Seven exquisite French toast recipes for your little ones to suck their fingers

There is no Holy Week worth its salt without a rich dish of French toast; an exquisite sweet that both children and adults like, but always consuming them sparingly, since it is a highly caloric recipe with large amounts of sugar, refined flours and fats.

We leave you this compilation of recipes, to each one more tempting, so that you can offer them to the kids at breakfast or at the snack, for example, by combining them with other healthy alternatives. Bon Appetite!

Torrijas de horchata

It is a very easy and quick recipe to make, since we don't need to pass them by egg or fry. We can find it in Direct to the Palate, and it is an original and different way of taking the classic French toast.

  • We cut the bread of the previous day in the form of squares.

  • Mix 500 ml of chucha horchata with 4 tablespoons of condensed milk and bring it to a boil to mix well.

  • Add a cinnamon stick and let infuse for ten minutes.

  • When the mixture is warm, we submerge the bread pieces and let them soak so that they soak well.

  • When they are very wet, we put them in a bowl and add two tablespoons of sugar and with the help of a kitchen torch we burn the surface to make a caramel crust.

  • Serve the warm French toast on a layer of horchata.

Vegan French toast

Torrijas are an exquisite sweet, but when there are allergies or food intolerances it becomes a prohibited sweet. That is why we liked this recipe from our colleagues from Direct to the Palate so much, because it can be consumed by little allergic to milk or egg proteins, or lactose intolerant.

  • Add a handful of flax seeds to a bowl of water

  • Put in a saucepan the vegetable drink we have chosen and mix with sugar, a cinnamon stick and a vanilla pod and heat. Do not let it boil, remove from heat and let it infuse about 10 minutes. Strain.

  • Cut the slices of bread (better to use bread from the previous day).

  • Add to the milk, the water with the flax seeds and soak the slices of bread on both sides, ensuring that they do not overdo it.

  • Fry the French toast in very hot oil and when they are browned on both sides, take out a bowl and sprinkle with sugar. To serve.

Quick Torrijas in microwave

With this quick recipe from our partners of Direct to the Palate, we can surprise our kids with an impromptu snack, since in a few minutes we will have some delicious torrijas ready Microwave

  • We cut the bread into slices two centimeters thick, approximately.

  • Mix 75 ml of milk with lemon and cinnamon, and 15 grams of sugar, and temper the mixture for a few seconds in the microwave.

  • We add a beaten egg to the mixture. We stir well.

  • We incorporate the slices of bread and let them soak well on both sides until it absorbs all the liquid.

  • We greased a microwave-safe container with butter, place the French toast, cover it with sulfurized or oven paper, and place it in the microwave, programming two minutes at 750 W. power.

  • Sprinkle the French toast with sugar and caramelize with a cooking torch or under the grill.

French toast with custard

And if the previous recipe was fast, this one that we have also seen in Direct to the Palate is much more and looks exquisite because in addition is combined with vanilla custard. Impossible to resist!

  • We boil a saucepan with 180 ml of water, a teaspoon of vanilla and 130 grams of sugar. Let cook about five minutes and remove.

  • Soak slices of bread in the milk mixture and arrange them on the baking sheet.

  • We prepare some custard by mixing: 300 ml of whole milk, 2 egg yolks, 20 grams of cornstarch, a teaspoon of vanilla and 60 grams of sugar. We put the mixture over medium heat about ten minutes, without stopping stirring with the rods so that it thickens without boiling.

  • We spread the custard over the bread slices and sprinkle them with abundant brown sugar and cinnamon. Gratin about 5 minutes at maximum power.

Orange juice toast

Our colleagues from Direct to the Palate say that the taste of these French toast is soft and sweet, so it sure delights the little ones.

  • We put a glass of milk, a zest of orange and five tablespoons of sugar in a saucepan for a few minutes.

  • We make juice with two oranges and put it to boil in another saucepan along with three tablespoons of sugar. Let it boil until it reduces and we have a thick syrup.

  • We soak the bread slices in the milk, pass them by egg and fry in abundant oil and on both sides until they are golden brown.

  • Once fried, we put them in a bowl and add the orange syrup on top.

Baked French toast

This recipe that we share in Live to the Palate is like the classic recipe of French toast that we all know, but instead of frying them we will make them in the oven, so that we will have A dessert just as tasty but less heavy.

  • We boil a liter of milk in a saucepan, the skin of a lemon, two cinnamon sticks, a tablespoon of cinnamon powder, and four heaped tablespoons of sugar. Let the mixture stand and strain.

  • Cut the bread into slices and submerge them in the milk container, letting them soak on both sides.

  • We beat two eggs and batter the toast. We are placing them in a baking dish.

  • Preheat the oven to 200º in grill mode and meanwhile, put a saucepan on the fire with 200 grams of honey and half a glass of water, and leave a few minutes to make a syrup.

  • When the oven is hot we put the toast on top and wait for them to brown. When they are browned on one side, we turn them around and wait for them to brown on the other.

  • When they are ready we take them out of the oven, soak them with hot syrup and sprinkle them with sugar and cinnamon.

French toast stuffed with cream

And also in Direct to the Palate we have found this exquisite recipe that although it takes more work if we compare it with the previous ones, it is worth investing time in doing it because children will suck their fingers.

  • On the one hand we have to prepare the cream with which we will fill the French toast. For this we will use: 250 ml of whole milk, 90 grams of sugar, a vanilla bean, a lemon peel, two egg yolks and 20 grams of cornstarch.

In a saucepan we heat the milk (reserving a little in a bowl) along with the sugar, the open vanilla bean and the lemon peel. We stir and leave on medium-low heat until it almost boils so that the milk is slowly aromatized. We incorporate the two beaten yolks and when it starts to boil we remove from the heat and strain.

We add to the bowl that contains the milk that we have reserved, the cornstarch, and stir so that there are no lumps. We pour the mixture in the ladle of milk that we just removed from the heat while stirring with some rods.

We bring the saucepan back to the fire. We continuously stir the mixture until it thickens, for about five minutes or so. Remove the cream from heat and let it cool, covered with transparent film. We reserve

  • To prepare the French toast, we will heat 250 ml of milk, 30 grams of sugar, a lemon peel, a vanilla bean and a cinnamon stick in a saucepan. When it starts to boil we turn away from the heat.

  • We cut slices of bread about five centimeters thick and open them in book form without separating the two parts. We fill the interior with the custard that we made at the beginning.

  • Soak the stuffed bread in the milk mixture, pass through beaten egg and fry in plenty of oil until the French toast is browned on both sides.

  • Sprinkle with sugar and cinnamon.

What do you think about these delicious and original recipes? Have you ever done them? If not, and you are encouraged: Bon appetit! Enjoy them!

Photos | Direct to the Palate

Live to the Palate | French toast

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