This weekend I’m rewarding the kids with one of their favorite weekend breakfasts: my French Toast. There’s nothing better than French Toast for Sunday breakfast! Thick slices of bread soaked in a mixture of beaten eggs with milk, nutmeg, cinnamon and vanilla extract, toasted in a frying pan, and served with butter and maple syrup. I can’t think of a better way to wake up on Sunday than cooking with my kids. They love to be my sous chefs in the kitchen and especially love cooking yummy mouth watering French Toast.
My French Toast recipe works best with several day old French or Italian loaf bread that has been thickly sliced. Fresh bread, or bread that has been sliced too thin tends to get mushy and fall apart when soaked in the egg and milk mixture. Many people serve it with powdered sugar but I believe there is enough sugar in the maple syrup, so I don’t add more. In our household we only use Canadian Maple Syrup because my husband is from Canada and if I use anything else he’s pissed! I have many variations of this ancient, easy recipe but this weekend it’s with strawberries and bananas…although most of the time it’s whatever I have on hand in the kitchen. Cooking is all about experimenting with flavors and techniques.
I’m jumping the jig that it’s Friday! We’ve been putting in over-time on all fronts: business, working out, paleo diet, kids, school and…do I need to go on and on? You get it, because we all have our own grind!
Reward yourself this weekend!
Ali in the Valley
Photo by: Ali
Mouthwatering French Toast
2/3 cup milk (I use coconut milk)
2 teaspoons of cinnamon
1 teaspoon of nutmeg
2 teaspoons of vanilla extract
8 thick slices of 2-day-old bread (better if slightly stale)
Beat eggs, milk, cinnamon, nutmeg and vanilla extract together. Whisk until well blended. Pour into a shallow bowl.
Dip each slice of bread into the egg mixture, allowing bread to soak up some of the mixture. Melt some butter (or use vegetable oil) over a large skillet on medium high heat. Add as many slices of bread onto the skillet as will fit at a time.
Fry until brown on both sides, flipping the bread when necessary. Serve hot with butter, maple syrup and fresh berries.