Viva la French Toast!
This easy-to-make breakfast item is a customer favorite. Here's how four operators serve this menu basic.
David Horning
Assistant Director
Rollins Pavilion, Emory Hospital, Atlanta
"The Rollins Pavilion is one of our VIP units here at Emory. We do serve a standard French toast, but we also occasionally feature some upscale versions as specials.
"One of the most popular is Texas French Toast stuffed with caramelized bananas. We use the thick-sliced bread for a commanding presentation.
"Another variation is Pumpkin-Walnut with Poached Apples. We serve it with spiced maple syrup and apricot butter. In that dish, homemade pumpkin-walnut bread is substituted for the Texas toast. Other variations include Zucchini French Toast with Caramelized Strawberries and Kiwi; Honey Wheat French Toast with Caramelized Pecans; and Blueberry French Toast with Fried Plaintains and Preserves. We serve the last one with warm sugar cane syrup and a fresh tropical fruit garnish."
David Velez
Executive Chef
Kinneret Apartments (HDS Services),
Orlando, FL.
"My favorite French Toast recipe is a variation on bread pudding. The key to this dish is one extra step that gives it more interest. After you dip the stale bread in the egg mixture, you pan fry it in 350° oil just long enough to give it a crunchy texture on the outside; then you finish baking it in the oven. By doing this, you give the toast a crunchy outside and a soft inside
"As for plate presentation, I like to pour maple syrup on the plate, and then layer the French toast on top of it. Then dust the whole plate with powdered sugar and garnish with fresh berries and mint sprigs."
Janet Knoll
Assistant Manager
U.S. Olympic Training Center,
Colorado Springs, CO
"French toast is pretty popular with our customers, so we serve it twice a week at breakfast. And every month or so, we offer Breakfast for Dinner, where we serve breakfast foods at dinner. In addition to carved ham, an egg dish and other morning foods, we also serve a stuffed French toast, made with apples, cream cheese and spices. We also offer this dish for catered breakfast meetings."
RECIPES
"Bon Jour" French Toast
Yield: 12
24 slices 1 day old French bread, sliced 13Ú4" - 2"
21Ú4 cups heavy whipping cream -- mix in bowl
21Ú4 cups whole milk
2 Tbsps. orange rind
1 Tbsp. pure vanilla extract
1 Tbsp. ground cinnamon
3Ú4 tsp. ground ginger
3Ú8 tsp. nutmeg
3Ú8 cup light brown sugar
3 Tbsps. dark brown sugar -
3 cups maple syrup
1 1Ú2 cups powdered sugar
3 cups frying oil to fry bread in
1. Slice day-old French bread into 1 3Ú4 to 2 inches thick and set aside.
2. Mix remaining ingredients together except for maple syrup & powdered sugar.
3. Add oil to heavy bottom frying pan and heat to about 250 degrees. Pre-heat standard oven to 350°F.
4. Dip sliced bread into batter then place into pan, frying until light golden brown on each side. Place cooked bread on paper to drain.
5. Spray non-stick pan coating onto a baking pan. Place cooked bread on pan and pour remaining batter onto bread. Cover with foil and place in oven for 20- 30 minutes, enough time for bread to absorb most of the liquid. Meanwhile, warm syrup to 140 degrees.
6. Place French toast on heated platter and garnish with powdered sugar, sliced almonds and fresh berries. Serve syrup on the side.
Recipe from Chef David Valez, HDS Services
Tropical French Toast
Yield: 24 servings, plus 11Ú2 gallons of fruit sauce
3 cups sugar
3 qts. orange juice
1 cup cornstarch
1 cup cold water
11Ú2 qts. banana slices
11Ú2 qts. pineapple chunks or dices
1 qt. mandarin orange slices
1 qt. strawberries, halved
11Ú2 qts. mango, diced
24 large eggs
1 cup skim milk
2 tsps. sugar
1 tsp. salt
72 8" tortillas
Oil as needed
3 cups macadamia, peanut or pecan pieces (optional)
1. For fruit sauce: In saucepan, heat sugar and orange juice over medium heat.
2. In a small bowl, mix cornstarch and cold water until smooth. Whisk cornstarch mixture into orange juice. Continue cooking mixture and stirring occasionally until mixture boils and thickens. Cook 1-2 minutes. Cool.
3. In large bowl, combine bananas, pineapple, oranges, strawberries and mango. Pour cooled sauce over fruit and stir to blend. Cover and refrigerate, in needed, until service.
4. To prepare tortillas: Beat eggs with milk, sugar and salt in mixing bowl. (Refrigerate better if not used immediately.) For each serving, soak three tortillas in egg mixture until saturated, about 45-60 seconds.
5. Fry tortillas on griddle in small amount of oil until all sides are browned, puffed slightly and fully cooked.
6. Per serving: Roll up three tortillas, transfer to serving plate and top with one cup of fruit sauce if desired. Garnish with 1 Tbsp. of nuts, if desired. Serve immediately.
Recipe from the American Egg Board.
