French Toast

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French toast is one of my favorite breakfast foods and I’ve been making it since I was probably 7 years old, so I’d hope by now I’m able to make a pretty darn good batch of french toast. This french toast recipe is my idea of the perfect french toast. It’s got the perfect ratio of milk to eggs then I’ve finally determined a little bit of cream in place of some of the milk is a must because it adds just a hint of richness and helps keeps things moist with it’s fat content. Then you have that random flour ingredient, this makes the french toast fluffy as it gives it qualities of a batter and helps avoid soggy french toast, and it seems to just assists in building structure. And french toast always needs those flavoring ingredients, cinnamon and vanilla, and I add in a little nutmeg just for that ever so slight hint of something. And let’s not forget about the bread. A good couple slices of bread that isn’t flimsy and delicate is a must. It needs to be hearty and able to hold it’s own.

It’s always my dream to get breakfast in bed, so I think this Mother’s Day it’s something we should all be doing for our Moms and Grandmas (or take note men and children, it’s what we want :). And it begins with this simple french toast! 🙂

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Ingredients

8 slices white bread
4 eggs
3/4 cup milk
1/4 cup heavy cream
1/4 cup all-purpose flour
1 Tbsp granulated sugar
1 tsp vanilla extract
1 tsp ground cinnamon
2 pinches nutmeg
Butter for griddle (about 1/4 cup), plus more for serving
Warm maple syrup/honey

Directions

Preheat a non-stick electric griddle to 190 degrees (this can also be done in a large non-stick skillet or griddle pan over medium heat).

To a blender add milk, cream, flour, sugar, vanilla, cinnamon and nutmeg and blend on low speed until well combined, about 5 – 10 seconds (don’t overdue it or you’ll just end up with a bunch of froth). Pour into a shallow dish (if you have an 11 by 7-inch baking dish that works best that way you can dunk 2 slices at once). Working with 1 – 2 pieces of bread at a time, dunk into egg mixture and allow enough to for it to soak into bread (soak time will vary based on type of bread used). Flip and rotate to opposite side and soak, butter griddle (just in 1 – 2 sections before adding each piece – you don’t want the butter to burn), then lift bread and allow a little of the excess egg mixture to run off and transfer to griddle. Repeat process with remaining pieces of bread, whisking egg mixture between batches to ensure the flour and spices don’t just sink to the bottom. Cook until bottoms are golden brown then lift and butter griddle again and flip and cook opposite side until golden brown. Reduce griddle temperature if need while cooking.

Serve warm with butter and maple syrup/honey. 🙂

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