It is the new year, we have our first giant snowstorm that is supposed to last three days and we are on holidays. That means brunch to me! One of my favourite brunch treats that I believe everyone should know how to make is French Toast. So let’s go over the basics! I turn to the Joy of Cooking
for the basics and then add my own personal touch to update this recipe for French Toast.
for the basics and then add my own personal touch to update this recipe for French Toast.
Then add your flavourings. I added a touch of salt, about 1/2 tsp of cinnamon, 1/2 tsp of sugar and 1 tsp of vanilla.
I made a stuffed French toast by putting Nutella in between two slices but woah, this was too much Nutella! Too sweet. Next time I will just put 1 tbsp in the centre. You could put jam, peanut butter with bananas… anything you want. Peaches? Strawberries? You get the idea. Or you could just leave it classic and not stuff it at all.
Put the bread in the mixture for just a second, flip and then put it on a either a lightly buttered griddle or frying pan:
You want it to be on medium heat so you get that golden crust! If you do stuffed French Toast I recommend using a spatula to push it down like a panini so it heats and cooks all the way through. Cook for a couple of minutes on each side.
Easy! This recipe calls for few ingredients and if you are having a morning like we are the last thing you want to do is leave the house or stay home and eat the same old boring bowl of cereal. I hope you enjoyed my easy back to basics French Toast tutorial.
For only about a buck you can have a $10 restaurant breakfast in the comfort of your home!
Now I don’t know if Julia mentions this in ‘The Joy’ or not. But over here in the UK we have our French Toast as a savoury, you make the same egg & milk mixture but season with salt and pepper, fry it up and serve with bacon or even on it’s own it’s delicious. I had my first sweet stuff in Belgium when I was an au pair (1977) where it was called Pain Perdu.
When we were in England, they served us “eggy bread” for breakfast (as Janice notes) and thought it quite funny that North Americans sweeten it up and call it “French” toast.
Nope, I don’t remember off the top of my head if they mention the savoury version but it sounds great!
yes here in the new forest i make eggy bread sometimes~but i have to say this french toast sounds so much better and shall be tried very soon!
We had french toast for breaky too! We used day old french bread and Lauren (22 months old) LOVED it. We were at the end of our maple syrup – not even a tablespoon left – so I mixed it into a cup of heavy cream then whipped it. It was the perfect amount of sweet on our eggy toast. I wish I had pictures of Lauren dipping the little pieces in the pile of whipped cream…
Yummy! Nutella! I wonder if I can make it with my gluten free bread. I’m off wheat because I suspect I am allergic to it. Bummer, huh? 🙂
Isn’t it fun to think of different flavors for something like this?? I think of my Brit friends enjoying maromite (tastes a bit like miso) as a spread – definatly savory!
& in answer to Genie’s query – yes, you can make great Fr. toast using GF bread ! My daughter’s done it several times (she can only use egg whites!) & it’s yummy!
I made my chestnut/pumpkin scones again today – they’d be yummy as Fr toast as well!
Happiest of New Years, Susie!! May it be filled with health & many blessings!
i love the idea of 2 slices with a filling.
i add a tablespoon or 2 of brown sugar to the milk/egg mixture — it creates areas of nice crispy sugar crust