• E-Z Breakfasts - 07

    From Dave Drum@1:3634/12 to All on Fri May 12 14:54:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Challah French Toast w/Cinnamon-Sugar Glaze
    Categories: Breads, Dairy, Herbs, Fruits
    Yield: 5 servings

    MMMMM------------------------FRENCH TOAST-----------------------------
    2 c Whole milk
    1/2 c Heavy cream or half-and-half
    - (or use more milk)
    4 lg Eggs
    +=PLUS=+
    2 lg Egg yolks
    2 ts Vanilla extract
    1/2 ts Fine grated lemon zest (opt)
    3/4 ts Ground cardamom
    pn Salt
    1 Loaf challah bread; in 1 1/4
    - inch slices
    6 tb Unsalted butter; more as
    Needed
    1/4 c Granulated sugar
    1/2 ts Ground cinnamon

    MMMMM--------------------------TOPPINGS-------------------------------
    Maple syrup
    Cherry or other jam
    Whipped mascarpone or crème
    Fraîche
    Berries
    Sliced bananas
    Chopped pineapple chunks
    Mini chocolate chips

    In a large bowl, whisk together milk, cream, eggs and
    egg yolks, vanilla, lemon zest (if using), 1/2 teaspoon
    cardamom and salt.

    Arrange challah slices in an even layer on a rimmed
    baking sheet. Pour custard on top, and let sit at room
    temperature, uncovered, for 30 minutes, so the bread can
    absorb the custard, carefully flipping bread slices
    halfway through.

    In a medium bowl, whisk together sugar, cinnamon and
    remaining 1/4 teaspoon cardamom. Set aside.

    Heat a large nonstick or cast-iron skillet over medium,
    then add 2 tablespoons butter and let it melt. Place 2
    to 3 pieces soaked challah in skillet, making sure to
    not crowd the pan. Cook until golden on bottom, 4 to 5
    minutes.

    Sprinkle a little of the cinnamon-sugar mixture on top
    of each slice, then flip and cook until bottom is glazed
    and browned, another 4 to 5 minutes. Transfer to serving
    plates, glazed-side up. Repeat with remaining butter,
    challah and cinnamon sugar. Serve warm, with your choice
    of toppings.

    By: Melissa Clark

    Yield: 4 to 6 servings

    RECIPE FROM: https://cooking.nytimes.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... There's nothing moister. Than an oyster!
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)