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French Toast Strata

French Toast Strata



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Ingredients

  • 1 baguette
  • 8 large Eggland's Best eggs
  • 1 1/2 Cup lowfat buttermilk
  • 1/4 Cup maple syrup
  • 1 Teaspoon vanilla extract
  • 1 Teaspoon ground cinnamon
  • 1/2 Teaspoon ground nutmeg

Directions

Preheat oven to 325 degrees F. Coat a 13 X 9-inch casserole dish with cooking spray and set aside.

Cut baguette into 1/2-inch cubes and spread along the bottom of the dish.

In a large bowl, combine eggs, buttermilk, maple syrup, vanilla extract, cinnamon, and nutmeg. Mix well and pour over bread.

Cover with plastic wrap and press down lightly, so the bread absorbs the egg mixture. Refrigerate at least 2 hours (or overnight) before baking.

Bake for 45 minutes, or until eggs are set.

When removed from oven, sprinkle with brown sugar and let stand for 10-15 minutes before serving

Nutritional Facts

Servings12

Calories Per Serving140

Folate equivalent (total)58µg14%

Riboflavin (B2)0.4mg21.7%


Stuffed French Toast Strata with Apple Cider Syrup

1 loaf (1 pound size) unsliced French bread
1 package (8 ounce size) cream cheese, cubed
2 1/2 cups milk or light cream
8 eggs
6 tablespoons butter, melted
1/4 cup maple syrup

Apple Cider Syrup
1/2 cup sugar
4 teaspoons cornstarch
1/2 teaspoon ground cinnamon
1 cup apple cider or apple juice
1 tablespoon lemon juice
2 tablespoons butter


Our Very Favorite French Toast Recipes for Breakfast or Brunch

It's a question you've wondered for years: Is French toast really French? We're not sure, but what we do know for certain is that this traditional breakfast and brunch dish is a classic for good reason. From sweet to savory (yes, really!), whether cooked on the stovetop a slice at a time or baked in the oven as a casserole, French toast is a crowd-pleasing way to start the day.

Here's what we do know about this comforting recipe: The French call their take French toast pain perdu, which translates to "lost bread," because these recipes are delicious ways to use up stale or leftover bread. (If the bread is not so fresh it will be drier and absorb the custard better.). Many of our recipes call for dense bread like brioche (Martha's favorite!) or challah, which both do an excellent job of soaking up the eggy-creamy mixture. Other recipes use less expected bread&mdashlike baguette or pita&mdashbut promise the same mouthwatering results.

The custard is traditional a dairy-rich mixture, but we do have a dairy-free vegan French toast recipe that's truly great and just as creamy as conventional takes. Other recipes are rich thanks to their use of eggs and milk while some get their decadent texture thanks to eggs and heavy cream. Some are scented with vanilla, some with cinnamon. Either way, each bite is bound to be delicious.

Classic French toast is cooked on the stovetop, usually in butter and served one slice at a time to eager eaters. To keep the slices warm as you cook, place finished pieces in a low oven, then serve your stack all at once. If that's too fussy for you, know that French toast can also be cooked in the oven, individual baked slices of bread, custard, and flavorings packed tightly together for baked French toast.

The possibilities don't end there! Try making Bostock, a très chic, très delightful hybrid of French toast and croissant. The version shown here has both strawberry jam and fresh rhubarb, so you know it's a winner. French toast can also be stuffed or made with savory ingredients, but no matter what you do, it's always delicious. In fact, we think it's one of the most comforting ways to start the day.


French Toast Strata with Strawberry Sauce

Long ago I developed my go-to savory strata. Over the years I’ve attempted sweet ones, but they were never quite as winning the savory strata. No more. Finally I’ve developed French Toast Strata with Strawberry Sauce that rivals its savory cousin.

Sweet stratas are notoriously rich. One of my goals in developing this strata was nudging it from naughty to nice. In fact I was able to cut back on the butter, sugar, and rich dairy and still deliver strata worthy of a celebration.

Most sweet strata recipes call for one to two sticks of butter (and that’s before you add in the sugar and cream). This recipe calls for just six tablespoons, and I feature it in the crumble topping. Instead of the usual half-and-half/ heavy cream-based custard, I use equally rich but less caloric evaporated milk

Many recipes call for sugar in both the custard and the topping. I’ve found that if the sugar sits on the surface it’s more prominent and you need less, so I limited the sugar to the crumble topping, and it tastes plenty sweet. Instead of dousing the strata with straight syrup, I serve up lightly sweetened fresh strawberry sauce.

Add in a ham–I just bought mine yesterday–and mixed green salad, you’ve got an Easter meal that everyone–kids included–will love.


Recipe Summary

  • 1 (8-oz.) package cream cheese, softened
  • ⅓ cup pure maple syrup
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon table salt
  • ¼ teaspoon ground nutmeg
  • 12 large eggs, lightly beaten
  • 2 cups whole milk
  • 1 (15- to 16- ounce) French bread loaf, cut into 1-inch cubes
  • 1 cup roughly chopped Braeburn apple (about 1 medium)
  • ½ cup chopped toasted pecans
  • Powdered sugar
  • Pure maple syrup

Line a 9-inch springform pan with heavy-duty aluminum foil, lining all the way to the top edge of the pan. Lightly grease bottom and sides of foil with cooking spray.

Whisk together the cream cheese and maple syrup in a large bowl until combined whisk in the vanilla, cinnamon, salt, and nutmeg. Whisk in eggs until combined whisk in the milk. Add the bread cubes stir to coat. Stir in apple and pecans, and let stand at least 30 minutes.

Heat a camping stove to medium-low (about 300° to 325°F), or fit a grilling grate over the direct heat of partially glowing embers. Cut 6 (18-inch) squares of foil crumple each foil square into a 1 1/2- to 2-inch ball. Arrange the foil balls on bottom of a 7 1/2-quart cast-iron Dutch oven cover with lid. Preheat on the camping stove or a grilling grate directly over the heat source 10 minutes.

Pour the bread cube mixture into the prepared springform pan. Place the springform pan on top of the foil balls in the preheated Dutch oven. Coat a large sheet of foil with cooking spray, and place over the top of the Dutch oven, coated side down. Press the foil around the top edge to tightly seal, and cover with the lid. Bake until a knife inserted into the center comes out clean, about 2 hours. Let stand 10 minutes. Remove the sides of the pan remove the foil from the sides of the strata. Cut into wedges lightly sprinkle with powdered sugar, and serve with maple syrup.


    1. Arrange rack in center of the oven and preheat to 350°F.
    2. Lightly butter 9- by 13-inch glass baking dish or 14-inch oval gratin dish. Pour in maple syrup scatter bread cubes and raspberries in dish.
    3. In large bowl, whisk together eggs, milk, lemon zest, and salt pour over bread cubes.
    4. Bake strata until puffed and golden brown, about 45 minutes. Transfer to rack to cool 5 minutes, then serve warm with additional maple syrup.

    This Recipe is Featured In:


    French Toast Strata

    This is a recipe that I use for Easter brunch every year because you can make it the night before and then just stick it in the oven. Just make sure you use your favorite cinnamon or raisin bread. You wont be dissapointed.

    Ingredients

    • 8 slices Bread, Cinnamon Or Raisin
    • ½ cups Raisins (optional)
    • 8 ounces, weight Cream Cheese, Softened
    • 3 whole Eggs
    • 1-½ cup Half-and-half
    • ½ cups Maple Syrup
    • 1 teaspoon Vanilla Extract
    • 1 teaspoon Cinnamon
    • ¼ teaspoons Nutmeg
    • 2 Tablespoons Sugar
    • 1 teaspoon Cinnamon
    • Powdered Sugar, Optional Garnish, For Sprinkling

    Preparation

    Cut the bread into 3/4 inch cubes. Spray an 11࡭ dish with cooking spray. Place the bread in the prepared dish. Sprinkle the raisins on top of the bread.

    Cream the cream cheese and add the eggs one at a time. Add the half and half, syrup, vanilla, cinnamon and nutmeg. Pour this mixture over the bread.

    Mix the remaining 2 Tablespoons of sugar and 1 teaspoon of cinnamon together and sprinkle on top of the bread mixture. Cover and refrigerate at least 4 hours or overnight.


    Easy Sunday Brunch (and French Toast Strata Recipe)

    Many people are freaked out by the idea of hosting a brunch, thinking it too big or too complicated or requiring too much effort, but once you stop trying to be Ina Garten and just be yourself, you’ll love throwing brunches, too.

    One of my favorite things to do is throw a brunch. The first place I lived after my parents’ was a house with four other girls, two of whom loved to cook and entertain, so group meals and brunches became a regular occurrence. The participants would change over the years (hazard of living in a college town), but getting some friends together for breakfast and mimosas at the weekend remains one of my small pleasures. Many people are freaked out by the idea of hosting a brunch, thinking it too big or too complicated or requiring too much effort, but once you stop trying to be Ina Garten and just be yourself, you’ll love throwing brunches, too.

    Step One: Guests

    Easy as this: invite who you like. If you want to have guys at your brunch, do it (there’s no rule saying it should be ladies’ only). If you want to have a gathering of your women-folk, do that! Sometimes you might want to keep it a close knit group of friends, but think about mixing groups sometimes, too. Two things you want to think about before you send out the invite are 1) can guests bring people (significant other, sister, brother, best friend in town, etc.) and are children allowed? You can choose to include this in the invite, or wait until it comes up, but having an answered prepared helps. When you’re ready, set a time (are your friends early risers? are a lot of people going to be at a gig the night before?) and date and send the invites out however your group does things (text, email, facebook, evite, carrier pigeon). One thing you really want to consider is how much room you have, as that’ll determine how many people you probably want to invite. With people sitting on the floor and my two couches, I can fit about 12 people comfortably. I could invite more than that, but I find with more, there’s just too much going on.

    Step Two: Menu

    Keep it simple. One great thing about brunch is that it’s such a hodge-podge of meals, so any dish that people want to bring is likely to fit in (unless you’re specializing your brunch). I tend to offer a staple of bacon, eggs and french toast strata (recipe below) and have some juices, coffee and tea on hand. That provides your breakfast basics of sweet and savory, so most people are set. I didn’t even make a pot of coffee for my last brunch, but go with what your friends drink. Now, I have it easy… none of my friends are vegan and the vegetarian and lactose-intollerant in the bunch are okay with what I make. If there are multiple people with similar dietary concerns, you’d probably want to work around it, but cool, considerate people will at least bring a dish they can eat if they have particular needs (and you’re probably only inviting cool, considerate people to brunch per Step One). I include my menu in the invitation, so that people know what’s lacking if they’d like to bring something. Things I always leave open for people to bring are champagne (I usually have a back-up bottle just in case), bread and fruit, since those are easy things that people like to prepare or pick up on the way over.

    Spread From a Prior Brunch

    Step Three: Preparation

    Breathe. Tidy your place, but don’t worry about making it spotless (these are your friends, remember). Exception: bathroom… your bathroom is always dirtier to people who aren’t you, so scrub a little. One tip that helps me on the morning is to make sure that you’re done in the kitchen when your guests arrive. There’s always, inevitably, someone who wants to finish preparing their dish, so for me, it’s better if I’m out of the kitchen. My dishes are ones that can just sit in a warm oven for a bit while people arrive, and it frees me up to greet people (and introduce strangers).

    Extra touches

    I almost always have music on in the background (at work, at home, walking down the street), so I set my iPod up and have a playlist or Pandora running. Recently, I used our spanking new AppleTV to run a slideshow of artsy California vacation pics with a playlist, and people seemed to like it.
    Once, I got a White Grape Peach juice as an option and someone suggested mixing it with champagne. It was DIVINE! It’s now my alternative to mimosas and it’s always a hit. Welch’s discontinued the original choice (or at least I can’t find it anymore), but Tropicana has a Peach Orchard flavor that was yummy, too.

    Yummy French Toast Strata

    This is kind of a baked french toast dish. It makes a really nice crutsy outside and gooey, delicious inside. It seems really impressive to serve, but is dead easy to make.

    French Toast Strata
    Serves 8-12

    Ingredients:
    4 cups milk
    4 eggs
    2 cups sugar
    2 cups raspberries
    1 healthy dollop of vanilla extract (approx 2 tbsp)
    1 loaf challah, brioche or other sweet bread
    Butter or cooking spray for coating pan

    1 9吉 pan or 2 8࡮ pans or 1 large oval and one square… whatever you’ve got.

    In a large bowl, mix together milk, eggs, sugar and vanilla extract until blended. If you taste a touch (don’t believe your mom, raw eggs won’t kill you), it should be a very sweet french toast batter. You can add more sugar if you want it sweeter, more vanilla, throw some cinnamon in, etc.
    Use butter or cooking spray to coat the bottom and edges of your pan. (Seriously, don’t forget this part… my pans were soaking for two days afterward.)
    Cut or tear your loaf of bread into inch sized chunks and place into (or distribute between) pans.
    Sprinkle your raspberries into the pans and mix thoroughly. You can use fresh or frozen raspberries or use any other soft fruit you want (I find that raspberries provide the perfect sharpness to the sweetness of the bread).
    Spread about ¾ of the french toast batter through your bread and fruit and mix thoroughly. Leave it for an hour or so… go shower, tidy up the room, cut some flowers, whatever you need to do.
    Preheat oven to 350 F. Mix the remaining batter in, making sure all bread is saturated. Bake, uncovered for 40 minutes to 1 hour until the outer crust bits go brown and crispy. It’ll stay pretty warm, so you can take it out and use the oven for other things, popping it back in a warm oven for 5-10 minutes to warm up the top before serving.


    Make Your Brunch Delicious with French Toast Strata Recipe

    If you are looking to make something sweet with a hint of savory, it is best to learn the French Toast Strata recipe. Add another recipe into your personal cookbook after reading this. Well, this French toast is usually favored for brunch, especially on a New Year’s Day. The key ingredient needed for this recipe is definitely bread. Any kind of bread can be used to start making this toast. Aside from a classic French Toast Strata, there are many ways to serve it. You can also make French toast strata with raspberries if you prefer it that way. You won’t need to prepare too many ingredients for this recipe, so make sure you have it all carefully noted. It will take around 55 minutes for the toast to be ready. One whole French toast strata can be served for around 6-8 slices. Here are the ingredients needed and the serving directions.

    • 12 cups of bread, cubed
    • 8 ounces of cream cheese, also cubed
    • 8 eggs, mixed
    • 2 ½ cup of milk, combined
    • 6 tablespoons of margarine/butter, melted
    • ¼ cup of maple syrup, poured

    1. Grease about 3 quarter of baking dish in a rectangular shape.
    2. To make good French toast strata with cream cheese, half the above bread cubes have to be placed in the dish. Then use the cream cheese to top it.
    3. After topping it, put all the bread cubes left along in the dish.
    4. Prepare a mixing bowl or a blender.
    5. Combine the mixed eggs, milk, maple syrup, and the melted margarine/butter into the blender/mixing bowl.
    6. Beat the combined mixture with a rotary egg beater. Process until the mixture is well-mixed.
    7. Pour the mixture on top of the cheese cubes and bread, spread evenly.
    8. Use a spatula to press layers lightly to moisten the mixture.
    9. Wrap it with a plastic wrap then refrigerate it for an estimation of 2

    The serving directions might not be simple and short, but the taste will be worth the effort. After learning this French toast strata recipe, you can actually modify them to your own liking. For example, if you don’t prefer using a maple syrup, you can make French toast strata with apple cider syrup instead. Choosing quality ingredients are definitely important to ensure its freshness and taste.

    Well, it’s a simple menu to serve, but enough to satisfy your brunch. With a cream cheese, sweet fruity syrup, and the possibility to add raspberries and such, it will be a delicious treat to date. Impress your dearest ones and treat their stomach a tasty brunch. Don’t forget to always be careful with all the preparations and cook safely. So, what are you waiting for? Use your French toast strata recipe knowledge to better your cooking ability!


    French Toast Strata

    Spray an 8X8 inch (20 cm x 20 cm) square cake pan with nonstick cooking spray. Set aside.

    Blend together, in a medium size mixing bowl, 1/3 cup (75 mL) SPLENDA® Granulated, egg substitute, milk, and maple flavour.

    Tear Cinnamon Raisin Bread into 1-2 inch (3 &ndash 5 cm) pieces. Toss bread and sliced apples into mixing bowl with other ingredients. Toss to just coat bread. Pour bread mixture into prepared pan.

    Cut cream cheese into 8 chunks and place on top of strata.

    Blend remaining 1 tbsp (15 mL) SPLENDA® Granulated and cinnamon together. Sprinkle over strata. Cover and refrigerate overnight.

    Bake in a preheated 350°F (180°C) oven for 40-50 min. or until lightly browned and set. Serve immediately.