Ok, let's be real here, there is nothing healthy about this recipe! Life is about balance, and sometimes you've got to indulge a little, right?My husband wanted French Toast, something that I hadn't made in over 10 years because of my gluten-intolerance. Not that I haven anything against French toast; it's just that most gluten-free alternatives out there aren't exactly the best. So, this leaves me avoiding gluten-free products like breads and pastas. No pitty-party here of missing out!
There are 4 secret rules to making the best french toast:
- Always (I mean always) use a rich, buttery bread like brioche or challah, this is important!
- You also want to make sure to season the egg batter with cinnamon, vanilla and nutmeg for a warm decadent flavor.
- Give your bread time to soak in the flavor of the batter.
- Two words: Maple. Syrup. Yes! Adding Maple Syrup will make French toast lip smacking good! I used Republic of Vermont Maple Syrup - give it a try!
If you respect these four golden French toast rules, your next batch of French toast will leave you saying "mmm" and "yum."
What You'll Need
6 large eggs, room temperature
1 1/2 cups heavy cream
2 tablespoons pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon sea salt
6 slices bread, 1" thick
4 tablespoons unsalted butter
4 tablespoons coconut oil
Pure maple syrup, for serving
What You'll Need To Know
1. Whisk together eggs, cream, vanilla, cinnamon, nutmeg, and salt in a medium bowl; set aside.
2. Place bread in a shallow baking dish large enough to hold bread slices in a single layer. Pour egg mixture over bread; soak 10 minutes. Turn slices over; soak until soaked through, about 10 minutes more.
3. Preheat oven to 250 degrees. Place a wire rack on a baking sheet, and set aside.
4. Heat 2 tablespoons butter and 2 tablespoons vegetable oil in a skillet over medium heat. Fry half the bread slices until golden brown, about 2 - 3 minutes on each side. Transfer to wire rack and place in oven while cooking the remaining bread. Keep in oven until ready to serve.
5. Serve warm with pure maple syrup!
Notes: This recipe was adapted from Martha Stewart
Recipe makes 4-6 servings.