Friday, June 4, 2010

dimanche matin avec Riche - Rockin' French Toast!


So, most of you know by now that I tend to be a little health conscious. OK, maybe a lot health conscious.

For a moment though, I just want you to forget everything I've ever said about organic vegetables and brown rice.

Because sometimes, you really just need white bread, sugar, butter, and cinnamon in your life.

Rich made this for us last Sunday. We were sitting outside reading on Saturday afternoon, and I was going through my recent Bon Appetit magazine. I saw this recipe, promptly tore it out, handed it to Rich, and declared, "I want this for breakfast tomorrow!"

So, nice husband that he is, he made it the next morning. I pulled a half -loaf of Challah bread that my sister had made out of the freezer and he got to work.

And it was pretty much the most rockin' French Toast I've ever tasted. It was like a fresh, hot, soft, buttery cinnamon roll.

I'm pretty sure it had something to do with the fact that it was white bread, sugar, butter and cinnamon.


Anyways, if you want to temporarily abandon those good habits and rock your family's world, make this sometime. If you aren't fortunate enough to have a homemade Challah (Jewish egg bread), you can pick one up at TJ's or WF. A regular soft French loaf would work well too, but the egg bread makes it really special.

Caramelized French Toast
Bon Appetit

Serves 4

7 Tbsp. butter, softened
6 Tbsp. brown sugar
1 1/2 cups whole milk (we don't buy whole milk, so we used 1/2 half and half and 1/2 1% milk)
3 large eggs
1 Tbsp. vanilla extract
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
8 slices (cut 1" thick) Challah or French Bread

Mix butter and brown sugar in a small bowl and set aside.

In a large bowl, whisk milk, eggs, vanilla, and spices.

Melt 2 Tbsp. of the brown sugar/butter mixture on a large non-stick skillet or griddle. Dip bread slices one at a time in egg mixture to coat. Add slices to skillet and cook until bottoms are deep brown, about 3-4 minutes. Spread remaining brown sugar/butter mixture over bread slices in skillet. Turn slices over. Cook until bottoms are deep brown, 3-4 minutes. Sprinkle with powdered sugar and serve with maple syrup.

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