Here at the Niebuhr house we enjoy it, not just for breakfast but for dinner as well, slathered in maple syrup and butter. Grace hasn't been said yet and my kids are anxiously waiting forks in hand, to dive into the golden stacks. This is one meal you won't hear me saying "Finish your dinner." The picture above is french toast I made with maple brown sugar bread...needless to say there were no leftovers.
The History
According to Food Timeline, french toast was created by medieval European cooks, but recipes for french toast can be traced back to Ancient Roman times. French toast as we know it is also know by many other names, for example: German toast, American toast, Spanish toast, Nun's toast, Cream toast, Amarilla, Poor Knights of Windsor, Roman bread, pain perdu...
For more information please visit Food Timeline.
It starts with your choice of bread, many people like to let the bread sit out over night to dry out a bit. This allows more of the custard to be soaked into the bread, and who doesn't like that? I find dry bread (or stale) tears less easily when taken from the custard mixture to the pan.
But.......my most requested recipe is my Stuffed French Toast.
Stuffed French Toast
1 loaf of sliced French bread
6 large eggs
1 ½ cups half and half
1 ½ cups milk
3 teaspoons vanilla extract
2 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon clove
Filling:
2- 8 oz blocks of cream cheese at room temp.
3 teaspoon vanilla extract
2 large eggs
½ cup sugar
½ cup of your favorite jam
1 cup fresh fruit, cut into one inch pieces (optional)....I like to use a combination of fresh fruit and jam
- Pre-heat oven to 350E
- Spray a 13 x 9 in. baking pan with cooking spray, set aside.
- Slice the french bread into 1/2 inch slices, set aside
For the Custard:
In a large bowl whisk the eggs, half & half, milk, vanilla, cinnamon, nutmeg and clove until well blended; set aside
For the Filling:
In a medium bowl stir together softened cream cheese, vanilla, eggs and sugar until smooth. If using BOTH jam and fruit, combine in a small bowl and mix.
In your 13 x 9 inch pan, arrange bread in a single layer. Spread half of the cream cheese mixture over the bread and top with half of the jam and/or fruit mixture. Add another layer of the cream cheese mixture, fruit, and remaining bread. You should end up with three layers of bread and two layers of filling.
Pour custard mixture evenly over bread, make sure you get the edges and corners. I like to push down all the edges to make sure it is covered in custard. Cover with Saran wrap and refrigerate over night or at least 4 hours.
Take out ½ hour before baking and allow to set out at room temp. Place pan on cookie sheet, to avoid spill overs.
Bake for 40 to 50 minutes, or until clearly set in the middle- it will puff up. Take out of the oven and let set for 5 minutes before cutting into.
Because of the filling, this recipe requires no syrup. But, if you like here is a recipe for a great topping you mix and add just before baking.
Topping
1 stick butter
1 teaspoon vanilla extract
2 Tablespoon dark corn syrup
1 cup dark brown sugar
1 cup chopped pecans
Prepare this topping JUST before baking french toast.
In a small pan over med-low heat, melt butter. When butter is melted remove from heat and add vanilla, dark corn syrup, dark brown sugar and pecans; stir until combined. Spread topping evenly over french toast. Bake as directed.
I love serving this with roasted potatoes and a side of fresh fruit.
Please try this recipe and leave a comment. I would love to hear from you!
Enjoy : )
Delicious! Love French toast, and I am always for more:))
ReplyDeleteone of my all time fave breakfast recipes!
ReplyDeleteI have never seen such juicy French toast.Thanks so much for sharing such detailed instruction of how to make one.
ReplyDeleteIt seems very juicy to eat. Great for outside Party or out of town vacation. I will definitely try this for my kids' breakfast. : )
ReplyDelete