Toast for the Soul Toast for the Soul
Kurz, Glenna
Buy this Art Print at AllPosters.com

 

 

 


 

WB01419_1.gif (1881 bytes)

La Belle Cuisine - More Breakfast Recipes

WB01419_1.gif (1881 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

 

French Toast with Frangelico and Hazelnuts

 

 

Seasonal 468x60

"All happiness depends on a leisurely breakfast."
~ John Gunter


Recipe of the Day Categories:

 WB01507_.gif (1247 bytes)  Recipe Home

 WB01507_.gif (1247 bytes)  Appetizers

 WB01507_.gif (1247 bytes)  Beef

 WB01507_.gif (1247 bytes)  Beverage

 WB01507_.gif (1247 bytes)  Bread

 WB01507_.gif (1247 bytes)  Breakfast

 WB01507_.gif (1247 bytes)  Cake

 WB01507_.gif (1247 bytes)  Chocolate

 WB01507_.gif (1247 bytes)  Cookies

 WB01507_.gif (1247 bytes)  Fish

 WB01507_.gif (1247 bytes)  Fruit

 WB01507_.gif (1247 bytes)  Main Dish

 WB01507_.gif (1247 bytes)  Pasta

 WB01507_.gif (1247 bytes)  Pies

 WB01507_.gif (1247 bytes)  Pork

 WB01507_.gif (1247 bytes)  Poultry

 WB01507_.gif (1247 bytes)  Salad

 WB01507_.gif (1247 bytes)  Seafood

 WB01507_.gif (1247 bytes)  Side Dish

 WB01507_.gif (1247 bytes)  Soup

 WB01507_.gif (1247 bytes)  Vegetable

 WB01507_.gif (1247 bytes)  Surprise!

 

[Flag Campaign icon]


Your patronage of our affiliate partners supports this web site.  We thank you!

 

 Breakfast in the Loggia
Breakfast in the Loggia
Sargent, John Singer
Buy this Art Print at AllPosters.com

 

 

French Toast with Frangelico and Hazelnuts
Gourmet Archives

1/2 cup hazelnuts
1/3 cup sour cream
2 large eggs
1 tablespoon sugar
1/4 cup plus 3 tablespoons Frangelico
Eight 1/2-inch slices day-old Italian bread
1/4 cup unsalted butter

Toast the hazelnuts on a baking sheet in a preheated 350-degree F. oven for 20 minutes, transfer them to a tea towels for 15 minutes. Rub off the skins, let nuts cool completely and in a food processor fitted with steel blade or
in a blender chop them fine.
In a shallow dish beat together sour cream, eggs, sugar, 1/4 cup Frangelico and half the nuts. Dip the bread slices in the mixture, turning them to coat them well and let them soak in the mixture for 2 minutes.
On a griddle melt 1 tablespoon butter over moderately high heat, remove bread slices from egg mixture with a slotted spatula, letting excess drip off, and cook them on the griddle for 2 minutes on each side, or until they are puffed and golden. Transfer the French toast to a platter and keep it warm.
In a small saucepan melt remaining 3 tablespoons butter, add the remaining
3 tablespoons Frangelico and the remaining nuts, and heat sauce to heated sauceboat and serve it with the French toast. Serves 4.
 

Index - Breakfast Recipe Archives
Yummy Muffin Recipes

Recipe Archives Index

WB01419_1.gif (1881 bytes)

WB01507_.gif (516 bytes) Home WB01507_.gif (516 bytes) Sitemap WB01507_.gif (516 bytes) Recipe of the Day WB01507_.gif (516 bytes) Art Gallery WB01507_.gif (516 bytes) Cafe WB01507_.gif (516 bytes) Articles WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country WB01507_.gif (516 bytes) Features WB01507_.gif (516 bytes) Chefs WB01507_.gif (516 bytes) Food Quotes WB01507_.gif (516 bytes) Gift Gallery WB01507_.gif (516 bytes) Favorites WB01507_.gif (516 bytes) Basics
WB01507_.gif (516 bytes) Recipe Archives WB01507_.gif (516 bytes) Links WB01507_.gif (516 bytes) Guestbook WB01507_.gif (516 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright 1999-2004 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: December 31, 2002.