Cinnamon Toast the Right Way. Oooooh.
You’re getting ready to get a taste of Me, Opinionated. Be sure to take a photo! You won’t see it very often. Cinnamon Baked French Toast. This is a scrumptious make-ahead breakfast casserole that’s so easy to prepare, it should be illegal.
Leave it plain as the recipe dictates, or throw in blueberries or apple chunks to give it a little more dimension. And what I love about this dish is that you can decrease the cooking time a bit in order to result in a more moist bread pudding-like dish…or bake it a little longer to make the final product more crispy and “done.” Cinnamon Raisin Baked French Toast. I have a million baked French toast recipes in my arsenal (there are three in my upcoming cookbook!)
Because I think there’s nothing easier on a busy morning than grabbing the casserole out of the fridge where it’s been soaking and becoming more delicious overnight, throwing it in the oven, and, an hour or so later, enjoying a piping hot and luscious breakfast that required no effort on your part. At least that morning. Am I making any sense? Goodness, I hope so. This cinnamony-sweet spin capitalizes on the swirly deliciousness of cinnamon-raisin bread . . . and takes it up a notch. I’m kidding. I think. Unwrap the bread… Then lay the slices in rows in a well-buttered baking dish, overlapping the slices and sticking half-pieces in the cracks as needed. Croissant French Toast. Crunchy French Toast. I just have one word to describe this French toast: Oh my.
And okay, that was two words. But that’s how good this French toast is. It causes me to lose complete track of how many words I’m using. Cinnamon toast french toast + book preview. Guys, I wrote a cookbook.
When I was 32 weeks pregnant in the summer of 2009 (in fact, this was overflowing on my kitchen counter during my first meeting across town) and should have been doing normal third trimester things like eating jars of Peanutella by the spoonful and repainting the baseboard trim (which still looks awful, not that this will surprise you), I instead decided that I really wanted to write a cookbook. Because new mothers are swimming in free time (“new babies are always sleeping!”) , I thought I would finish the book in six months; nine, tops. Stop laughing. Quit it. Two and three-quarter years later, the “baby” is 2 1/2, I am the proud owner of 2 1/2 gray hairs and, oh, right: The book is done. First, this above? The book has a back cover too. French Toast Recipe. Is there nothing better than French toast for Sunday breakfast?
Thick slices of bread, soaked in a mixture of beaten eggs with milk and cinnamon, toasted in a frying pan, and served with butter and maple syrup, this has to be one of our favorite, and most indulgent, breakfast dishes. French toast comes out best if you work with thick slices of French or Italian loaf bread that are several days old. That way they’ve had a chance to firm up, which will make the slices hold up better when you dip them in the egg milk mixture and fry them. Thin slices of fresh bread tend to fall apart or get mushy when you do this. Many people like to sprinkle powdered sugar over their French toast.
One of my favorite variations, the idea for which I picked up from The Silver Palate Cookbook 20 some odd years ago, is to add some orange zest, and a bit of Triple Sec orange liqueur to the batter for extra zing. From the recipe archive. Ingredients Optional Method Hello! Pumpkin bread pudding. Here is a recipe that every single person should have in their arsenal, and I couldn’t be happier that it is now in mine.
After a week of flan that never set and floppy, leaky quiche crusts, there are no words for the serenity brought on by a recipe with TWO steps. Heck, the entire set of instructions tops out around 50 words. It was so easy that despite being at my wit’s end after Tuesday night’s fiasco, I made it anyway. Burrowing our spoons into still warm, bourbon-spiked (like I could resist) sweet fall comfort was heavenly, and as I chewed on those buttery bread cubes and pondered the ginger’s edginess, memories of cooking failures fell away, and there was just this, a blissful and eerily wholesome calm.
Crème brûlée french toasts. Filed under the very large category of Things Pretty Much Every New Yorker Already Knew About But Was News To Me (don’t bother trying to hail a cab after noon on a Friday, filthy stoops are irresistible for the chill-minded set, etc.), the City Bakery on 18th Street has some astoundingly good French toast on Sunday mornings.
It’s also astoundingly expensive, as things will go at a bakery with sweets like you can’t find anywhere else and an iron grip on its original recipes. Their version is a ridiculously thick wedge of battered bread with a caramelized lid that requires no syrup or other accompaniment — well, except maybe some crispy salty strips of bacon — to make it sing. Of course, I’m not trying to make their French toast, I would leave that to their expertise. The snafu me and my poor little middle fingertip — leading to countless, “Look what I hurt today!” Crème Brûlée French Toasts Makes 6 servings Topping 2/3 cup granulated sugar Preheat oven to 325.
Boozy baked french toast. Bread Pudding Recipe. Method Bourbon Sauce: In a saucepan, melt butter; add sugar and egg, whisking to blend well.
Cook over low heat, stirring constantly, until mixture thickens. (Do not allow to simmer, or it may curdle.) Whisk in bourbon to taste. Bread Pudding: 1 Preheat oven to 350°F. 2 Soak the bread in milk in a large mixing bowl. 3 Pour butter into the bottom of a 9x13 inch baking pan. Serve with bourbon whiskey sauce on the side; pour on to taste.