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" Pumped up with exotic fruits, artisan breads and the occasional touch of rum\u2014French toast has left its modest past behind for a promising future with the gourmands. To uncover the secret to this comfort food&amp;#039;s comeback, we peered into the cookbooks of eight forward-thinking chefs and found egg-soaked decadence, as we&amp;#039;ve never seen before. Find the secret to a fail-proof brunch in our gallery of gourmet recipes, complete with the chef&amp;#039;s culinary inspiration and tips for perfection.  1 --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; ... --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt;  --&amp;amp;gt;  Croissant French Toast with Vanilla Maple Apples Ingredients \u2022 3 tbsp. unsalted butter \u2022 3 apples, peeled and sliced \u2022 \u00BD vanilla bean, split, seeds scraped out and reserved \u2022 2 cups pure maple syrup \u2022 9 day-old croissants \u2022 6 large eggs \u2022 3 cups heavy (whipping) cream \u2022 1 shot whiskey \u2022 1 tsp. ground cinnamon \u2022 4 tbsp. unsalted butter \u2022 3 cups whipped cream \u2022 Confectioner&amp;#039;s sugar for dusting  Directions  Melt the butter in a large skillet and brown it lightly over high heat. Add the apple slices and the vanilla pod and seeds, and saut\u00E9 for 3 to 4 minutes; the apples should be lightly colored but not yet completely tender. Add the maple syrup to the pan and saut\u00E9 for 4 minutes longer, tossing frequently to coat the apples completely. Remove the vanilla pod.  Halve the croissants as if you were making sandwiches. Whisk together the eggs, cream, whiskey, and cinnamon, and pour the mixture into a large shallow pan. Immerse the croissant halves in the liquid and let them soak for a few minutes, then flip them over and soak them for another minute. Melt 2 tablespoons of butter in a large skillet over medium heat. Cook the croissants, a few at a time, until golden on both sides, adding more butter as necessary. When they&amp;#039;re cooked, put the croissants in a shallow pan loosely tented with aluminum to keep them warm. Place two pieces of French toast on each plate. Top with saut\u00E9ed apples, drizzling warm maple syrup around the plate. Spoon a good dollop of whipped cream over the apples and cover with another piece of French toast. Dust with confectioner&amp;#039;s sugar and serve immediately. Serves 4. From Charlie Palmer&amp;#039;s Practical Guide to the New American Kitchen  by Charlie Palmer, courtesy of Melcher Media; melchermedia.com    --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; 2 --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; ... --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt;  --&amp;amp;gt;  Waffle-Iron Orange French Toast  Ingredients \u2022 3 eggs, beaten \u2022 1 cup milk \u2022 \u00BD cup fresh orange juice \u2022 3 tbsp. sugar \u2022 \u00BD tsp. vanilla extract \u2022 \u00BD tsp. ground cinnamon \u2022 1 tbsp. finely grated orange zest (preferably organic) \u2022 8 bread slices \u2022 2 tbsp. unsalted butter at room temperature, if needed Bread Suggestions: White, sourdough, brioche, raisin, cinnamon, challah, Cheddar cheese. Directions In a pie plate or shallow bowl, using a whisk or fork, beat together the eggs, milk, orange juice, sugar, vanilla, cinnamon, and orange zest. Soak the bread slices in the egg-milk mixture for at least 15 seconds per side. The more the bread is soaked, the moister the French toast. Cook immediately or refrigerate until ready to use. Preheat the waffle iron on medium. If using a regular waffle iron, brush it lightly with the butter. If it is nonstick, you don&amp;#039;t need the butter. Place the bread in the waffle iron (how many slices you can cook at a time depends upon the size of your waffle iron). Close the iron and, using a sharp knife, cut off any bread that extends beyond the edge of the iron. Cook for about 5 minutes, or until the bread is toasted on the outside. Serves 4. Serve with maple syrup, jam, fresh fruit, nuts, yogurt, or sour cream. From Toast: 60 Ways to Butter Your Bread and Then Some by Jesse Ziff Cool, courtesy of Chronicle Books, chroniclebooks.com    --&amp;amp;gt;   --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; 3 --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; ... --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt;  --&amp;amp;gt;  Peach French Toast Bake Ingredients \u2022 Cooking spray \u2022 1 large whole-wheat baguette (about 8 oz.) \u2022 4 large eggs \u2022 4 large egg whites \u2022 1 cup nonfat milk \u2022 1 tsp. vanilla extract \u2022 5 cups frozen unsweetened sliced peaches, thawed \u2022 2 tbsp. firmly packed brown sugar \u2022 \u00BC teaspoon ground cinnamon \u2022 1\u00BD cups plain nonfat yogurt (optional) \u2022 \u00BE cup pure maple syrup (optional) Directions Coat a 9 x 13-inch baking pan with cooking spray. Cut the baguette into \u00BD-inch-thick slices and arrange them in a single layer in the pan. In a medium bowl, whisk together the whole eggs, egg whites, milk, and vanilla. Pour the egg mixture over the bread in the pan. Scatter the peach slices evenly over the bread. Sprinkle with the brown sugar and cinnamon. Cover with plastic wrap and refrigerate overnight. Preheat the oven to 350\u00B0F. Uncover and bake until it is slightly puffed and the bread is golden brown, about 40 minutes. Top with yogurt and drizzle with maple syrup, if desired. Serves six.  From The Food You Crave by Ellie Krieger, courtesy of The Taunton Press, taunton.com   --&amp;amp;gt;   --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; 4 --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; ... --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt;  --&amp;amp;gt;  Almond-Crusted French Toast  Ingredients \u2022 5 large eggs \u2022 1 cup whole milk \u2022 2\u00BD tbsp. maple syrup, plus more for serving \u2022 1 tbsp. rum, Cognac, or Grand Marnier (optional) \u2022 Nine \u00BE-in.-thick slices brioche bread or other rich egg bread such as challah \u2022 2\u00BD cups sliced raw almonds \u2022 5\u00BD tbsp. (1/3 cup) unsalted butter, or as needed \u2022 2/3 cup heavy whipping cream, whipped to soft peaks \u2022 Fresh berries (optional) Directions In a large, shallow bowl, use a fork to beat together the eggs, milk, maple syrup, and rum, if desired. Dredge both sides of the bread thoroughly in the egg mixture. Spread out the almonds evenly on a platter or baking sheet and place a slice of bread down on the almonds, pressing down gently so that the nuts adhere. Turn the bread over and coat the other side. Repeat with the remaining slices.  Heat a large nonstick pan over medium-low heat and add a few tiny slivers of butter. When the foam has subsided, cook the slices of bread for 1\u00BD to 2 minutes on each side, until light brown. Add more slivers of butter around the edges of the pan when you turn the bread\u2014and as necessary when the butter is absorbed\u2014so that the nuts do not burn. Repeat with the remaining slices, reducing the heat slightly if the pan gets too hot. Cut the toast in half and serve 3 halves per person, on warmed breakfast plates. Garnish with a dollop of whipped cream and, if desired, a few ripe berries. Serve it with crispy bacon and maple syrup. Serves 6. From Tavern on the Green by Jennifer Oz LeRoy and Kay Leroy, courtesy of Artisan Books, artisanbooks.com  --&amp;amp;gt;   --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; ... --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; 5 --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt;  --&amp;amp;gt;  Panettone Tostato  Ingredients \u2022 6 large eggs \u2022 2 cups whole milk \u2022 2 cups half-and-half \u2022 2 tbsp. sugar \u2022 1 tsp. ground cinnamon \u2022 \u00BC vanilla bean, split, or \u00BC tsp. pure vanilla extract \u2022 Kosher salt \u2022 1 cup heavy cream \u2022 \u00BD tbsp. sugar \u2022 Pinch of ground cinnamon \u2022 8 slices panettone or good-quality raisin bread, cut about \u00BD inch thick \u2022 8 tbsp. unsalted butter \u2022 Maple syrup \u2022 Confectioners&amp;#039; sugar  Directions To prepare the French toast batter, whisk the eggs, milk, half-and-half, sugar, cinna\u00ACmon, and scraped vanilla seeds or extract in a large bowl. Season to taste with salt, transfer to a broad, shallow bowl, and set aside.  To prepare the cinnamon whipped cream, in a chilled mixing bowl or the bowl of an electric mixer fitted with the whisk attachment, whisk the cream and sugar until soft peaks form. Sprinkle the cinnamon over the whipped cream and whisk for a little longer, or until the whipped cream thickens a little further. Cover and refrigerate. To prepare the French toast, lay at least 2 slices of bread in the batter and let them soak for 2 to 3 minutes. Meanwhile, in a large nonstick skillet, melt 2 tablespoons of butter over medium heat. When the butter is melted, lift the bread from the batter, let the excess drip off, and cook for about 4 minutes on each side, or until lightly browned and cooked through. Transfer to a serving plate and top with a dollop of whipped cream, a drizzle of syrup, and a sprinkling of confectioners&amp;#039; sugar. Repeat to make remaining servings. Serves 4.   From Osteria--Hearty Italian Fare from Rick Tramonto&amp;#039;s Kitchen by Rick Tramonto with Mary Goodbody, courtesy of Random House; randomhouse.com    --&amp;amp;gt;   --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; ... --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; 6 --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt;  --&amp;amp;gt;  Tropical Paradise Ingredients \u2022 4 large eggs \u2022 1 can (14 oz.) coconut milk, shaken \u2022 \u00BD cup apricot pineapple jam \u2022 1 tsp. rum flavoring \u2022 4 cups corn flakes \u2022 1 cup diced macadamia nuts \u2022 1 cup sweetened coconut \u2022 8 slices day-old firm white bread \u2022 Butter Directions In a blender, mix together the eggs, coconut milk, jam and rum flavoring; pour mixture into a pie pan or other shallow pan. In a food processor, pulse together corn flakes, nuts and coconut until they are coarse crumbs, and then spread on a plate. Soak each bread slice in egg mixture for about 1 minute on each side. Press soaked bread into coconut mixture on each side. Melt a little butter in a small frying pan over medium heat and then place coated bread into pan. Cover and cook 2 to 3 minutes on each side, or until lightly browned and crisp. Serve with your favorite syrup. Makes 8 slices. From French Toast: Sweet &amp;amp;amp; Savory Treats For Every Meal by Donna Kelly, courtesy of Gibbs-Smith; gibbs-smith.com    --&amp;amp;gt;   --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; ... --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; 7 --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt;  --&amp;amp;gt;  Nutella\u00AE French Toast Ingredients \u2022 4 1-in.-thick slices brioche \u2022 \u00BC cup Nutella \u2022 2 large eggs \u2022 \u00BC cup half-and-half or milk \u2022 2 tbsp. confectioners&amp;#039; sugar, plus more for dusting \u2022 1 tsp. vanilla extract Directions Heat a panini or sandwich press according to the manufacturer&amp;#039;s instructions. If your panini press is not reliably nonstick, spray it with cooking spray or brush it with melted butter before putting the sandwiches in.  Spread 2 pieces of bread with the Nutella. Top each piece with another piece of bread. Whisk together the eggs, half-and-half, confectioners&amp;#039; sugar, and vanilla in a shallow bowl. Place one of the sandwiches in the bowl and then turn it to completely coat it with the egg mixture. Transfer to a platter. Let stand for a few seconds. Put the sandwiches on the press, pull the top down, and cook until they are golden and crisp, 4 to 6 minutes, depending on how hot your machine is. Carefully remove from the press, dust with confectioners&amp;#039; sugar, and serve immediately. Makes 2 sandwiches. From Panini Express by Daniel Leader and Lauren Chattman, courtesy of The Taunton Press; taunton.com    --&amp;amp;gt;   --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; ... --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; 8  "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.elledecor.com/life-culture/food-drink/a1463/french-toast-redux-56588/>