FRENCH TOAST WITH SALTED CARAMEL AND CREME FRAICHE
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- To make the caramel: Using a food processor, pulverize the granulated sugar into fine powder or dust. In a pot, heat the water over medium heat. As the water begins to slowly heat, carefully pour the pulverized sugar into the center of the pot, creating a mound. Do not touch or mix the sugar into the water, let it dissolve on its own. Once the sugar-water begins to boil, keep a close eye on it: in a few minutes the water will boil away and then the sugar will begin to boil. Watch closely, the second the molten sugar begins to turn a light brown or caramel color, take it off the heat and add the whipping cream and butter. Cook's Note: Careful, it will spatter. Whisk the mixture until smooth. Add a big pinch of fleur de sel and whisk to incorporate.
- To make the French toast: In a big bowl, combine the eggs, milk, vanilla bean, sugar, and sea salt. Beat these ingredients together. In a frying pan, heat the unsalted butter over medium heat. Dip the bread slices in the egg mixture, turning the bread to coat evenly. Allow the excess egg mixture to drip back into the bowl and add the bread to the hot butter. Fry the bread for about 1 minute per side, or until golden. Turn the heat down to medium low and cook for 1 to 2 minutes on each side. Repeat as necessary.
- Serve the French toast in stacks slathered with caramel and topped with a dollop of creme fraiche.
HOMEMADE CREME FRAICHE
Don't worry about the creme fraiche spoiling while it's sitting on the counter; the acid in the mixture prevents bacterial disease associated with dairy products.
Provided by Food Network
Time 16h5m
Yield 1 cup
Number Of Ingredients 2
Steps:
- In a bowl, combine the cream and buttermilk. Cover with a clean kitchen cloth in a warm, draft-free place and let sit until thickened, but still a pourable consistency, 12 to 16 hours. Stir and refrigerate until ready to use. (Can be refrigerated for up to 1 week.)
FRENCH TOAST CROSTINI W/HONEY CREME FRAICHE
This was a recipe created by "The Next Food Network Star" contestant Lisa Garza. I haven't tried it yet but it looked and sounds delicioso!
Provided by VKuuipo Bridges
Categories Breakfast
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 200 degrees.
- In a medium bowl, whisk together eggs, cream, vanilla, salt and cinnamon.
- In a large skillet on medium heat, melt half of the butter.
- Dip (do not soak) each side of the bread in the egg mixture and gently shake off excess. In batches over medium-high heat, adding more butter as needed, cook bread until golden brown on both sides.
- Remove and keep warm in the oven.
- To serve, top each slice with a dollop of Honey Crème Fraîche, a drizzle of honey and a sprinkle of almonds.
- Honey Crème Fraîche: In a medium bowl, whisk all together.
Nutrition Facts : Calories 621.2, Fat 48.8, SaturatedFat 25.8, Cholesterol 243.3, Sodium 709.8, Carbohydrate 34.7, Fiber 3.2, Sugar 1.1, Protein 12.5
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