Baked French Toast

Sur le même thème que "Baked French Toast"

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]

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]

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]

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]

Stuffed Challah French Toast with Raspberries

Whether it's a lazy weekend morning, or a busy holiday, there's nothing nicer than having breakfast with family and friends. On Thanksgiving, I love to start my day by drinking coffee while I chat with my mom and sister as my kids and their cousins run around and play. Often, however, we need to chat and drink our coffee while also preparing for the big feast later in the day. As cooking a Thanksgiving or other holiday dinner is an all-day event, breakfast needs to be easy. So, while I am always tempted to make something elaborate, I rarely do as the morning plays second fiddle to the Turkey main event later that day. But a recipe doesn't have to be difficult or time consuming to be delicious and look great. Case in point: Challah French toast stuffed with cream cheese and jam and topped with berries. [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]

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]

Baked Sweet Potatoes with Tofu Scramble

I sometimes find that Friday’s are a kind of culinary conundrum. The long week is behind me and I’m ready to celebrate with a special meal, but I’m too tired to spend hours in the kitchen. Just the thought of slaving over a hot stove makes me cast lustful glances at the take-out menus on our counter, and for the love of God, do not show me a recipe that calls for more than three finely diced ingredients. I don’t have the brain-power for that sort of knife work. Over the past couple years, evenings like this have inspired me to collect recipes heavy on the flavor, yet light on the prep work. They vary in the amount of time it takes to get from start to finish, but since it’s Friday and I don’t have to get up at 5:40am the next day, I’m happy to invest a bit of (unsupervised) time in the creation of a soul. [lien] [EN]

Barefoot Bloggers: Herbed-Baked Eggs

Barefoot Bloggers: Herbed-Baked Eggs I love the idea of blogging events that use authors or chefs for inspiration, where everyone does the same recipe and compares notes at the end. I did Daring Bakers for quite a while, and still do Tuesdays with Dorie regularly, but since those two events focus on baking/desserts, I never really get to enjoy the fruits of my labors. That’s why I was so excited when someone started the Barefoot Bloggers event, where every two weeks, a group of people get together and cook one of the recipes of Ina Garten, the Barefoot Contessa. This week’s recipe was Herbed-Baked Eggs, which is something I’ve been wanting to try for a while. I can never have enough egg recipes, and this one is a keeper. The only problem I ran into is that even after 6 minutes of broiling the eggs were still a bit underdone. [lien] [EN]

Baking Hint: Sifting. To Sift or Not To Sift? That is the Question.

I met someone once who seemed incredulous about whether sifting was really necessary. The long answer is yes. Sure it's a pain in the toukas, but it's important. And then there's all that confusion it creates in recipes. Should you sift and then measure or the other way around? (Measure a cup and then sift it, unless the recipe author tells you otherwise. A cup of sifted flour rarely weighs the same as an unsifted one. That said, you should never weigh compacted flour. Scoop and lightly drop flour a few times upon itself before weighing it.) Don't even get me started on the pastry chef I worked for who said everything had to be triple sifted. At the least. Sifting is important. Especially when it comes to making baked goods that need to be airy and light. When crumb is perfect: even and continuous. [lien] [EN]

French Macaron Recipe & Method

Every restaurant job is different. In one kitchen, with one pastry chef, you make chocolate mousse a hundred different ways, another person hates bananas and tropical fruit so you never use them. In one house you spend 3 hours of your prep time for service painting, baking and lifting tuiles off silpats until you have no more fingertips, and at your next job you will need to understand what and how gelatin works. There's no telling. As pastry chefs we have books filled with recipes for components but there is no recipe for a plated dessert. Plated desserts are short stories, novellas, quizzical sentences and adventures. We take one or a few flavors, textures, perfumes, concepts and build a plate around those beginnings. At The French Laundry we served many desserts. Even if you only ordered one. [lien] [EN]

Baking In A Still Oven.

Means that baked goods don't rise as much. In fact, such baked goods, might, in fact melt before they rise. So, be warned. Is such still oven, with which you are attempting to bake in, such baked goods, just happens to be the "service oven" for the line, you know-- the line, on which nothing ever stops, and no one ever rests, and you, who can only be in the way needs to crouch down and reach deep within its very hot metal walls and shelves to retrieve such melting baked goods, things can get a bit hairy, to say the least. [please don't drop that fried chicken on my head you pray] Baked goods love convection ovens, and in turn, convection ovens get their, not unsubstantial egos, stroked by light and domed and airy and perfectly browned and evenly cooked and crisped and toasted and caramelized and uniform in every which way. [lien] [EN]