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Grub's Carnival French Toast

Grub's Carnival French Toast

Chef etty Fraser is whipping up this breakfast favorite that serves 4.
Ingredients for French Toast
  • 8 slices of Texas toast cut in half, into triangles, try to leave it out uncovered on a rack for a few hours to dry it out a bit
  • 1 cups milk
  • 1 cup heavy cream
  • 2 eggs
  • pinch of salt
  • 1 T vanilla and 2 T sugar or 1/8 cup of homemade Vanilla syrup (recipe below)
  • 1 T ground cinnamon
  • 2 T Butter, salted
  • 2 cups of your favorite cereal, if they are large pieces, crush them a bit but cereals like Fruity Pebbles or Cocoa Krispies work best because of their size
Ingredients for Raspberry Butter
  • 1 lb salted butter, softened
  • 1/2 cup fresh raspberries
Ingredients for Homemade Vanilla Syrup
  • 2 cups water
  • 2 cups granulated sugar
  • 1 vanilla bean
Equipment Needed
  • Nonstick pan
  • jelly roll pan with rack


Directions for French Toast

Preheat oven to 375. Mix together milk through ground cinnamon. Dip Texas toast one piece at a time into the egg cream mix then place into the cereal to coat both sides and edges. Set aside and prepare all pieces of bread. Place nonstick pan on burner over medium high heat. Melt butter in nonstick pan. and when it begins to bubble, gently place the pieces of the coated french toast into the pan for about 2 - 3 minutes, watch to make sure the sugar in the cereal doesn't begin to burn. Turn over to cook the other side, then place cooked pieces onto rack on jelly roll pan. When all pieces have been cooked in the pan, then place jelly roll pan in the preheated oven for about 5-7 minutes to finish the cooking process. Remove, top with raspberry butter and serve immediately.

Directions for Raspberry Butter

Place butter and raspberries into a food processor to blend, refrigerate

Instructions for Homemade Vanilla Syrup

Place water and sugar in pot over medium high heat. Stir to dissolve sugar, then scrape the vanilla beans and pod into the sugar water mix, bring to a boil and then reduce and simmer for 1 hour. Cool down, place into a container with a lid and refrigerate


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