Recipe Library: Emeril's Favorite French Toast



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	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! Emeril's Favorite French Toast Reprinted by permission of Emeril.com and may not be reproduced without the expressed written permission of the author. EMERILS.COM is a registered trademark owned by Emeril's Food of Love Productions, LLC. COPYRIGHT Š2001. ALL RIGHTS RESERVED. Yield 4 to 8 servings What you need: 4 large eggs 1 cup whole milk 1/4 cup freshly squeezed orange juice 1 tablespoon orange zest 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 What You Do: Preheat the oven to 200şF. 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 cook until 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! Source: From There's A Chef in My Soup! Recipes for the Kid in Everyone by Emeril's Food of Love Productions LLC. 2001 HarperCollins Publishers. Used by permission. EMERILS.COM is a registered trademark owned by Emeril's Food of Love Productions, LLC. COPYRIGHT Š2001. ALL RIGHTS RESERVED. Interested in buying Emeril's Book? Click here Sales of this book through the link above help to support this FREE website and support group. Thanks for your support! more kids recipes More about Emeril Emeril Lagasse is the chef/owner of several critically acclaimed restaurants, including Emeril's Restaurant, NOLA, and Emeril's Delmonico in New Orleans. He also owns and runs Emeril's New Orleans Fish House and Delmonico Steakhouse in Las Vegas, as well as Emeril's Restaurant Orlando in Florida. In addition, he is the host of Emeril Live and Essence of Emeril on the Food Network and the food correspondent for ABC's Good Morning America. He is the author of Emerils's New Orleans Cooking, Louisiana Real & Rustic, EMERIL'S CREOLE CHRISTMAS, EMERIL'S TV DINNERS, and EVERY DAY'S A PARTY. Some of Emeril Lagasse's biggest fans are kids of all ages, and he's their fan in return. He works with a number of children's charities, including St. Michael Special School for Exceptional Children in New Orleans, the Make-A-Wish Foundation, and the Andre Agassi Charitable Foundation. He enjoys working with kids and has made several appearances in schools throughout the country as part of a special contest held by the Food Network called "Kick Up Your School Cafeteria." This book was conceived especially for kids, to encourage them to cook and have fun with it, but also to help them discover their own creativity in the kitchen.' 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