FRENCH TOAST
You can use white sandwich bread, but French toast also works well with other loaves, including brioche, challah, cinnamon-raisin, whole-wheat, French, even sourdough.
Provided by Jessica Furniss
Time 20m
Yield 6 slices
Number Of Ingredients 9
Steps:
- Whisk together eggs, milk, sugar, and salt (as well as the optional vanilla extract and cinnamon, if using) in a medium shallow bowl until the mixture is fluffy and light in color.
- Melt 1 tablespoon butter in a large skillet over medium-high heat. Working with one bread slice at a time, soak the bread in the egg mixture for 3 to 4 seconds per side. Don't let the slices sit too long; they will turn soggy and fall apart.
- Once butter is melted and bubbling, add 3 soaked bread slices to hot pan and cook until golden brown, or about 1 1/2 to 2 minutes. (There may be some spots that do not brown; that's normal.)
- Flip each slice, and cook until gold brown, or about 1 1/2 to 2 minutes. Repeat with remaining butter and egg-soaked bread. Serve hot with toppings of choice.
FRENCH TOAST ALA SOUTH BEACH
This is one of the 'treats' we have for breakfast while trying to stay on The Beach. Arnold bread is the best whole grain bread we've had so far, so I consider it a must for this recipe.
Provided by dojemi
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Heat skillet and spray with butter flavored cooking spray.
- Dip bread into egg eeaters.
- Put bread onto heated skillet and flip when browned.
- When plated, sprinkle with confectioners sugar.
Nutrition Facts : Calories 137.8, Fat 2.4, SaturatedFat 0.5, Sodium 295.1, Carbohydrate 25.8, Fiber 3.9, Sugar 3.1, Protein 5.4
FRENCH TOAST
To make the best French toast, Alton Brown uses day-old bread and honey instead of sugar in this recipe from Good Eats on Food Network.
Provided by Alton Brown
Categories main-dish
Time 34m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside.
- Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.
- Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit.
WRIGHTSVILLE BEACH FRENCH TOAST
Steps:
- For the cinnamon smear: Cream the margarine and sugar in a large bowl. Add the flour, cinnamon and cocoa powder. Slowly add the oil and water. Mix for 15 minutes and let rest for 5 minutes.
- For the cinnamon raisin bread: Mix the flour, starter, water, granulated sugar, yeast, salt and oil in a large stand mixer fitted with the paddle attachment for 15 minutes. Let rest.
- Portion the dough into 22-ounce balls. Flatten the dough and sprinkle with cinnamon-sugar mix and raisins. Roll the dough over itself 4 to 5 times and place in a greased bread pan. Cover the top and sides with the cinnamon smear. Proof the dough for 25 to 30 minutes.
- Preheat the oven to 375 degrees F.
- Bake for 46 minutes. Remove from the pan and place on a cooling rack. Slice into thick slices.
- For the maple mousse: Thoroughly blend the heavy cream, powdered sugar and maple syrup in a large bowl until well mixed.
- For the French toast batter: Thoroughly blend the eggs, milk, heavy cream, maple syrup, rum, cinnamon and nutmeg in a large bowl until well mixed.
- For the Wrightsville Beach French toast: Soak the cinnamon raisin bread slices in the French toast batter until well saturated. Fry in a 350 degree F deep-fryer until golden brown, about 2 minutes (DO NOT OVER FRY).
- Cut the fried cinnamon raisin bread diagonally and shingle on a plate. Top with maple mousse. Sprinkle with powdered sugar and garnish with fresh berries.
CIOPPINO A LA SOUTH BEACH
An Italian favorite to be enjoyed by all SBD phases. It's light, filling, refreshing, and delicious. NOT a fishy tasting or stinky soup. Creamy but without the fat since you will be using tomato sauce that's organic and not sugared down.
Provided by SuzsterSBD
Categories Clear Soup
Time 1h
Yield 1 cup servings, 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Heat olive oil in a stock pot and sauté celery, onions, and garlic for about 3-4 minute.
- Add stewed tomatoes and tomato sauce. Add 1 cup water and allow to simmer and for celery to soften a bit more.
- Add eggplant chunks and cook until slightly translucent. May need more water.
- Add shark or cod (longer cooking fish) and stir gently. If too thick, add more water at 1/2 cup increments.
- Once simmering again add tilapia.
- Add salt and pepper to taste along with a bit more of olive oil if it appears to be too 'dry'.
- Add seasonings, oregano, and taste to check levels of salt and spices.
- Add shrimp and cover over medium for 3- 5 minute until shrimp is cooked.
- Let cool and sit for about 20 minutes for flavors to blend.
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