One of the first things I cooked by myself was French Toast. As a kid, it was fairly easy to figure out: Add about a cup of milk to some "scrambled eggs" then drown a couple of pieces of bread in the mixture. To this day, most people admit that French Toast is a childhood comfort food. Possibly because it's one of the few breakfast foods that tastes like dessert. Cinnamon, nutmeg, butter, maple syrup all blend together and make the perfect base for bread pudding (but, that's another recipe, for another time).
Posted below are a few shots from my latest batch of French Toast.
TIPS: Remember, the most important thing is patience. Wait at least 30 minutes (or, if you're super patient, overnight) so that the bread soaks up as much "custard" as possible. Then wait for the pan and clarified butter/oil to get hot enough. Otherwise, a cool pan is an instant recipe for soggy, broken-up French Toast.
Ingredients:
Egg Mixture:
Two (2) eggs
1 cup milk
1 Tbs. sugar
2 tsp. Cinnamon
1 tsp. nutmeg
a pinch of salt
Bread: Preferably day-old brioche or challah, but plain old sliced bread works too.
Garnish: Sliced apples, berries, powdered sugar, whipped cream
Syrup: Don't skimp on the syrup! Forget Log Cabin and Aunt Jemima. Instead use BLiS Bourbon Maple Syrup. Stored in the same oak barrels used to age Bourbon, this maple syrup is sweet and rich with layers of maple, caramel-whiskey notes. (After dipping a few bites of French Toast into the BLiS syrup, my Auntie exclaimed, "It's so good, you don't even need butter!)
Posted below are a few shots from my latest batch of French Toast.
TIPS: Remember, the most important thing is patience. Wait at least 30 minutes (or, if you're super patient, overnight) so that the bread soaks up as much "custard" as possible. Then wait for the pan and clarified butter/oil to get hot enough. Otherwise, a cool pan is an instant recipe for soggy, broken-up French Toast.
Egg Mixture:
Two (2) eggs
1 cup milk
1 Tbs. sugar
2 tsp. Cinnamon
1 tsp. nutmeg
a pinch of salt
Bread: Preferably day-old brioche or challah, but plain old sliced bread works too.
Garnish: Sliced apples, berries, powdered sugar, whipped cream
Syrup: Don't skimp on the syrup! Forget Log Cabin and Aunt Jemima. Instead use BLiS Bourbon Maple Syrup. Stored in the same oak barrels used to age Bourbon, this maple syrup is sweet and rich with layers of maple, caramel-whiskey notes. (After dipping a few bites of French Toast into the BLiS syrup, my Auntie exclaimed, "It's so good, you don't even need butter!)
Scramble the eggs with salt, ground cinnamon, sugar, and nutmeg. Stir in the milk until well incorporated.
(Leftover Trick: I used some Egg Nog that we had in the fridge.)
Pour the egg-milk mixture over slices of bread. Refrigerate for at least 30 minutes.
(Remember, patience!)
In a hot pan, add enough oil or clarified butter to coat the bottom of the pan. Wait a minute or so until it gets hot enough. As soon a the bread hits the pan, it should sizzle (this is the beginning of a good sear). Cook each side until golden brown. This will take between 3-5 minutes.
Serve with warm maple syrup, apple slices, and any other fruit you have in the house.
Stray from the norm: sliced peaches or clementine segments make great garnishes!
Serve with warm maple syrup, apple slices, and any other fruit you have in the house.
Stray from the norm: sliced peaches or clementine segments make great garnishes!
And, of course, we can't forget the bacon!
Looks yummy!
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