Read an Excerpt
Emeril's Favorite French Toast
Oh, man, talk about a walk down memory lane. This is one of the first things I ever made in the kitchen when I was a little boy. Even back then I liked to experiment to keep things interesting, and this is the result of one very successful experiment. The orange flavor in this French toast will just about knock your socks off. Try it -- I bet you'll be back for more!
Yield4 to 8 servings
Ingredients
4 large eggs
1 cup whole milk
1/4 cup freshly squeezed orange juice
1 tablespoon orange zest
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2 teaspoons granulated sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
8 slices bread
8 teaspoons unsalted butter
Confectioners' sugar
Maple syrup or cane sugar (optional)
Tools
Measuring cups and spoons, orange zester or fine grater, large mixing bowl, wire whisk, plate, 6-inch nonstick skillet, plastic turner, baking sheet, aluminum foil, oven mitts or pot holders
Directions
- Preheat the oven to 200°F.
- Crack the eggs into a large mixing bowl and whisk well.
- Add the milk, orange juice, orange zest, granulated sugar, vanilla extract, and salt, and whisk until well combined.
- Working quickly, dip each bread slice into the egg mixture in the bowl, turning it to coat both sides with the mixture. Transfer the coated bread slices to a plate while you finish coating the remaining slices.
- Heat a small skillet over medium heat until hot, about 3 to 5 minutes.
- Melt 1 teaspoon of the butter in the skillet, then add a slice of coated bread, and cookuntil the bread is golden brown and crusted on the bottom, about 2 minutes. Turn with a plastic turner and cook until the second side is golden, about 1 to 11/2 minutes.
- Transfer the French toast from the skillet to a baking sheet. Cover lightly with aluminum foil and place in the oven to keep warm while you cook the other slices.
- Repeat with the remaining slices, being sure to add 1 teaspoon of the butter to the pan before every slice.
- Sprinkle the French toast with confectioners' sugar and serve with maple syrup or cane sugar if desired.
The freshness of the bread is important. Fresh bread will absorb batter more quickly than stale bread. Depending on the size of the bread, you may find that there's a bit of batter left over. If that's the case, just go ahead, add a bit more butter to the pan, and cook up another slice or two. If you don't want to eat these today, refrigerate them, tightly covered, for up to one or two days, and reheat in the oven or microwave for a really quick breakfast or great afternoon snack!
Crispy-Crunchy Granola Munchies
This not only makes a terrific snack but also doubles as an awesome breakfast cereal. Keep in mind that if you use salted nuts, you'll need to decrease the amount of salt used from a half teaspoon to a quarter teaspoon. And hey, substitute whatever nuts and dried fruits you like best. These Crispy-Crunchy Granola Munchies will keep up to 1 week at room temperature if stored in an airtight container -- but I bet yours won't last that long!
Yield 6 generous cups
Ingredients
1/3 cup honey
4 tablespoons (1/2 stick) unsalted butter
3 cups old-fashioned oats
1 cup mixed nuts, including slivered almonds and coarsely chopped pecans and walnuts
1/2 cup sweetened coconut flakes
1/4 cup hulled green pumpkin seeds
1/4 cup sunflower seeds
1/2 teaspoon salt
1/2 cup raisins or golden raisins (or a combination of both)
1/4 cup dried cranberries or blueberries
1/4 cup dried banana chips
Tools
Measuring cups and spoons, cutting board, knife, small saucepan, large bowl, large wooden spoon, baking sheet, oven mitts or pot holders, fork, wire rack, large mixing bowl, airtight container
Directions
- Make sure the oven rack is in the center position and preheat the oven to 325°F
- Combine the honey and butter in a small saucepan. Heat on low heat and stir until melted. Remove from the heat.
- Combine the oats, mixed nuts, coconut, pumpkin seeds, sunflower seeds, and salt in a large bowl. Stir with a large wooden spoon to mix well.
- Pour the honey butter over the oat mixture and stir until well combined.
- Spread the granola evenly in a thin layer on a baking sheet.
- Bake, stirring every 5 minutes with a wooden spoon to prevent the granola from sticking or burning, until fragrant and golden brown, about 20 minutes. (Do not overcook -- the granola will crisp as it cools.)
- Using oven mitts or pot holders, remove the baking sheet from the oven and place on a wire rack to cool. When completely cooled, transfer the granola to a large mixing bowl and stir in the dried fruit.
- Transfer to an airtight container and store at room temperature for up to 1 week.
An airtight container is important-this will keep your Crispy-Crunchy Granola Munchies fresh!
Be very careful when stirring the hot nut mixture!
Emeril's There's a Chef in My Soup!. Copyright © by Emeril Lagasse. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.
