HOW IS FRENCH VANILLA COFFEE MADE RECIPES

VANILLA COFFEE CREAMER RECIPE | ALLRECIPES

Vanilla Coffee Creamer Recipe | Allrecipes image

Simple, basic coffee creamer recipe. Store in the refrigerator for 1 week.

Provided by slygusa

Categories Creamer

Total Time 5 minutes

Prep Time 5 minutes

Yield 30 servings

Number Of Ingredients 3

Ingredients

2 cups half-and-half
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract

Steps:

Combine half-and-half, sweetened condensed milk, and vanilla extract together in a container with a lid; cover container and shake vigorously until creamer is smooth.

Nutrition Facts : Calories 63.7 calories, CarbohydrateContent 7.8 g, CholesterolContent 10.4 mg, FatContent 3 g, ProteinContent 1.5 g, SaturatedFatContent 1.9 g, SodiumContent 23.2 mg, SugarContent 7.2 g

THE BEST CHALLAH FRENCH TOAST - KITCHN

The Best Challah French Toast - Kitchn image

Challah French toast made with a rich, vanilla-scented custard.

Provided by Grace Elkus

Categories Main dish Egg dish Breakfast

Total Time 0S

Yield 6

Number Of Ingredients 8

Ingredients

1 (1-pound) loaf challah bread, cut into 1-inch-thick slices (10 to 12 slices)
1 1/2 cups whole milk, heavy cream, or a combination of the two
6 large eggs
2 tablespoons maple syrup, plus more for serving
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 to 3 tablespoons unsalted butter

Steps:

Arrange a rack in the middle of the oven and heat to 300°F.
Fit a wire rack inside a rimmed baking sheet. Place the bread in a single layer on the rack. Bake, flipping halfway through, until dry to the touch on both sides, about 15 minutes total. Remove from oven and let cool 5 minutes. Meanwhile, make the custard.
Place the milk or cream, eggs, maple syrup, vanilla, and cinnamon in a quart-sized liquid measuring cup or medium bowl. Whisk until fully combined (no streaks of egg remaining). Pour into a 9x13-inch baking dish.
Add as many slices of challah as can fit in a single layer. Soak, flipping once, until drenched but not falling apart, 1 to 2 minutes per side. Return to wire rack (letting excess drip off into baking sheet) and repeat with remaining challah slices.
Melt 2 tablespoons of the butter in a large nonstick skillet over medium heat. When the foaming subsides and the butter is sizzling but not brown, add 4 soaked challah slices. Cook until the bottoms are golden-brown and crispy, 3 to 4 minutes. Flip and cook until the second side is browned, about 3 minutes more. Add remaining 1 tablespoon butter to the pan in between batches, swirling as it melts to ensure it doesn’t burn. Serve warm with more maple syrup.

Nutrition Facts : SaturatedFatContent 19.5 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 43.1 g, SugarContent 7.5 g, ServingSize Serves 6, ProteinContent 14.7 g, FatContent 36.1 g, Calories 560 cal, SodiumContent 465.2 mg, FiberContent 1.9 g, CholesterolContent 0 mg

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