Notes from The Kitchen
Danish Toast, Swedish Toast, and the latest, created for the Bentwood Inn, English Tea Time Toast. (These are variations of the venerable French Toast. When my guests asks what makes Danish Toast Danish Toast the answer is the chef!)
Each of these toast recipes follow the traditional method for making French Toast. The interesting twist is each is coated with crumbs and has a different flavor added. In all cases I find old (not stale) baguettes work best. The small diameter bread holds together better than sliced bread. I generally slice the baguette into ¾ inch slices. When dipping the bread into the batter you have to experiment with soaking time. Some people like a very moist center with a nice crispy exterior. Others like the center to be firmer.
Danish Toast (serves 10)tends to taste like a bear claw
Swedish ToastSimilar to Danish Toast recipe
Use Contreau, triple sac or orange extract – use instead of almond extract - season to taste 1-2 tablespoons. Coat the baguettes with vanilla wafer crumbs – use instead of graham cracker crumbs.
English Tea Time Toastsimilar to Danish Toast recipe
Use cinnamon swirl bread instead of baguettes. If you can get it unsliced, best sliced into ¾ inch slices. Use ginger snap crumbs instead of graham cracker crumbs. No extract flavor