November 28 is National French Toast Day: Celebrate with our Tasty Recipes!

By Guest Blogger, Colleen Luckett

It’s Black Friday here, and rather than joining the masses at the shopping malls, my boyfriend and I have opted for a quiet day at home, which began with some scrumptious French toast and French press coffee--kept hot with a Koffee Kompanions signature Koffee Kozee (French press cover), of course! And with National French Toast Day creeping up on us on November 28, I thought it would be interesting to find out where this delicious dish originated. Not in France, as you might imagine!

 
Koffee Kompanions' Music French press cover and Music Krescendo cup cover keep your coffee hotter longer while enjoying French toast.

Koffee Kompanions' Music French press cover and Music Krescendo cup cover keep your coffee hotter longer while enjoying French toast.

 

According to the Apicius, a collection of Roman cookery recipes from the early 5th century AD, the bread/egg/milk concoction existed as early as the Roman Empire -- their version was known as Pan Dulcis.

Legend has it that the dish that we now know as “French toast” came about with the help of a little illiteracy in 1724. Joseph French, an innkeeper from Albany, New York, created the dish and called it French toast instead of French's toast– because he didn’t know how to add the apostrophe. (Note: Though it worked out for ole Joe, this English teacher by profession highly recommends literacy!)

Now, let’s move on to the good stuff – French toast recipes!

The first of our collection sports a festive name and a unique way to enjoy your seasonal ‘nog. Try this one out for your family on Christmas morning – after you open presents of course. You want all the focus on these little slices of heaven! We think this would be delicious with apple spiced tea.

Silk Nog French toast

Ingredients

  • 6 thick slices of bread (any kind but slightly older French or white bread works best)
  • 2 eggs or egg substitute
  • 2/3 cup Silk Nog
  • Nutmeg or cinnamon to taste
  • 1 teaspoon vanilla or almond extract (optional)

Directions

  1.  Beat together the egg, milk, spices and flavorings.
  2.  Heat griddle or skillet at a medium high heat. Use cooking spray, butter, or vegetable   oil for cooking.
  3.  Dip each slice of bread in the liquid mixture, soaking both sides.
  4.  Put in the skillet and cook on both sides until golden brown.
  5.  Keep warm in oven turned on low until ready to serve.

Note: Silk Nog is available only during the holidays. During the rest of the year, you can substitute Oregon Chai milk: 3 cups skim or 2% milk, 1 cup Oregon Chai

Courtesy WhiteWave Foods Company, subsidiary of Dean Foods

 

Braided challah, made with eggs, is the Jewish Sabbath‑and‑holiday bread. It’s surrounded by folklore and tradition, with a significant dose of symbolism. But for our French toast purposes here, all you need is this recipe to make a delicious breakfast for your friends and family. To adhere to tradition and bask in cardamom spice, pair with some kosher Israeli coffee.

Challah French toast

Ingredients

  • 6 large eggs
  • 1 1/2 cups milk
  • 1 teaspoon grated orange zest
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon good honey
  • 1/2 teaspoon kosher salt
  • 1 large loaf challah or brioche bread, sliced into 3/4-inch thick slices
  • Unsalted butter
  • Vegetable oil
  • Maple syrup

Directions

  1.  Preheat the oven to 250°F.
  2.  In a large shallow bowl, whisk together the eggs, milk, orange zest, vanilla, honey, and salt.
  3.  Soak as many slices in the egg mixture as possible for 5 minutes, turning once.
  4.  Heat 1 tablespoon of the butter and 1 tablespoon of the oil in a very large sauté pan or   griddle over medium heat.
  5.  Add the soaked bread and cook for 2 to 3 minutes per side, until well browned.
  6.  Place the cooked French toast on a sheet pan and keep it warm in the oven until ready             to serve.
  7.  Fry the remaining soaked bread slices, adding butter and oil as needed, until it’s all cooked.
  8.  Serve hot with maple syrup.

Courtesy Tessa at www.handletheheat.com 

 

For something completely exotic and international, spicy not sweet, check out the following Far-East-inspired deliciousness. Round this one out with some hot espresso coffee or Masala tea for a filling breakfast. You’ll feel as if you just took a trip to the other side of the world.

Quick Masala French Toast (serves 2)

Ingredients

  • 3 bread slices
  • 4 whole eggs
  • Cooking oil, or butter as required
  • 2 tablespoons milk
  • 1 tablespoon red chili flakes
  • Salt to taste
  • 3 sprig coriander leaves (Dhania), finely chopped
  • 1/4 tablespoon black pepper powder
  • 1 small onion, finely chopped
  • 2-3 green chilies, finely chopped

Directions

  1.  Beat the eggs in a mixing bowl
  2.  Add milk, then beat again and make sure it’s fully mixed properly.
  3.  Add chili flakes, salt, and black pepper.
  4.  Once it is done, heat oil in a wide pan. Take a bread slice, dip it in the egg mixture and put it   on the pan. 
  5.  Spread some onion, green chilies and coriander on the top of bread and pour some egg   mixture on it again.
  6.  Turn the bread and let the other side also cook to a light brown in color
  7.  Take it off the stove and serve--on its own with a cup of hot espresso or tea.

 Courtesy of Archana’s Kitchen Indian Recipes @ www.archanaskitchen.com

Enjoy your tea more by using Koffee Kompanions' Tea Tabard teapot cover. It uses two layers of heavyweight Thinsulate insulation to keep tea hotter longer. The pictured Rosebud Rhapsody Kup Kap (cup lid) keeps it hot after you pour.

Enjoy your tea more by using Koffee Kompanions' Tea Tabard teapot cover. It uses two layers of heavyweight Thinsulate insulation to keep tea hotter longer. The pictured Rosebud Rhapsody Kup Kap (cup lid) keeps it hot after you pour.

 

If you're watching the fat in your diet and have oodles of patience, here’s a lovely recipe with its own syrup included. A nice black coffee would pair perfectly with the sweetness.

Reduced-fat overnight French toast with cinnamon syrup (serves 4)

  • 1 large egg
  • 2 large egg whites
    • 3/4 cup skim milk
  • 2 tablespoons sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon baking powder
  • 8 1/2-inch-thick slices Italian bread
  • 2 teaspoons vegetable oil, preferably canola oil
  • 1 teaspoon butter

Cinnamon syrup

  • 1/2 cup sugar
  • 1/4 cup dark corn syrup
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup evaporated skim milk

To prepare French toast:

  1.  In a medium-size bowl whisk together egg, egg whites, milk, sugar, vanilla, cinnamon and   baking powder until well-   blended.
  2.  Place bread slices in a large, shallow baking dish and pour egg mixture over the top.  Turn to   coat evenly.
  3.  Press a piece of wax paper directly on the bread to cover it, then cover dish with plastic wrap.   Refrigerate overnight.

To make cinnamon syrup:

  1.  In a small saucepan, stir together sugar. corn syrup, cinnamon and ¼ cup water.
  2.  Bring the mixture to a boil over medium-high heat, stirring continually. Boil for 2 minutes.
  3.  Remove from heat and stir in evaporated skim milk.
  4.  Let cool: transfer to a small pitcher. (You can store the syrup, covered, in your refrigerator for   up to one week. Best if you warm before serving.)

To cook French toast:

  1.  Heat 1 teaspoon of the oil and ½ teaspoon of the butter in a 12-inch nonstick skillet over   medium-high heat.
  2.  Add four of the soaked bread slices to the pan and cook until golden on both sides: 2-3   minutes per side.
  3.  Transfer the toast to a platter and keep warm in a warm oven.
  4.  Cook the remaining slices in the same way, using the remaining I teaspoon of oil and ½   teaspoon butter. Serve with cinnamon syrup.

Courtesy EatingWell.com

Have some thoughts about our recommended recipes or one of your own to share?  Tell us about it in the Comments section below.

Resources for French toast recipes

42 French Toast Recipes That’ll Save Your Morning:  https://www.huffingtonpost.com/2015/02/25/french-toast-recipe_n_1891605.html

 

 
Perry LuckettComment