LOST BREAD (FRENCH TOAST)
When I was a little girl, my mama always made this for me for breakfast. I loved it and fixed it for my children who also loved it. It always smelled so good frying that I could hardly wait to get it on my plate.
Provided by Georgieanna
Categories Breads
Time 25m
Yield 5-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix both dry ingredients until thoroughly combined.
- In separate bowl, add eggs, milk and vanilla.
- Mix well and then slowly add dry ingredients into the wet ingredients, mixing well.
- Dip the sliced bread one at a time, turning until thoroughly soaked.
- Have oil heated and place bread into the frying pan, turning until both sides are browned.
- Soak on paper towels.
- Keep doing this until all mixture is used.
- More ingredients can be made at first if your family is large enough.
- May need to add more sugar to the recipe depending on your taste.
- Does not need anything added onto it at the table.
Nutrition Facts : Calories 234.3, Fat 4.8, SaturatedFat 2, Cholesterol 133.7, Sodium 66.2, Carbohydrate 43.1, Fiber 0.4, Sugar 40.3, Protein 5.4
THE BEST FRENCH TOAST
Our favorite bread for making French toast is pain de mie for its neutral flavor and spongey texture, which helps it absorb the egg mixture without falling apart. It's sometimes hard to find, so you can substitute brioche for a richer and more decadent toast or challah for an all-purpose choice. Many French toast recipes call for stale bread, but we lightly toast fresh bread slices in the oven instead. We like a slightly longer soak time on the bread to give it a more custard-like texture. If you like your French toast on the drier side, cut the soak time down to 30 seconds per side.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 8 slices
Number Of Ingredients 11
Steps:
- Arrange a rack in the center of the oven and preheat to 300 degrees F.
- Cut the bread into 8 slices about 3/4-inch thick. Arrange them in a single layer on a rimmed baking sheet (it's ok if they overlap). Bake, flipping them halfway through, until very lightly golden on both sides, about 12 minutes. Let them cool on the baking sheet until ready to use. Reduce the oven temperature to 200 degrees F.
- Vigorously whisk the eggs in a large bowl until blended and no streaks of whites remain. Add the half-and-half, sugar, vanilla, cinnamon, salt and nutmeg and whisk until completely incorporated. Transfer to a 2-quart baking dish.
- Gently press 2 slices of the toasted bread into the custard. Turn to coat and then gently press down on the bread until you feel it start to soak up the custard-this is key for a luscious, moist texture. Let the bread soak for about 1 minute per side; it should feel heavy but still hold its shape and not fall apart.
- Melt 1 tablespoon of the butter in a large nonstick skillet over medium-low heat. Cook 2 of the soaked bread slices until they are a deep golden brown, the custard has set and the insides are cooked through, 4 to 5 minutes per side. The center of the bread will puff slightly while the crust will contract, making it look puckered. You may have to alternate between medium and medium-low heat if the bread browns too quickly or not fast enough. Transfer the slices to a rimmed baking sheet and hold in the warm oven. Repeat with the remaining butter and bread.
- Serve the French toast with butter, maple syrup and a sprinkle of confectioners' sugar.
PAIN PERDU ROANOKE (LOST BREAD)
This lost bread (french toast) recipe has an interesting twist; it's made with cornbread. Although it's written with direction for using a box of corn muffin mix, feel free to substitue your own homemade cornbread (see the note at the bottom of the recipe). From the McCormick Cookbook. (Time includes making the cornbread, but not the cooling time.)
Provided by Charmed
Categories Breads
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- TO PREPARE THE CORNBREAD:.
- Preheat oven to 400; Spray an 8x4x3" loaf pan with nonstick spray.
- In a bowl, add the corn muffin mix, 1 egg, 1/4 cup milk, savory (or thyme) and cayenne.
- Mix according to package directions, then gently fold in the corn.
- Pour into the baking pan and bake for 30 minutes.
- Cool.
- PAIN PERDUE:.
- Slice the loaf of cornbread into 6 even slices, then cut each slice in half diagonally, so you have 12 triangles.
- In a bowl, beat the eggs.
- Add the milk, sugar, nutmeg and vanilla and mix well.
- Pour enough oil into a skillet (or electric skillet) to about 2"; heat to 350.
- Soak the triangles of cornbread in the egg mixture, carefully removing the pieces to the hot oil.
- Fry for 4 to 5 minutes, until golden brown, turning once.
- Remove the pieces from the oil with a slotted spoon and drain on absorbent paper.
- Sprinkle with confectioner's sugar and serve with maple syrup.
- NOTES: You can substitute your own favorite homemade cornbread recipe for the corn muffin mix (you'll need a recipe that would normally fit an 8x8" pan).
- Just omit the corn muffin mix, the 1/4 cup milk and the 1 egg, prepare your own recipe, then add the corn and cayenne as directed, and proceed with the recipe from that point.
Nutrition Facts : Calories 289.6, Fat 10, SaturatedFat 3.4, Cholesterol 148.8, Sodium 467.1, Carbohydrate 41.3, Fiber 3.7, Sugar 9.6, Protein 10.1
MAKE-AHEAD GARLIC TOAST
I love this because I always have leftover bread and it goes to waste most of the time. The best part is that you can pull out as many pieces as you want and bake them straight from the freezer!
Provided by cook205
Categories Appetizers and Snacks Garlic Bread Recipes
Time 1h15m
Yield 18
Number Of Ingredients 5
Steps:
- Mix butter, Parmesan cheese, parsley, and garlic powder in a bowl. Arrange Italian bread on a large baking sheet and spread each slice with garlic butter mixture. Place baking sheet in freezer and freeze until bread solid, about 1 hour. Transfer bread to a resealable plastic freezer bag until ready to use.
- Preheat oven to 425 degrees F (220 degrees C). Arrange desired number of slices, butter-side up, on a baking sheet.
- Bake in preheated oven until bread is toasted and butter is melted, 5 to 7 minutes.
Nutrition Facts : Calories 120.3 calories, Carbohydrate 12.7 g, Cholesterol 14.9 mg, Fat 6.4 g, Fiber 0.7 g, Protein 2.9 g, SaturatedFat 3.7 g, Sodium 206.4 mg, Sugar 0.2 g
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