COOK'S CORNER START THE DAY BAKED FRENCH TOAST.Byline: Natalie Haughton Food Editor In response to a request by Tina Algazy of Granada Hills for a baked french toast recipe like that served at the Corner Bakery in Calabasas, we received a few different recipes. However, none of them mentioned Corner Bakery - and may not be similar. The first two recipes that follow were shared by readers and are refrigerated re·frig·er·ate tr.v. re·frig·er·at·ed, re·frig·er·at·ing, re·frig·er·ates 1. To cool or chill (a substance). 2. To preserve (food) by chilling. overnight, then baked the next day before serving. In an effort to find something more like Algazy was searching for, a colleague searched the Web and came up with a recipe (the last one below) on www.recipecircus.com that mentioned Corner Bakery. However, we don't know Don't know (DK, DKed) "Don't know the trade." A Street expression used whenever one party lacks knowledge of a trade or receives conflicting instructions from the other party. if the recipe, which is supposed to be custardy, is a copy, even close or from the Corner Bakery chain (there seem to be many different Corner Bakery references on Google). You'll have to experiment and find out. Hopefully, all the recipes will yield delicious results. BAKED RAISIN raisin, in botany and cooking raisin, dried fruit of certain varieties of grapevines bearing grapes with a high content of sugar and solid flesh. Although the fruit is sometimes artificially dehydrated, it is usually sun-dried. FRENCH TOAST (Shared by Joni Schaper, Lancaster) 1 loaf raisin bread 6 eggs 1 cup half-and-half 1 teaspoon vanilla 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 cup granulated sugar Noun 1. granulated sugar - sugar in the form of small grains powdered sugar - sugar granulated into a fine powder refined sugar, sugar - a white crystalline carbohydrate used as a sweetener and preservative granulated sugar 1/4 cup butter OR margarine 1/2 cup packed brown sugar 1/2 cup chopped nuts Arrange raisin bread slices in a greased 9x13-inch baking dish, overlapping slices lengthwise length·wise adv. & adj. Of, along, or in reference to the direction of the length; longitudinally. Adj. 1. lengthwise . Mix eggs, half-and-half, vanilla, 1/2 teaspoon cinnamon and nutmeg. Pour over bread. Sprinkle lightly with granulated sugar mixed with remaining 1/2 teaspoon cinnamon. Cover and refrigerate re·frig·er·ate tr.v. re·frig·er·at·ed, re·frig·er·at·ing, re·frig·er·ates 1. To cool or chill (a substance). 2. To preserve (food) by chilling. overnight. Just before baking, mix butter, brown sugar and nuts. Sprinkle mixture over bread. Bake in preheated 350-degree oven about 40 minutes. Makes 6 or more servings. OVERNIGHT BAKED FRENCH TOAST (Shared by Ruth Nebron, Valley Glen) 1 cup heavy whipping cream Noun 1. heavy whipping cream - cream with a fat content of 48% or more double creme cream - the part of milk containing the butterfat OR half-and-half OR whole milk 6 large eggs Pure maple syrup maple syrup: see under maple. 2 tablespoons packed light brown sugar 1 teaspoon vanilla 1/4 teaspoon salt 8 slices white OR egg bread Sliced fresh fruit In an 8x8-inch baking dish, whisk together cream, eggs, 1/4 cup maple syrup, brown sugar, vanilla and salt. Trim crusts from bread. One slice at a time, turn bread over in egg mixture to coat it, then fit coated bread into the baking dish in a double layer. Very gently press bread with back of a fork to compress slices slightly. Cover with plastic wrap and press on plastic to help the bread soak up the egg mixture. Refrigerate overnight. Lightly butter a baking sheet baking sheet n. A flat rectangular metal pan, often with at least one rolled-up edge, used for baking. , preferably nonstick non·stick adj. Permitting easy removal of adherent food particles: a frying pan with a nonstick surface. nonstick Adjective . Using a wide spatula spatula /spat·u·la/ (spach´u-lah) [L.] 1. a wide, flat, blunt, usually flexible instrument of little thickness, used for spreading material on a smooth surface. 2. a spatulate structure. , lift bread, slice by slice, out of soaking mixture, allowing excess liquid to drip back into dish and place on baking sheet. Bake in preheated 400-degree oven 12 to 15 minutes, until puffed and golden, turning slices over halfway through baking. Serve immediately with maple syrup and sliced fruit. Makes 8 servings. From ``The All New All-Purpose Joy of Cooking Joy of Cooking can be:
FRENCH TOAST, CORNER BAKERY STYLE 1 loaf day-old cinnamon-raisin bread, sliced 3 eggs, lightly beaten 1 1/2 cups half-and-half 1 cup heavy whipping cream 1/2 cup granulated sugar 1/2 teaspoon vanilla 1/2 teaspoon ground cinnamon Warm maple syrup (optional) Line bottom of a greased 8-inch square baking pan with 4 slices of bread, cutting to fit. Arrange 8 more slices over bottom layer, overlapping in 2 rows. Press down firmly. (You will have a few slices of bread left over.) In a medium bowl, whisk together eggs, half-and-half, cream, sugar, vanilla and cinnamon until well combined. Pour egg mixture evenly over bread. Cover tightly with foil. Bake in preheated 375-degree oven 40 minutes. Remove foil; bake 10 minutes longer. Let stand 10 minutes before serving. Serve with warm maple syrup. Makes 6 servings. From www.recipecircus.com Can you help If you have recipes that can help this reader, please send them along to us at the address below to share in a future column. In the '50s a neighbor made an out-of-this-world chocolate cake that used graham crackers instead of flour. All I remember is that the graham crackers and other ingredients were baked, then crumbled up and hand-formed into several layers that were stacked with whipped cream in between. The creation was then frosted with more whipped cream and decorated with maraschino cherries and walnut halves. The cake was really rich. Does anyone have such a recipe? I'd also like any Sock-It-To Me Cakes in chocolate. - Juanita J. Work Sylmar |
|
||||||||||||||
Printer friendly
Cite/link
Email
Feedback
Reader Opinion