What to add to French toast reddit?

Add what flavors you like to the batter from citrus extract to allspice, cloves, more vanilla, brandy, flavored liquor (Frangelico....hazelnut) .

How to make Elvis French toast?

In a large bowl, whisk together eggs, milk, warm peanut butter, melted butter, honey, vanilla extract, cinnamon, nutmeg, and salt. Pour the egg mixture into a shallow bowl or baking dish. Fry the French toast.

Is it better to cook French toast in butter or oil?

Butter gives French toast a deep richness and comforting quality , which are what we crave on mornings we sizzle this breakfast staple. To prevent burning or smoking, use a combination of butter and oil in the pan to cook the toast.

What's the difference between Texas French toast and French toast?

Quite simply, Texas French toast is exactly what it sounds like, French toast that has been made using the extra thick slices endemic to Texas toast . Since the cut of bread is so thick, it allows for greater absorption of the egg and cream mixture and longer frying times.

What is the secret to good French toast?

The secret ingredient in this fluffy French toast recipe: all-purpose flour ! Flour binds the liquids together, which creates a more traditional “batter” and helps prevent soggy results. This extra ingredient ensures the French toast is crispy on the outside, but soft and fluffy on the inside.

Should French toast have more eggs or milk?

Whatever you decide on, the ratio of liquid to egg will still be about ¼ cup liquid to one egg, and one egg per two slices of bread . So, if you want to make four slices of French toast, you would need four slices of bread, two eggs, and ½ cup milk. How's that for an easy recipe?

What is a fun name for French toast?

Alternative names and variants include eggy bread, Bombay toast, gypsy toast, and poor knights (of Windsor) . When French toast is served as a sweet dish, sugar, vanilla, or cinnamon are also commonly added before pan-frying, and then it may be topped with sugar (often powdered sugar), butter, fruit, or syrup.

How to make your toast crispy?

Toast Bread In The Oven A heat of 350º will cause your toast to be more browned, while a heat of 400º will result in a crunchy texture . Remember that the higher the temperature is, the less time it needs on each side. Try leaving your toast in for four to five minutes on each side.

What happens if you soak French toast too long?

The first is using fresh bread, which soaks up too much of the egg mixture and doesn't cook through, remaining eggy and soggy in the middle . Leaving the bread in the egg mixture for too long is another route to soggy French toast.

Should I dry bread before making French toast?

Ideally, the bread should be slightly stale . A drier bread will soak up all the custard. Bread can be left out with the wrapper open the day before cooking. If you find yourself in a pinch, dry your bread slices in a 275°F oven for 10 minutes before soaking them in the custard.

Maple Rosemary French Toast with Vanilla Crème Fraîche Recipe on Food52 (2024)

Cast Iron

by: hardlikearmour

March24,2012

1 Ratings

Maple Rosemary French Toast with Vanilla Crème Fraîche Recipe on Food52 (1)

Serves 4 very generous servings, or 8 "side dish" servings

Jump to Recipe

Author Notes

Last weekend my husband and I had a delicious brunch of Duck Confit Hash and Rosemary French Toast with Vanilla Crème Fraîche served with maple syrup at the restaurant Accanto. Both dishes were delicious, and I knew I wanted to create my own version of the French toast. The original was made with a chewy crusted Italian bread, and I prefer a soft challah. I also was hoping for a little more rosemary flavor, so I infused the custard with rosemary as well as sprinkled a little atop the finished dish. I favor using a yolk only custard to minimize any "eggy" flavor in the French toast. Here's what I came up with. Both of us were quite happy to have this as a decadent supper mid-week! —hardlikearmour

Test Kitchen Notes

I'll take any excuse for a decadent mid-week breakfast, especially one that so expertly plays with sweet and savory. The extra step of infusing the rosemary into the milk of the custard was nothing short of genius—every bite delivered that heavenly aroma, rounded out beautifully by the vanilla. The maple syrup facilitated a crunchy, caramel-y exterior, and the crème fraîche offered the perfect cool and creamy counterpoint to the rich toast. One suggestion: I would add a couple egg whites to the custard for some lightness. Even after 10 minutes in the pan, the center was still pretty milky. —lisina

Test Kitchen-Approved

What You'll Need

Ingredients

1 Loaf challah bread
8 to 9 inch fresh rosemary stem
1 ¹/₂ cupsmilk
¹/₄ cuphalf-and-half
²/₃ cupcrème fraîche
1 tablespoonplus 1 teaspoon vanilla extract, divided
2 tablespoonsbutter, plus additional for frying the toast
¹/₄ cupmaple syrup, plus more for serving
³/₄ teaspoonkosher salt
4 Egg yolks

Directions

The night before, cut the heels off of the challah, then cut the loaf into 8 3/4-inch thick slices. Use the heels and any remaining bread for another purpose. Arrange the bread on a wire rack and leave out overnight to dry out. (If you didn't plan ahead, don't fret -- you can also dry the bread on a wire rack set over a sheet pan in a 300ºF oven. It will take about 18 minutes, flipping the bread midway. You don't want it to be dried throughout, the bread should still have a little "give." Allow the bread to cool for 10 minutes before using it.)
Preheat oven to 200º F. Place a wire rack on a sheet pan, and set it in the oven. Warm 4 large or 8 medium plates in the oven as well if desired. Strip the bottom 3 inches of leaves off the rosemary, and set them aside. Combine the milk, half-and-half, and rosemary stem in a medium saucepan. Heat over medium to 180 to 185ºF, stirring occasionally. Remove from the heat and use a fork to fish the rosemary out. Add 2 tablespoons butter, cut into 4 pieces, to the mixture.
While the butter is melting and the mixture is cooling slightly, combine the crème fraîche and 1 teaspoon of the vanilla extract in a small bowl. Whisk to combine thoroughly, then refrigerate until ready to serve. It will thicken slightly as it cools. Finely mince the rosemary, and set aside.
Add 1 tablespoon vanilla extract, 1/4 cup maple syrup, and the salt to the milk mixture. Whisk to combine. Add the egg yolks, and whisk again until the mixture is hom*ogenous. Transfer the mixture to a flat 13-inch by 9-inch baking dish.
Soak half of the bread slices in the custard for 40 to 45 seconds, flipping the slices midway. The bread should be saturated, but not tearing or disintegrating. Remove the bread from the custard using a slotted spatula. Allow excess custard to drain back into the pan, then transfer the soaked slices to a platter or sheet pan. Repeat with the remaining slices. The bread will sop up most if not all of the custard.
Heat a 10 to 12-inch non-stick or cast iron skillet over medium-low heat for several minutes. Coat the bottom of the pan with 1 to 2 teaspoons of butter. Once butter has stopped sputtering, add 2 slices of toast. Cook until golden brown, about 4 minutes per side. Transfer to the wire rack in the oven, and repeat the process until all the toast is cooked.
While the last 2 pieces are cooking set up your plating station. Arrange your plates in a convenient configuration. Pour about 1 quarter cup of maple syrup into a small pitcher or liquid measure. Place the minced rosemary and crème fraîche in a convenient location.
Plating the dish: arrange 1 to 2 slices on each plate. Drizzle each serving with maple syrup (about 1/2 tablespoon per slice.) Sprinkle French toast with minced rosemary (you may not use it all.) Top each serving with a dollop of crème fraîche (you should use all of it.)
Serve immediately, passing additional maple syrup if desired (though it really doesn't need it.)

Tags:

French Toast
French
Egg
Maple Syrup
Milk/Cream
Rosemary
Vanilla
Cast Iron
Sheet Pan
Vegetarian
Breakfast

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Recipe by: hardlikearmour

I am an amateur baker and cake decorator. I enjoy cooking, as well as eating and feeding others. I live in the beautiful Pacific Northwest with my husband and our menagerie. I enjoy outdoor activities including hiking, mushroom hunting, tide pooling, beach combing, and snowboarding.

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30 Reviews

Paulaob February 8, 2015

So very good! Rosemary flavor was present but not overpowering. I had double creme so I used that instead of creme fraiche, otherwise followed recipe. I served some ham alongside. Will definitely be making this again.

skramcooks December 25, 2014

Made this for breakfast this morning (Xmas day). Loved it. Topped it with some blackberries and a touch of bourbon to the creme fraiche.