TOAST IN A PAN RECIPES

CHALLAH FRENCH TOAST RECIPE - FOOD & WINE

Challah French Toast Recipe - Food & Wine image

Start your day with this wonderfully decadent challah French toast, delicately flavored with a touch of vanilla, cinnamon, and nutmeg. The recipe is a terrific use for any leftover challah you have. More Brunch Recipes

Provided by Lauren Groveman

Categories Challah Bread

Total Time 20 minutes

Yield 4

Number Of Ingredients 8

Ingredients

3 extra-large eggs
1/2 cup milk
1/2 teaspoon cinnamon
1/2 teaspoon pure vanilla extract
Pinch of freshly grated nutmeg
2 1/2 tablespoons unsalted butter
Four 3/4 -inch-thick slices of Braided Challah , Loaf Pan Challah or Raisin Challah with a Cinnamon Swirl
Warm pure maple syrup, for serving

Steps:

In a medium shallow baking dish or bowl, beat the eggs with the milk, cinnamon, vanilla and nutmeg until blended. Working with 1 challah slice at a time, soak the bread in the egg mixture, turning several times.
Meanwhile, melt the butter in a large heavy skillet until bubbling. Add 2 of the soaked challah slices and cook until golden brown on the bottom, about 2 minutes. Turn and cook until golden brown on the second side, about 2 minutes longer. Repeat with the remaining egg-soaked challah. Serve hot with maple syrup.

FRENCH TOAST RECIPE | ALTON BROWN | FOOD NETWORK

French Toast Recipe | Alton Brown | Food Network image

To make the best French toast, Alton Brown uses day-old bread and honey instead of sugar in this recipe from Good Eats on Food Network.

Provided by Alton Brown

Categories main-dish

Total Time 34 minutes

Prep Time 10 minutes

Cook Time 24 minutes

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 cup half-and-half
3 large eggs
2 tablespoons honey, warmed in microwave for 20 seconds
1/4 teaspoon salt
8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread
4 tablespoons butter

Steps:

In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside.
Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.
Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit.

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