Ok, I know everyone likes French Toast and I’m sure everyone will completely roll their eyes upon seeing this “recipe” for French Toast… I mean, what could be simpler? EXACTLY. I have never been a fan of sweet breakfasts, as I mentioned in another Sweet Sundays, but somethings happened… something HUGE, because now… now I LOVE sweet breakfasts. (I guess it’s backwards to start eating less healthy, but I eat veggies and light snacks all throughout the day… and sort of cheat for breakfast, whoops!) But I finally figured out why… I just wasn’t doing it right. Usually French Toast is made with white bread… NO! I find that with wheat or whole grain is is SO much better. With coffee, perhaps an orange or black cherries… man, I’m SET.You Will Need…
- 4 large eggs
- 1 tablespoon sugar
- 2 tsp Cinnamon
- 1 tsp Ground Nutmeg
- 1 tsp Vanilla
- 1/2 cups Heavy Whipping cream or whole milk
- 3 tablespoons unsalted butter (to grease pan), plus more for serving
- 6 slices of your preferred bread (I like wheat and whole grains)
- Pure maple syrup, for serving
The great thing about this recipe is that it really doesn’t need to be exact… in fact, I usually just eyeball it. This recipe makes two slices per person, for three people… adjust accordingly.
STEP 1: Preheat your oven to 200F degrees, just hot enough to keep the toast warm while you work in batches.
STEP 2: In a large shallow dish, beat eggs with a whisk. Beat in sugar, cinnamon, nutmeg and vanilla. Add milk and beat until combined.
STEP 3: In a large heavy skillet, heat the 2 tablespoons of butter over medium-high until sizzling. Gently dip the bread, one slice at a time, into egg mixture to coat and then add to the skillet (you shouldn’t crowd the pan). In batches, cook until golden brown on both sides, flipping once. Transfer finished slices to a cookie sheet and place in the oven to keep warm, while you prepare the remaining slices. Repeat with remaining bread slices, adding butter as needed. (Reduce heat if bread is browning too quickly.) Serve with butter and maple syrup.
As for the remaining egg concoction, I like to throw it in the pan and cook it up for delicious sweet scrambled eggs! MMM.