COFFEE TOAST RECIPES

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BLUEBERRY FRENCH TOAST RECIPE: HOW TO MAKE IT



Blueberry French Toast Recipe: How to Make It image

A local blueberry grower shared this recipe with me, and it's the best breakfast dish I've ever tasted. With the cream cheese and berry combination, this French toast casserole reminds me of dessert. —Patricia Axelsen, Aurora, Minnesota

Provided by Taste of Home

Categories     Breakfast    Brunch

Total Time 01 hours 25 minutes

Prep Time 30 minutes

Cook Time 55 minutes

Yield 8 servings (1-3/4 cups sauce).

Number Of Ingredients 12

12 slices day-old white bread, crusts removed
2 packages (8 ounces each) cream cheese
1 cup fresh or frozen blueberries
12 large eggs, lightly beaten
2 cups 2% milk
1/3 cup maple syrup or honey
SAUCE:
1 cup sugar
1 cup water
2 tablespoons cornstarch
1 cup fresh or frozen blueberries
1 tablespoon butter

Steps:

  • Cut bread into 1-in. cubes; place half in a greased 13x9-in. baking dish. Cut cream cheese into 1-in. cubes; place over bread. Top with blueberries and remaining bread cubes. , Whisk the eggs, milk and syrup in a large bowl. Pour over bread mixture. Cover and refrigerate for 8 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 30 minutes. Uncover; bake 25-30 minutes longer or until a knife inserted in center comes out clean. , Combine the sugar, water and cornstarch in a small saucepan until smooth. Bring to a boil over medium heat; cook and stir until thickened, 3 minutes. Stir in blueberries; bring to a boil. Reduce heat and simmer until berries burst, 8-10 minutes. Remove from heat; stir in butter. Serve with French toast.

Nutrition Facts : Calories 621 calories, FatContent 31g fat (15g saturated fat), CholesterolContent 350mg cholesterol, SodiumContent 569mg sodium, CarbohydrateContent 68g carbohydrate (44g sugars, FiberContent 2g fiber), ProteinContent 19g protein.

COFFEE WALNUT TOAST RECIPE - SIMPLE CHINESE FOOD



Coffee Walnut Toast recipe - Simple Chinese Food image

Recently, my friends are saying that coffee and walnuts are very delicious, so I decided to try this coffee and walnut toast, which is highly recommended by everyone. Speaking of coffee, everyone will not be unfamiliar. Drinking coffee regularly can not only relieve fatigue, but also prevent gallstones. Okay, let's make this super soft coffee walnut toast together.

Provided by Water pity

Total Time 1 hours

Yield 2

Number Of Ingredients 9

250g High-gluten flour
10g Instant coffee powder
10g milk powder
30g Caster sugar
180g milk
10g Coffee wine
20g butter
50g walnut
4g High sugar tolerant yeast

Steps:

  • Prepare all the ingredients, no coffee and wine can be ignored.
  • All ingredients except butter and walnuts are put into the bucket of the cook machine.
  • Start the cooking machine and mix the ingredients evenly on the first gear for 3-5 minutes, then turn on the second gear for 10-15 minutes to beat the dough to a coarse film state.
  • Then add the butter to the noodle bucket, start the cook machine again for 10-15 minutes and turn for the 3rd gear for 5 minutes. (You can cut the dough a few times with scissors to increase the contact area and make the dough better)
  • Take out the beaten dough, cut and knead the walnuts into the dough. (Bake the walnuts in advance for a better taste. If the particles are too large, chop them up better)
  • Then gather the dough smoothly.
  • At this time, the temperature of the dough should be kept within 26 degrees.
  • Put the dough in the basin, seal it with plastic wrap, and carry out a fermentation. (Fermentation at room temperature is sufficient, and oven fermentation can be selected at 28 degrees)
  • Ferment to double the size.
  • Take out the fermented dough, vent it, and continue to relax for 20 minutes.
  • Then divide into three equal parts, spheronize, and relax again for 10-15 minutes.
  • Tuck the left and right sides of the loose dough inward to form a cocoon.
  • Gently roll dry to grow into a tongue shape. (Be lighter when rolling, because there are a lot of walnuts, don’t break the skin)
  • Turn it over and gently pull the dough into a rectangular shape. (Scraper can be used to assist when turning over)
  • Roll up from top to bottom.
  • After all rolled up, continue to relax for 10-15 minutes.
  • Take out the loose dough again, place it upright, and gently roll it out again.
  • Turn it over, roll it up from top to bottom, pinch it tightly.
  • Then put the rolled dough into the toast box. -
  • Put it into the oven for secondary fermentation, set the fermentation to 36 degrees, and place a bowl of hot water in the oven. (The temperature of my oven is very low. For example, when the room temperature is high, the fermentation setting can be 32-34)
  • Take out the mold, preheat the oven at 185°C and 180°C for ten minutes, then put it in the mold and bake for 40-45 minutes at 175°C and 170°C. (The baking time and temperature need to be adjusted reasonably according to the temper of the oven)
  • After the baking is completed, it is directly demoulded, and it can be sealed and stored after cooling.

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