Sunday brunch with Oven-Baked French Toasts... Finally. We. Eat. 🍽
I love the addition of honey and orange zest in the egg-milk mixture for a dose of sweet citrus notes. 😋
Oven-Baked Challah French Toasts with Mixed Berries
Oven-Baked Challah French Toasts with Mixed Berries
Makes 10 to 12 slices
8 large eggs
1-1/4 cups milk
1 tsp. grated orange zest (optional)
1/2 tsp. pure vanilla extract
1 tsp. good honey
1/2 tsp. kosher salt
1 large loaf challah or regular bread, sliced into ¾” (about 10 to 12 pieces)
Cooking oil spray
To serve: pure maple syrup
Mixed fresh berries: Strawberries, raspberries, blueberries
Sifted confectioners' icing sugar (optional)
Ground cinnamon (optional)
Preheat the oven to 350 F. In a large shallow bowl, whisk together the eggs, milk, orange zest (optional), vanilla, honey, and salt. Soak as many slices in the egg mixture as possible for five minutes, turning once. Lay side by side on a large baking sheet. Bake in the middle of the oven for 20 minutes until golden brown. Remove toasts onto serving plate.
Serve hot with maple syrup and mixed berries. Garnish with icing sugar and cinnamon if desired.
I think I have lost some of my food-styling skillz, cause how is it that it took 50+ shots in over an hour just to be semi-happy with this one? And I'm not aiming for perfection. I drizzle maple syrup, but the lovely icing gets absorbed, I move the berries too much and it gets mucky, I couldn't get the orange zest to stay curled and pop in the shot, close up or see more props, towel or no towel, and meanwhile, my three kids are raising their voices at me, "hungry, when can we eat MOM?" 😯 LoL
I use to spend a lot of time shooting for my blog. A luxury, I really don't have anymore. Nowadays, a large chunk of my recipes are shared from my cooking programs. No good pause time during classes to arrange the food for an optimum shoot, as you can imagine with so much on the go (pressed for time and peeps are hungry) and no, I can't afford to hire a photographer, so I have been use to simplicity and simply adhoc as the food dishes out (I suppose as real food should be). When I do have the time, however, it seems to take me forever and often the final shot is just ok. Time to take a food styling course perhaps?
How long does it take you amazing foodies to style and shoot your food? What are some of your techniques to put the "beauty" in beauty shots, but doesn't "eat" into all your time?
8 large eggs
1-1/4 cups milk
1 tsp. grated orange zest (optional)
1/2 tsp. pure vanilla extract
1 tsp. good honey
1/2 tsp. kosher salt
1 large loaf challah or regular bread, sliced into ¾” (about 10 to 12 pieces)
Cooking oil spray
To serve: pure maple syrup
Mixed fresh berries: Strawberries, raspberries, blueberries
Sifted confectioners' icing sugar (optional)
Ground cinnamon (optional)
Preheat the oven to 350 F. In a large shallow bowl, whisk together the eggs, milk, orange zest (optional), vanilla, honey, and salt. Soak as many slices in the egg mixture as possible for five minutes, turning once. Lay side by side on a large baking sheet. Bake in the middle of the oven for 20 minutes until golden brown. Remove toasts onto serving plate.
Serve hot with maple syrup and mixed berries. Garnish with icing sugar and cinnamon if desired.
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I think I have lost some of my food-styling skillz, cause how is it that it took 50+ shots in over an hour just to be semi-happy with this one? And I'm not aiming for perfection. I drizzle maple syrup, but the lovely icing gets absorbed, I move the berries too much and it gets mucky, I couldn't get the orange zest to stay curled and pop in the shot, close up or see more props, towel or no towel, and meanwhile, my three kids are raising their voices at me, "hungry, when can we eat MOM?" 😯 LoL
I use to spend a lot of time shooting for my blog. A luxury, I really don't have anymore. Nowadays, a large chunk of my recipes are shared from my cooking programs. No good pause time during classes to arrange the food for an optimum shoot, as you can imagine with so much on the go (pressed for time and peeps are hungry) and no, I can't afford to hire a photographer, so I have been use to simplicity and simply adhoc as the food dishes out (I suppose as real food should be). When I do have the time, however, it seems to take me forever and often the final shot is just ok. Time to take a food styling course perhaps?
How long does it take you amazing foodies to style and shoot your food? What are some of your techniques to put the "beauty" in beauty shots, but doesn't "eat" into all your time?
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