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French
Toast Sundae –
Want to make gourmet French toast using the same basic egg-and-milk
dip method? Just enhance the batter (see our list of Batter Enhancers),
dip thick-sliced bread into it and sauté on a griddle coated
with DuPont SilverStone® non-stick. Top with cut fresh fruits,
whipped cream and a garnish.
French
Toast Créme Brulee – Just like a flan.
The night before serving, combine 2 tablespoons light corn syrup,
1 cup each butter and brown sugar in a small saucepan coated with
DuPont SilverStone® non-stick and simmer until syrupy. Beat
together 5 eggs, 1 1/2 cups half-and-half, and 1 teaspoon each vanilla
extract and Grand Marnier. Place in a 9x13-inch pan coated with
DuPont SilverStone® non-stick. Place thick-sliced French bread
over the syrup; cover and refrigerate. Next morning bake uncovered
at 350° for 35 minutes or until heated through.
Upside
Down French Toast –
Mix 1 can (16-ounce) unsweetened crushed (drained) pineapple, 1/4
stick butter melted, 3/4 cup brown sugar, and 1 teaspoon each cinnamon,
nutmeg and clove. Pour into a 9x13-inch pan coated with DuPont SilverStone®
non-stick. Saturate 1 loaf of 1-inch thick sliced French bread in
a batter of 6 large eggs, 3/4 cup milk and 1 teaspoon vanilla. Place
on top of the pineapple mixture and pour excess batter into the
pan. Bake at 375° for 40 minutes or until golden brown.
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