Showing posts with label French toast. Show all posts
Showing posts with label French toast. Show all posts

Sunday, May 1, 2016

Welcome Kathleen Bridge!

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Please join us in welcoming Kathleen Bridge to Mystery Lovers' Kitchen. Kathleen writes the Hamptons Home and Garden Mysteries. The second book in the series, HEARSE AND GARDENS will be out on Tuesday, May 3rd. Don't miss her great giveaway! See the bottom of the post for details. 

And no matter what you wanted for breakfast when you woke up this morning, I guarantee you'll want French toast after reading this!




In my Hamptons Home and Garden Mystery series, my protagonist, Meg Barrett, doesn’t like to cook, she’d rather refinish an old piece of furniture, spend time in her garden, or catch a killer. On the other hand, Meg’s retired homicide detective father is a gourmet home chef and I’m sure he’d approve of my recipe choice. Make sure to check out Meg’s father’s recipes at the back of my new mystery, Hearse and Gardens.

When I was asked to do a guest post on Mystery Lovers’ Kitchen, my mind instantly went to one of my family’s favorites that I first had at a bed and breakfast in the Hamptons. I serve it with thick center-cut slab bacon--the bacon tastes great when it meets up with the orange brown sugar syrup on the plate. Yum.

Orange Cream Cheese Stuffed French Toast

1 8 oz. Package of cream cheese
Orange zest from one orange
¼ cup powdered sugar
Juice from 2 large oranges - approx. 1 cup
½ cup of light brown sugar
4 eggs
2 tbsp. milk
8 slices of brioche or white bread
1 tsp. vanilla
3 tbsp. butter





Cream cheese filling: In a small bowl mix ½ of the orange zest and powdered sugar into the softened cream cheese. This can be done the night before if you prefer a more orangey flavor. 

Orange Brown Sugar Syrup: Add orange juice, brown sugar, and remaining orange zest to a small saucepan. Bring to a boil then reduce heat, stirring often for approximately 5 minutes. Reduce to lowest heat.

In shallow bowl whisk eggs, milk, and vanilla.

Spread a generous amount of the cream cheese mixture between two slices of white or brioche bread. Do this four times. Melt butter in large non-stick frying pan on medium heat. Dip each cream cheese sandwich into the egg mixture, turn, then add to frying pan one at a time. Turn when lightly browned.


Serve with warm Orange Brown Sugar Syrup.


Serves 4


Hearse and Gardens, A Hamptons Home and Garden Mystery by Kathleen Bridge, May 3, 2016. A Hamptons interior designer deals with skeletons in the closet in the new mystery from the national bestselling author of Better Homes and Corpses.


 Available at:


 

And at most independent booksellers.

fb: KathleenBridge 
twitter: @kathleenbridge  


Kathleen has very generously offered to give away a copy of her book for kindle or in paperback via Amazon to a US winner or an Amazon gift card to a Canadian winner. To enter, leave a comment with your email address so Kathleen can contact you! Good luck!

Monday, November 30, 2015

Eggnog French Toast



This is Horizon's fault. It's their recipe. I know what you're thinking - they didn't force me to make this recipe. Actually they did. It's on the side of their Eggnog container and every time I opened the refrigerator, there it was in front of me: Eggnog French Toast. Do you know how many times I opened the fridge over Thanksgiving?

Proof!

They say that if someone sees something over and over 6, 7, or 8 times (depending on the study you read), it will be scorched on their tiny little grey cells. By the time Thanksgiving was over, I knew I would be making Eggnog French Toast.

To be fair, their recipe is actually for Eggnog French Toast Waffles. I'm sure that's every bit as good.

Just for you, I tried a couple of different things. First I made it with ordinary loaf bread. It was okay. Then, because I didn't have orange peel, I added 1/2 teaspoon of Grand Marnier and used thick slices of Challah. The Grand Marnier and Challah combination won. In spite of still being full from our Thanksgiving feast, we gobbled it up like little piggies.

It wasn't even close. The texture and thickness of the Challah made for far superior French toast. And the Grand Marnier, while barely there, added just the little extra touch of flavor that it needed. It passed everyone's inspection with high marks.

Shh. Don't tell. It's soooo easy! I love that all the flavor is already in the "milk." That saves time when it's a busy morning but you need something special for guests. This recipe is super easy to divide in thirds. I made 2/3 of the recipe, enough for four slices and it's a really good thing I didn't make more because we would have eaten them! You could even make 1/3 of the recipe for a two slice midnight snack. Maybe after Santa has assembled all the toys and put them under the tree?

Eggnog French Toast
based on Horizon's recipe

1 tablespoon unsalted butter, melted and cooled
1 cup eggnog
3 eggs
pinch salt
1 teaspoon Grand Marnier (or 1 teaspoon finely grated orange zest )
6 thick slices Challah
canola or sunflower oil
powdered sugar
maple syrup

Melt the butter and set aside.  Whisk together the eggnog, eggs, salt, Grand Marnier, and cooled butter. Place the bread slices in the eggnog mixture and allow each side to soak it up. Heat the pan to medium and add the oil. Cook each slice until golden on both sides, adding oil as necessary. Sprinkle with powdered sugar and serve with maple syrup and/or fresh fruit.


Whisk everything. So easy!





Did you hear that MURDER MOST HOWL is out? Didn't get a copy yet? I'll be choosing two winners from the people who leave comments. Your choice, MURDER MOST HOWL or THE DIVA STEALS A CHOCOLATE KISS. Don't forget to leave your email address so I can notify you!

Monday, September 7, 2015

Mixed Berry French Toast


















Happy Labor Day!

Aside from marking the unofficial end of the summer, do you know what we're celebrating? Us! Well, unless you're one of the fortunate few sitting in a four hundred room castle and being waited on by servants. It's the "working man's" holiday. In the late 1800's, people worked twelve-hour days, often seven-days a week. Yikes! The terrible working conditions led to protests, marches, and a major boycott of Pullman railway cars. Happily, over the years, working conditions improved significantly through the labor movement. On June 28th, 1894, Congress passed an act making the first Monday in September a legal holiday dedicated to the social and economic achievements of American workers.

So, for the last gasp of summer fun, I offer French toast with mixed berries. What's more summery than berries? Right? This has been such a fabulous year for blackberries. When I saw them at the store, I knew I had to use them for a wonderful French toast breakfast for guests. I added strawberries and kept the entire project very simple.

I used one package of blackberries in a simple syrup. The other two were mixed with halved strawberries. I added some sugar and let them macerate while the bread soaked.

As it happened, I had two types of bread on hand, regular wheat and multi-grain.  My guests were game, so I made four slices of each with interesting results. The multi-grain had more texture, probably because of some chunky grain pieces. We were all okay with that. But the bigger issue was that it didn't hold up as well. It's do-able, so if multi-grain is important to you, go ahead and use it, but expect it to fall apart a bit. That will probably vary with different brands of bread, but when selecting bread for French toast, be aware that it might not be the best choice.

The bread I used was sliced like sandwich bread, so it wasn't very thick. That worked well in that it absorbed the liquid very fast. However, it also was more fragile for transferring to the pan and flipping. That said, I would use it again. Especially on a morning when I didn't want to wait around for thick bread to absorb the milk.

The blackberry sauce is a little bit thin, but just the right note. Warning, some may lick their plates to get every last drop.

Mixed Berry French Toast

3 6-ounce packages blackberries
1/2 cup water
1/2 cup sugar
8-10 large strawberries, halved (or as many as you like)
2 cups milk
2 eggs
1 tablespoon sugar
1/2 teaspoon apple pie spice
8 slices bread
olive or canola oil

Mix one 6-ounce package of blackberries with the water and 1/2 cup sugar in a small pot. Bring to a boil, turn down heat and simmer, uncovered about five minutes.

Meanwhile, whisk together the milk, eggs, sugar, and apple pie spice. Pour into a large baking dish and soak the slices of bread in it for about 30 minutes.

Pour enough oil into a medium hot pan or griddle to cover it. Add slices of the bread (4 at a time if necessary) and cook, flipping once or twice, until golden on both sides.

To serve, top with a generous amount of macerated fruit and the blackberry sauce. Offer maple syrup for those who crave it.





Wednesday, November 20, 2013

Pumpkin French Toast for Thanksgiving Morning

From Daryl aka Avery

THE SPICES OF LIFE

There’s something about the holiday season that just brings out the yum factor. I love pumpkin pie and pumpkin bread and gingerbread. Perhaps it’s the spices used. I adore cinnamon, nutmeg, and ginger. Do you know how good these spices are for the body?

It’s been found that half a teaspoon of cinnamon a day significantly reduces blood sugar levels in people with type 2 diabetes. It also reduces triglyceride, LDL cholesterol, and total cholesterol levels among this group. It can also relieve pain in joints and muscles.

Nutmeg can help you sleep. It can help ease anxiety and calm muscle spasms.

Ginger is good for calming the intestinal tract and also has anti-inflammatory properties.

Calm, calm, calm. See the trend?

So during the holidays, stay calm by dosing up on fun foods (that we don’t seem to cook the rest of the year) and savor the spices that might just enhance your life.

For today’s share: Pumpkin French Toast.  I found this recipe in a magazine. I honestly can’t remember which one. Do you keep all your recipe magazines or do you snip and clip like I do? Oops. So I don’t know to which to attribute it. Sorry, folks. Probably Food Network.

Now, this French toast is baked. Baked, you say? Yes. The great thing is it can be made the night before and cooked the next morning. How easy is that? It taste like pumpkin pie with maple syrup.  Note: I made it with gluten-free bread (for me), but it can be made with regular bread. The only thing that changes in the recipe in either regard is the bread choice. How cool is that?


Enjoy!
Pumpkin French Toast 
(easy bake;
regular or gluten-free)


Ingredients:

(serves 4)

8 slices bread (use gluten-free if needed * the rest of the recipe is gluten-free)

Cream Cheese filling:
3-5 tablespoons cream cheese
1/4 cup sugar
1 teaspoon vanilla
1/2 teaspoon salt

Pumpkin Mixture:
2 eggs
1/2 cup half and half
3 tablespoons sugar
1/8 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/2 cup pumpkin puree
2 tablespoons butter

whipped cream for topping


Directions:

Grease an 8 x 8 pan.

Beat cream cheese with sugar, vanilla, and salt. 



Set 4 of the bread slices into the 8 x 8 pan. [They will be squished. It’s okay.] Tops each slice with 1/4 of the cream cheese filling and sprea dit out.  Top with another slice of bread.



Make the pumpkin mixture by beating the eggs. Add the half and half, sugar, spices, and pumpkin puree. Mix well. Pour the mixture over the bread in the 8 x 8 pan.



Top each quarter with a half tablespoon of butter.

Cover with saran or foil and refrigerate overnight.

In the morning, turn the oven on to 400 degrees F. Remove the saran or foil and bake the French toast for 25-30 minutes.




Cut into quarters. Serve with warm maple syrup and whipped cream.  (Note: the whipped cream will melt quickly!)



For those who are curious, here's an update of Sparky. 2 weeks in our household and we are definitely "owned."
Getting longer by the day!

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