Best Marc Murphys French Toast Recipes

Roasted Beets with Snails on Toast image

Provided by Marc Murphy

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 9

3 tablespoons good extra-virgin olive oil, plus more as needed
6 large beets, peeled and diced into medium cubes
Kosher salt and freshly ground black pepper
2 shallots, thinly sliced
3 tablespoons minced garlic
3 teaspoons minced fresh oregano
1/2 cup dry white wine
2 dozen extra-large canned snails, drained
1 loaf country bread, cut into medium-thick slices

Steps:

Preheat the oven to 400 degrees F.
Add the olive oil to a large ovenproof skillet over medium heat until shimmering, then add the beets, salt and pepper. Cook until slightly soft, about 6 minutes. Add the shallots, garlic, oregano and wine, then transfer to the oven and roast, 12 to 15 minutes. Add the snails and continue to roast until the snails heat through, about 5 minutes
Meanwhile, place the bread on a baking sheet. Brush with olive oil on one side, then toast in the oven, 4 to 5 minutes. Sprinkle the toasted bread with salt.
Spoon the beets and snails on the toast and enjoy!

Pain Perdu image

Provided by Marc Murphy

Categories main-dish

Time 12h30m

Yield 4 servings

Number Of Ingredients 10

Four 3-inch-thick slices country bread
4 cups heavy cream
1 cup vanilla sugar, plus more for sprinkling
1/2 cup brandy
2 teaspoons kosher salt
9 eggs
4 tablespoons unsalted butter
All-purpose flour, for sprinkling
Powdered sugar, for serving
Maple syrup, for serving

Steps:

Place the bread in a large bowl and set aside.
Whisk together the cream, vanilla sugar, brandy, salt and eggs (or use a blender). Pour over the bread. Let it sit for a few minutes, and then turn the bread over to ensure proper absorption. Cover with plastic wrap and refrigerate overnight.
Preheat the oven to 450 degrees F. Heat large oven-proof saute pan over medium-high heat and add the butter. Sprinkle some flour and some vanilla sugar on top of the bread slices. When the foam from the butter subsides, put the soaked bread in the pan and cook on one side, about 5 minutes. Flip the bread and place the pan in the oven until cooked through and custardy in the middle, 10 to 15 minutes.
Serve with powdered sugar and maple syrup.

Martha's Perfect French Toast image

Provided by AniSarit

Categories Breads

Time 35m

Yield 6 slices

Number Of Ingredients 15

6 large eggs
1 1/2 cups milk
1 orange, juice of
2 tablespoons pure vanilla extract
2 tablespoons liquor (I use almond or orange flavored, Martha's recipe states cognac)
1 tablespoon sugar (splenda works equally well)
1 lemon, zest of
1/2 teaspoon ground cinnamon
1 pinch ground nutmeg
1 pinch salt
6 slices bread, 1-2 days old (1 inch pieces, challah or brioche are best)
canola oil, for frying (any neutral oil will do, may add unsalted butter for more flavor)
powdered sugar
maple syrup
mixed berry

Steps:

Whisk together eggs, milk, juice, vanilla, liquor, sugar, zest, cinnamon, nutmeg, and salt in a bowl.
Place bread in a shallow baking dish large enough to hold bread slices in a single layer.
Pour egg mixture over bread; soak 10 minutes.
Turn slices over (Carefully) and soak 5-10minutes more, until soaked through.
Preheat oven to 200 deg F. Place a wire rack on a baking sheet, and set aside.
Heat canola oil (with some butter if so wish) in a skillet over medium heat.
Fry half the bread slices until golden brown, around 3 minutes per side.
Transfer to wire rack; place in oven while cooking remaining bread.
Wipe skillet and repeat with fresh oil/butter and bread.
Keep in oven until ready to serve.
Serve with dusted powdered sugar and maple syrup (I like fresh berries on top, too).