Saturday, August 28, 2010

French Toast

French Toast

French toast and I have had an understanding for years now--other people made it and I ate it. But having made pancakes and omlets and breakfast potatoes rather to death this summer I decided to get adventurous. And get this--french toast? Totally easy. Amazing.

Makes: 3-4 servings

6-8 slices of French bread (depending on the size of the loaf)
1 1/2 cups milk
4 eggs
1 tbsp vanilla
1/4 cup sugar
1/4 tsp nutmeg
1/4 tsp sea salt
2 tbsp unsalted butter

PLACE bread in a large baking dish (you don't want it larger than needed though, you want everything to be nice and cozy.)

WHISK together milk, eggs, vanilla, sugar, nutmeg, and salt
POUR mixture evenly over the bread
LET STAND 1 minute

French Toast

FLIP bread over
COVER baking dish with saran wrap
LET STAND 10-30 minutes

MELT 1 tbsp butter over medium heat in a large frying pan
LET foam subside
ADD bread to the pan, as many slices as will fit without overlapping
COOK for 3 minutes

French Toast

COOK for another 2-3 minutes
REPEAT with remaining slices, using the remaining 1tbsp of butter as necessary


My Thoughts
1. This French toast was fabulous, striking just the right balance between flavor and texture. But the blueberry sauce took it totally over the top.

2. French toast doesn't reheat particularly well and this recipe is no exception, plan to make just enough to feed your breakfast crew.

3. The original recipe called for orange zest and Grand Mariner to punch things up a bit, you could also use cinnamon or lemon for a different taste combination.

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