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Coconut Creme Pie French Toast

August 6, 2015 by braytonbb

I wish my picture was better for this coconut creme pie french toast. The whipped creme melted way to fast before I could get a picture taken and served. You will just have to take my word on how wonderful this recipe is. I learned a long time ago that the key to perfect french toast are two very important steps. 1. Thick cut french bread and then after frying the french toast, bake it! It will puff up so pretty while keeping the outside crispy and the inside,  warm and soft. This recipe is adapted from the Minimalist Baker which I use often when looking for inspiration.

Coconut Creme Pie French Toast – Serves 2 Coconut creme pie ft

1 C Almond Milk, I 15oz. ounce can of coconut milk (not the drinkable kind either),1/4 C agave, 1/4 tsp. sea salt, 3 TB sugar, 1 tsp. vanilla, 2 TB coconut oil, raw sugar, 7 Lg. eggs and 4 thick slices of French Bread. Optional – coconut whipped cream (regular works fine too if you want to add some coconut extract) – recipe below and toasted coconut flakes and maple syrup (of course)!

In a large bowl, whisk together the coconut  milk, almond milk, vanilla and 3 TB sugar, agave, sea salt and eggs.

Arrange your bread in a shallow baking pan and pour your wet mixture over the bread. Let stand for 10 minutes and then flip  your bread over to soak the other side really well. Cover and refrigerate overnight.

Preheat Oven to 450 degrees when ready. Heat a large skillet over med. high heat and add the coconut oil. Sprinkle your french toast with some raw sugar. Place the bread in the pan, sugar side down and cook for about 5 minutes until golden brown. Sugar the other side and flip, cooking the other side until it is toasted as well.

Transfer the bread slices to the greased cookie sheet and bake about 15 minutes  until puffed. Remove from the oven, dab a pat of butter of each slice and serve with coconut whipped cream, toasted coconut flakes and maple syrup.

*Toasted coconut – spread flakes on a cookie sheet and bake at 350 degrees for 3-4 min. Watch carefully because they will burn quickly.

Coconut Whipped Cream

14 oz. can of coconut cream or full fat coconut milk, 3/4 C powdered sugar and 1 tsp. vanilla

Very important-Chill your coconut cream or milk in the fridge overnight along with your mixing bowl. Keep coconut cream or milk in the can!

The  next day, scrape out the top of the coconut cream or milk but leave the liquid behind in the can or use for something else. Place hardened creme in mixing bowl. Beat for 30 seconds then add vanilla and powdered sugar and creamy and smooth.  Use right away or it will harden in the fridge.

 

 

 

Strawberry Marscapone Stuffed French Toast

June 5, 2014 by braytonbb

I have been making this strawberry stuffed french toast recipe for as long as we have been open. I always let or guests know that they can go to our website, on our blog, and pull off any recipe they desire. I was surprised to find out, this was not included. Now, I will have to admit that it has been tweaked over the years for a couple of different reasons. I use to cream cheese, which works well, but I have this love for marscapone, since its lighter and I can make my own when I have the time.

I also have used several different types of breads. For the longest time, I got  my cinnamon bread from Richard and Sons in Fond Du Lac, but they stopped making it. Then I had to go on the hunt and got it from Simple Simon Bakery in Appleton. It was similar but just not he same. Pick  n Save, then started making something that I thought might work, but over the years it has really been compromised. Festival Foods have come to my rescue again. I currently use their Cinnamon bread from the baker (unsliced). This way, I can get a nice thick slice and carve out a pocket so everything stays inside nicely. With that being said, my measurements are not exact, but I think you will get idea.

Strawberry Marscapone Stuffed French Toast – Serves 1 

Strawberry Marscapone Stuffed French Toast

Cinnamon bread, milk, 1 egg, cinnamon, vanilla, sugar, marscapone(homemade- see tiramisu recipe from past post, minus the coffee or store bought), strawberries (diced), strawberry jam and powdered sugar.

Slice one thick piece of cinnamon bread  so it is easy enough to cut a pocket into it.

Mix egg, roughly 1/2 C milk, a dash of cinnamon, 1 tsp. of vanilla, and a 1/4 C sugar together.

Use approx a half of container of marscapone and blend a few diced strawberries and approx. 1 TB of strawberry jam. I find that it is easiest to fill a pastry bag of the marscapone mixture and pipe the filling inside of the bread. Once completed, dip bread into milk mixture. Fry both sides and crusts of the bread until light brown. Cut in half and sprinkle with powdered sugar. I also like to warm a bit more jam up and drizzle it over the sandwich with a few more strawberry pieces. Serve extra filling if desired.

 

 

Strawberry Banana French Toast

September 12, 2013 by braytonbb

This is a very light summery french toast recipe that you can prepare the night before.  I have noticed though that only woman are the ones that choose this option. I am not sure if men typically like the savory choices like my husband or they are just unsure if this will satisfy. Served with bacon though, I think they would be pleasantly surprised.

Strawberry Banana French Toast – Serves 4-6 depending on portion size.  strawberry banana ft

 

 

5 eggs, 3/4 C milk, 1/4 tsp. baking powder, 1 TB vanilla, 1 loaf french bread, cut into thick slices, 1 ( 20oz ) bag of frozen strawberries. I also used fresh in combination though too, 4 sliced bananas, 1 C sugar, 1 TB apple pie spice, and 2 TB cinnamon sugar.

Mix eggs, milk, baking powder and vanilla. Lay sliced french bread slices in a 8×10 pan. Pour milk mixture over bread and let soak overnight.

In the  morning preheat oven to 450 degrees. Combine strawberries, bananas slices, sugar and apple pie spice. Put in a greased 8×10 baking dish and top with prepared bread slices from the evening before. Sprinkle with cinnamon sugar. Bake 20-25 minutes. Spoon strawberries and bananas over bread.  Drizzle maple syrup over the top and sprinkle with powdered sugar. Served with bacon and cheesy hashbrowns would make the perfect combination.

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