French Toast

Plain French Toast

When our dog Skipper got old and had diabetes, we had to give her a shot of insulin twice a day, which she hated. She was supposed to eat before having her shot and started to refuse any food in the morning. In desperation, I made her plain French Toast in fried butter (not good for her, but at that point...) and she did eat a little. I really like French toast too.

Serves 2-3

• 2 large eggs
• 1 Tbsp milk or water
• pinch of salt
• 3 slices white bread, cut in half (best to not use the end pieces)
• butter for frying

1. Lightly beat the eggs in a bowl with milk and salt.
2. Over medium heat, melt a pat of butter in a frying pan to coat the inside pan bottom.
3. Dip one bread half at a time into the egg mixture, turning to coat both sides.
4. Place bread in sizzling butter, then quickly do the rest.
5. After a minute or two, flip the first piece, which should be golden brown in spots.
6. Flip the rest so that both sides are cooked.
7. Serve hot, plain or with maple syrup and cooked bacon.

Baked Maple French Toast

• 6 slices white or Italian bread, cut 1 inch thick
• 6 large eggs
• 2-1/2 cups 2% milk
• 1/2 cup maple syrup
• 1/2 tsp cinnamon
• 1/4 tsp salt

1. Preheat oven to 350 degrees F.
2. Butter a 9 x 13 inch baking dish.
3. Pack bread into dish snugly.
4. Whisk eggs until blended.
5. Whisk in remaining ingredients.
6. Pour over bread.
7. Bake, uncovered, until golden and centre feels set when touched, about 45-55 minutes.
8. Sprinkle with powdered sugar and drizzle with additional warm maple syrup.

Baklava French Toast

I imagine the heroine of a Hallmark movie B&B getting up early to prepare this for her guests, which would include a tall, handsome single man who would not say, "Could just have a toasted bacon sandwich?"

This is fancy, pricey, nutty, honey-soaked French toast that you have to start making at least two hours before serving. Which is why I haven't made this recipe from ELLEGourmet.ca myself.

Serves 8

• 3 Tbsp unsalted butter, divided
• 227 gram day-old challah loaf
• 4 day-old butter croissants
• 1/4 cup packed light brown sugar
• 1+1/2 tsp cinnamon
• 6 large eggs
• 1 cup 35% whipping cream
• 1 cup whole milk
• 1+1/2 tsp vanilla
• 3/4 tsp kosher salt

Topping

• 1/4 cup chopped walnuts
• 1/4 cup shelled, chopped pistachios
• 2+1/2 Tbsp granulated sugar
• 3/4 tsp cinnamon
• 1/4 tsp kosher salt

Honey Syrup

• 1/4 cup liquid honey
• 1/4 cup white granulated sugar
• 3 Tbsp water
• 2 Tbsp lemon juice
• 1 cinnamon stick (optional)

1. If bread is soft and fresh, slice and leave uncovered on a baking sheet overnight, or spread out on a baking sheet and bake in a 325 degree F oven until dry to the touch, about 15 minutes.
2. Cut challah loaf into 1-1/2 inch (4 cm) pieces to make about 5-6 cups chopped bread.
3. Cut croissants into 2 inch (5 cm) pieces.
4. Grease a 2 L (8 cup) baking dish and arrange the bread and croissant pieces in an even layer.
5. In a large mixing bowl, whisk 1/4 cup brown sugar with 1+1/2 tsp cinnamon.
6. Whisk in until smooth: 6 eggs, then whisk in 1 cup whipping cream, 1 cup whole milk, 1+1/2 tsp vanilla, 3/4 tsp salt.
7. Pour egg mixture over bread and press gently to help bread absorb liquid.
8. Cover pan with foil and let stand at room temperature, 45 minutes.
9. Dot with 1 Tbsp butter.
10. Preheat oven to 375 degrees F.
11. Make topping. In a small bowl combine: 1/4 cup chopped walnuts, 1/4 cup chopped pistachios, 2+1/2 Tbsp white sugar, 3/4 tsp cinnamon, 1/4 tsp salt. Set aside.
12. Bake French toast, covered with foil, at 375 degrees for 30 minutes.
13. Remove from oven, uncover and sprinkle on topping.
14. Continue baking 25 to 35 more minutes, uncovered, until puffed and browned on top and eggs are fully cooked. (If browning too quickly, cover again with the foil.)
15. Meanwhile make honey syrup. In a small pot stir: 1/4 cup liquid honey, 1/4 cup white sugar, 3 Tbsp water, 2 Tbsp lemon juice and add the cinnamon stick if using. Bring to a boil reduce heat, simmer 2 minutes. Take off heat and let cool.
16. As soon as the French toast is out of the oven, drizzle or brush 3/4 of the honey syrup over the French toast. Let cool 10 minutes.
17. To serve, cut into portions, top with more nut topping and add a drizzle of the remaining syrup.

Mozzarella in Carozza

Neapolitan grilled cheese french toast. 

This is basically deep-fried grilled cheese.

Cut down on the fat: use thin-sliced bread and thinner slices of mozzarella, fry in just a little butter or oil, and press down on the bread with a spatula after the egg cooks to help the cheese melt. But the result...not as rich.

Serves 6 or more people as an hors d'oeuvre if you cut the bread into shapes with small metal cookie cutters.

• 20 slices day-old white bread
• 1 medium-sized mozzarella (10 quarter-inch slices)
• 1/2 cup milk
• 1/2 cup bread crumbs
• 2 large eggs
• 1/2 tsp salt
• 1 cup butter or olive oil

1. Set out 3 shallow bowls. Put milk in one, bread crumbs in the second. In the third, lightly beat the eggs with salt.
2. Cut whole mozzarella in 1/4 inch thick slices.
3. If you are cutting the bread into shapes, cut two pieces of bread in the same shape and a slice of mozzarella to match.
4. Place slice of mozzarella between two slices of bread.
5. Dip the edges of the sandwich in milk, then in bread crumbs.
6. Dip the entire sandwich in beaten eggs.
7. Melt butter or pour oil 1" deep in a 5" frying pan (for a larger pan use more oil or butter.) The hot fat should cover the sandwich when placed in the pan. If bread was cut into shapes, fry a few at a time.
8. Fry until golden. If necessary, turn sandwich over with the help of 2 forks and fry on other side.
9. Remove and place on paper towel until all are fried, then serve immediately in hot serving dish.