This is one of my favorite holiday brunch dishes because it can be prepared the night before and popped in the oven to bake the next morning. I adapted it from a family favorite by reducing the amount of butter and eggs, and switching to low-fat milk; it still tastes decadent and rich." -Vanessa Johnson
Yield 10 servings (serving size: 1 piece)
Ingredients
* 1 cup packed light brown sugar
* 1/2 cup light-colored corn syrup
* 1/4 cup butter
* Cooking spray
* 10 (1-ounce) slices French bread (soft bread such as Pepperidge Farm)
* 2 1/2 cups 1% low-fat milk
* 1 tablespoon all-purpose flour
* 1 1/2 teaspoons vanilla extract
* 1/4 teaspoon salt
* 2 large eggs
* 2 tablespoons granulated sugar
* 1 teaspoon ground cinnamon
Preparation
Combine first 3 ingredients in a small saucepan. Cook over medium heat 5 minutes or until mixture is bubbly, stirring constantly. Pour mixture evenly into a 13 x 9-inch baking dish coated with cooking spray.
Arrange bread slices in a single layer over syrup in dish.
Combine milk and next 4 ingredients (through eggs) in a large bowl, stirring with a whisk. Pour egg mixture over bread slices. Cover and refrigerate for 8 hours or overnight.
Preheat oven to 350°.
Combine 2 tablespoons granulated sugar and cinnamon. Sprinkle evenly over bread.
Bake at 350° for 50 minutes or until golden. Let stand for 5 minutes before serving.
Nutritional Information
Calories:314 (21% from fat)
Fat:7.2g (sat 3.2g,mono 2.8g,poly 0.6g)
Protein:6.2g
Carbohydrate:57.4g
Fiber:1.1g
Cholesterol:57mg
Iron:1.6mg
Sodium:360mg
Calcium:128mg
Vanessa Johnson, Cooking Light, DECEMBER 2005
Showing posts with label french toast. Show all posts
Showing posts with label french toast. Show all posts
Monday, November 24, 2008
Saturday, November 24, 2007
Dessert French Toast with Fruit
1 egg
1/3 to 1/2 cup milk
1/4 tsp vanilla or almond extract
1 slice firm white bread, such as old-fashioned white, brioche, or challah, about 1 inch thick, crusts removed, and trimmed neatly into a round or square
1/4 cup dried bread crumbs
1/4 tsp ground cinnamon
2 tsp sugar, plus more to taste
1 1/2 T unsalted butter, plus more as needed for fruit
1 apple, peach or banana or 1/3 cup sliced strawberries
Flavorful honey as needed
Creme fraiche for serving
In a shallow bowl, whisk the egg until blended, then whisk in the milk and vanilla extract, using the larger amount of millk if the bread slice is particularly thick. Add the bread and let is tand until is has absorbed all of the liquid. On a plate, stir together the bread crumbs, cinnamon, and 2 tsp sugar. Dip the bread slice in the crumb mixture, coating both sides evenly.
In a saute pan, melt the 1 1/2 T butter over medium heat. Add the bread and fry, turning once, until golden brown and slightly crusty on both sides, about 6 minutes total. Remove ot a warm plate.
If using an apple, halve, core, peel and slice. In a saute pan melt 1 1/2 T butter over medium heat. Add the apple slices and saute, turning as needed, until tender, about 4 to 5 minutes. Add honey and sugar to taste.
If using a peach or banana, peel, pit if needed, and slice. Warm 2 T honey and 1 T butter over medium heat. Add the fruit and turn the slices in the warm honey-butter mixture for a few minutes, but do not cook them.
Spoon the warmed fruit or strawberries over the bread. Top with a dollop of creme fraiche. Eat warm.
From Solo Suppers, by Joyce Goldstein.
1/3 to 1/2 cup milk
1/4 tsp vanilla or almond extract
1 slice firm white bread, such as old-fashioned white, brioche, or challah, about 1 inch thick, crusts removed, and trimmed neatly into a round or square
1/4 cup dried bread crumbs
1/4 tsp ground cinnamon
2 tsp sugar, plus more to taste
1 1/2 T unsalted butter, plus more as needed for fruit
1 apple, peach or banana or 1/3 cup sliced strawberries
Flavorful honey as needed
Creme fraiche for serving
In a shallow bowl, whisk the egg until blended, then whisk in the milk and vanilla extract, using the larger amount of millk if the bread slice is particularly thick. Add the bread and let is tand until is has absorbed all of the liquid. On a plate, stir together the bread crumbs, cinnamon, and 2 tsp sugar. Dip the bread slice in the crumb mixture, coating both sides evenly.
In a saute pan, melt the 1 1/2 T butter over medium heat. Add the bread and fry, turning once, until golden brown and slightly crusty on both sides, about 6 minutes total. Remove ot a warm plate.
If using an apple, halve, core, peel and slice. In a saute pan melt 1 1/2 T butter over medium heat. Add the apple slices and saute, turning as needed, until tender, about 4 to 5 minutes. Add honey and sugar to taste.
If using a peach or banana, peel, pit if needed, and slice. Warm 2 T honey and 1 T butter over medium heat. Add the fruit and turn the slices in the warm honey-butter mixture for a few minutes, but do not cook them.
Spoon the warmed fruit or strawberries over the bread. Top with a dollop of creme fraiche. Eat warm.
From Solo Suppers, by Joyce Goldstein.
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