peanut butter and jam breakfast french toast club sandwiches with fresh fruits and honey. and icing sugar. and a little fresh mint
French toast crostini with honey creme fraiche
Ingredients
For the crostini:
- 1 French baguette, sliced 0.5cm thick on the bias
- 4 eggs
- 1 tsp ground cinnamon
- 60 to 75g butter
- 1 tsp salt, plus one pinch
- 2 tsp pure vanilla essence
- 100g toasted sliced almonds, garnish
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For the creme fraiche:
- 125ml lavender honey
- 125ml double cream or full fat milk
- 470ml creme fraiche
Method
1) Prepare Honey creme fraiche by whisking ingredients in a bowl and set aside.
2) In a medium bowl, whisk together the eggs, cream, vanilla, salt and cinnamon until well blended.
3) In a large skillet, melt the butter over medium heat. Remember, butter burns very quickly. Dip each side of the bread in the egg mixture and gently shake off excess egg batter. Do not over soak the bread, or it will be soggy. When the butter begins to foam, add the egg-soaked bread to the pan. Cook over medium-high heat. Peek under the edges of the bread with a spatula and flip when the toast is golden brown. Repeat. Keep warm between 2 plates on the stove top or in a 63 to 93C oven.
4) Garnish the top of each slice of French toast with 1 to 2 tablespoons of Honey creme fraiche, drizzle with lavender honey and sprinkle with 1/2 teaspoon of toasted almonds. Repeat the process with the remaining slices of bread.
(Source: foodnetwork.co.uk)
Blueberry and Ricotta Stuffed French Toast Breakfast Sandwiches
Blueberry and Ricotta Stuffed French Toast Breakfast Sandwiches
Makes 4 sandwiches
French Toast:
8 slices Texas toast (thickly sliced challah bread works well too)
6 large eggs
1 1/2 cups whole or low-fast milk
3/4 teaspoon ground cinnamon
1 1/2 teaspoons pure vanilla extract
zest of 1 large orange (about 3-4 teaspoons)
butter for griddle
confectioners’ sugar for dusting
Filling:
3/4 cup whole or part-skim milk ricotta cheese
1 teaspoon orange zest
2 teaspoons Cointreau or Grand Marnier (orange liqueur)
4 teaspoons sugar
1 cup fresh blueberries
1. In a shallow bowl or pie plate, lightly whisk eggs; add milk, cinnamon, vanilla, and orange zest and whisk until well combined.
2. Place griddle over medium-low heat. (Note: If the heat is too high, the butter will burn.) Melt about 2 teaspoons butter until the griddle is just coated.
3. Dip one slice of bread in the egg mixture until well coated on both sides, allowing excess to drip into the bowl. Place on the griddle. Cook 1 minute per side, or until golden brown and the egg has set. Transfer to a warm plate and cover until ready to serve. Repeat with remaining slices, buttering the griddle as necessary.
4. In a small bowl whisk ricotta cheese, orange zest, Cointreau, and sugar. To assemble sandwiches, spread 1/4 of the ricotta filling on a slice of French toast. Top with 1/4 blueberries. Close the sandwich with another slice of French toast. Dust with confectioners’ sugar.
(Source: foodblogga.blogspot.com)
Blueberry & Coconut Pancakes
Makes about 16
Prep 20 mins + 30 mins resting time Blitz the desiccated coconut in a food processor for 2-3 minutes. Add to a large bowl along with the quinoa flour and baking powder and mix together. Whisk in the coconut milk, egg, natural sweetener and vanilla extract until it forms a thick batter. Now leave the batter to stand for 20-30 minutes during which time it will thicken. Finally stir in the blueberries. Heat a frying pan and lightly grease with the oil. Using a dessertspoon, pour one spoonful of the batter onto the pan and quickly spread the mixture out slightly with the back of the spoon. It’s best just to cook one pancake initially to test that the frying pan is at the right temperature - it really needs to be at a medium heat; too hot and the base will scorch before the middle is ready. When the pancake is golden brown on the bottom and the top is beginning to set, carefully flip it over with a large palette knife. Gently press the pancake down onto the pan with the palette knife and cook until golden brown. Remove from the pan and keep warm whilst you cook the remaining pancakes - grease the pan between each batch and leave plenty of room between the pancakes to make it easier to flip them over.
Cook 30 minsIngredients
For the syrupy oranges
Method
(Source: channel4.com)
Baked Banana French Toast
These are definitely going to have to be made!! I can almost taste them, and having individual dishes is cute too.
(Source: bakerella.com)
This baby is worth a repost!
Doughnut bread from Nigella, makes my heart melt! I’ve taken to making it with a berry compote and vanilla cream. I mad it as a Valentines breakfast for the boy, hence the photo! (Recipe is on the original post)
(Source: foodgasm)
I would like this for breakfast today.
Ingredients
- 2 eggs
- 4 teaspoons vanilla extract
- 60ml full-fat milk
- 4 slices from a small white loaf or 2 slices from a large white loaf, each large slice cut in half
- 25g butter, plus a drop of flavourless oil for frying
- 50g caster sugar
Method
Serves: 2- Beat the eggs with the milk and vanilla in a wide, shallow bowl.
- Soak the bread halves in the eggy mixture for 5 minutes a side.
- Heat the butter and oil in a frying pan, and fry the egg-soaked bread until golden and scorched in parts on both sides.
- Put the sugar on a plate and then dip the cooked bread in it until coated like a sugared doughnut.
(Source: nigella.com)
