I’ve been on a breakfast kick this month. It started with the blueberry waffles and then blueberry muffins, now it’s French Toast. I even had this plan to put some blueberries in one of the pictures and ride this theme all month. But……I ate them all. There was oatmeal and some more waffles and then more muffins for some friends and well, the french toast ended up berry-less. There is homemade syrup though. Yay!
I feel like I say “this is my favorite recipe” for each of these recipes, but I guess if I wasn’t as favorite-y about my favorites, I wouldn’t be posting them here and telling you to let them become your favorites too. Right?
Anyways, back to the best and most favoritest french toast recipe.
Step one, it’s all about the bread! Brioche bread makes this meal. You can use french bread, and technically brioche bread is French, but regular french bread leaves you wanting whereas brioche bread, with its dense buttery flavor, makes your taste buds rejoice.
Step two, cream. Some people tell you to use milk, but milk and bread together are soggy, not heaven in a meal. If you want to use non-fat cream to cut down on some calories, add another egg yolk to the wet mixture and it will give you the same texture.
Okay, let’s get started and get you enjoying some breakfast.
Note: Once your skillet is hot, be ready to go. This cooks fast and will burn faster. Don’t be afraid to turn your skillet heat down and slow cook if you’re unsure. Golden brown (like a honey oak stain) is your target.
All happiness depends on a leisurely breakfast.
GOOD FOOD. GOOD FRIENDS. GOOD TIMES.
The Best French ToastPrint This
- 8 slices of thick cut Brioche Bread
- Butter for the griddle
- 2 eggs
- 3 egg yolks
- 1 teaspoon vanilla
- 3 Tablespoons brown sugar
- ½ teaspoon of nutmeg
- 1 teaspoon of cinnamon
- ½ teaspoon of salt
- 1 cup heavy cream
- 2 Tablespoons butter
- In a wide, flat bottom container like a pie dish, combine the eggs, yolks, vanilla, spices, sugar and salt. Mix well.
- In a small saucepan, place your cream and butter on medium high heat until bubbling around the edges. Do NOT overheat.
- Slowly add the warm cream & butter mixture to the egg mixture, while whisking briskly the entire time. Note: this will cook the eggs slightly and make the mixture thicker.
- Dip each piece of bread in the batter, flipping to coat each side well.
- In your non-stick skillet (or cast iron skillet with melted butter) place the bread in without letting the pieces touch.
- Let it cook until golden brown and then flip and let the other side cook.
- When both sides have been browned, transfer your French Toast to a warmed oven (170F), until all of the pieces have been cooked.
- Serve with homemade butter, fresh whipped cream, or your favorite syrup.