Swiss French Toast Fotzel Recipes

Steps:

• Beat together milk, eggs, sugar, cocoa powder, baking powder, and salt.
• Heat a lightly buttered skillet or griddle over medium heat.
• Dip each slice of bread into egg mixture until well soaked, about 20 seconds per side. Place in pan, and cook on both sides until they are no longer gooey or shiny in the middle when cut in half, about 3 to 4 minutes per side.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Whisk eggs, milk, vanilla extract, cinnamon, allspice, and salt together in a large bowl. Place bread slices in egg mixture and soak, turning to coat, until bread is completely saturated.
• Melt butter in a cast-iron skillet over medium heat. Working in batches, cook bread in hot butter until golden, about 3 minutes per side. Transfer toasted bread to a baking sheet.
• Bake toast in the oven until outside is crisp and slightly puffed, 12 to 15 minutes.

Steps:

• Beat together egg, milk, salt, desired spices and vanilla.
• Heat a lightly oiled griddle or skillet over medium-high heat.
• Dunk each slice of bread in egg mixture, soaking both sides. Place in pan, and cook on both sides until golden. Serve hot.

Steps:

• Step 1, for the apple puree, peel and core the apples and cut into slices.
• Cook the apple in the water until soft, then mash until smooth.
• Next add the lemon juice and maple syrup to taste.
• Step 2, sprinkle the 3 tbsps of milk over the bread and set aside.
• Mix sugar and cinnamon together and also set aside until needed for garnish.
• Stir the eggs in a bowl and mix in the rest of the milk, add a pinch of salt.
• Heat butter in a pan and keep warm.
• Lay the bread slices in the egg and milk mixture to soften them, then transfer them to the heated pan.
• Fry on both sides until they are golden brown, remove from pan and sprinkle with sugar and cinnamon to taste.
• Serve apple puree on the side for those who enjoy it.

Steps:

• Dissolve yeast in the warm water. Add milk, sugar, salt, butter, eggs, and half of the flour.
• Using an electric mixer, beat for 10 minutes. Add remaining flour; blend in with a wooden spoon (or use a dough hook) until dough is smooth and elastic.
• Cover with plastic wrap and let rise in a warm place for about 1 to 2 hours, or until doubled in bulk. Punch down. Cover and refrigerate overnight.
• Punch down dough; form a flattened ball. Knead in the cheese until pieces are well distributed throughout the dough. Shape into a round ball.
• Place in a buttered 8-inch pie plate. Let rise until doubled in bulk, about 1 to 2 hours.
• Preheat oven to 375°. Bake for about 30 minutes, until nicely browned.
• Loaf should sound hollow when rapped on the bottom. Brush with a little melted butter while still hot. Remove from pie pan and cool on a rack.

Steps:

• Whisk together the eggs, milk, cream, vanilla and cinnamon. Lay the brioche slices in a single layer in a shallow dish and pour the egg mixture over them. Allow to soak for 2-3 mins, then carefully turn over and soak for 2 mins more.
• Heat 1 tbsp of the vegetable oil and butter in a non-stick frying pan over a medium heat until foaming. Carefully lift 2 slices of the soaked brioche out of the dish and add to the frying pan. Fry for 3 mins on each side, until golden and crisp, then place on a wire rack over a baking tray in a warm oven while you repeat with the remaining slices.
• Serve dusted in icing sugar and scattered with fresh berries, if you like.

Steps:

• Cut bread into 1-inch thick slices, leaving slices attached at bottom.
• In a bowl, combine the butter, onions, and mustard; spread on both sides of each slice of bread.
• Cut each cheese slice diagonally into four triangles; place between the slices of bread.
• Cut bacon in half widthwise and then lengthwise; drape a piece over each slice.
• Place the loaf on a double thickness of heavy-duty foil.
• Bake at 400 degrees for 20-25 minutes or until bacon is crisp.