FABULOUS FROSTED FRENCH TOAST
Warm French toast topped with a cream cheese frosting. This is a reduced-fat version of what my sister serves for breakfast whenever they have company. It is incredible!
Provided by IIJUAN12
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together the eggs, milk, 2 tablespoons of sugar, and cinnamon. Melt one tablespoon of butter in a large skillet over medium heat. Dip a few bread slices into the egg mixture just to coat. Place in the hot skillet, and cook until golden on each side, about 4 minutes per side. Repeat with remaining slices of bread. Melt 1 tablespoon of butter in the skillet before frying each batch of toast.
- While the toast is cooking, mix cream cheese, 2 tablespoons of sugar, sour cream, and whipped topping using an electric mixer or blender until smooth, yet firm.
- Place servings of warm French toast onto plates, and top with a generous dollop of the frosting.
Nutrition Facts : Calories 454.3 calories, Carbohydrate 57.7 g, Cholesterol 211.4 mg, Fat 14.9 g, Fiber 2.2 g, Protein 23 g, SaturatedFat 7.4 g, Sodium 847.7 mg, Sugar 14.6 g
FABULOUS FRENCH TOAST
Make and share this Fabulous French Toast recipe from Food.com.
Provided by Chez Ernesto
Categories Breakfast
Time 8m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Prepare a pan on the stove with about a 1/4 inch layer of the oil on medium heat.
- Mix all dry ingredients in a large bowl.
- Add eggs and milk and mix well, consistency should be a very thin pancake or crepe batter.
- Cut toast in half diagonally to form triangles.
- Dip pieces of toast and allow to soak for about ten seconds. This is very important!
- SLOWLY lower into oil to avoid splashing. When edges turn golden brown, turn over with a slotted spatula and finish cooking. Remove to a plate or platter. Add more oil as needed.
- You can hold these in a warm oven to serve all at once or serve as they finish. Dust with the powdered sugar and serve with syrup and butter or your favorite fruit topping or compote.
Nutrition Facts : Calories 449.6, Fat 12.4, SaturatedFat 5.6, Cholesterol 145, Sodium 1496.1, Carbohydrate 68.5, Fiber 2.4, Sugar 12.7, Protein 15.8
CLASSIC FRENCH TOAST
Here's a recipe for the kind of French toast people line up for outside restaurants on Sunday morning. It's simple: no new ingredients, tools or technology needed. You don't even need stale bread. What you do need is thick-cut white bread, dunked into an egg-milk mixture with extra richness from egg yolks and heavy cream. That gives the French toast a buttery taste and firm but fluffy texture. (Oversoaking is the enemy here; the mixture should fill the bread, not cause it to break.) For an appetizing, lacy brown crust, sprinkle on sugar toward the end of cooking: It will caramelize and turn glossy. Just make sure to keep the heat low after you add the sugar. Otherwise, it could burn quickly over high heat.
Provided by Julia Moskin
Categories breakfast, brunch, pancakes, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 200 degrees, and place a wire rack on a sheet pan inside.
- In a shallow bowl, whisk the eggs, additional yolks, milk, vanilla (if using) and salt until foamy and smooth. Set aside. Place a small lump of butter (enough to coat the bottom of the skillet when melted) in a large, heavy nonstick skillet over low heat. It will melt very slowly.
- When butter is just melted and bubbling, raise heat and bring to a sizzle. Place 2 slices of bread in the bowl with the egg mixture. Turn them a few times in the mixture until evenly saturated, about 5 seconds on each side. Do not soak.
- Lift a slice out of the egg mixture, gently shake off any excess, and place in the pan. Repeat until the skillet is full, and let the slices cook at a sizzle for about 2 minutes, until just turning golden brown on the bottom.
- Add another small lump of butter to the pan and flip the slices over, swirling the pan so that the fresh butter coats the bottom. (This will allow the second side to brown.)
- Continue cooking over low heat until the second side is golden brown. Dust with cinnamon sugar, flip again, and dust the other side. Test for doneness by pressing the center: The dent should slowly spring back. If it remains, the interior is not yet cooked. Continue cooking at low heat, flipping occasionally, until done. Serve immediately, or transfer to the oven to keep warm while cooking remaining bread. Serve as soon as possible. Top with maple syrup, berries, jam, sliced bananas, orange supremes - whatever you'd like.
Nutrition Facts : @context http, Calories 390, UnsaturatedFat 7 grams, Carbohydrate 47 grams, Fat 15 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 6 grams, Sodium 463 milligrams, Sugar 10 grams, TransFat 0 grams
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- Beat eggs, vanilla, cinnamon, sugar and a pinch of salt in a mixing bowl until well combined and slightly fluffy. Whisk in milk and then transfer the egg mixture to a shallow dish.
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