Can someone tell me how to make french toast?(I have no Idea how to make it)?

Question

I'm having some cravings for it..but idk how to make it.

Answer 1

This is the best recipe ever. And it's easy! You don't have to make it with the caramel apples.

Croissant French Toast with Soft Caramel Apples

BATTER:

3 eggs
1/4 cup milk
1/2 teaspoon vanilla extract
Pinch of ground cinnamon

CARAMEL APPLES:

1/2 cup sugar
3 tablespoons unsalted butter
6 Granny Smith apples, peeled, cored, and cut into 1/2-inch thick wedges
1/2 cup maple syrup

3 tablespoons unsalted butter
4 large croissants, split in half lengthwise
Confectioners' sugar, for dusting
Ground cinnamon, for dusting

Make the batter for the French toast by whisking together the eggs, milk, vanilla, and cinnamon until evenly blended. Cover and refrigerate.

Pay close attention while you make the caramel apples. Put the sugar in a large, dry skillet and place it over medium-low heat. Stir constantly with a wooden spoon until the sugar melts and begins to caramelize, about 5 minutes. Be careful; the sugar is really hot at this point! Still stirring, add the butter, which will foam a little. Once the sugar and butter become a caramel sauce, fold in the apple wedges. Now, because the apples are cooler than the sugar, the sugar may start to seize and harden, but don't freak out -- keep stirring! Once the apples warm up the caramel will smooth out again. When the caramel sauce loosens up and coats the apples, pour in the maple syrup. Give it a stir and simmer for about 10 minutes, until the apples are fork tender. Pull them off the heat and keep them warm.

For the French toast itself, warm the butter in a large nonstick skillet over medium-low heat. You probably will be able to fit only a couple of croissants in the pan at once, so prepare these in batches. Take a croissant half and quickly dredge it in the batter. The key word here is quickly; the croissants are very soft and will disintegrate if soaked in the batter. Lay the croissants in the pan, cut side down, and cook for 4 to 5 minutes. Carefully flip them over with a spatula and brown the other side.

The presentation is like a caramel apple sandwich. Put the bottom half of the croissant on a plate; spoon some of the caramel apples on top of that and cover with the top half of the croissant. Dust with confectioners' sugar and cinnamon.

Serves 4

I like Granny Smith apples for this particular recipe because of their low water content; they hold up really well when you cook them. Juicy apples, such as McIntosh, are not ideal for this because they fall apart and turn to mush. I developed this recipe at Cafeteria in New York City. The gooey caramel apples are amazing with the croissant French toast.

Answer 2

White bread (thick makes the nicest) Whip up a couple of eggs and maybe just a splash of milk. Add cinnamon. Get your pan buttered and hot. Dip the bread into the mixture and turn over to coat well. Just dip slowly and turn over, don't let sit and soak, bread will fall apart under it's own weight!! Put in the pan for about 3-4 minutes or until bottom is brown then turn and cook another minute.

Answer 3

There's two ways to make it.
#1 Go to France and put a piece of bread into a toaster and toast it.
OR
#2 crack a couple eggs into a bowl, add a little milk, less milk than egg, mix with a fork, dip the bread into the mixture and cook it in a skillet until it turns golden color and the egg is cooked, flip and cook the other side.

Answer 4

1/4 cup whole-wheat pastry flour
1 teaspoon nutritional yeast, flaked (optional)
1/4 teaspoon salt
1 pinch ground cinnamon
1 pinch ground nutmeg
1 cup plain soy milk or vanilla-flavored soy milk
6 slices whole-wheat bread

6 slices Change size or US/metric
Change to: slices US Metric

40 minutes 10 mins prep
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Place the dry ingredients in a medium mixting bowl and whisk until well blended.
Pout the milk into the flour and whisk vigorously until well blended.
Let the batter sit for 10 minutes.
Oil a skillet or griddle and heat it over medium-high.
Mix the batter again.
Dip the bread slices, one at a time, into the batter, making sure that both sides are well saturated.
Cook 3 to 5 minutes until the bottom is lightly browned, then turn over and cook the other side until browned

Answer 5

for each two slices of bread, use one egg and a couple of tablespoons milk. Lightly beat the eggs with a fork in a shallow dish big enough for the bread slices to fit (serving bowl with flat bottom). Add milk and whip lightly until blended. Dash of cinnamon optional. Dip the bread slices, on both sides, in the egg mixture. Cook in non stick coated skillet or on a griddle having a light spray of non stick coating. Cook over med heat until browned and flip and repeat on the other side.

Answer 6

I'm sure there are lots of ways, but this is how I do it.
Egg and milk whisked together in a bowl, (like you would make scrambled eggs) Add Cinamon...... usually a nice thicker bread makes better french toast, but your regular bread will do. Fry it in a pan. Ta da, top with maple syrup of course!

Answer 7

Beat an egg with a little milk (about the amount you'd use if you were going to make a scrambled egg.)

Dip bread in the egg mixture and fry in frying pan until browned.

Sprinkle with a Cinnamon & Sugar mixture, top with syrup.

Answer 8

French toast is an easy yet tasty breakfast. It's also great for using up bread that's on the verge of becoming just a little too old. This recipe makes 5 or 6 slices.

Ingredients:
2 eggs
1/2 c. milk
1/2 tsp. vanilla
1/8 tsp. cinnamon
6 slices bread
1 tbsp. (or more, as needed) butter
maple syrup, jam, or powdered sugar (for topping)

Steps:
1. Put the oven on to Warm.

2. Beat eggs, milk, vanilla and cinnamon in a shallow bowl or small baking pan.

3. Dip bread into egg mixture and coat both sides.

4. Melt butter in skillet over medium heat. Add bread in batches and cook 2 to 3 minutes on each side, or until golden brown. Add more butter as needed.

5. Keep the cooked slices warm in the oven until all the toast is ready.

6. Serve the toast warm with syrup, jam, or powdered sugar.
Tips:
Older bread is actually better for French toast, as it absorbs the egg better without falling apart.

Try sautéed apple rings or applesauce on French toast, too.



Another recipe for french toast:
Ingredients:
4 Eggs
2 ½ tablespoon Sugar
1/2 teaspoon Salt
1 cup Whole milk
1/4 teaspoon Vanilla extract
12 Thick slices of bread Butter
Powdered sugar (optional)
Ingredients for Brandied Lemon Butter:
1/2 cup Butter
1 cup Sugar
Juice of 2 lemons
4 teaspoon Grated lemon rind
3 oz Brandy

Method:
For Making French Toast:
* Beat eggs, sugar, salt, milk and vanilla in a shallow dish.
* Soak bread in the above mixture.
* Heat butter over medium high heat in a pan.
* Bake each slice of bread in the pan until it turns slightly brown on each side.
* Serve with brandied lemon butter and lemon slices.
* Sprinkle with powdered sugar, if desired and your french toast is ready to be served.

For Brandied Lemon Butter:

* Melt butter over low heat.
* Pour the melted butter into a dish.
* Wash pan and pour butter back in the pan and add the sugar.
* Stir constantly until sugar dissolves.
* Add lemon juice, rind, and brandy; stir until smooth.
* Pour over hot French toast and serve.

Answer 9

You take some white bread. Take some eggs and mix them well (add a very little salt).
Wet both sides of each slice of bread with the egg and put into a pan with hot oil (olive) or melted butter.
Fry on both sides to the level of brown you anjoy then place on a plate and use pancake type syrup or anything along that line you prefer.

Answer 10

Beat eggs, 2 or 3, in a large bowl. Add cinnamon and sugar, just guess the amount. Stir. Dip both sides of bread slices in mixture, brown in pan.