Breakfast is the best. It is my absolute favorite. Waffles are great. Pancakes are wonderful. And French toast, aghhhhh, French toast is just perfect! Authentic French toast is more custardy than you’re probably used to and generally doesn’t include much sweetener or any cinnamon. My favorite French toast recipe is one I have played with and tweaked over the years to get that perfect balance between authentic and what I had as a child.
Perfect Sunday Morning French Toast
- 1 loaf, thickly cut, day-old bread
- 1 cup half-and-half
- 4 large eggs
- 2 tablespoons brown sugar
- 2 teaspoons cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon freshly ground nutmeg
- Allow your bread to sit out for a few hours or overnight. It needs to be able to soak up the custard mixture.
- Beat the half-and-half with the eggs well.
- Beat in remaining ingredients.
- In batches soak 2-3 pieces of bread for several minutes.
- Over low-medium heat cook on a non-stick griddle. Cook each side to golden brown.
- Keep warm and toasty in a warm 200-250 degree Fahrenheit oven until all pieces are prepared.
- Serve with whipped cream or maple syrup.
Turn it up a notch, add these mixtures to the prepared custard mixture:
- Banana Nut French Toast: 2 mashed very ripe bananas, small handful of walnuts chopped finely, one teaspoon almond extract.
- Pumpkin French Toast: ½ cup pumpkin puree, ½ teaspoon pumpkin pie spice.
- Gingerbread French Toast: ¼ cup molasses, 1 teaspoon ginger, serve with lemon curd. (Due to molasses cook at a slightly lower temperature so it won’t caramelize too quickly.)
- Chocolate French Toast: 1/8 cup cocoa powder, one teaspoon coffee extract, serve with caramel sauce or ice cream.
Photo credit A Gude.