My brand-new Copper Chef pan is helping me with tons of recipes these days. Since I promised you guys new recipes with our Copper Chef buddy in my last post, I’ll be doing the renowned French Toast today.
Just for the record, no chef’s hats required! The recipe is very simple and just in case you’re still unconfident, then follow my lead. We’ll be taking everything from the top to cook a mouth-watering Sunday brunch.
French Toast on a Copper Chef Pan
- 4 slices white bread
- 1 cup cream cheese
- ½ cup honey
- 2 cups milk
- ½ tablespoon cinnamon
- 1/8 tablespoon nutmeg
- ½ tablespoon baking powder
- 2 eggs
- ¼ tablespoon salt
- Do you have white bread? Yes? good! How about challah or brioche? Yes? Superb! These are classic go-to French toast pieces of bread. I would highly recommend these because they are thick and absorb the batter wholly to give an amazing inside out flavor to your toast.
- You can totally use white bread too because French Toast was originally made with a day or two old white or brown bread so that it doesn’t go to trash and save us a delicious breakfast. Way to go ancestors!
- You must spread the cream cheese on each side of both the loaves. Stay focused guys. It’s cream cheese, not cheesecake.
- Also, spread some honey on each side, just over the cream cheese. Honey holds the loaves together. You will realize the importance of this ingredient once we get to frying.
- The stuffing isn’t done yet. You need to slice apples into thin round pieces. I used at least four pieces of the stuffing. You can use the slices accordingly but make sure your stuffing isn’t falling off from the sides.
- Stick the loaves together to make a toast and slice this sandwiched toast into 2-3 triangular pieces neatly. One thing that I always focus on is the presentation. If you do the chopping and grating properly, then half your battle is already won.
- Now, we’ll prepare the batter. It’s a piece of cake, believe me. (excuse the pun) For the batter, beat two eggs in a bowl and add a cup of milk. Mix these ingredients properly.
- It’s almost time to add flour to the egg and milk mixture. Following which, add ½ tablespoon cinnamon and ½ tablespoon nutmeg. Nutmeg has essential vitamins and minerals including fiber and Vitamin B6. You can check out this Harvard Medical School blog to know more about its nutrition.
- You should also use salt and baking soda as advised in the ingredients section. All these additives must be mixed well to form the batter.
- Our Copper Chef pan is ready for use and just so you know, we’ll be deep frying our toast. The best part about Copper chef is that it has a fry basket which is so convenient for frying any food item. I’m super excited to use the fry basket and also, did you guys check out my review of the Copper Chef Kitchenware. If not, then do visit if you’re looking to get your head around your new pan.
- The oil in our pan should also be hot enough to fry the toasts. Once this is done, it’s time to dip our bread into the batter and fry in the pan. One very important detail: you should fry the sandwiched pieces in sets of four and if you try to overcrowd the pan, then your toasts might lose their crispiness and we would never want that. Never. Also, the frying process is not very time-consuming. It wouldn’t take long.
- A little flipping and turning would get you that ideal brown on your toasts.
- You can now take the crispy-brown toasts out of the fry basket and garnish them with powdered sugar. I even put some blueberries and raspberries on the top. Even honey would make an excellent topping.
- Your favorite brunch is ready to serve.
So, this was a honey, cream cheese, and apple stuffed, deep fried French toast. You can try out some more amazing recipes from your Copper Chef cookbook, whether it’s baking, steaming or frying, you have the luxury to try it all. Stay tuned to witness more of my culinary expertise and do drop your suggestions, queries, and comments below. Ciao!