FRENCH TOAST BRUNCH FOR A CROWD
I just picked up the two and half foot long Challah Bread from Zaro's. It is so delicious, the aroma just fills the kitchen.
I am looking for a great recipe for French Toast that I can make in quantity. For eight people with lots left over.
I am making a Brunch for my Grandmother and a some of her friends. She is almost 100, God Bless her, and loves French Toast. The rest of the Menu is Kir Royale, French Toast with assorted Jams and Toppings, like Maple Syrup, Honey Butter, and a fresh fruit salad .
I would like to make it ahead in my kitchen, and bring it over to her house already done.
I would like to make extra so she can put it in her freezer. I have heard French Toast can be frozen, and re-heated in a Toaster Oven.
I looked at Cook'a Illustrated 's recipe, and it calls for flour ??? Does this sound right ?
Any ideas and suggestions will be greatly appreciated.
This is a very special French Toast recipe that I invented. I am adjusting it for the quantity you are looking to make.
Orange French Toast
2/3 cup milk
2/3 cup frozen orange juice concentrate, completely thawed
Fresh orange zest for garnish
1. In a 13 x 9 x 2 baking dish, or bowl, crack the eggs and whisk in the milk and thawed orange juice concentrate.
2. Slice bread and dip it in the mixture.
3. Cook slices on hot oiled griddle or frying pan.
Before serving, garnish by microplaning or finely grating fresh orange peel over the French Toast. Serve with butter and syrup.
I would make your favourite (or your Grandmother's favourite) recipe. Cook as directed. Place on a greased baking sheet and freeze. Take out of the freezer and put a piece of parchment paper or saran between each piece and stack in a ziploc bag. Easy to get out and pop in a toaster.
This recipe for blueberry/pecan baked French toast is no-fail and outstanding. You'd probably need to let your challah stale a bit. You can also skip the berries and pecans and opt for your own toppings. I made it in a 10 in ceramic pie plate. I do remember having to cook it longer than 20 minutes-- maybe 30? No doubt due to my choice of dish!
>Waffles freeze well, make a few batches and to reheat toast them like you would your average toaster waffle. Serve with fresh season fruit/fruit salad and whipped cream and/or chocolate sauce.
>The night before you can put together a strata or french toast casserole and pop it in the oven just prior to brunch. (doesn't quite fit your make and freeze request but it can at least be made ahead)
>Pound cake and banana bread both freeze well
> purchase frozen croissants and bake off the morning of. (you'll need a few hours for them to thaw...so check the directions)
Hope that helps get you started,
I have a great recipe for french toast. Use your challah bread as it makes the best french toast. Here is the recipe.
2 cups half and half or whip cream
2 cups milk
1/3 cup white sugar
1/4 tsp cinnamon
Spray a 9 x 13 baking dish with Pam. Lay bread in the dish and pour this mixture over. Soak overnight in refrigerator and fry in butter the next morning. DELICIOUS. I put maple syrup and fresh fruit on mine but you can put out jam if you like or anything you want to go on top.
Thanks for all the delicious recipes.
I am really looking for a terrific French Toast recipe made with the Challah bread sliced thick, dipped in a delicious milk,egg bath, then pan fried in butter.
One that can be pprepared ahead and reheated.
And frozen in individual slices to be reheated in a toaster oven.
Don't remember where I got this recipe, but it's fabulous. Make two, serve one at the brunch, make individual size servings out of the other to freeze for your Grandmother.
10 cups white bread cubes
1 - 8 oz package low fat cream cheese, softened
1 1/2 cups milk
2/3 cup half and half
1/2 cup maple syrup
1/2 teaspoon vanilla extract
2 tablespoons confectioners sugar
Place bread cubes in lightly greased 9x13 inch baking pan.
In a large bowl, beat cream cheese with electric mixer at medium speed until smooth.
Add eggs, one at a time, mixing well after each addition.
Stir in milk, half and half, maple syrup, and vanilla until mixture is smooth.
Pour the cream cheese mixture over the bread, cover and refrigerate overnight.
The next morning, remove souffle from refrigerator, let stand at room temperature for 30 min.
Preheat oven to 375 degrees
Bake, uncovered, for 30 minutes in the preheated oven or until a knife inserted in the center comes out clean.
Sprinkle with confectioners sugar, serve warm.
Yummy and easy to transport. Also have made Ina's challah french toast. Yummy too.