Best 3 Mr Howells Left Bank French Toast Recipes

Indulge in a culinary journey to the heart of France with Mr. Howell's Left Bank French Toast, a delectable breakfast or brunch dish that promises to tantalize your taste buds. This classic French toast recipe, popularized by the renowned Mr. Howell, features thick slices of egg bread, expertly soaked in a rich and flavorful custard mixture, then cooked to perfection until golden brown. Served with a variety of toppings, from classic butter and maple syrup to decadent fresh berries and whipped cream, this dish offers a symphony of textures and flavors that will elevate your morning meal. Mr. Howell's Left Bank French Toast is not just one recipe, but a collection of culinary creations, each with its unique twist on this beloved dish. From the traditional French Toast with its simplicity and timeless appeal to the decadent Nutella Stuffed French Toast, filled with a luscious chocolate hazelnut spread, there's a recipe for every palate. Explore the savory side with the Ham and Cheese Stuffed French Toast, a delightful combination of salty ham, melted cheese, and fluffy bread, or venture into the realm of sweetness with the Apple Cinnamon French Toast, infused with warm spices and topped with caramelized apples. No matter your preference, Mr. Howell's Left Bank French Toast promises an unforgettable culinary experience that will leave you craving for more.

Let's cook with our recipes!

MR. HOWELL'S LEFT BANK FRENCH TOAST

Mr. Howell's Left Bank French Toast image

From "Mary Ann's Gilligan's Island Cookbook" by Dawn Wells (Mary Ann herself), Ken Beck and Jim Clark. I got this cookbook in a swap and it's got some very humorous quotes and recipe titles. This recipe for French toast is posted for ZWT8 - France. Did you know Mr. Howell once said, "If it weren't for the money, I'd rather be poor."

Provided by kitty.rock

Categories Breads

Time 30m

Yield 8 slices, 8 serving(s)

Number Of Ingredients 7

Ingredients

1/4 cup butter
2 tablespoons sugar
1/4 teaspoon cinnamon
3 eggs, slightly beaten
3/4 cup orange juice
8 slices bread (firm-type)
maple syrup, to serve

Steps:

In a 15 x 10-inch jelly-role pan melt the butter in a 425 deg F oven.
Sprinkle the pan with mixture of sugar and cinnamon,.
In a shallow bowl mix the eggs and orange juice, and dip the bread slices in the mixture until well soaked but not falling apart.
Arrange close together in the prepared pan.
Bake at 425 deg F for 20 minutes, or until set.
With a pancake turner, invert the toast onto serving plates.
Serve with maple syrup.
Variations: For Sesame toast, sprinkle melted butter with 2 tablespoons sesame seeds.

FRENCH TOAST I

French Toast I image

There are many, fancy variations on this basic recipe. This recipe works with many types of bread - white, whole wheat, cinnamon-raisin, Italian or French. Serve hot with butter or margarine and maple syrup.

Provided by Jan Bittner

Categories 100+ Breakfast and Brunch Recipes French Toast Recipes

Time 20m

Yield 3

Number Of Ingredients 7

Ingredients

6 thick slices bread
2 eggs
⅔ cup milk
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon vanilla extract
salt to taste

Steps:

Beat together egg, milk, salt, desired spices and vanilla.
Heat a lightly oiled griddle or skillet over medium-high heat.
Dunk each slice of bread in egg mixture, soaking both sides. Place in pan, and cook on both sides until golden. Serve hot.

Nutrition Facts : Calories 240.3 calories, Carbohydrate 33.6 g, Cholesterol 128.3 mg, Fat 6.4 g, Fiber 1.6 g, Protein 10.6 g, SaturatedFat 2.2 g, Sodium 477.7 mg, Sugar 5.6 g

CLASSIC FRENCH TOAST

Classic French Toast image

Here's a recipe for the kind of French toast people line up for outside restaurants on Sunday morning. It's simple: no new ingredients, tools or technology needed. You don't even need stale bread. What you do need is thick-cut white bread, dunked into an egg-milk mixture with extra richness from egg yolks and heavy cream. That gives the French toast a buttery taste and firm but fluffy texture. (Oversoaking is the enemy here; the mixture should fill the bread, not cause it to break.) For an appetizing, lacy brown crust, sprinkle on sugar toward the end of cooking: It will caramelize and turn glossy. Just make sure to keep the heat low after you add the sugar. Otherwise, it could burn quickly over high heat.

Provided by Julia Moskin

Categories breakfast, brunch, pancakes, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 whole eggs
2 egg yolks
2 cups whole milk, or 1 3/4 cups milk, plus 2 to 4 tablespoons cream
1 teaspoon vanilla extract (optional)
Pinch of salt
Unsalted butter, for cooking
8 slices white bread, such as Pullman, brioche or challah, sliced 1/2- to 3/4-inch thick
Cinnamon sugar or granulated sugar (see note)

Steps:

Heat oven to 200 degrees, and place a wire rack on a sheet pan inside.
In a shallow bowl, whisk the eggs, additional yolks, milk, vanilla (if using) and salt until foamy and smooth. Set aside. Place a small lump of butter (enough to coat the bottom of the skillet when melted) in a large, heavy nonstick skillet over low heat. It will melt very slowly.
When butter is just melted and bubbling, raise heat and bring to a sizzle. Place 2 slices of bread in the bowl with the egg mixture. Turn them a few times in the mixture until evenly saturated, about 5 seconds on each side. Do not soak.
Lift a slice out of the egg mixture, gently shake off any excess, and place in the pan. Repeat until the skillet is full, and let the slices cook at a sizzle for about 2 minutes, until just turning golden brown on the bottom.
Add another small lump of butter to the pan and flip the slices over, swirling the pan so that the fresh butter coats the bottom. (This will allow the second side to brown.)
Continue cooking over low heat until the second side is golden brown. Dust with cinnamon sugar, flip again, and dust the other side. Test for doneness by pressing the center: The dent should slowly spring back. If it remains, the interior is not yet cooked. Continue cooking at low heat, flipping occasionally, until done. Serve immediately, or transfer to the oven to keep warm while cooking remaining bread. Serve as soon as possible. Top with maple syrup, berries, jam, sliced bananas, orange supremes - whatever you'd like.

Nutrition Facts : @context http, Calories 390, UnsaturatedFat 7 grams, Carbohydrate 47 grams, Fat 15 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 6 grams, Sodium 463 milligrams, Sugar 10 grams, TransFat 0 grams

Tips:

Use high-quality bread. This will make a big difference in the final product. Look for a bread that is slightly stale, as this will help it to soak up the egg mixture without becoming too soggy.
Don't overcrowd the pan. This will prevent the French toast from cooking evenly. Cook the French toast in batches if necessary.
Don't flip the French toast too often. This will also prevent it from cooking evenly. Flip the French toast only once, when it is golden brown on the bottom.
Serve the French toast immediately. This is when it is at its best. Top the French toast with your favorite toppings, such as butter, syrup, fruit, or powdered sugar.

Conclusion:

Mr. Howell's Left Bank French Toast is a delicious and easy-to-make breakfast or brunch dish. With a few simple ingredients and a little bit of time, you can create a meal that is sure to impress your family and friends. Serve Mr. Howell's Left Bank French Toast with your favorite toppings, such as butter, syrup, fruit, or powdered sugar, and enjoy!