Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Ingredients:
- 4 large eggs
- 1 cup of milk
- A quarter cup of freshly squeezed orange juice
- 1 tablespoon orange zest
- 2 teaspoons granulated sugar
- Vanilla extract 2.1 teaspoon
- 8.1 teaspoon salt
- 8 slices of bread
- 8 tablespoons unsalted butter
- Powdered sugar
- Maple syrup or brown sugar (optional)
Preparation:
The eggs in a large bowl and beat well.
Add milk, orange juice, orange zest, granulated sugar, vanilla extract and salt and beat until smooth.
Working quickly, dip each slice of bread into the egg mixture in the bowl, turning to coat both sides with the mixture. Transfer the slices of bread covered in a bowl while you finish the remaining slices coating.
Heat a small skillet over medium heat until hot, about 3-5 minutes.
Melt 1 tablespoon of butter in the pan, then add a slice of bread coated, and cook until the bread is golden brown and the crust on the bottom, about 2 minutes. Turn a plastic spatula and cook until the second side is golden, about 1 to 1 and 1/2 minutes.
Transfer the French toast from the pan on a baking sheet. Cover lightly with foil and keep warm in the oven while cooking remaining slices.
Repeat with the remaining slices cut, be sure to give 1 teaspoon of butter in the pan before adding each slice.
Sprinkle French toast with powdered sugar and serve with maple syrup or brown sugar, if desired.
Yield: 4-8 servings
Tips:
The freshness of the bread is important. Fresh bread dough absorbed faster than hard bread. Depending on the size of the pan, you may find that there are some dough rest. If this is the case, go ahead and add a little more butter to the pan and one or two other disc. If you do not want to eat today, refrigerated, tightly covered, for up to a day or two, and warm in the oven or in the microwave for a quick breakfast or great afternoon snack!
Recipe Source: Emeril There's a Chef in My Soup Emeril Lagasse of (Harper Collins)!
Reprinted with permission.
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