Best Murrays French Toast Recipes
MURRAY'S FRENCH TOAST
This is my (Bird's) favorite French toast recipe. Growing up with 4 siblings, my dad would make sugar-butter when there was no syrup in the house (hence 'Murray's', named after my dad). Some folks like it on pancakes, but for me, it's on French toast all the way! I even have a 'pattern' to how I eat it. I haven't tried it using Splenda yet, so I guess I need to soon, but then, this is not a 'diet-conscience' recipe. When we were real broke, and there was no money even for dog food, my dad would leave some egg mixture in the bowl, break up some bread in it, and the dog (and cats) ate too (we were always bringing home strays). :) My dad was the master of inginuity, making sure we all had full bellies!
Provided by 2Bleu
Categories Breakfast
Time 10m
Yield 8 french toast
Number Of Ingredients 7
Steps:
- SUGARBUTTER: Using the tines of a fork, mix butter and sugar in a small bowl. Do not beat (you should feel the granules of sugar in the butter). Set aside.
- Beat eggs and milk in a bowl large enough to fit a slice of bread. Heat a small pat of butter in a large pan or griddle over medium heat.
- When butter is melted in pan, dip 1 slice of bread into the egg mixture, flip over, then hold it over the bowl for a second or so to let excess egg drip off. Place into pan and sprinkle with a light dusting of cinnamon. Repeat with other slices (so as to fit on griddle or in pan, may need to do in batches).
- Cook for 3-5 minutes until golden brown. Flip toast and cook remaining side to golden (sprinkle with more cinnamon if desired).
- Place one toast each onto individual plates. Spread sugar-butter over one side (like buttering toast). Place another slice on top and repeat. Continue until you reach the desired stack amount and serve. I love to eat the crust off first, then dive into the center of soft french toast smothered in sugar-butter to divulge into at the end. A mouth-watering experience!
MARC MURPHY'S FRENCH TOAST
Provided by Marc Murphy
Time P1DT1h15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Place the bread in a 2-quart baking dish. Whisk the eggs in a large bowl until combined. Add the cream, granulated sugar, brandy and salt and whisk to combine.
- Pour the custard over the bread slices and let sit at room temperature for 30 minutes. Flip the bread over, cover with plastic wrap and refrigerate for 24 hours.
- Position an oven rack in the middle of the oven and preheat to 350 degrees F.
- Melt the butter in a large ovenproof saute pan over medium-high heat. Lightly sprinkle one side of each slice of the soaked bread with some flour and some granulated sugar. Place the soaked bread floured-side down in the pan and cook until caramelized, about 5 minutes. Flip the bread over, sprinkle the other side with flour and granulated sugar and transfer the pan to the oven.
- Bake until the toast is cooked through, caramelized on top and custardy in the middle, 18 to 24 minutes.
- Sprinkle with confectioners' sugar if using and serve immediately with maple syrup.
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