Best Drunken French Toast Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CREME BRULEE FRENCH TOAST WITH DRUNKEN STRAWBERRIES



Creme Brulee French Toast with Drunken Strawberries image

Provided by Bobby Flay

Categories     main-dish

Time 2h20m

Yield 8 servings

Number Of Ingredients 13

One 1-pound day-old loaf challah, sliced into 1-inch thick
5 large eggs 2 large egg yolks
2 tablespoons granulated sugar
3 cups half-and-half
1 tablespoon orange liqueur
2 teaspoons pure vanilla extract
1 teaspoon finely grated orange zest
Pinch fine sea salt
1 pint ripe strawberries, hulled and quartered
3 tablespoons granulated sugar
2 teaspoons orange liqueur
1 stick unsalted butter, cut into pieces
1 cup packed light brown muscovado sugar

Steps:

  • For the French toast: At least 2 hours and up to 1 day ahead, preheat the oven to 350 degrees F. Place the bread slices on a rack on a baking sheet. Put the bread in the preheated oven, then immediately turn the oven off and let the bread sit until it begins to dry out, 20 to 30 minutes.
  • Whisk together the eggs, yolks and granulated sugar until smooth. Whisk in the half-and-half, orange liqueur, vanilla, orange zest and salt. Lay the bread on a rimmed baking sheet or in a large baking dish, pour the custard mixture over the top and let sit for 15 minutes. Flip and let sit for at least 30 minutes more. (You can also cover and refrigerate overnight, turning a few more times.)
  • For the strawberries: Meanwhile, combine the strawberries, granulated sugar and orange liqueur in a bowl. Let sit at room temperature until the strawberries release their juices and soften slightly, about 30 minutes.
  • Preheat the oven to 375 degrees F. While the bread is soaking, melt the butter in a small saucepan over high heat, then add the muscovado sugar and whisk until smooth. Transfer to a baking sheet lined with a silicone baking mat and spread the mixture evenly over it. Place the soaked bread directly on the sugar. Bake until golden brown and puffed, about 20 minutes.
  • Serve the French toast, sugar-side up, topped with the berries and their juices.

DRUNKEN FRENCH TOAST



Drunken French Toast image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 15

6 ounces mascarpone, at room temperature
1 tablespoon honey
1/4 teaspoon ground cardamom
8 tablespoons (1 stick) unsalted butter, melted
1 1/2 cups whole milk
1 1/4 cups heavy cream
3/4 cup granulated sugar
8 eggs
3 tablespoons pear brandy
2 teaspoons ground cinnamon
1/2 teaspoon vanilla extract
3 cups crispy rice cereal
4 slices challah bread (1 inch thick)
Confectioners' sugar, for dusting
Vermont maple syrup, for serving

Steps:

  • Mix the mascarpone, honey and cardamom in a bowl with a rubber spatula until well combined; do not overmix. Set aside.
  • Preheat the oven to 400 degrees F.
  • Combine the milk, cream, granulated sugar and eggs in a mixing bowl, and whisk until smooth. Add 1 tablespoon of the pear brandy and the cinnamon and vanilla; whisk to combine. Pour the rice cereal onto a cookie sheet or large plate.
  • Dip a slice of challah into the egg mixture and let soak for 1 minute, turning to coat evenly. Let the excess drip off, then place the challah onto the bed of rice cereal; turn to coat completely. Repeat with the remaining slices.
  • Heat a skillet or griddle over medium-high heat. When hot, spoon 1 tablespoon of the melted butter onto the skillet and place a slice of coated bread on the butter. Cook until golden, about 3 minutes. Flip, add another tablespoon of melted butter and cook until golden, another 3 minutes. Repeat with the remaining slices.
  • Transfer the cooked slices to a baking sheet and bake for 5 to 7 minutes. The center of the French toast should remain somewhat soft inside.
  • Cut each slice into 1 inch pieces and stack on a serving plate. Drizzle with the remaining pear brandy (1 1/2 teaspoons per portion), dust with confectioners' sugar and top with a scoop of the mascarpone mixture. Serve with maple syrup on the side.

CREME BRULEE FRENCH TOAST WITH DRUNKEN STRAWBERRIES RECIPE - (4.6/5)



Creme Brulee French Toast with Drunken Strawberries Recipe - (4.6/5) image

Provided by rrxing

Number Of Ingredients 31

French Toast:
PREV RECIPENEXT RECIPE
Creme Brulee French Toast with Drunken Strawberries
2 Reviews
Recipe courtesy of Bobby Flay
Show: Brunch @ Bobby's
Episode: Wake Up Your Sweet Tooth
SAVE RECIPE PRINT
PINTEREST
FACEBOOK
TWITTER
EMAIL
Creme Brulee French Toast with Drunken Strawberries
Total:2 hr 20 minActive: 30 min
Yield: 8 servings
Level: Easy
Ingredients
One 1-pound day-old loaf challah, sliced into 1-inch thick
5 large eggs 2 large egg yolks
2 tablespoons granulated sugar
3 cups half-and-half
1 tablespoon orange liqueur
2 teaspoons pure vanilla extract
1 teaspoon finely grated orange zest
Pinch fine sea salt
Drunken Strawberries:
1 pint ripe strawberries, hulled and quartered
3 tablespoons granulated sugar
2 teaspoons orange liqueur
1 stick unsalted butter, cut into pieces
1 cup packed light brown muscovado sugar

Steps:

  • Special equipment: a silicone baking mat For the French toast: At least 2 hours and up to 1 day ahead, preheat the oven to 350 degrees F. Place the bread slices on a rack on a baking sheet. Put the bread in the preheated oven, then immediately turn the oven off and let the bread sit until it begins to dry out, 20 to 30 minutes. Whisk together the eggs, yolks and granulated sugar until smooth. Whisk in the half-and-half, orange liqueur, vanilla, orange zest and salt. Lay the bread on a rimmed baking sheet or in a large baking dish, pour the custard mixture over the top and let sit for 15 minutes. Flip and let sit for at least 30 minutes more. (You can also cover and refrigerate overnight, turning a few more times.) For the strawberries: Meanwhile, combine the strawberries, granulated sugar and orange liqueur in a bowl. Let sit at room temperature until the strawberries release their juices and soften slightly, about 30 minutes. Preheat the oven to 375 degrees F. While the bread is soaking, melt the butter in a small saucepan over high heat, then add the muscovado sugar and whisk until smooth. Transfer to a baking sheet lined with a silicone baking mat and spread the mixture evenly over it. Place the soaked bread directly on the sugar. Bake until golden brown and puffed, about 20 minutes. Serve the French toast, sugar-side up, topped with the berries and their juices.

Related Topics