Beyond the Griddle: Fashionable French Toast
tips, techniques, and recipes.

COOKING GLOSSARY

GAIL GRECO

ARCHIVE

Introduction | Sweet French Toast Creations | Savory French Toast Creations | Batter Enhancers | Dippers | Stuffings | Sauce/Syrup Recipes | Helpful Hints | Preparing a Stuffed French Toast

Recipes:
Cranberry Ricotta French Toast | Winter Fruit French Toast Pudding | Tomato and Rosemary French Toast with Cheese Sauce

METHOD

To make the cheese sauce, heat the white sauce in a small saucepan coated with DuPont SilverStone® non-stick. Add the grated cheese and stir until incorporated. Add the mustard and cayenne. Keep warm.

In a large bowl, beat the eggs and milk until well blended. Beat in the white pepper, rosemary, sage and tomato soup. Heat a large skillet or griddle coated with DuPont SilverStone® non-stick and melt the butter over medium high heat. Dip the bread in the batter and sauté over medium heat for a few minutes on both sides until golden brown. Pool 1/4 cup of cheese sauce off the center on each serving plate. Place a piece of cooked bread in the center. Sprinkle fresh chives, then place a wisp of cilantro on the cheese sauce and serve. Pass extra cheese sauce in a small pitcher.

* To make 1 cup of white sauce, blend 2 tablespoons butter and 2 tablespoons all-purpose flour in a saucepan coated with DuPont SilverStone® non-stick. Cook over low heat until thick, then slowly stir in 1 cup of milk. Cook stirring constantly with a wooden spoon over moderate heat until thick and smooth, about 20 minutes .