French Toast
French toast is one of those glorious weekend brunch dishes, which while may seem time consuming is worth the effort, and I believe stays warm, in a 200 degree oven, better than pancakes, allowing the cook to also sit down and enjoy the meal. Just make sure that as you make each portion, you are stacking them in an oven proof dish.
Also, feel free to use various types of bread. I really enjoy making French toast with raisin bread, and Kings Hawaiian bread, as well as Panettone in addition to white bread.
Ingredients:
3 large Eggs cracked and beaten
¾ cup of Milk or Half and Half
¼ cup of Sugar, you may want to add a bit more or reduce this amount
1 tablespoon of Nutmeg
2 tablespoons of Cinnamon
2 tablespoons of Vanilla
1 ½ cups of Flour
1 cup of Sugar
1 ½ tablespoon of Cinnamon
Butter to fry toast
Directions:
Mix eggs, milk, sugar, nutmeg, cinnamon, and vanilla in a shallow bowl or dish; on a flatter surface, like a plate, mix flour, sugar, and remaining spices. Heat up a non-stick pan, when hot add about a teaspoon of butter. Dip bread in egg mixture, then flour mixture, on both sides of the bread. Drop the toast in hot skillet, frying on each side, until nice and brown – depending on your control of your stove top, you may need to lift the skillet up, while cooking the toast to make sure it is cooked through, but does not burn.
Place the toast, in a stack, in oven, until ready to serve. I like to heat up my syrup, in the microwave, in a pitcher, adding a tablespoon of butter to the pitcher.
Serve this with bacon or sausage, eggs, and fresh fruit for the most delightful of weekend brunches.
