Best Wrightsville Beach French Toast Recipes

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FRENCH TOAST



French Toast image

Provided by Food Network

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 12

1 loaf challah Bread
Melted butter, to oil griddle
6 eggs
1/2 cup heavy cream
1 orange, zested and juiced
1/4 teaspoon ground cinnamon
1/4 teaspoon fresh ground nutmeg
Orange Bourbon Butter, recipe follows
1 pound unsalted butter, softened
2 tablespoons orange flavored liqueur (recommended: Cointreau)
2 tablespoons bourbon
3 tablespoons orange zest

Steps:

  • Cut challah bread in 1-inch thick slices. Allow to sit out for awhile to dry out.
  • Heat griddle to 350 degrees F and lightly brush with a butter soaked piece of paper towel.
  • Combine eggs, heavy cream, orange zest and juice, cinnamon and ground nutmeg in a shallow wide dish. Dip the slices of bread into the egg mixture allowing it to soak in on both sides. Transfer to each piece to the hot griddle and cook until golden brown on both sides, about 3 minutes per side. Try to flip only once.
  • Serve with Orange Bourbon Butter.
  • Cream the butter in a mixer. Add the bourbon and orange zest and mix well. Leave at room temperature and serve with the French toast.

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.

FRENCH TOAST



French Toast image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 8

6 eggs or 1 1/2 cups egg substitute
1 1/2 cups milk, can be skim or any other
1/4 cup sugar
2 tablespoons orange juice
1 teaspoon vanilla
1/2 teaspoon salt
Cinnamon, optional
10 to 12 thickly sliced bread, preferably from Great Harvest Bread

Steps:

  • Mix together all ingredients except bread slices. Dip bread in the egg mixture, coating both sides. Place on heated griddle and cook until golden. Turn and cook opposite side until golden. Serve immediately with your favorite topping.
  • Suggested toppings: Maple syrup and bananas, strawberry sauce or syrup and try Great Harvest low-fat granola sprinkled on top.

GEORGIA PEACH FRENCH TOAST



Georgia Peach French Toast image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 17

2 cups fresh peach wedges
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 cup milk
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
3 eggs, beaten
1 loaf challah bread, cut into 1 1/4-inch-thick slices
Butter, for coating
Confectioner's sugar, for garnish
Whipped cream, for garnish
Candied Pecans, for garnish, recipe follows
1/4 cup brown sugar
1/4 cup granulated sugar
Pinch ground cinnamon
1 cup pecans, toasted

Steps:

  • For the filling: In a saucepan set over low heat, add the peaches, sugar, cinnamon and ginger. Stir until the peaches are evenly coated, and then simmer until the peaches are tender and the syrup thickens, 15 to 20 minutes. Place the peach mixture in a blender and pulse until thick and chunky.
  • For the French toast: In a large, shallow bowl, add the milk, cinnamon, vanilla and eggs, and whisk together. Dip the bread in the batter and to soak up the liquid.
  • Heat a griddle over medium-high heat, then add some butter. Place the soaked bread on the griddle and cover with large metal bowl to keep the heat in. Cook until golden brown on both sides, 2 to 3 minutes per side.
  • Layer one slice of French toast, a spoonful of the peach filling and a second slice of French toast on four serving plates. Top each plate with confectioner's sugar, whipped cream and some Candied Pecans.
  • Preheat the oven to 350 degrees F.
  • In a saucepan set over medium heat, add the brown sugar, granulated sugar, cinnamon and 2 tablespoons water. Mix to combine and cook until the mixture begins to bubble, 3 to 5 minutes.
  • Place the toasted pecans on a sheet tray and pour the hot mixture over the top and toss until the pecans are evenly coated. Place in the oven for 6 to 8 minutes. Cool the pecans to handle. Crumble the candied pecans and toast 2 more minutes. Yield: 1 cup

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