#French Toast recipes

[askwhatsforlunch]

Pain Perdu and French Toast

And here are more French Toast recipes! In France, we call it Pain Perdu. It means Lost Bread, and is quite the opposite of that, as what would have been lost (or wasted) bread, becomes a delicious dessert, treat or even an indulgent brekkie. I believe this was the first thing I ever learned to cook, too. My grandma was very fond of it, and I was very keen on doing everything my grandma did! So much so it even became a motto the whole family knew: "Je fais comme Mamie, mais je ne suis pas Mamie!"* As we are visiting the Loire Valley, where she was born and lived all her life, I am sharing a few of my favourite Pain Perdu and French Toast recipes, some I know she would have loved...

Lingonberry and Lemon French Toast 

Blackberry French Toast 

Walnut and Caramel French Toast 

Honey Blueberry French Toast 

Maple French Toast 

Fig and Spices French Toast  

Cranberry French Toast

Chocolate-Stuffed French Toast 

Happy Berry French Toast

Lemon Curd French Toast 

*"I do what grandma does, but I am not grandma!"

[moonlightvintage92]

3 French Toast Recipes For Fall

1. Pumpkin French Toast Ingredients 3 large eggs 3/4 cup milk 1/2 cup pumpkin purée, not pumpkin pie filling 1 tablespoon light brown sugar 1 1/2 teaspoons vanilla extract 1 teaspoon ground cinnamon 1 teaspoon pumpkin pie spice Butter, for griddle or pan 10 slices brioche bread, or your favorite bread Maple syrup, butter, and powdered sugar, for serving Instructions Preheat electric griddle or…

[foodieflavorscape]

Unlock the culinary secrets to achieving the perfect French toast! In this video, we delve into the art of creating the perfect French toast, from selecting the ideal bread to mastering the custard mixture. Discover insider tips, step-by-step instructions, and expert techniques to elevate your breakfast game. Whether you're a brunch enthusiast or a breakfast aficionado, this video is your ultimate guide to French toast perfection!

[thetockablog]

Biscoff Stuffed Brioche French Toast

Biscoff Stuffed Brioche French Toast Ingredients6 large eggs1 tsp vanilla extract1/2 tsp cinnamon powder60ml pouring creamPinch of salt1 loaf brioche, cut into thick slices100g Biscoff spreadButter, for cookingWhipped cream, for servingFresh strawberries, for serving MethodWhisk the eggs, vanilla extract, cinnamon powder, cream, and salt till combined in a shallow bowl. Set aside.Use a butter…

[fullcravings]

Lemon Ricotta French Toast

[daily-deliciousness]

Stuffed brioche french toast

[fatty-food]

Strawberries and Cream French Toast (recipe)

[eat-love-eat]

Caramelized Banana French Toast

[niftyrecipe]

Balsamic Cherry Brioche French Toast

More recipes

[lustingfood]

The Best French Toast (x)

[delicious-in-kitchen]

Monte Cristo Sandwich by She Wears Many Hats

[everythingwithwasabi]

Leek Gratin

[royal-food]

Blueberry French Toast

[fullcravings]

Brioche French Toast

[daily-deliciousness]

Lemon blueberry french toast

[foodshowxyz]

Crepes Suzette with Maple Syrup and Orange Pearls

For the Crepes:

1 cup all-purpose flour

2 large eggs

1/2 cup milk

1/2 cup water

1/4 tsp salt

2 tbsp melted butter

For the Sauce:

1/2 cup freshly squeezed orange juice

Zest of 1 orange

1/4 cup granulated sugar

1/4 cup butter

1/4 cup Grand Marnier or Cointreau (optional)

1/2 cup maple syrup

For Garnish:

Powdered sugar

Orange pearls (molecular gastronomy caviar or use orange zest for a simpler option)

Instructions:

Prepare the Crepes:

In a large mixing bowl, whisk together the flour and eggs. Gradually add in the milk and water, stirring to combine. Add the salt and melted butter, and beat until smooth.

Heat a lightly oiled non-stick skillet over medium-high heat. Pour or scoop the batter onto the skillet, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Repeat with the remaining batter.

Prepare the Sauce:

In a large skillet, melt the butter over medium heat. Add the sugar and cook until it starts to dissolve.

Add the orange juice and zest, and cook until the mixture thickens slightly.

If using, add the Grand Marnier or Cointreau, and continue to cook for another minute.

Finally, stir in the maple syrup and cook for another minute until well combined and warm.

Assemble the Dish:

Fold the crepes into quarters and place them in the skillet with the sauce, allowing them to soak up the delicious syrup.

Spoon the sauce over the crepes to ensure they are well coated.

Garnish and Serve:

Transfer the crepes to serving plates.

Drizzle any remaining sauce from the skillet over the crepes.

Dust with powdered sugar and garnish with orange pearls (or zest).