Friday, April 1, 2011

Recipe: French Toast


My sister in law requested my French Toast this weekend. My nephews must have loved it when they were here - because that's who will be chowing down on some French Toast this weekend. Funny enough I've never thought to write down the recipe - it's just something I throw together on weekends, when we have a lot of eggs, or when someone needs a special treat. It's easy as can be, but does demand a little patience for the perfect golden hue.

I am notorious for the "cook for an army" style of food preparation so I'm giving you two versions of the recipe: one will make about 1-2 loaves of French bread (confession: I usually double even this version of the recipe!), the other 1/2-1 loaf. (depending on the size loaf you get). Why so much? Because it freezes really well - after it cools pop it in the freezer. Take a few slices out and microwave or put in the toaster oven and you've got breakfast done in no time - perfect for husbands who help out and lazy mornings.

Large Batch French Toast

1-2 loaves French Bread, cut into 1/2 inch slices

6 eggs
1 1/4 cups milk (I prefer whole or even splitting with some 1/2 & 1/2. Sin!)
1 tbsp vanilla extract
1 tsp ground nutmeg
1 1/2 tsps sugar
2 tsps cinnamon
Variation: Add 1/2 cup canned pumpkin for Pumpkin French Toast

Batch French Toast

1 loaf French Bread, cut into 1/2 inch slices

3 eggs
3/4 cup milk (I prefer whole or even splitting with some 1/2 & 1/2. Sin!)
1 1/2 tsps vanilla extract
1/2 tsp ground nutmeg
3/4 tsp sugar
1 tsps cinnamon
Variation: Add 1/4 cup canned pumpkin for Pumpkin French Toast

1) Crack eggs into a medium/large bowl and whisk to incorporate yolks
2) Add milk, vanilla, nutmeg, sugar and cinnamon and mix thoroughly (don't worry, the cinnamon will rise to the top as it sits, just give a stir to reincorporate)

3) Warm a griddle or parge pan over medium low heat. Add a pat of butter and melt.

4) Dip bread in egg mixture and let extra egg mix drip off. Place in the pan. Repeat until pan is full.

5) This is where it can sometimes get difficult - it's can be easy to have butter burn pretty quickly. Trick is to have the heat pretty low and keep a watchful eye on your French Toast. After a few minutes, once the pan side is a nice golden hue, flip over and repeat on the other side.

If you are having issues with butter you can use oil but it won't be as tasty.

Serve with maple syrup, powdered sugar, preserves, fresh berries, mascarpone cheese mixed with honey, or  Greek yogurt mixed with your favorite jam!

If you like super crunchy, crispy French Toast make sure to get a really crusty loaf of bread. Even more? Slice your bread the night before, leave out to stale a bit, then let soak just a bit longer in the egg mix before cooking.

Enjoy whatever yummy recipes your weekend brings!


Maria said...

I think this is what I will have for breakfast this weekend - Mel and I do the whole sit down, big breakfast with the radio in the background. Mmmmm...

Brandi said...

There's really nothing I love more than French toast, though I have to confess I usually don't use a recipe when I make it -- I just toss in delicious things I have around. Sometimes I add some citrus zest, sometimes some bananas on top. That's why it's one of my favorite foods -- it's SO versatile.

Anonymous said...

French toast done right is my favorite breakfast food of all time! Yum!

Mayi Carles @ Heartmade said...

I'm looking at all your delicious food recipes with my boyfriend + we can't stop drooling :) You rock!