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Recipes for Shabbat French Toast By Eileen Goltz French toast is neither French in origin (the earliest know recipe did, however, used a French bread known as a baguette) nor toasted. The recipe was invented as a way to make use of slightly stale, day-old bread. In fact, leftover bread is a better choice than fresh for this preparation because it holds together better when soaking in the batter and frying in the pan. French
toast can be as basic as bread dipped in a cream-and-egg mixture, seasoned
with cinnamon and nutmeg, fried until golden brown or as elaborate as a
multi layered, show stopping extravaganza. Since there are as many
possible variations on the technique as there are bar mitzvah speeches it
stands to reason that by experimenting with different types of bread or
fillings or even making a savory version you can serve it for any meal of
the day. Basic technique: Almost every version of French toast begins with a basic formula: Making a batter of eggs and milk, cream or buttermilk, adding vanilla or other another flavorings soaking the bread slices thoroughly (letting them soak for as little as a few minutes or as long as overnight) and then placing them in a hot frying pan with butter and/or cooking oil. The end result should be slightly crisp outside and just a tad creamy on the inside. The easiest way to vary a French toast recipe is by using different types of breads. Some that lend themselves particularly well to any French Toast recipe are French or Italian bread, croissants, challah, sourdough, brioche, cinnamon raisin and whole grain. Make sure the bread complements the other ingredients and flavors in the recipe: Cinnamon-raisin bread goes well with a buttermilk batter, and croissants pair well with strawberry jam or orange marmalade; sourdough and sesame breads are particularly delicious with savory ingredients like onions, mushrooms and parmesan cheese.
BAKED
APPLE FRENCH TOAST
Preheat
your oven to 400. Spray 9x13 pan with vegetable oil spray. Slice bread
into 1 1/2 inch slices. Place bread tightly together in one layer in 9 x
13 pan. Beat eggs lightly-add milk, 1/4 cup sugar, nutmeg and vanilla and
mix with whisk. Pour half of the liquid over the bread. Peel, core and
slice apples into rings. Place apple rings on top of bread to cover. Pour
remaining egg mixture over apples. Mix remaining 1/2 cup of sugar with
cinnamon and sprinkle evenly over apples. Dot with butter. Bake for 35
minutes. Cool for 5-10 minutes before serving. Serves 6.
In a saucepan combine the sugar, syrup, butter and boil for one minute. Pour and spread the mixture over bottom of greased 9x13 pan. Sprinkle the top of the sauce with the pecans. Do not clean the pan. Add the apples, water, cinnamon, sugar, lemon juice to the pan and cook, stirring constantly, over medium heat just until apples begin to soften. Add the corn starch and continue to stir until the mixture is thickened. Remove the mixture from the heat immediately. Thickly spread cream cheese over 6 slices of bread and place in single layer to cover caramel mixture in 9x13 pan (cream cheese side up). Distribute apple mixture over the bread/cream cheese layer. Cover with remaining 6 slices of bread. In a bowl
combine the eggs, milk, cream, vanilla, cinnamon and beat until combined.
Gently pour the liquid over the bread layers in the prepared pan. Cover
and refrigerate overnight (not more than 24 hours).
Place
almonds in a small saucepan over low heat. Tossing frequently, toast until
lightly browned, 5 to 10 minutes. Remove from heat, and set aside. In a
large bowl, whisk together eggs, milk, flour, salt, baking powder, almond
extract and vanilla extract. Soak bread slices in the mixture until
saturated. Place slices in a shallow pan. Refrigerate slices approximately
1 hour. Heat oil and butter in a large skillet over medium heat. One at a
time, press one side of soaked bread slices in the almonds to coat. Fry
bread slices on both sides until golden brown. Dust with confectioner's
sugar before serving. Serves 6
In a large
bowl combine the sugar, cinnamon, Southern Comfort, eggs, half and half
and salt. Mix the ingredients together until you have a smooth liquid.
Grease fry pan / skillet with butter and oil. Dip (DO NOT SOAK) slices of
bread in the batter and fry on both sides until brown. Remember to grease
the pan before each batch. Serves 4
Melt 2
tablespoons butter in heavy large skillet over medium heat. Add 2
tablespoons sugar and 2 tablespoons water and stir until sugar dissolves.
Continue stirring until mixture is foamy, about 2 minutes. Add bananas;
cook until tender, stirring occasionally, about 5 minutes. Transfer to
small bowl; cool. (Can be prepared 4 hours ahead. Cover and chill.)
Preheat oven to 350. Using small sharp knife, cut 2-inch-long slit in 1
side of each bread slice, cutting 3/4 of way through bread and creating
pocket that leaves 3 sides of bread intact. Divide banana mixture equally
among pockets in bread. Whisk milk, eggs, 1/2 teaspoon cinnamon, vanilla
and 1/2 cup sugar in large bowl to blend. Pour into large glass baking
dish. Place bread in egg mixture; let soak 10 minutes, turning
occasionally. Place almonds in shallow bowl. Carefully remove bread from
egg mixture and coat both sides with almonds. Place bread on heavy large
baking sheet. Mix brown sugar, oats, flour and remaining 2 teaspoons
cinnamon in medium bowl. Add remaining 1/4 cup butter and rub in, using
fingertips, until moist clumps form. Sprinkle topping over bread. Bake
French toast until topping is golden brown and filling is hot, about 25
minutes. Transfer toast to plates. Serve hot with maple syrup. Serves 6 to
8
In a small
heavy saucepan melt butter with brown sugar and corn syrup over moderate
heat, stirring, until smooth and pour into a 13- by 9- by 2-inch baking
dish. Cut six 1-inch thick slices from center portion of bread, reserving
ends for another use, and trim crusts. Arrange bread slices in one layer
in baking dish, squeezing them slightly to fit. In a bowl whisk together
eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well
and pour evenly over bread. Chill bread mixture, covered, at least 8 hours
and up to 1 day. Preheat oven to 350° F. and bring bread to room
temperature. Bake bread mixture, uncovered, in middle of oven until puffed
and edges are pale golden, 35 to 40 minutes. Serve hot French toast
immediately.
In a bowl
whisk together the half and half, eggs, orange juice, vanilla, orange
peel, cinnamon and nutmeg. Add the croissants to the egg batter and turn
until it is thoroughly coated. Melt butter in heavy large skillet over
medium-high heat. Add the dipped croissants and cook until golden brown on
both sides, about 3 minutes per side. Sift powdered sugar over. Serve with
maple syrup.
In medium
bowl, whisk together eggs, buttermilk, vanilla, cinnamon, nutmeg and salt.
Set aside. Place bread in shallow baking dish large enough to hold slices
in single layer. Pour egg mixture over bread. Soak for 10 minutes. Turn
slices over. Soak for 10 minutes, or until soaked through. Preheat oven to
250. Place a wire cooling rack on a baking sheet and set it aside. In
large skillet, heat 1 tablespoon butter and 1 tablespoon vegetable oil
over medium heat. Fry half of bread slices for 2 to 3 minutes per side or
until golden brown. Transfer to wire rack. Place in oven while cooking
remaining bread. Wipe skillet. Repeat with remaining butter, oil and
bread. Keep bread in oven until ready to serve. Serve warm with maple
syrup. © Eileen Goltz 2003 |
