Holiday time is always a little stressful for the cook and breakfast is something that tends to get placed in the back of your mind. I have two wonderful recipes for French Toast I would like to share. One of them I make all the time for my family because it is so easy to make. The other one is a sweeter recipe we served for Sunday brunch at my restaurant.
The one I make for my family is scalable. Yes, I said “scalable”. I am married to an engineer and when I explained to him how easy this recipe is to make smaller or larger portions he dubbed it “scalable”:). This scalability comes in handy over the holidays when the crowd gets large at home.
So, enjoy my french toast recipes.
Scalable French Toast
Yield = Whatever you want
- 2 eggs per person
- 1 tbsp. granulated sugar per egg
- 2 tbsp. milk per egg
Whisk these ingredients together until well blended.
Take white bread (day old works better than fresh), cut bread into ½ pieces. Use a griddle at 325 degrees or a large nonstick pan on medium heat.
Lay ½ pieces of bread on top of the mixture for 2 seconds, flip the bread and let soak for 2 more seconds. Place on griddle. Brown on one side, flip and brown on the other side.
I serve with syrup and whipped cream but you can top with powdered sugar, fruit, or anything else you would like on your french toast.
Sunday Brunch French Toast
Yield = approx. 1 loaf of bread (if you don’t over soak)
- 1 cup milk
- 1 cup brown sugar
- 2 teas. Vanilla
- 2 teas. Ground cinnamon
(heat the above ingredients in a saucepan until brown sugar is dissolved and then remove from heat and allow to cool)
Add:
- ½ cup heavy whipping cream
- 4 eggs
Whisk together until well blended.
Take white bread (day old works better than fresh), cut bread into ½ pieces. Use a griddle at 325 degrees or a large nonstick pan on medium heat.
Lay ½ pieces of bread on top of the mixture for 2 seconds, flip the bread and let soak for 2 more seconds. Place on griddle. Brown on one side, flip and brown on the other side.
I serve with powdered sugar but you can top with syrup and whipped cream, fruit, or anything else you would like on your french toast.
Enjoy!!
Maurie Kay
