With Father’s Say tomorrow, we couldn’t wait to test these French Toast recipes.
First up: French Toast sandwiches. Use French Toast slices as bread to make a sandwich.
We made a wonderbar French Toast sandwich with smoked salmon, soft goat cheese (substitute cream cheese), onion and tomato. Then we tried other favorite fillings:
Brandied Peaches (sauté sliced peaches in butter; add Grand Marnier or other brandy to taste)
Chicken Liver Mousse & Sliced Vidalia Onion
Cream Cheese & Jelly
Fried Egg, Bacon & Baby Arugula
Grilled Ham & Cheese
Mascarpone & Caramelized Onions
Mozzarella, Tomato & Fresh Basil
Nutella & Bananas
Peanut Butter & Bananas
Peanut Butter & Jelly
Sautéed chicken livers, mushrooms and onions
Add your favorite filling here
To make Grilled Cheese French Toast: Sauté the second side of the bread to a lighter “toast,” add the cheese (and ham or other meat), add the top slice, and grill until the cheese melts.
RECIPE: APPLE PECAN FRENCH TOAST
This recipe isn’t a sandwich, but was such a delight that we had to include it.
The recipe is from Zulka Morena, producers of top-quality, minimally processed sugars (granulated, confectioner’s, brown) made with freshly-harvested sugar cane. The sugars are not refined, which helps preserve the fresh flavor and natural properties of the sugar cane. You can taste the difference in a cup of tea. Zulka makes.
1 loaf day old French bread, sliced into 1 inch thick pieces
2 cups whole milk
1½ cups heavy cream
3/4 cup sugar, divided
2 tablespoons vanilla extract
2 tablespoons cinnamon
4 medium apples
½ cup pecans, chopped
1 tablespoon butter
Garnish: maple syrup for drizzling
1. CORE, peel and quarter the apples, then slice into ¼ inch thick slices. Place in a bowl and toss with 1 tablespoon cinnamon and ¼ cup of the sugar, making sure the apples are well coated. Set aside.
2. WHISK together the eggs, ¼ cup of sugar, remaining tablespoon of cinnamon, vanilla, milk and cream in a large bowl.
3. GREASE the bottom of a large baking pan with the butter. Dip half of the slices of bread in the egg mixture quickly so they are not saturated, one at a time, and place in the pan. Spread half of the apple mixture over the bread. Repeat with the remaining bread and apple mixture. Then pour the remaining egg mixture over the top of the pan.
4. SPRINKLE the top with the chopped pecans and remaining ¼ cup of sugar. Cover with foil and refrigerate overnight.
5. PREHEAT the oven to 350°F. Remove the pan from the refrigerator 30 minutes before baking, to warm to room temperature. nd bake 45 minutes, covered. Remove foil and bake an additional 10 minutes. Serve warm, drizzled with maple syrup.
FIND MORE FRENCH TOAST RECIPES
Top: French Toast sandwich with fig jam. Second: French Toast sandwich with Nutella and jam on pandoro yeast bread with fruit (photo courtesy Bauli). Third: Grilled Cheese French Toast—even richer than grilled cheese because of the egg-milk batter (photo courtesy Arla USA). Bottom: Not a sandwich but a delicious recipe with apples and pecans (photo courtesy Zulka).