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

Baguettes sliced into ¾ inch slices

3 eggs

¾  cup whipping cream (not whipped cream)

Mexican Vanilla – clear (Dancy is a good brand – available on eBay)

Almond extract to taste - 1-2 tablespoons

Graham cracker crumbs

Butter

Blend or whip well – eggs, cream, vanilla, almond extract

Dip or soak baguettes in batter

Coat baguettes with graham cracker crumbs

Cook the baguettes in butter.  Heat should be high enough to brown the baguettes, but so hot as to burn the butter.  You want a crispy finish.  Too much butter will make the exterior soggy.  Too little will not soak into the graham cracker coating.

Swedish Toast – Similar 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 Toast – similar 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