HOW TO TOAST BREAD IN A PAN RECIPES

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QUICK PAN BREAD - RECIPE | TASTYCRAZE.COM



Quick Pan Bread - Recipe | Tastycraze.com image

The tastiest dish is the one served with homemade pitas!

Provided by Maria Kostoff

Total Time 50 minutes

Prep Time 25 minutes

Cook Time 25 minutes

Yield 6-7 pcs.

Number Of Ingredients 6

flour - 2 cups (500 g)
baking powder - 1 packet
oil - 1/3 cup (80 ml)
water - 2/3 cup (150 ml) warm
salt - 1 tsp
sugar - 1 tsp

Steps:

  • In a large bowl, mix the flour, salt , baking powder and sugar. Add oil and mix with hands until crumbs are obtained. Gradually add a little water until it forms a soft dough that does not stick to your hands.
  • Let it rest for 15 minutes and divide it into 6-7 balls. Put a dry skillet on a hot plate with 2/3 of the capacity of the heat. Roll cakes the size of the pan and place them one by one to be toasted.
  • Bake bread for 2 minutes on each side. When hot, brush the bread with butter .

CARAMELIZED SHEET-PAN FRENCH TOAST RECIPE - NYT COOKING



Caramelized Sheet-Pan French Toast Recipe - NYT Cooking image

Caramelized and crunchy on the outside, soft and custardy on the inside, these almost comically thick sourdough slices taste like the love child of bread pudding and French toast. But instead of the usual brioche or challah, this calls for sturdier bread, preferably a not-too-tangy sourdough or country bread with a crust that’s neither chewy nor thick. You want a round or oblong loaf large enough for big pieces and soft enough to absorb the custard. It’s easy to caramelize the French toast in the oven, but the timing depends on your oven and pan, so check it frequently to ensure that it’s burnished but not burned.

Provided by Susan Spungen

Total Time 8 hours 40 minutes

Yield 4 servings

Number Of Ingredients 13

3 large eggs
1 large egg yolk
1 cup whole milk
1/2 cup heavy cream
Pinch of kosher salt
1 teaspoon vanilla paste or extract
A few gratings of fresh nutmeg
1/4 teaspoon ground cardamom
1/2 cup plus 2 tablespoons/125 grams granulated sugar
1 tablespoon orange or grapefruit liqueur (optional)
2 (2-inch-thick) slices sourdough or country bread, halved
2 tablespoons unsalted butter
Maple syrup and berries, for serving

Steps:

  • The day before serving, in a medium bowl, combine eggs, egg yolk, milk, cream, salt, vanilla, nutmeg, cardamom, 2 tablespoons/25 grams sugar and the liqueur, if using. Whisk well until thoroughly combined.
  • Place the bread in a gallon-size resealable plastic bag or shallow dish that will fit the slices snugly. Pour the egg mixture into the bag or dish to soak in the refrigerator for at least 8 hours. If in a bag, lay on a plate and turn the bag over from time to time. If in a dish, cover and flip the slices carefully now and then to ensure even soaking.
  • When ready to cook, heat oven to 425 degrees. Remove the slices from the bag or dish, letting any excess drip off, and place on a plate. Coat the bread evenly with the remaining 1/2 cup/100 grams sugar.
  • Heat a sheet pan or large cast-iron skillet in the oven for 5 minutes. Add 1 tablespoon butter to the pan. Spread it around and add the sugar-coated bread, spacing evenly. Reduce heat to 400 degrees. Cook until the bottoms are evenly burnished and golden brown, 14 to 18 minutes.
  • Flip the bread and add the remaining tablespoon butter in slivers around the slices. Cook until the bottoms are nicely browned, 7 to 8 minutes. Turn the slices on the cut ends to caramelize, 4 to 5 minutes. Serve immediately with the syrup and berries.

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HOW TO TOAST BREAD IN AN OVEN
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PAIN PERDU - LOST BREAD, A.K.A. FRENCH TOAST RECIPE ...
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