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    Thread: baked frinch toast

    1. #1
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      Default baked frinch toast

      6 eggs
      about a cup of milk
      cinnamon to taste 1/2 tsp
      powered vanilla 1/2 tsp
      rum flavoring
      orange flavoring
      a pinch of nutmeg
      8 slice of bread

      mix first 7 ing together and pore over bread let sit for about 5 minutes and bake @ 350 for 30 minutes

    2. #2
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      I have a recipe something like yours but mine says to use thick slices of Italian bread and soke over night.

      On your recipe can you use just regular bread? Or does it have to be think bread?

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      Default

      what is powered (powdered?) vanilla? As in jell-o mix or what? Never mind that question. I looked it up. Can I use liquid vanilla flavoring instead?
      Last edited by jand803; June 26th, 2010 at 04:45 PM.
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    4. #4
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      Quote Originally Posted by jand803 View Post
      what is powered (powdered?) vanilla? As in jell-o mix or what? Never mind that question. I looked it up. Can I use liquid vanilla flavoring instead?
      http://www.surlatable.com/product/id/124313.do

      yes you can use liquid vanilla I just happen to really enjoy using the powdered more it give a more vanilla taste.

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      Quote Originally Posted by tracsimon View Post
      http://www.surlatable.com/product/id/124313.do

      yes you can use liquid vanilla I just happen to really enjoy using the powdered more it give a more vanilla taste.
      Thank you. I have 2 bottles of liquid, so i would rather use those than buy more stuff. This recipe sounds very good.
      Jan

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      This sounds yummy. DH and I love french toast and when I can find it make it from Texas Toast. And I've never heard of powdered vanilla. You got me on that one tracsimon. I have a big ole bottle of Mexican Vanilla I stowed away on the plane last visit to Texas. LOL Nor have I ever baked it. Hummm, DH is in charge of Sunday breakfast. I think I'll give him a gentle hint. tee hee

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      Yum, this does sound nice. Think I will give it a try. Shouldn't be too severe on the hips.
      "Never drive faster than your guardian angel can fly"

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      Smile French toast

      Tracsimon,

      That french toast recipe sounds really good! We always put vanilla in our french toast, but I'll add the other ingredients when we have french toast again. Thank-you!

      Sincerely, kat

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      Quote Originally Posted by tracsimon View Post
      6 eggs
      about a cup of milk
      cinnamon to taste 1/2 tsp
      powered vanilla 1/2 tsp
      rum flavoring
      orange flavoring
      a pinch of nutmeg
      8 slice of bread

      mix first 7 ing together and pore over bread let sit for about 5 minutes and bake @ 350 for 30 minutes
      Sound really good.

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      Tracy, do you have to turn the toast during baking or just leave it?

    11. #11
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      nope no turning need at all.

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      Would the recipe work just as well if you mix liquid vanilla with the milk?

    13. #13
      Faith: the ability not to panic
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      yes it will i just happen to have both but i love the powder more it has that deep vanilla taste to it when using it. the liquid work just as well.

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      this looks like a winner, esp when the grandkids are here, gonna print it out and save it, thank you tracy
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      Quote Originally Posted by tracsimon View Post
      http://www.surlatable.com/product/id/124313.do

      yes you can use liquid vanilla I just happen to really enjoy using the powdered more it give a more vanilla taste.


      I get pure Vanilla from South America. Friends go on vacation and bring back things that are from the country they visit. It is really nice to cook with the pure things. the taste is so much better
      Last edited by 123mccoach; July 8th, 2010 at 05:33 PM. Reason: correct spelling

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      Kicked Up French Toast
      Recipe courtesy Emeril Lagasse, 2001


      Recipe Summary
      Difficulty: Medium
      Prep Time: 30 minutes
      Cook Time: 20 minutes
      Yield: 4 servings
      User Rating:


      8 slices stale cinnamon-raisin bread*
      2 ounces cream cheese, softened
      4 large eggs
      1 1/4 cups milk
      3 tablespoons light brown sugar
      3/4 teaspoon vanilla extract
      1/2 teaspoon cinnamon
      2 tablespoons unsalted butter
      Powdered sugar, as topping
      Maple or Cane Syrup, as desired
      Bacon Twirls, recipe follows
      Preheat the oven to 300 degrees F.
      Lay the bread on a flat work surface. Spread 4 slices with a heaping tablespoon of cream cheese, and top each with the remaining slices of bread.
      In a large bowl, whisk together the eggs, milk, brown sugar, vanilla, and cinnamon. Place the bread flat in a casserole dish and cover with the egg mixture. Let soak for 5 to 10 minutes.
      *(NOTE: If using fresh bread, do not soak longer than 5 minutes, as the bread will get too soggy.)
      Heat a large skillet over medium-high heat. Melt 2 tablespoons of the butter in the pan. Add as many slices of soaked bread to the pan as will fit in 1 layer, and cook until golden brown, about 4 minutes per side. Remove from the pan, place on a baking sheet and keep warm in the oven. Melt the remaining 1 tablespoon of butter in the pan and cook the remaining bread.
      Sprinkle the French toast with powdered sugar and serve immediately with syrup, and bacon twirls on the side.
      Bacon Twirls:
      1 pound bacon
      Preheat the oven to 425 degrees F.
      Cover a baking sheet with aluminum foil. Place the bacon in an even layer on the sheet and twist each slice from both ends to create a corkscrew effect. Return to the baking sheet and press down on both ends to keep from unraveling.
      Bake in the oven until brown and crisp, about 12 to 15 minutes, turning as needed halfway through the cooking time.
      Remove from the oven and drain on paper towels. Serve warm.
      Yield: 4 to 6 servings



      Baked Blueberry-Pecan French Toast with Blueberry Syrup
      Recipe courtesy Gourmet


      Recipe Summary
      Prep Time: 8 hours 15 minutes
      Cook Time: 30 minutes
      Yield: 6 generous servings
      User Rating:


      1 (24-inch) baguette
      6 large eggs
      3 cups whole milk
      1/2 teaspoon freshly grated nutmeg
      1 teaspoon vanilla
      1 cup packed brown sugar
      1 cup pecans (about 3 ounces)
      1/2 stick (1/4 cup) plus 1 teaspoon unsalted butter
      1/4 teaspoon salt
      3 cups blueberries (1 cup of which will make the syrup)
      1/2 cup pure maple syrup
      1 tablespoon fresh lemon juice
      Butter a 13 by 9-inch baking dish. Cut 20 (1-inch) slices from baguette and arrange in 1 layer in the baking dish. In a large bowl whisk together eggs, milk, nutmeg, vanilla and 3/4 cup brown sugar and pour evenly over bread. Chill mixture, covered, until all liquid is absorbed by bread, at least 8 hours, and up to 1 day.
      Preheat oven to 350 degrees.
      In a shallow baking pan, spread pecans evenly and toast in middle of oven until fragrant, about 8 minutes. Toss pecans in pan with 1 teaspoon butter and salt.
      Increase temperature to 400 degrees.
      Sprinkle pecans and blueberries evenly over bread mixture. Cut 1/2 stick butter into pieces and in a small saucepan heat with remaining 1/4 cup brown sugar, stirring until butter is melted. Drizzle butter mixture over bread and bake for 20 minutes, or until any liquid from the blueberries is bubbling.
      Meanwhile, in a small saucepan, cook blueberries and maple syrup over moderate heat until berries have burst, about 3 minutes. Pour syrup through a sieve into a heatproof pitcher, pressing on solids, and stir in lemon juice. Syrup may be made 1 day ahead and chilled, covered. Reheat syrup before serving. Serve French toast with syrup.




      Grilled Grand Marnier French Toast with Strawberries
      Recipe courtesy Sandra Lee


      Recipe Summary
      Difficulty: Easy
      Prep Time: 15 minutes
      Inactive Prep Time: 1 hour
      Cook Time: 10 minutes
      Yield: 6 servings
      User Rating:


      16 ounces frozen strawberries, thawed
      1/4 cup sugar
      2 tablespoons orange liqueur (recommended: Grand Marnier)
      For French Toast:
      3 eggs
      1/2 cup milk
      1/4 cup orange liqueur (recommended: Grand Marnier), optional
      2 tablespoons sugar
      6 thick slices bread, cut in 1/2 diagonally
      Whipped topping (recommended: Cool Whip)
      In a large bowl, combine strawberries, sugar, and liqueur. Let stand 1 hour, stirring occasionally.
      Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.
      In a shallow bowl, whisk together eggs, milk, liqueur, and sugar. Coat each slice of bread on both sides with egg mixture. Place coated bread slices on hot oiled grill. Cook for 3 to 4 minutes per side.
      To serve, place 1 piece of French toast on plate. Top with strawberries and whipped topping. Add another slice of French toast and repeat.
      INDOOR: Prepare bread slices as directed. Melt 2 to 3 tablespoons of butter on a hot griddle (over medium-high heat). Cook prepared bread slices until golden brown on both sides. Serve as directed.



      Panettone French Toast
      Recipe courtesy Giada De Laurentiis


      Recipe Summary
      Difficulty: Easy
      Prep Time: 10 minutes
      Cook Time: 20 minutes
      Yield: 6 servings
      User Rating:


      Cinnamon Syrup:
      1 cup water
      1 cup packed dark brown sugar
      2 tablespoons whipping cream
      1/2 teaspoon ground cinnamon
      French Toast:
      1 (1.1 pound; 500 gram) loaf panettone bread, baking paper removed
      6 large eggs
      3/4 cup whipping cream
      3/4 cup whole milk
      1/4 cup sugar
      2 tablespoons unsalted butter
      1/2 cup mascarpone cheese
      Powdered sugar, for dusting
      To make the syrup: Combine 1 cup of water and brown sugar in a heavy medium saucepan. Bring to a boil over high heat, stirring until the sugar dissolves. Boil until the syrup reduces to 1 cup, about 10 minutes. Remove from the heat and whisk in the cream and cinnamon. Keep the syrup warm. (The syrup can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm before serving.)
      Meanwhile, prepare the French toast: Preheat the oven to 200 degrees F. Trim the bottom crust of the panettone. Starting at the bottom end of the panettone, cut it crosswise into 6 (3/4-inch thick) round slices (reserve the top piece for toast!). In a large bowl, whisk the eggs until well blended. Add the cream, milk, and sugar and whisk until well mixed. Melt 1 tablespoon of butter on a large nonstick griddle over medium heat. Dip 3 slices of panettone into the custard, turning to allow both sides to absorb the custard. Grill the soaked panettone slices until they are golden brown and firm to the touch, about 4 minutes per side. Transfer the French toast to a baking sheet and keep them warm in the oven. Repeat with the remaining butter, panettone slices, and custard.
      Transfer the French toast to plates. Dollop the mascarpone atop each. Lightly dust with the powdered sugar. Drizzle the cinnamon syrup over and around the French toast and serve immediately.




      The-Magic-Of-Making-Up-Review
      Last edited by Monermaje; September 9th, 2010 at 08:56 AM.

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      OMG, these recipes are making me so hungry!

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