Vanilla French Toast {recipe}
When I was younger, I really did not like French Toast, at all. Perhaps the fact that my mother was not such a great chef had something to do with it, I'm not sure. But, I was not a fan of French Toast. I couldn't stand the soggy factor or the eggy taste. Bleck.
After getting married to my husband, {a huge fan of breakfast, I might add}, I had no desire to make any fancy version of French Toast for him either. However, for some odd reason, I happen to have children who adore French Toast. Don't even ask me how that happened, because I have no clue {other than thinking perhaps they are aliens}.
So, I had to perfect the art of French Toast in order to want to make it for my lovely poppets. I tried this recipe or that recipe and finally came up with something that is delicious. I actually want to eat French Toast now. A small miracle I tell you.
A little secret I discovered is to freeze the bread. The entire loaf, just toss it in the freezer as soon as you wake up on the morning you decide to whip up some French Toast. Once you have finished with your pot of coffee, your frozen load of bread will be perfect. The frozen bread will be easier to slice and soak up the perfect amount of the custard without giving you soggy bread.
You can use any type of bread you like, I have tried everything. Challah works really well for this or even Cinnamon Raisin bread, provided you like raisins, which I don't. However, I prefer a gorgeous loaf of Tuscan bread . . . one day old. As in you buy the bread on Friday to make for Saturday morning breakfast.
Take your frozen Tuscan loaf from your freezer and slice it into eight 1/2" slices. Set aside and prepare your custard. And yes, I do call it a custard instead of a goopy egg and milk mixture. Custard sounds prettier, right?
For the French Toast custard, combine milk, heavy cream, eggs, vanilla extract, honey and salt with a hand whisk. Pour your mixed custard into a shallow bowl for dipping. Dip one slice into the custard and turn over after about 15 seconds. Transfer the slice to a platter and finish the other seven slices.
Lastly, take a large skillet and place it over medium heat. You can use butter or oil or spray, but I only use coconut oil. Only coconut oil, nothing else will do. No butter. No margarine. No spray. My kids have no clue otherwise.
Once your skillet is hot and your coconut oil has melted, place a slice or two in the skillet. Let the edges get nice and toasty. Make sure to keep a close eye on them to get the perfect texture . . . OR ABOUT 2 MINUTES. Repeat until all your slices are cooked.
I only serve this with REAL maple syrup . . . no imitation will do. Or if you have a child who detests syrup (real or imitation), sprinkle a bit of powered sugar on his.
The perfect way to start a perfect day.
Ingredients
8 thick bread slices (FROZEN)
3 large eggs
3/4 cup organic milk (almond, coconut or rice will do)
1/2 cup heavy cream
1 Tablespoon of RAW honey
1/2 tsp vanilla extract
1/2 tsp salt
4 Tablespoons coconut oil or real butter
Instructions
Mix together eggs, milk, heavy cream, vanilla extract, honey and salt .
Beat until frothy.
Grease hot skillet with coconut oil or butter.
Dip sliced, frozen bread into mixture.
Cook on both sides until crispy and golden.
Serve warm, with REAL maple syrup.
Make a stuffed version of this dish by spreading cream cheese, sugar, and cinnamon over four bread slices, then topping with the other four slices.
Dip the sandwiches in the custard mixture and cook in the skillet as above.
If you prefer, you can also prepare this dish in the oven instead of the stovetop.
Preheat an oven to 350.
Pour the custard mixture into a 13x9 baking dish and let the bread soak for 20 minutes.
Fry the bread in the skillet as above, then transfer to a baking sheet.
Place into the oven and bake for 30 minutes.
About Tiaras & Tantrums: Rese is a mom of three. She enjoys home educating her kiddos, taking photos, and traveling the globe. Rese is a family lifestyle photographer and home educator. Connect with Rese on Instagram, Facebook, Pinterest, and Google+. Sign up via email for the latest updates from Tiaras & Tantrums.
