Tag: French toast

Cajun French Toast with Hollandaise and Crawfish

Indulge in a deliciously unique breakfast experience with this Savory Louisiana Crawfish Cajun French Toast from Louisiana Cookin. Created by Yvette Bonanno, a talented member of the Louisiana Crawfish Promotion and Research Board (LCPRB), this recipe masterfully blends classic French toast with bold Cajun flavors. Featuring buttery sautéed crawfish tails, a perfectly poached egg, and a creamy hollandaise sauce, this dish is an ideal way to celebrate crawfish season and the flavors of the South. Whether you’re hosting a weekend brunch or craving a hearty breakfast, this recipe is sure to impress.

The Louisiana Crawfish Promotion and Research Board has been a cornerstone of the state’s crawfish industry since its establishment in 1983. By raising funds for market development and supporting research initiatives, the board ensures that Louisiana crawfish remains synonymous with quality and flavor. This recipe exemplifies the excellence that LCPRB works tirelessly to promote.

Ingredients:

  • 1 pound crawfish tails
  • 4 thick slices of French bread
  • 6 large eggs (2 for custard, 4 for poaching)
  • 3 egg yolks, room temperature
  • ½ cup heavy cream
  • 1 cup milk
  • 6 tablespoons butter (divided)
  • 1 quart water
  • ¼ cup white wine
  • ¼ cup white vinegar
  • 1½ tablespoons fresh lemon juice
  • 3 tablespoons minced shallots
  • 2 tablespoons chopped fresh parsley (divided)
  • 1 tablespoon chopped green onion
  • 2 tablespoons olive oil
  • 1 teaspoon crab boil seasoning
  • 2 teaspoons Cajun seasoning
  • ½ teaspoon kosher salt
  • 2 teaspoons table salt (divided)
  • Pinch of cayenne pepper
  • ½ teaspoon crushed red pepper (optional)

Directions:

  1. In a medium bowl, whisk together the eggs, milk, heavy cream, shallots, parsley, green onion, salt, Cajun seasoning, and crushed red pepper (if using). Set aside to allow the flavors to meld.
  2. Combine egg yolks, lemon juice, salt, and cayenne pepper in a blender. Blend on low speed for 15 seconds. Meanwhile, melt the butter in a small saucepan until sizzling hot. With the blender still running, carefully pour the hot butter into the egg mixture in a slow, steady stream. Continue blending for about 30 seconds until the sauce thickens. Set aside.
  3. Melt butter in a saucepan over medium heat. Add chopped shallots and sauté until fragrant. Stir in salt, crab boil seasoning, and white wine. Add crawfish tails and heat through, stirring gently. Remove from heat and toss with fresh parsley.
  4. Soak the slices of French bread in the custard mixture until fully saturated. Heat olive oil and butter in a skillet over medium-high heat. Cook the bread slices until golden brown and slightly crispy on both sides. Remove from the skillet and set aside.
  5. Bring water and vinegar to a gentle simmer in a stockpot. Crack each egg into a small bowl and gently slide it into the simmering water. Cook for 3-4 minutes, depending on your desired doneness. Remove the eggs with a slotted spoon and drain on a clean kitchen towel.
  6. Place a slice of custard-soaked French toast on a plate. Top it with a poached egg, a generous serving of sautéed crawfish tails, and a drizzle of hollandaise sauce. Repeat with the remaining portions. Serve immediately and enjoy the rich, bold flavors of Louisiana.

Side Dish Suggestions

To complement this savory masterpiece, consider serving:

This Savory Louisiana Crawfish French Toast recipe is a testament to the vibrant flavors and culinary heritage of the South. The creamy hollandaise, tender crawfish tails, and perfectly poached eggs come together to create an unforgettable breakfast or brunch dish. Whether you’re a Louisiana native or just a fan of bold, innovative recipes, this dish is a must-try.

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Restaurant-Style French Toast Recipe

Anyone who has attempted to recreate the quality of french toast that you find at the town’s popular brunch restaurant at home can attest that it can be tricky to replicate, yet the following high-quality, delicious recipe from the popular food blog Let’s Delish Recipes certainly comes closest to whipping up a restaurant-caliber breakfast in your own kitchen.

Even when supplied with the best intentions, sometimes fate intervenes and you’re left with a disappointing breakfast entree in the form of the less-than-ideal plate of soggy french toast. One of the best ways to prevent this from happening is to pay attention to what type of bread you’re using. The best results can come from utilizing the thickness of bread like French bread, Challah bread, or at least any type of bread that is sliced at least 1-inch thick. This makes all the difference, so be sure to spend the extra time deciding at the grocery store.

One of the best parts of the following recipe is that all of the french toast will be ready at the same time, meaning that there isn’t the annoying tradition of the chef standing at the oven’s skillet with the next piece while the rest of the family enjoys their meal. This is thanks to the method of placing your French toast onto a baking sheet and popping it in the oven for about 15 minutes before serving. With this method, you’ll ensure that each piece will come out crispy every time.

Everyone has an opinion when it comes to what toppings, garnishes, and fixings are best atop a slice of french toast, but the most popular choices have to be maple syrup, fresh fruit, whipped cream, and powdered sugar. Try and have a combination of all four to see which flavors are accentuated by which topping.

Ingredients

  • 2 fresh eggs
  • ½ cup of milk
  • 1 teaspoon of vanilla extract
  • ½ teaspoon of cinnamon
  • ¼ teaspoon of nutmeg
  • A pinch of salt
  • 6 slices of French bread or Texas Toast, each 1 inch thick
  • 1-2 tablespoons of butter

Recipe

  1. Begin your breakfast of champions by preheating your oven to 400°F. While you’re waiting for it to reach 400°F, you’ll want to take out your cooking instruments and cookware.
  2. In a large skillet, melt your 1-2 tablespoons of butter over medium heat. Then, in a large, shallow bowl or pie plate, whisk together your eggs, milk, vanilla, cinnamon, nutmeg, and salt. At the same time, prepare your slices of 1-inch thick bread nearby.
  3. One at a time, place your bread slices into the egg mixture and ensure that you coat each piece fully on both sides. Be sure to turn each piece of bread in the mixture and let it stand for a few seconds so that each side is coated well.
  4. You’ll cook the french toast in batches to ensure good individual quality. Working in batches, brown the bread slices in your skillet of butter for 2-3 minutes per side. Hold each side until it’s golden brown, and then transfer the bread to a large baking sheet when finished. Depending on how many people you’re serving, you’ll want to keep a clean skillet and steady procedure for browning the individual slices of bread, so pay attention to the individual browning times.
  5. After each piece of bread has been browned on both sides and transferred to the baking sheet, place the sheet tray into the 400°F oven and bake the batch until the bread pieces are crispy and slightly puffed. This should take about 12-15 minutes.
  6. The method in which you serve and garnish your french toast is up to you, but try to keep the serving size to a moderate amount. Many prefer slices of fresh fruit or maple syrup with their french toast pieces, as the texture of the toast compliments the sweetness of the toppings and garnishes excellently.

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