Saturday, June 4, 2011
So this post is a million years late, but I just came across the picture and it looks like a tasty little breakfast. It's a good make-ahead breakfast - you can keep this warm in the oven. To celebrate Valentine's day, I made some special french toast for The Husband and I. Here is how I do "special occasion" french toast (instead of just using regular sandwich bread and a few eggs and milk)....
1 loaf of challah or other egg bread.. this was braided challah with raisins from Nino's.. yum
eggs (I don't know, 4 or 5?)
cream (milk would still work...)
fresh grated nutmeg
Preheat oven to 350.
Cut the challah into big thick slices. In a big casserole dish, beat the eggs and cream with a fork. Grate in the fresh nutmeg, cinnamon and vanilla. Place all of the slices of bread in the dish and make sure there's enough egg/cream mixture to get around halfway up the slices. Let sit for 5 minutes or so and then flip the slices so that the other sides can soak up the rest of the egg mixture. We're making a little "egg custard" soaked french toast here.
Once your bread has soaked up all the liquid and it is generally juicy (if there are dry spots, you need a little more egg/cream). Get a big skillet or frying pan going with some butter (this is not a diet recipe, folks). An electric griddle that you use for pancakes would be great for this also. Once the butter is bubbly, brown the bread slices on one side - maybe 5 minutes, then flip for another 5 minutes. Depending how hot your griddle is - keep an eye so that you keep things "golden" and not overdone. If you have cut some nice thick slices, that's great and don't worry - the egg inside might still be raw so just take your browned slices and put them on a baking sheet lined with parchment or foil and finish cooking the french toast in the oven for 10 minutes or so.
I'm sorry the directions are fuzzy but we're talking about french toast here.. probably you all know how to make it already! This was a nice treat - with a 2month old at home, I hadn't been spending much time in the kitchen and special meals are few and far in between.
Posted by Kitchen Bliss! at Saturday, June 04, 2011