French Toast Wiches With Quick Cook Warm Chutney Recipes

Steps:

• In a large shallow bowl, whisk the egg and milk until slightly frothy.
• Mix in the brown sugar, then follow with the cinnamon and nutmeg.
• Place a piece of bread into the mixture and allow it to soak on each side. While the bread is soaking, heat the oil in a nonstick pan.
• After 30 seconds on each side in the egg mixture, place the bread into the pan and cook evenly on both sides, until golden to dark brown on each side and the egg mixture does not run from the toast when pressed.
• Repeat steps 3-4 for all your slices of bread or until the mixture runs out.
• If desired, serve your French Toast warm and cut into trangles with the maple syrup, powered sugar, and fruit. Enjoy!

Steps:

• Combine the corn syrup , butter, and brown sugar in a small saucepan and simmer until the sugar has melted. Pour this mixture over the bottom of a greased 9x13 inch casserole dish.
• Place the bread slices over the sugar-butter mixture in the dish. In a bowl, beat together the eggs, milk, vanilla, and salt; pour this mixture over the bread. Cover the dish and let it stand in the refrigerator overnight.
• The next morning, preheat oven to 350 degrees F (175 degrees C).
• Uncover the pan and bake for 45 minutes. Serve while hot or warm or the French toast will harden in the pan. It can be reheated.

Steps:

• Mix all ingredients together. Dip bread in mixture and brown on both sides in buttered skillet.

Steps:

• Put all of the ingredients for your chutney in a medium pot and bring liquid to a boil. Reduce heat a bit and let the chutney cook down for 10 minutes. Remove gingerroot before serving.
• Begin to assemble an assembly line leading to your pan. Place a pile of bread next to a shallow dish or disposable pie tin containing the eggs, beaten with milk, sugar, and nutmeg. Nestle a piece of cold butter in a folded paper towel and keep on hand to wipe and grease your skillet. Pile apples, cheese, and turkey on the cutting board to finish your assembly line.
• Preheat nonstick griddle or large skillet over moderate heat.
• To make sandwiches, coat pan with butter, dip 4 pieces of bread on both sides in the egg, and place in the pan. Cook 2 minutes and turn 2 slices over. Top the 2 slices you turned with thin layers of cheese, apple, turkey and another slice of cheese. Top sandwich filling with the other 2 slices of bread, keeping the uncooked side up; you are just sliding these pieces over from pan to top of sandwich. Now flip the entire sandwich over to cook the opposite side of the sandwich. Gently press down on the sandwich as it grills the last minute or two. Repeat the process with the remaining ingredients.
• Cut sandwiches on a diagonal and serve with small buttercups or ramekins of warm fruit chutney for topping.

Steps:

• In a large bowl, cream butter, 1/2 cup sugar and brown sugar until light and fluffy. Beat in egg, corn syrup, vanilla and flavoring. In another bowl, whisk remaining ingredients; gradually beat into creamed mixture. Refrigerate, covered, until firm enough to shape, about 1 hour., Preheat oven to 375°. Place remaining sugar in a shallow bowl. Shape dough into 1-3/4-in. balls; roll in sugar. Place 2 in. apart on parchment-lined baking sheets., Bake until edges are golden brown, 11-13 minutes. Remove from pans to wire racks to cool.

Steps:

• Cut each slice of bread twice diagonally to make each slice into 4 triangles.
• Beat together eggs, milk, vanilla and cinnamon. Dip the bread slices into egg mixture.
• Heat butter over medium-high heat in a frying pan or skillet. Cook bread until golden brown. Serve warm with your favorite topping.