Sunday Breakfast

Sunday, April 22, 2012

A perfect breakfast for a foggy Sunday morning with the family.

Note: I used large slices of rustic European style bread instead of a French baguette for this morning's breakfast.


French Bread French Toast

Serves 4

I like to use a stale French baguette, leftover from last night’s dinner, to make my version of French toast. This French toast is on the lighter side, and goes down pretty easily, so you won’t feel weighted down for the rest of the afternoon. Slice up the bread the night before, whip up the egg batter in the morning, and you will smell the perfumes of cinnamon and maple syrup in no time.


1 stale French baguette
2 eggs
1/3 cup milk
1/2 teaspoon cinnamon
1/4 teaspoon vanilla extract
2-3 tablespoons butter
Confectioner’s sugar, for dusting
Good quality maple syrup, for serving


Slice the baguette at a diagonal, 3/4 of an inch thick.

In a medium bowl, whisk the eggs. Whisk the milk, cinnamon and vanilla extract into the eggs. Pour 1/2 of the egg mixture in a deep plate. Heat a large skillet on medium heat and add 1 1/2 tablespoons of the butter. As the butter melts, lightly dip each side of a few bread slices into the egg mixture, just enough so that they are well coated but not totally soaked. Place the dipped bread slices into the melted butter and cook 2-3 minutes on each side, or until golden brown. If the pan gets too hot, turn the heat down. Add more butter as needed. Place the French toast in an ovenproof dish, and in the oven on the lowest heat. Pour more of the egg batter onto the plate as needed, and repeat this process with all of the bread. Generously dust the French toast, either on a platter, or on individual plates, with confectioner’s sugar. Serve with warm maple syrup.


Variation: Almond French Bread French Toast – add a dash of almond extract to the batter and top French toast with toasted slice almonds.

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