar, if desired.
CORNBREAD FRENCH TOAST
Best french toast ever! I've been thinking lately about how to utilize left over cornbread - the solution is bake it in a different pan to begin with (a 9 x 5 loaf pan) and make some delicious french toast in the morning! This recipe uses 2 of my favorite recipes - my cornbread, which is lighter being that it is more flour than cornmeal- and my perfect pancake syrup. I hope you try them both - if not, you still have another way to eat up your yummy cornbread (: Enjoy! Southern Food With Flare
Provided by Tammy Brownlow @DoughmesticGoddess
Categories Other Breakfast
Number Of Ingredients 4
Steps:
- In a shallow container whisk milk and egg together until combined.
- Heat griddle on medium heat with 1 tablespoon vegetable oil.
- Dredge 1/2" cornbread slices in egg/milk mixture.
- Grill on hot griddle until golden. Flip and grill other side.
- Serve with syrup and enjoy!
THE BEST FRENCH TOAST
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
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.
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