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