STRAWBERRY FRENCH TOAST TOPPING RECIPES
EGGNOG OVERNIGHT FRENCH TOAST RECIPE - NYT COOKING
Like a good pitcher of eggnog, this French toast is rich, sweet, boozy and covered in nutmeg. Slicing the bread but keeping the base connected not only makes this an attractive breakfast centerpiece, it also feeds family and friends with little effort since all the servings bake simultaneously. Allowing it to soak in the refrigerator overnight deepens the dish’s flavors. Don’t worry about forcing the bread pieces apart when pouring in the soaking mixture: The loaf will flower naturally as it bakes. This dish is sweet enough to eat without a final drench in maple syrup, but it’s great with a mountain of fresh, tart berries. A little homemade whipped cream wouldn’t hurt either.
Provided by Jerrelle Guy
Total Time 1 hours 40 minutes
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Have a rimmed dish or pan (about 1 inch deep) that fits the bread loaf snugly nearby. Using a serrated knife, slice a very thin layer (about 1/16 inch) off the bottom of the loaf to expose the surface for better batter absorption. Cut the top of the bread in 1 1/2-inch-thick slices, being sure not to cut all the way through and leaving about 1/2 inch of bread at the bottom uncut. Then turn the loaf 90 degrees and cut 1 1/2-inch slices in the other direction to make a grid-like pattern, again, not cutting all the way through. Transfer the cut loaf to the dish.
- In a medium bowl, whisk the eggs, sugar, cream, melted butter, rum, vanilla and salt until well combined. Slowly pour the batter into the loaf beginning in the center. Gently peel back all the pieces to drench every crevice and the top of the loaf with the batter. Allow to soak for 30 minutes at room temperature, or cover and refrigerate up to overnight.
- Heat the oven to 350 degrees, line a baking sheet with parchment paper and set aside.
- Spoon any excess batter that has pooled into the dish back into the loaf and over any dry patches of bread. Carefully transfer the loaf to the lined baking sheet, and bake until the loaf is deeply golden brown on top and the custard has set, about 1 hour. Remove from the oven and dust with the nutmeg and confectioners’ sugar. Serve immediately.
HOMEMADE FRENCH "FRIED" ONIONS TOPPING RECIPE | EASY ...
Homemade French "Fried" Onions Topping is a delicious homemade AND baked alternative to those store-bought french fried onions. So good and easy to make!
Provided by Katerina | Diethood
Categories Sides
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 450F.
- Line a baking sheet with aluminum foil and grease with cooking spray. Set aside.
- Combine onion rings (make sure they are separated), flour, panko crumbs and seasoned salt in a large mixing bowl; toss to combine and coat evenly.
- Transfer the onion rings to previously prepared baking sheet.
- Generously spray the onions with olive oil cooking spray.
- Bake for 20 minutes, or until golden brown, stirring frequently.
- Remove from oven and let stand 2 to 3 minutes, or until ready to use.
Nutrition Facts : Calories 43 kcal, CarbohydrateContent 9 g, ProteinContent 1 g, SodiumContent 407 mg, SugarContent 1 g, ServingSize 1 serving
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