Haitian French Toast Recette

Indulge in this rich and decadent Haitian French Toast recipe, perfect for special brunches, holidays, or any special occasion breakfast! This recipe, originally featured in Sunset Magazine, has been a family favorite for years, consistently earning rave reviews and requests. Get ready to impress your loved ones with this unforgettable twist on a classic!

Préparation 10 min
Cuisson 25 min
Calories 236.4 kcal
Protéines 8g
Haitian French Toast 64

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Équipe éditoriale cuisine de Forktionary

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Haitian French Toast

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Comment préparer Haitian French Toast

  1. Whisk together the eggs, milk, sugar, vanilla extract, cinnamon, nutmeg, and a pinch of salt in a shallow dish until well combined.
  2. Dip each slice of bread into the egg mixture, ensuring both sides are fully coated. Let the bread soak for about 15-20 seconds per side, allowing it to absorb the custard.
  3. Heat the butter in a large skillet or griddle over medium heat.
  4. Cook the French toast for 2-3 minutes per side, or until golden brown and cooked through.
  5. Serve immediately with your favorite toppings, such as fresh fruit, syrup, powdered sugar, or a dollop of whipped cream.

Nutrition Information (Approximate per serving)

Sodium

5 g

Sugar

59g

Fat

44g

Carbs

7g

Questions fréquentes

Combien de temps faut-il pour préparer Haitian French Toast ?

Haitian French Toast prend environ 35 minutes du début à la fin — environ 10 minutes de préparation et 25 minutes de cuisson.

Combien de calories contient Haitian French Toast ?

Haitian French Toast contient environ 236.4 calories par portion, avec environ 8 g de protéines, 7 g de glucides et 23 g de lipides.

De quels ingrédients ai-je besoin pour Haitian French Toast ?

Les principaux ingrédients de Haitian French Toast sont French Baguette, Orange Juice, Heavy Cream, Eggs, Cinnamon, White Sugar. Consultez la liste complète avec les quantités ci-dessus.

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