french toast Archives - Fresh From Oregon

Crunchy Hazelnut French Toast

April 23, 2013 · by Carrie Trax ·

So here is one of the BEST French Toast recipes I have ever made and so easy to make. I made a custard type French Toast and to give it a crunch I used crushed cornflakes with the Fresh From Oregon taste of ground hazelnuts. The outside has a sweet crunchy taste with a soft and smooth center. Great for your next weekend brunch…

Crunchy Hazelnut French Toast
6 thick slices Challah bread
1 1/2 cups milk
2 eggs
1/4 cup sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon lemon zest
1/4 teaspoon salt
Dash nutmeg
3 cups cornflakes
2 tablespoons Oregon hazelnuts, ground
Butter for cooking

In a medium bowl whisk together milk, eggs, sugar, vanilla, lemon zest, salt and nutmeg. Place bread slices in shallow baking dish and pour egg mixture over the bread making sure both sides are covered with the egg mixture. Cover and let sit for 10 minutes. In plastic bag place the cornflakes and ground hazelnuts and with your hands crush to small pieces. Pour into a shallow bowl. Preheat a griddle* on medium-high temperature and add the butter right before you cook the french toast. Also preheat your oven to 350 degrees. Dip the pieces of egg soaked bread into the cornflakes pressing into both sides and place on the buttered griddle. Fry until golden brown on both sides and place in a single layer on a baking sheet. Once you have them all brown place in the oven and bake for 25 minutes. Serve immediately with some maple syrup and butter. I also like to sprinkle on some powdered sugar.

* If you do not have a griddle a cast iron skillet works great and it gives it that golden crisp taste.

French Toast Croissant with Fresh Peach Compote

September 2, 2012 · by Carrie Trax ·

2 croissants
2 large eggs
1 tablespoon half and half
¼ teaspoon vanilla extract

1# peaches (3 large) peeled and sliced
½ cup brown sugar
¼ cup water
1 teaspoon cinnamon
½ teaspoon nutmeg
1 tablespoon butter

¼ cup pecans, chopped
Whipped cream, garnish
Powdered sugar, garnish

Cut the two croissants in half, I like to put them in the freezer overnight they are easier to cut frozen. In small bowl combine eggs, half and half and vanilla, pour into a shallow pan. If your croissants are a large add an extra egg, set aside.

Combine peaches, brown sugar, water, cinnamon and nutmeg in a 1 quart saucepan. Cook over low-medium heat for 10 minutes or until the mixture is a medium-thick syrup, stir occasionally. Set aside and cook your croissants.

If you have a flat top grill heat to 400 degrees or in a large skillet over medium-high heat add 1 tablespoon butter. Open the cut croissant and place in egg mixture pressing down to coat flip over and coat the other side. Place cut side down on grill or in skillet and cook about 2-3 minutes, or until brown. Flip over and cook the second side this will take less time about 1 ½ to 2 minutes.

To assemble place croissant bottom on plate and fill with ½ the peach compote, place on the top of the croissant. Sprinkle with powdered sugar and garnish with the whipped cream and pecans.

Crunchy Hazelnut French Toast

French Toast Croissant with Fresh Peach Compote

Experience fresh food from Oregon!

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