Indulge in a culinary symphony of flavors with our Vanilla Cardamom Cast Iron Skillet French Toast, accompanied by Pan-Roasted Apples and Date Molasses. This delectable dish tantalizes taste buds with its aromatic blend of vanilla and cardamom, perfectly infused into golden-brown French toast cooked to perfection in a cast iron skillet. The symphony of flavors continues with pan-roasted apples, caramelized to a tender-crisp perfection, adding a touch of sweetness and a hint of tartness. Drizzle the entire creation with rich and decadent date molasses, balancing the flavors with its deep, molasses notes. Prepare to embark on a taste adventure that will leave you craving more.
Here are our top 4 tried and tested recipes!
VANILLA FRENCH TOAST
Vanilla transforms simple French toast into delicious French toast!
Provided by Food Network
Time 10m
Yield 3 servings
Number Of Ingredients 7
Steps:
- Whisk eggs, milk, sugar, vanilla and cinnamon in a medium bowl. Melt butter in skillet over medium-high heat. Dip bread slices in egg mixture and brown each side in skillet. Serve with maple syrup.
- ©2012 ACH Food Companies, Inc. Spice Islands is a registered trademark of ACH Food Companies, Inc.
FRENCH TOAST-WICHES WITH QUICK-COOK WARM CHUTNEY
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Put all of the ingredients for your chutney in a medium pot and bring liquid to a boil. Reduce heat a bit and let the chutney cook down for 10 minutes. Remove gingerroot before serving.
- Begin to assemble an assembly line leading to your pan. Place a pile of bread next to a shallow dish or disposable pie tin containing the eggs, beaten with milk, sugar, and nutmeg. Nestle a piece of cold butter in a folded paper towel and keep on hand to wipe and grease your skillet. Pile apples, cheese, and turkey on the cutting board to finish your assembly line.
- Preheat nonstick griddle or large skillet over moderate heat.
- To make sandwiches, coat pan with butter, dip 4 pieces of bread on both sides in the egg, and place in the pan. Cook 2 minutes and turn 2 slices over. Top the 2 slices you turned with thin layers of cheese, apple, turkey and another slice of cheese. Top sandwich filling with the other 2 slices of bread, keeping the uncooked side up; you are just sliding these pieces over from pan to top of sandwich. Now flip the entire sandwich over to cook the opposite side of the sandwich. Gently press down on the sandwich as it grills the last minute or two. Repeat the process with the remaining ingredients.
- Cut sandwiches on a diagonal and serve with small buttercups or ramekins of warm fruit chutney for topping.
CHEF JOHN'S FRENCH TOAST
So you think you know how to make French toast? Maybe you beat a couple eggs, a splash of milk, a quick dip, fry it up in some butter, and drizzle with a little syrup? Sounds pretty good, and for 95% of the world that is what they consider French toast. But if you want truly amazing French toast, give this classic restaurant method a try.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Whisk eggs, milk, vanilla extract, cinnamon, allspice, and salt together in a large bowl. Place bread slices in egg mixture and soak, turning to coat, until bread is completely saturated.
- Melt butter in a cast-iron skillet over medium heat. Working in batches, cook bread in hot butter until golden, about 3 minutes per side. Transfer toasted bread to a baking sheet.
- Bake toast in the oven until outside is crisp and slightly puffed, 12 to 15 minutes.
Nutrition Facts : Calories 199.1 calories, Carbohydrate 29.8 g, Cholesterol 68.7 mg, Fat 4.9 g, Fiber 1.5 g, Protein 8.7 g, SaturatedFat 2.2 g, Sodium 396.3 mg, Sugar 2.5 g
CARAMELIZED SHEET-PAN FRENCH TOAST
Caramelized and crunchy on the outside, soft and custardy on the inside, these almost comically thick sourdough slices taste like the love child of bread pudding and French toast. But instead of the usual brioche or challah, this calls for sturdier bread, preferably a not-too-tangy sourdough or country bread with a crust that's neither chewy nor thick. You want a round or oblong loaf large enough for big pieces and soft enough to absorb the custard. It's easy to caramelize the French toast in the oven, but the timing depends on your oven and pan, so check it frequently to ensure that it's burnished but not burned.
Provided by Susan Spungen
Categories breakfast, brunch, breads, main course
Time 8h40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- The day before serving, in a medium bowl, combine eggs, egg yolk, milk, cream, salt, vanilla, nutmeg, cardamom, 2 tablespoons/25 grams sugar and the liqueur, if using. Whisk well until thoroughly combined.
- Place the bread in a gallon-size resealable plastic bag or shallow dish that will fit the slices snugly. Pour the egg mixture into the bag or dish to soak in the refrigerator for at least 8 hours. If in a bag, lay on a plate and turn the bag over from time to time. If in a dish, cover and flip the slices carefully now and then to ensure even soaking.
- When ready to cook, heat oven to 425 degrees. Remove the slices from the bag or dish, letting any excess drip off, and place on a plate. Coat the bread evenly with the remaining 1/2 cup/100 grams sugar.
- Heat a sheet pan or large cast-iron skillet in the oven for 5 minutes. Add 1 tablespoon butter to the pan. Spread it around and add the sugar-coated bread, spacing evenly. Reduce heat to 400 degrees. Cook until the bottoms are evenly burnished and golden brown, 14 to 18 minutes.
- Flip the bread and add the remaining tablespoon butter in slivers around the slices. Cook until the bottoms are nicely browned, 7 to 8 minutes. Turn the slices on the cut ends to caramelize, 4 to 5 minutes. Serve immediately with the syrup and berries.
Tips:
- Use high-quality ingredients: The better the ingredients, the better the final product. Choose fresh, flavorful bread, apples, and molasses, and use real vanilla extract and cardamom powder.
- Don't overcrowd the skillet: When cooking the French toast, make sure to leave enough space between each slice so that they can cook evenly.
- Cook the French toast over medium heat: This will help to prevent it from burning and ensure that it cooks evenly throughout.
- Flip the French toast only once: Flipping the French toast too often will make it more likely to break.
- Serve the French toast immediately: French toast is best enjoyed fresh out of the skillet. Serve it with your favorite toppings, such as butter, syrup, or fruit.
Conclusion:
This vanilla-cardamom cast-iron skillet French toast with pan-roasted apples and date molasses is a delicious and unique way to start your day. The French toast is fluffy and flavorful, the apples are caramelized and sweet, and the date molasses adds a rich depth of flavor. Whether you're serving it for breakfast, brunch, or dessert, this dish is sure to impress.
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