5 French toast recipes to help you use that milk, bread and eggs during the Atlanta snow

During winter in Atlanta, you know there’s always one thing you can can’t on — if there’s even a whiff of snow, there will almost certainly be a run on bread, milk eggs and toilet paper. What better way to use your stockpile (minus the toilet paper) and indulge in some cold weather comfort food than by making French toast? Here are five recipes from our archives that will help you stay satiated while hunkering down at home.

Thumbs Up Diner French toast

Thumbs Up Diner French toast

Thumbs Up Diner’s French Toast

Chef/owner Talcott Printz sent the recipe for this breakfast and brunch classic.

“I dedicate all I do to my mom, Dr. Deborah Printz, who taught me the true value of pleasing the palate. She passed away three years ago but her legacy exists in every dish I prepare, ” he wrote.

Hands on: 20 minutes Total time: 20 minutes Serves: 4

1/2 cup whole milk

3 extra large eggs

1/4 cup light brown sugar

3 tablespoons apple cider

2 teaspoons pure vanilla extract

1 1/2 teaspoons cinnamon

1/2 teaspoon nutmeg

2 tablespoons unsalted butter, melted, or vegetable oil

1 (1-pound) challah, sliced into eight slices

Powdered sugar, whipped cream and seasonal fruit, for garnish

Preheat a griddle or large skillet on medium-high heat.

In a medium bowl, whisk together milk, eggs, sugar and cider. Add in vanilla, cinnamon and nutmeg.

When ready to cook, brush griddle or skillet with melted butter or oil. Dip each slice of bread completely into the milk mixture and let it sit 10 seconds. Remove bread from milk, allow milk mixture to drain slightly and then arrange bread on griddle or in skillet. Repeat with remaining bread until griddle or pan is full. Cook until golden brown on both sides, about 2 minutes per side. When bread is golden, remove from heat and arrange on serving plate, two slices per serving. Continue until all bread is used. Dust with powdered sugar and serve with seasonal fruit and whipped cream if desired.

Per serving: 474 calories (percent of calories from fat, 28), 15 grams protein, 69 grams carbohydrates, 4 grams fiber, 14 grams fat (6 grams saturated), 180 milligrams cholesterol, 725 milligrams sodium.

 

Monte Cristo French Toast with Sweet Potato Wedges by Chef Andrew Smith. / Photo Credit- Mia Yakel.

Monte Cristo French Toast with Sweet Potato Wedges by Chef Andrew Smith. / Photo Credit- Mia Yakel.

Andrew Smith’s Monte Cristo French Toast

Smith, who serves as executive chef at West Egg Cafe in West Midtown (and recently cooked his award-winning shrimp and grits for Gov. Nathan Deal), shares his recipe for stuffed French toast.

He suggests serving this with roasted sweet potato wedges and a pitcher of maple syrup alongside.

8 slices challah

1 (8-ounce) package cream cheese, room temperature

1/2 pound thinly sliced ham

6 eggs

1/2 cup half-and-half

1/4 teaspoon vanilla

Powdered sugar, for garnish

Make sandwiches: Lay out challah on a work surface. Divide cream cheese between four slices and spread evenly. Top with ham, evenly divided, then top with second slice of bread. Set aside.

In a medium bowl, whisk together eggs, half-and-half and vanilla.

Heat a griddle or nonstick skillet over medium-low heat. Dip sandwiches into egg mixture, coating all sides. Arrange sandwiches in skillet and cook until brown on both sides. Remove from griddle and cut into triangles. Dust with powdered sugar and serve immediately. Serves: 4

Per serving: 480 calories (percent of calories from fat, 54), 26 grams protein, 29 grams carbohydrates, 2 grams fiber, 28 grams fat (15 grams saturated), 310 milligrams cholesterol, 1,318 milligrams sodium.

 

Last Resort Grill French toast

Last Resort Grill French toast

Last Resort Grill’s French Toast

Tommy Wedge, kitchen manager for Athens’ Last Resort Grill, shared the restaurant’s recipe for Loaded French Toast has been on the menu in some form or another for at least eight years.

The filling varies constantly. “You can use anything, including frozen fruit, fresh fruit, preserves, peanut butter, chocolate or butterscotch chips, ” he said. The recipe here features pumpkin. Be sure to use pure canned pumpkin, not pumpkin pie filling. Wedge notes that the water bath is essential to keep the French toast from drying out.

Hands on: 15 minutes Total time: 1 hour, 20 minutes Serves: 9

9 eggs, divided

7/8 cup canned pumpkin (half of 15-ounce can)

3/4 cup ricotta

3 ounces cream cheese, room temperature

1/4 cup granulated sugar

2 cups half-and-half

1 1/2 teaspoons vanilla extract

1 1/2 teaspoons cinnamon

1/4 teaspoon nutmeg

1 (16-ounce) loaf challah, cut into 18 slices

1/2 cup light brown sugar

Whipped cream, powdered sugar and fresh fruit for garnish

Preheat oven to 350 degrees. Lightly grease a 9-by-13-inch baking dish.

In a large bowl, make filling by stirring together 4 eggs, pumpkin, ricotta, cream cheese and granulated sugar. Combine thoroughly and set aside.

In another large bowl, whisk together half-and-half, vanilla, cinnamon, nutmeg and remaining 5 eggs. Dip 9 slices of challah into this mixture and arrange in bottom of baking dish. Cover with filling. Dip remaining 9 slices of challah into egg mixture and arrange on top of filling. Pour any extra filling around bread slices. Cover the baking dish with foil.

Place baking dish in a larger roasting pan and add enough hot water to come halfway up the sides of the baking dish. Carefully move this to the oven. Bake 1 hour.

Carefully remove roasting pan from oven. Lift baking dish from roasting pan. Remove foil and sprinkle brown sugar over French toast. Return baking dish to oven for 5 minutes or until brown sugar has melted. Remove baking dish from oven, cut French toast into servings and garnish with whipped cream, powdered sugar and fresh fruit if desired.

Per serving: 413 calories (41 percent from fat), 16 grams protein, 45 grams carbohydrates, 2 grams fiber, 19 grams fat (10 grams saturated), 253 milligrams cholesterol, 436 milligrams sodium.

Orange french toast / AJC file photo

Orange french toast / AJC file photo

Orange French Toast

6 servings

Hands on: 25 minutes

Total time: 25 minutes

All this family favorite needs is a dusting of confectioners’ sugar and a drizzle of maple syrup. The orange zest adds just a touch of citrus. For added flavor, stir 1 tablespoon Grand Marnier into the egg mixture. Not a citrus fan? Add a generous dash of cinnamon instead.

5 eggs

1/4 cup granulated sugar

1 1/2 cups milk or half-and-half

1 teaspoon vanilla extract

1 teaspoon orange zest

1/4 teaspoon ground nutmeg

1/8 teaspoon salt

6 (inch-thick) slices challah, brioche or white bread

1 tablespoon butter

Preheat oven to 200 degrees. Line a baking sheet with foil and coat lightly with nonstick spray.

In a very large bowl, beat eggs. Add sugar and mix well to incorporate. Add milk, vanilla, orange zest, nutmeg and salt and stir well to combine. Add 1/2 the bread and let it soak, making sure to coat both sides, for 5 minutes.

In a large skillet or griddle over medium heat, melt butter. Add the soaked bread and cook for 3 to 4 minutes per side, or until golden. Transfer to baking sheet and keep warm in the oven.

While slices are cooking, soak the remaining 3 slices of bread. Cook as directed above.

Per serving: 211 calories (percent of calories from fat, 35), 9 grams protein, 24 grams carbohydrates, 1 gram fiber, 8 grams fat (3 grams saturated), 187 milligrams cholesterol, 287 milligrams sodium.

 

Peanut butter and banana stuffed French toast / AJC file photo

Peanut butter and banana stuffed French toast / AJC file photo

Peanut Butter and Banana Stuffed French Toast

4 servings

Hands on: 20 minutes

Total time: 30 minutes

Toast the King with this breakfast feast. Our thanks to chef Brent Wertz, who developed this recipe for Anheuser-Busch, for adding the gratuitous tablespoon of beer in the syrup.

4 eggs

3/4 cup half-and-half

1 tablespoon vanilla extract

1/4 cup granulated sugar

1 tablespoon cinnamon

8 slices egg bread

1/4 cup peanut butter

1 banana, sliced into thin rounds

1 tablespoon vegetable oil

Confectioners’ sugar, optional garnish

Cinnamon Butter, optional (see recipe)

Maple-Beer Syrup (see recipe)

In a 9-inch square dish, beat the eggs with the half-and-half, vanilla, sugar and cinnamon. Make 4 peanut butter and banana sandwiches, using a scant tablespoon of peanut butter and one-fourth of the banana rounds per sandwich. Dip the sandwiches in the egg mixture; the liquid should soak well into the bread. Transfer the sandwiches to a platter and pour any extra liquid over them to make sure they are soaked through.

Heat vegetable oil on a griddle or in a large skillet over medium-low heat. Place sandwiches on the griddle and cook on both sides until the bread is slightly puffy and cooked through, taking care not to let either side burn.

Top each sandwich with a sprinkling of confectioners’ sugar, if desired, a tablespoon of Cinnamon Butter, if desired, and one-fourth of the Maple-Beer Syrup.

Per serving: 473 calories (percent of calories from fat, 44), 15 grams protein, 52 grams carbohydrates, 4 grams fiber, 23 grams fat (7 grams saturated), 204 milligrams cholesterol, 419 milligrams sodium.

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