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Basic French toast can be topped with cinnamon sugar or maple syrup, but there are so many ways to liven up the dish. You can always add fresh fruit, almond butter and jam , or even alcohol !
4. Next, make your custard. Combine egg, plus egg yolks, half and half, vanilla extract, cinnamon and brown sugar in a small bowl and whisk until evenly mixed.
French toast was popularly served in railroad dining cars of the early and mid-20th century. The Santa Fe was especially known for its French toast, and some railroads provided recipes for these and other dining car offerings to the public as a promotional feature. [51] The dish is commonly eaten with butter, powdered sugar, and maple syrup ...
Munchies are a type of confectionery produced by Nestlé. They were introduced by the British firm Mackintosh's in 1957. [1] The brand was later acquired by Nestlé as part of its takeover of Rowntree Mackintosh in 1988. The original variety of Munchies are individual milk chocolate-coated sweets with a caramel and biscuit centre.
Cube toast is a dessert dish that consists of brioche cooked as French toast formed in an upright position that is filled with foods such as vanilla ice cream, granola, mochi, Pocky candy, cubed pieces of French toast, fruits such as blueberries and strawberries, strawberry sauce, chocolate sauce and other ingredients.
Fruit butter – Sweet fruit spread; Fruit fool – English dessert of fruit and custard or cream; Fruit preserves – Preparations of fruits, sugar, and sometimes acid; Fruit relish; Fruit salad – Dish consisting of fruits; Fruitcake – Cake made with candied or dried fruit, nuts, and spices; Ginataang langka – Filipino vegetable stew
Riz à l'impératrice – Rice pudding dish in French haute cuisine; Soufflé – Egg-based baked dish; Tarte conversation – French pastry; Tarte Tatin – Caramelised fruit tart; Teurgoule – Rice pudding from Normandy; Yule log – Traditional Christmas dessert; Galette des Rois – Kings' cake. Traditionally served between January 6th–12th.
The first documented use of tea in cooking is a recipe for tea cream by La Chapelle, published in Le Cuisinier moderne in 1742; this recipe remained the only use of tea in French cuisine until the 19th century, before the development, as in other countries, of sweet recipes based on tea: financier, cakes, crème brûlée or madeleines.