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French Toast & Eggs

We have a couple of French toast recipes to share from our Membership and Involvement Committee breakfasts, as well as baked eggs. You might want to try one over the holiday weekend!



CROISSANT FRENCH TOAST


5 large croissants, a few days stale

5 eggs

¾ cup whipping cream

¼ cup milk

½ scant cup sugar

3/4 tablespoon vanilla extract

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6 tablespoons flour

1/2 cup brown sugar

1 teaspoon cinnamon

pinch of salt

6 tablespoons cold butter, cut into small pieces

1. Grease a small baking pan with butter (I use 7x11 glass). Tear the croissants into small pieces and place in the dish.

2. Whisk the eggs, milk, whipping cream, sugar, and vanilla. Pour evenly over bread. Cover and refrigerate overnight in the fridge (or for a few hours if you are short on time). [Chef’s note: I have made this with fresh sliced strawberries, raspberries, peaches. 1+ cup of fruit that I just lay on top before refrigerating overnight.]

3. For the topping, mix flour, brown sugar, cinnamon, and salt. Cut the cold butter in with a food processor or just using your fingers until your mixture looks like small crumbs. [Chef’s note: I have also put chopped up pecans in the topping.]

4. When you’re ready to eat, preheat oven to 350°. Sprinkle crumb mixture over the top of the croissant/egg mixture in the pan. Bake for 30-45 minutes depending on how soft/crispy you want it to be. Make sure the French toast is fully cooked before you remove it from the oven – usually the top looks done before the inside is really done.

5. Top with butter and drizzle with maple syrup


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FRESH PEACH FRENCH TOAST

1 loaf French bread

3 large peaches (about 3 cups worth of slices)

8 eggs

¼ cup sugar

1 tsp. cinnamon

1 tsp. vanilla

1½ cups milk

¾ cup cream

¼ tsp. salt


Topping:

½ cup brown sugar

½ cup melted butter

½ chopped pecans

½ tsp. cinnamon


Instructions

1. Slice the bread into 1" thick slices, then cut each piece of bread into quarters. Fit the chunks of bread into a deep 9x13 baking dish, you want to pack them in fairly tightly next to each other, a couple layers deep. Layer the peaches on top of the chunks of bread. Lightly beat the eggs. Add the milk, cream, sugar, cinnamon, vanilla, and salt to the bowl with the eggs and whisk to combine. Carefully pour the cream mixture over the bread and peaches in the baking dish. Cover tightly with foil and refrigerate overnight.

2. Preheat the oven to 350°. Place the cold casserole in the oven and bake for 20 minutes. While the casserole is baking, stir together the brown sugar, butter, and pecans for the topping. Remove the casserole from the oven, uncover, and drizzle with the pecan topping. Bake an additional 30 minutes, uncovered. Remove from the oven and let rest 10 minutes before serving. Enjoy!


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PLAIN EGGS

¼ cup butter

1 cup milk

12 eggs

½ cup shredded cheese [Chef’s note: I used Colby Jack]

1 teaspoon Salt (plus some extra)

1 teaspoon Pepper (plus some extra)

Instructions:

1. Preheat oven to 350°

2. While preheating, place a 9×13 glass baking dish with the butter in it in oven.

3. In the meantime, whisk eggs with milk.

4. Add cheese, 1 teaspoon salt, and 1 teaspoon pepper.

5. Remove the pan with the butter from the oven.

6. Pour egg mixture on top. Bake for 10 minutes.

7. If you want true scrambled eggs, break up with a spatula after 10 minutes. Repeat this process every 5 minutes until eggs are completely cooked.

8. If you want to slice your eggs, check every 10 minutes and remove when eggs seem set—about 30 minutes.