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french toast

French Toast

Ingredients:

These ingredients are assuming you have a large loaf like me(I got about 18 slices out of it) and that you are OKAY with some extra egg mixture.  I used it to make my French Toast Dumplings!

  • 1 loaf Challah bread (I got my loaf from Lotta's Bakery on Polk Street, what great local bakery!)
  • 12 eggs
  • 1 cup half and half
  • 2 tsps vanilla extract
  • dash of nutmeg
  • dash of cinnamon
  • butter
  • 1 cup chopped strawberries
  • 3 tablespoons crushed raspberries
  • 1/2 cup ricotta cheese
  • 12 pieces of bacon

Directions:

If you want bacon on the side, an easy way to do it without thinking to much is to bake it at 375 degrees for about 20 minutes on a large cookie sheet.  After it was done baking I turned off the oven and left the cookie sheet inside to keep the bacon warm and crispy while I finished up the toast.  Just keep an eye on it while you work on your french toast!

  1. Crack all of your eggs into a large bowl
  2. Add the half and half and whisk thoroughly
  3. Toss in the vanilla and sprinkle a dash of nutmeg and cinnamon on top.  It should look like you added a few freckles, but shouldn't significantly change the color
  4. Slice your loaf into 3/4 inch slices
  5. Heat up a large frying pan on medium heat (if you have a skillet, use that!  I just don't have that upgrade yet :))
  6. Add a large slice of butter.  And I mean large!  More butter the better.
  7. Dunk your slices of challah into the egg mixture one at a time.  Make sure it is well soaked.  It should be borderline falling apart when you put in onto the hot pan.
  8. Put 3-4 slices on the pan and cook for about 5 minutes each side.  I like mine a little crispier, so I let them cook a little longer on each side.
  9. As you finish cooking the slices in batches place on a plate and put into the warm oven with the bacon (if you aren't cooking bacon, just turn the oven on very low)
  10. Combine the ricotta, strawberry, and raspberry in a bowl
  11. After you have cooked all the slices, take 2-3 slices a person, grab a couple of pieces of bacon and add a large dollop of the fruit and cheese.
  12. Drizzle with syrup, and enjoy!
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French Toast Dumpling

Ingredients:

  • 1 package of cinnamon rolls
  • ~ 12 strawberries
  • 1/2 container raspberries
  • 1/2 cup ricotta cheese (I used sheep's milk ricotta)
  • 2 eggs
  • 1 jar coconut oil
  • 1 tbsp maple syrup

Directions:

  1. Wash and dry the strawberries and raspberries
  2. Using the back of a fork, mush the raspberries into a bowl
  3. Holding the strawberry at the stem, slice in a "x" from the end of the berry to the white portion.  The turn the strawberry and slice horizontally over the bowl so the small pieces of strawberry will cover the maroon of the raspberries.
  4. Add the ricotta cheese and stir all together until it's creamy.
  5. In a small bowl whisk the egg until it is a smooth yellow
  6. Open your container of cinnamon rolls (this is always my favorite part with the satisfying *pop* when the container bursts open)
  7. Cut a thin slice horizontally from the roll so you see the swirl of dough and cinnamon.
  8. Using your hands, mush and mold the dough into a flat piece
  9. Spoon a dollop of the fruit mixture into the center of the dough and seal the dough around it.  Try not to let the filling seep out, but don't worry too much -- the egg will seal it. 
  10. Continue making dumplings like this until your dough or filling runs out.  
  11. Once you get close to finishing wrapping, empty your jar of coconut oil into a sauce pan and allow to heat up on medium while you finish the last few.
  12. Dip a morsel into the egg and drop into the hot oil, repeat for 3-4 more dumplings until the sauce pan is full but none are not touching.
  13. Cook for 2-3 minutes flipping occasionally to be sure each side is cooked.
  14. Remove from the oil and set on a paper towel to cool.
  15. Continue the process until all of your dumplings have been fried
  16. Swirl the maple syrup into the frosting included in your cinnamon roll package and set onto a plate for dipping.
  17. Dip a dumpling and enjoy!
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