VANILLA CUSTARD FRENCH TOAST RECIPE RECIPES

Name: French Toast Custard
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 10 servings.
Ingredients: 8 to 10 slices day-old French bread (1 inch thick); 5 tablespoons butter, melted; 4 eggs; 2 egg yolks; 3 cups milk; 1 cup heavy whipping cream; 1/2 cup sugar; 1 tablespoon vanilla extract; 1/4 teaspoon ground nutmeg; Confectioners' sugar, optional

FRENCH TOAST CUSTARD RECIPE: HOW TO MAKE IT

French Toast Custard Recipe: How to Make It image

I usually make this dish for brunch, but it's also wonderful for breakfast or dinner. Guests have said it just melts in their mouth.

Provided by Taste of Home

Categories Breakfast Brunch

Total Time 01 hours 05 minutes

Prep Time 10 minutes

Cook Time 55 minutes

Yield 10 servings.

Number Of Ingredients 10

Ingredients

8 to 10 slices day-old French bread (1 inch thick)
5 tablespoons butter, melted
4 eggs
2 egg yolks
3 cups milk
1 cup heavy whipping cream
1/2 cup sugar
1 tablespoon vanilla extract
1/4 teaspoon ground nutmeg
Confectioners' sugar, optional

Steps:

Brush both sides of bread with butter; place in a greased 13x9-in. baking dish. In a large bowl, beat eggs and yolks. Add milk, cream, sugar, vanilla and nutmeg; mix well. Pour over the bread slices. Cover and chill overnight. Remove from the refrigerator 30 minutes before baking. , Bake, uncovered, at 350° for 55-60 minutes or until a knife inserted in the center comes out clean. Cool 10 minutes before serving. Dust with confectioners' sugar if desired.

Nutrition Facts : Calories 310 calories, FatContent 21g fat (12g saturated fat), CholesterolContent 185mg cholesterol, SodiumContent 240mg sodium, CarbohydrateContent 24g carbohydrate (14g sugars, FiberContent 1g fiber), ProteinContent 8g protein.

CUSTARD-STYLE FRENCH TOAST | RECIPE - RACHAEL RAY SHOW

Custard-Style French Toast | Recipe - Rachael Ray Show image

Ryan Scott's French toast is crispy on the outside and soft on the inside.

Provided by Ryan Scott

Number Of Ingredients 18

Ingredients

5 eggs
large
1 cup heavy cream
1/2 cup milk
2 tablespoons sugar
powdered
1 tablespoon brown sugar
1 tablespoon cinnamon
1/4 teaspoon nutmeg
10 half-inch slices day-old/stale country loaf
challah bread or Texas toast
2 tablespoons butter
divided
2 tablespoons canola oil
divided
You can cut the brown sugar in half and replace with 1/4 teaspoon of vanilla extract
If your bread is fresh
cut it and leave it out on the counter the night before. This will dry out your bread and prevent soggy toast when finished.

Steps:

*You can cut the brown sugar in half and replace with 1/4 teaspoon of vanilla extract
In a medium mixing bowl, beat eggs until no whites are showing and set aside
**If your bread is fresh, cut it and leave it out on the counter the night before
This will dry out your bread and prevent soggy toast when finished
In a large mixing bowl, whisk together the heavy cream, milk, sugars, cinnamon and nutmeg until well incorporated, then whisk in eggs
You may do this the night before
Preheat oven to 200°F
Dip bread into mixture and soak for about 20 seconds on each side
Remove slices to a cooling rack set into a sheet pan and let sit for 1-2 minutes
Over medium heat, melt 1/2 tablespoon of butter and 1/2 tablespoon of oil in a 10-inch nonstick sauté pan
Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 minutes per side
Remove from pan and place on a sheet pan in oven
Repeat with all 10 slices
Serve immediately with maple syrup, whipped cream, and/or fruit

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