Cinnamon Toast the Right Way | The Pioneer Woman. Oooooh. You’re getting ready to get a taste of Me, Opinionated. Be sure to take a photo! You won’t see it very often. Lucky for you, I won’t be revealing my expert views on the environment, the stimulus, the new health care legislation, or whether Standard Poodles ever should have been cross-bred with Golden Retrievers. Instead, I’ll be tearing apart the all-important subject of…cinnamon toast.
It’s time we stop skirting the issue here, people! Did you know there’s a right way and a wrong way to make cinnamon toast? It’s sure a good thing I came into the picture. Before I show you THE right way to make cinnamon toast, I’m going to review a few different approaches so that we can do a compare/contrast at the end of this post. Butter a slice of bread. Combine sugar and cinnamon in a bowl… Stir it to combine. Butter a slice of bread, then pop it in a 350 degree oven for ten minutes. Then as soon as you remove it from the oven… Sprinkle on the cinnamon sugar mixture. Please. This is it. Awful! Cinnamon Baked French Toast | The Pioneer Woman. This is a scrumptious make-ahead breakfast casserole that’s so easy to prepare, it should be illegal. Leave it plain as the recipe dictates, or throw in blueberries or apple chunks to give it a little more dimension.
And what I love about this dish is that you can decrease the cooking time a bit in order to result in a more moist bread pudding-like dish…or bake it a little longer to make the final product more crispy and “done.” Perfect for guests, kids, foreign dignitaries, heads of state, dimwits, dillweeds…and me. Here’s what you need—looks like a lot, but it’s all simple as can be. Sourdough (or other crusty) bread, eggs, milk, cream, vanilla, sugar, salt, cinnamon, flour, brown sugar…and butter. Of course. Crack a buncha eggs in a big bowl… Pour in the milk and the half-and-half. Add vanilla… And some sugar… And whisk it all together. Next up, generously butter the bottom of a 9 x 13-inch (ish) casserole pan. Grab whatever bread you have (day old is best) and tear it into chunks.
Baby. Oh! Cinnamon Raisin Baked French Toast | The Pioneer Woman. I have a million baked French toast recipes in my arsenal (there are three in my upcoming cookbook!) Because I think there’s nothing easier on a busy morning than grabbing the casserole out of the fridge where it’s been soaking and becoming more delicious overnight, throwing it in the oven, and, an hour or so later, enjoying a piping hot and luscious breakfast that required no effort on your part. At least that morning. Am I making any sense? Goodness, I hope so. This cinnamony-sweet spin capitalizes on the swirly deliciousness of cinnamon-raisin bread . . . and takes it up a notch. Or two. I’m kidding.
I think. Unwrap the bread… Then lay the slices in rows in a well-buttered baking dish, overlapping the slices and sticking half-pieces in the cracks as needed. Whisk together the eggs, milk, cream, sugar, vanilla, and cinnamon . . . And pour the mixture evenly over all the pieces of bread, soaking the bread as much as possible. And cut it all together with a pastry cutter. August 19, 2013 Easy. Croissant French Toast | The Pioneer Woman. Yesterday before church, because I knew I would be spending all that afternoon frying chicken wings, I wanted to make something lovely for breakfast.
I had a package of croissants in my fridge—I’d picked them up at Le Walmarte, otherwise known as The Wal Marts, also known as Walmart the other day—and had originally planned to use them to make breakfast sandwiches with eggs, shaved ham, and cheese. But since I was in the mood for something a little sweet before I headed to church, I decided to make French toast instead. I’ll just launch into the recipe now and spare you all the adjectives describing how positively sublime this French toast was…but just trust me on this: you’ll want to make it this week. I absolutely, positively loved it.
Crack 5 eggs into a bowl. Splash in some half-and-half… And some vanilla. Then add a li’l sugar, Sugar… Can I call you Sugar? Thanks! And a li’l cinnamon, Sugar. Not cinnamon sugar. Cinnamon, Sugar. Oh, never mind! Split the croissants in half across the middle… Easy. Crunchy French Toast | The Pioneer Woman. I just have one word to describe this French toast: Oh my. And okay, that was two words. But that’s how good this French toast is. It causes me to lose complete track of how many words I’m using. It also causes me to stop what I’m doing and reflect on each and every bite of what I’m eating, which is the crispiest, crunchiest, most delightful French toast known to mankind.
You have got to try this soon, soon, soon! Crack some eggs into a dish… With some half and half, or milk if you’re more sensible than me. But please use half-and-half. Violently whisk it together… Then splash in a little vanilla. Never, ever, ever make French toast, pancakes, or waffles without vanilla. Speaking of impacting your life in a very positive way, a little sugar would also be good at this stage. Let me take this opportunity to alert you that one slice of this French toast is plenty for one person. Finally, add a little cinnamon… And violently whisk it together once more.
And (yes) add some sugar… And cinnamon… Now. Cinnamon toast french toast + book preview. Guys, I wrote a cookbook. When I was 32 weeks pregnant in the summer of 2009 (in fact, this was overflowing on my kitchen counter during my first meeting across town) and should have been doing normal third trimester things like eating jars of Peanutella by the spoonful and repainting the baseboard trim (which still looks awful, not that this will surprise you), I instead decided that I really wanted to write a cookbook. Because new mothers are swimming in free time (“new babies are always sleeping!”)
, I thought I would finish the book in six months; nine, tops. Stop laughing. Quit it. Two and three-quarter years later, the “baby” is 2 1/2, I am the proud owner of 2 1/2 gray hairs and, oh, right: The book is done. Even though these have been the busiest and most overwhelming years of my entire life, they’ve also been the most exciting and inspiring. First, this above? The book has a back cover too. There’s so much more. Preheat the oven to 450 degrees. French Toast Recipe. Is there nothing better than French toast for Sunday breakfast? Thick slices of bread, soaked in a mixture of beaten eggs with milk and cinnamon, toasted in a frying pan, and served with butter and maple syrup, this has to be one of our favorite, and most indulgent, breakfast dishes.
French toast comes out best if you work with thick slices of French or Italian loaf bread that are several days old. That way they’ve had a chance to firm up, which will make the slices hold up better when you dip them in the egg milk mixture and fry them. Thin slices of fresh bread tend to fall apart or get mushy when you do this. Many people like to sprinkle powdered sugar over their French toast. I think there’s is plenty enough sugar in the maple syrup, so I don’t bother with adding more.
One of my favorite variations, the idea for which I picked up from The Silver Palate Cookbook 20 some odd years ago, is to add some orange zest, and a bit of Triple Sec orange liqueur to the batter for extra zing. Method. Pumpkin bread pudding. Here is a recipe that every single person should have in their arsenal, and I couldn’t be happier that it is now in mine. After a week of flan that never set and floppy, leaky quiche crusts, there are no words for the serenity brought on by a recipe with TWO steps. Heck, the entire set of instructions tops out around 50 words.
It was so easy that despite being at my wit’s end after Tuesday night’s fiasco, I made it anyway. Burrowing our spoons into still warm, bourbon-spiked (like I could resist) sweet fall comfort was heavenly, and as I chewed on those buttery bread cubes and pondered the ginger’s edginess, memories of cooking failures fell away, and there was just this, a blissful and eerily wholesome calm.
There is utter genius is combining two of life’s great pleasures, baked French toast and pumpkin pie, into something you could as easily eat for dessert as a decadent brunch side dish. Pumpkin Bread Pudding Adapted from Gourmet Magazine, October 2007. Crème brûlée french toasts. Filed under the very large category of Things Pretty Much Every New Yorker Already Knew About But Was News To Me (don’t bother trying to hail a cab after noon on a Friday, filthy stoops are irresistible for the chill-minded set, etc.), the City Bakery on 18th Street has some astoundingly good French toast on Sunday mornings.
It’s also astoundingly expensive, as things will go at a bakery with sweets like you can’t find anywhere else and an iron grip on its original recipes. Their version is a ridiculously thick wedge of battered bread with a caramelized lid that requires no syrup or other accompaniment — well, except maybe some crispy salty strips of bacon — to make it sing. Of course, I’m not trying to make their French toast, I would leave that to their expertise. The snafu me and my poor little middle fingertip — leading to countless, “Look what I hurt today!” Crème Brûlée French Toasts Makes 6 servings Topping 2/3 cup granulated sugar Preheat oven to 325. Boozy baked french toast. “Jocelyn, come over. I’m making baked French toast for Dave and I.” “I’m too hung over. I’m dying.” “Bailey’s French toast will cure anything.” “I can’t do it. “Just call a car service.
“I’ll never make it. “Do you want me to call for you?” “No, I’ll have Jacqui make me French toast instead. “Milk, eggs, bread, sugar…” “Oh my god! Jacquelyn locked the door and hid under the covers. “You people are terrible friends,” said Jocelyn. In her quintessential Jocelyn manner, seven years later the girl still likes to remind me that I owe her the French toast she was too hungover to cross the East River to get, so when she invited us over for champagne and tree-trimming this afternoon, I finally caved to her ridiculousness and baked some up. And the easiest! Boozy Baked French Toast 1 loaf supermarket Challah bread in 1-inch slices, no need for the super-fancy stuff here 3 cups whole milk 3 eggs 3 tablespoons sugar 1/2 teaspoon salt 1.
Serves 6 as main course. Bread Pudding Recipe. Method Bourbon Sauce: In a saucepan, melt butter; add sugar and egg, whisking to blend well. Cook over low heat, stirring constantly, until mixture thickens. (Do not allow to simmer, or it may curdle.) Whisk in bourbon to taste. Remove from heat. Bread Pudding: 1 Preheat oven to 350°F. 2 Soak the bread in milk in a large mixing bowl. 3 Pour butter into the bottom of a 9x13 inch baking pan.
Serve with bourbon whiskey sauce on the side; pour on to taste.