Sur le même thème que "Stuffed Challah French Toast with Raspberries"

Fruited French Toast Bake

Fruited French Toast Bake · Posted by Editor · April 3, 2008 Posted by Sandy Smith on Kids Cuisine This is one of those “breakfast for dinner” dishes that you can throw together in a couple of minutes, takes less than an hour to bake, and will accommodate nearly everyone's tastes. Of course, you can serve it for breakfast and it makes a fantastic brunch dish, but I like to serve it for dinner on those nights when I need to throw something in the oven and feed it to the kids fast — sometimes, I confess, in the car on the way to whatever it is that we're rushing toward. The best part? In spite of the quick composition, there's no compromise in nutrition. This casserole hits all four food groups. The kids can help with most of the prep work. Invite them to break and whisk the eggs. [lien] [EN]

Cinnamon-Nutmeg French Toast with Strawberries & Blueberries

Well I may be a day late, but friends, I am happy to be back! Since last April many things have changed, including the place where we live. After weeks of packing and crawling around boxes in our tiny old apartment, this past Sunday we finally moved to a lovely new home. It is a dream. Instead of having one cramped room that serves as kitchen, dining room and living room (you have no idea the stunts I had to pull to take decent photos!) our new place has, get this: a separate kitchen, dining room and living room! Windows abound, there’s a patio, a yard, and we’re 10 minutes walking distance from the beach. We are counting our blessings and feeling oh-so grateful, as is Oreo, who enjoyed her first visit to the beach on Wednesday. Now that we’re getting settled I’m looking forward to sharing more recipes and stories with you. [lien] [EN]

Berry delicous: French toast with fruit and mint

Lightly sweetened seasonal fresh fruit with mint and a squeeze of lemon juice replaces sticky syrup and powdered sugar in this delicious take on a weekend breakfast favorite, French toast. Recipes below. How has this happened? This is my 100th post at Blue Kitchen, closing in on two years of blogging about food, and I’m only now getting around to breakfast. This is just wrong; breakfast is very important at our house. Not so much as a big weekend ritual. [And we are so not brunch people—to us, brunch means too much food for too much money after waiting in line for too long.] For us, breakfast is a practical daily meal, breaking the fast [the period between bedtime and breakfast is the longest most of us go without eating], fueling up for a good start to the day. Breakfast is usually foraged individually as we get going in the morning. [lien] [EN]

French toast cupcake

Cupcake by Alicia Forest, via Flickr user fishigator - French toast cupcake with maple cream cheese frosting - looks delicious! [lien] [EN]

Creme Brulee French Toast

Creme Brulee French Toast · Posted by Editor · June 4, 2008 Posted by Cate O’Malley on Just Baking “Some people relax by watching TV. Cate cooks.” So said my sister over Memorial Day weekend. I'm sure it had nothing to do with the fact that I had planned the menu for the 9 meals while we were all down the shore. Using both new and tried-and-true recipes, I kept a mindful eye on keeping the in-kitchen time to under an hour for each meal. After all, although I do love to cook, I wanted to have time to enjoy the long weekend with my family too. I don't remember how I first stumbled on this recipe for Creme Brulee French Toast on All Recipes' Web site, but I'm glad I did. I did the prep work the night before, and it literally took just minutes. On the morning I served it. [lien] [EN]

Baked French Toast

Baked French Toast · Posted by Editor · November 28, 2008 Posted by Rachelle S on Just Baking French toast is my favorite! Have you ever had overnight baked french toast? It's not like your traditional fried french toast, it's more like a custard bread pudding-like french toast. The insides will be soft and delicious, especially with this cream cheese filling. I have posted other recipes before, but here is another version I came up with. Brown sugar, orange, pecan with cream cheese overnight french toast. Mmm mmm mmm. This would be perfect for holiday guests staying over the weekend - just double the recipe so there will be enough to go around. Baked French Toast  12 slices day old french bread loaf (sliced 1″ thick) 5 eggs 2 1/2 cups milk 3/4 cup packed brown sugar 1 tsp vanilla 1. [lien] [EN]

Indian Toast?

Bee and Jai of Jugalbandi (home to dozens of drool-worthy pictures) are hosting a new themed food photography event. The event, called CLICK, kicks off this month with the theme: Eggs! Eggs are on the weekend brunch menu nearly every weekend at our home. We are loyal to our favorite dishes, and I love a spicy, savory brunch, so it is usually a choice between Pateta par Eeda, Egg-Onion Float, Omelette, and a fourth eggy dish that I have not blogged yet, French toast, Indian style. This last dish is completely unlike American-style French toast, which is usually rich and sweet, and drenched in syrup or showered with sugar. Indian French toast kicks it up a notch, with flecks of green chillies and cilantro clinging to savory golden brown fried bread (I wonder what the French think of either of these two types of "French" toast). [lien] [EN]

Blogging for Babies: Bite-Sized Vanilla-Hazelnut French Toast, with Nutella

Blogging for Babies: Bite-Sized Vanilla-Hazelnut French Toast, with Nutella [lien] [EN]

Hazelnut Raspberry Cake (Plus a Book Giveaway!)

Yesterday was my friend M’s 29th birthday and to celebrate we threw a little party at my place. On the menu? Butternut squash soup with creme fraiche; mini spinach quiches; blue cheese, walnut and pear sandwiches; and homemade French fries (the best kind!); all served with tall pitchers of pink lemonade and kiwi slices. A few food-loving girlfriends came over beforehand to help put the finishing touches on everything, including the grand finale: a Hazelnut Raspberry cake with PINK buttercream frosting! Maybe we shouldn’t have been so tickled by the color, but we were - especially M’s 5 year old daughter, who was beyond ecstatic when we unveiled the rose-colored hue. “Oh wow! Oh wow! Oh wow Mom!” she exclaimed, clapping her hands and jumping up and down on her little feet, “It’s pink! I loooooove pink!” Kids are so cute. [lien] [EN]

Blueberry-Raspberry Honey-Butter Glazed Scones

After a little over a year of writing here on ‘Baking and Books,’ I feel it’s time to tell you something you probably don’t know about me - a confession of sorts: I love the holidays. Thanksgiving, Chanukah, Christmas, New Year’s Eve. I know some folks are driven batty by the holiday music and bright lights all over the city, but few things fill me with nostalgic glee like walking down the street on a crisp evening surrounded by sights that bring happy memories to mind. The cool winter air reminds me of my mother, who’s a Californian girl that still lives in California and thinks temperatures below 50 degrees are an uncommon delight. And then there are the themed window displays, like the Lord & Taylor display I pass on my way to Grand Central after work. These remind me of those childhood holiday evenings. [lien] [EN]

Mondays with Maida - French Sugar Fans

Mondays with Maida - French Sugar Fans Page 254 in the old book / page 273 in the new book I like these cookies, but I'm not convinced they're worth the effort. Don't get me wrong - they were very good and went over well in the office, but the dough was difficult to handle. They're basically sugar cookies with two big things going for them: their looks and their lemony flavor. I love the idea of the fan shape, which is particularly suited to serving with ice cream. I also really enjoyed the lemon flavor (from lemon zest). Beyond that, I didn't think they were any better than my favorite sugar cookie, Maida's Plain Old-Fashioned Sugar Cookies. I think I would choose to modify that recipe slightly next time I'm looking for a lemony and/or fan-shaped sugar cookie rather than making this one again. [lien] [EN]

Challah

The breaking of bread marks the beginning of many traditional meals. Though one is oft laden with back-breaking stress at this time of year, we sometimes lose sight of the simple fact that traditional meals mark occasions. The one that we - as in, the human race - commonly share is that of the New Year (though it occurs at different times depending on the calendar one follows), but within cultural divisions, there are celebrations of puberty rites, Chanukah, Christmas, Kwanzaa, Eid, engagements...What about theses? Though I do not intend to make a tradition out of writing academic documents, I do intend to mark this singular occasion with the breaking of bread: challah (or challot in this case, for I made three loaves). Challah is a bread that I truly love but have not had for a while as it does not seem to be sold in New Zealand bakeries. [lien] [EN]

Raspberry Almond Shortcake

I’ve never understood how a fruit as delightful and sweet as a raspberry could have inspired the term “blowing a raspberry.” How could such a sweet and luscious plump red berry get such bad rap? Out of curiosity, I looked up the term. From what I can tell, it all started sometime in the late 1800s when some witty Brits thought the sound they produced when making derisive spitting noises sounded like flatulence. As “raspberry tart” rhymes with “fart” (a word that never ceases to incite giggles with my daughters and I’m sure was hilariously funny back then as well) the term was born. Makes no sense to me, but apparently it’s part of a British rhyming tradition. As my family is originally from New York City, I’m more able to understand the reasons behind why someone would blow a raspberry (or give a Bronx cheer) than the etymology behind it. [lien] [EN]