101 French Toast Delights: French Toast Recipes (101 Recipes by Allie Bishop

By Allie Bishop

French Toast Recipes for each Occasion!

Breakfast is best than ever with one zero one French toast recipes to select from. even if you're looking for an easy French toast to whip up for your self, a French toast bake to your relations or a wide team, or a connoisseur French toast for unique events, you'll locate what you're searching for here.

From gentle and fruity to complete savory food; from the classics to the decadent, a hundred and one French Toast Delights is packed with French toast recipes for any occasion.

You'll locate attractive recipes such as:
• Grand Marnier Crème Brûlée French Toast
• Mascarpone-Stuffed Mochaccino French Toast
• Raspberry Cheesecake crammed French Toast
• candy 3 Cheeses French Toast
• White Chocolate & Raspberry Brioche French Toast

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Additional resources for 101 French Toast Delights: French Toast Recipes (101 Recipes Series, Book 4)

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Indd 43 43 4/17/14 9:26 AM g iNg e r b eeR tofU 1 pound extra-firm tofu or super-firm tofu (no pressing necessary) SERVES: 2 AS A SALAD TOPPING TIME: 1 HOUR 15 MINUTES, MOST OF THE TIME INACTIVE, INCLUDING PRESSING AND ROASTING ⁄4 cup pure coconut water 1 2 tablespoons freshly squeezed lime juice 2 tablespoons tamari Baked tofu is bathed in a bright and gingery marinade inspired by sunny Caribbean ginger beer. Adding a shot of rum transforms this dish into Dark & Stormy Tofu! 1 tablespoon light molasses 1 heaping tablespoon grated fresh ginger 1 1 tablespoon olive oil coat the bottom and sides of a 13 x 9-inch ceramic or glass baking dish If using extra-firm tofu, press the tofu first (see Pressing Tofu: A History, page 9).

1 teaspoon onion powder ⁄2 teaspoon salt 1 If you have a dehydrator, spread in a thin layer on a solid dehydrator sheet and dehydrate for 6 to 8 hours until dry and crumbly. Store in a tightly covered container in the refrigerator and use within a week. If you don’t have a dehydrator, spread the mixture on a baking sheet lined with parchment paper and roast at 325°F for 15 to 20 minutes. Stir occasionally and remove when the mixture starts to turn a very light golden color (don’t overbrown); cool completely and store as directed.

Indd 29 29 4/17/14 9:26 AM an iNtErLude: THE SKINNY ON SIDE SALADS This is not a book about side salads. These a shake of olive oil, a splash of lemon or vin- are front, center, entrée salads! egar, a twist of black pepper, and a pinch However, I understand that occasionally you need one. Fair enough! I can be reason- of good-quality salt (Himalayan pink and Maldon are favorites). able. Something crisp and green jazzes up a With slightly older produce that could hearty entrée like nothing else (except skip- use some help in the flavor department, I ping straight to dessert).

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