Dec 02 2008

French Toast, Oooh La La

Posted in Cooking, Recipes Tags: , 12 comments

I’m going to take a break from stamping today to share a recent recipe success I had. I was dying for a good French toast recipe for ages. My coworker gave me a tip to use cream and brioche instead of regular bread and plain eggs. Since the brioche loaf is full of  buttery goodness, it tastes extra rich with the butter and egg mixture. Well, I tried it and I have only one thing to say: Best. French Toast. Ever. And it’s super easy to make. The whole process literally takes 10 minutes. Try it and impress your loved ones.:-)

Ingredients: For four pieces of French toast, I used four slices of brioche one cup of milk (use cream if you have it. I didn’t), a splash of vanilla, three eggs, a dash of cinnamon, a tablespoon of brandy, and butter for cooking.

Whisk up all the wet ingredients in a shallow bowl.

Meanwhile, heat a nonstick pan on med/high. The butter should melt and sizzle, but not brown. If the butter browns immediately, the pan is too hot.

Dip the brioche in the egg mixture, wait five seconds, and flip.

Immediately transfer the egg covered bread onto the heated pan and fry.

Flip and cook the other side. Mmmmm. Soooo…. Gooood…

Add a touch of powdered sugar and serve with fruit, syrup, butter, or whatever you like.:-)Yummy!

Posted in Cooking, Recipes Tags: ,

12 comments

link to this post
Kimberly B..... - December 2, 2008 - 7:37 am

I just love your step by step pictures……..you make everything look easy.

talda - December 2, 2008 - 8:47 am

oooh! i want! i want! i think i might have to pick up some bread this weekend :-)

ellie - December 2, 2008 - 10:01 am

My favorite french toast recipe comes from the New Best Recipe Cookbook, in which they test every possible way to make french toast and then come up with the one that tells you how to get the best french toast possible. Their recipe involves flour, which makes the outside a little crunchier, and gives you exact timing for how long to soak each side of the bread for and then how long to cook each side for. It might be a little too scientific for people, but if you are looking for a french toast that is crispy on the outside and soft on the inside, its fantastic.

Teresa - December 2, 2008 - 10:03 am

Mmm… that puts my breakfast of frozen waffles to shame.

chrissy - December 2, 2008 - 10:04 am

I have stumbled to your page when I was googling stamping, and I landed on your page. I admire all your project, you are great at what you do. French toast looks good! Hope there will be more recipes coming. Thanks for sharing.

Christine - December 2, 2008 - 11:11 am

French toast looks delicious! My recipe is very similar to the one you used, but I crush up graham crackers and coat the sides. It gives it an extra sweetness, try it I think you’ll like it.

Jenna Andersen - December 2, 2008 - 11:50 am

Delicious looking! Oh I really want to make some right now.

The Husband - December 2, 2008 - 11:53 am

I’m salivating just looking at it!

Cindy - December 2, 2008 - 2:48 pm

I use cream/milk in my french toast egg mixture, too! I also do that when I’m just making scrambled eggs, makes them a a little fluffier.

Joyce - December 2, 2008 - 2:50 pm

Just wondering if you butter the pan each time. My daughter has been loving the french toast I make on Saturdays, but I’ve been oiling the pan. I think the butter will work better. (We’ll leave out the brandy until she’s older. hehe Thanks.

annie - December 2, 2008 - 3:27 pm

you have the best pics ever :)

Connie - December 7, 2008 - 10:28 am

I use cream or half & half in my french toast too (and also when I make scrambled eggs)! Lately, I’ve been using skim milk and egg whites only but after reading your post, I had to go the rich route! =D

Have you tried french toast with King’s Hawaiian sweet bread? It’s delicious too!!!

Your email is never published or shared. Required fields are marked *

*

*

There was an error submitting your comment. Please try again.

© 2010 The Sunset House – Papercrafts, Photography, and Recipes for Life | ProPhoto Custom Blog by NetRivet Websites

T w i t t e r
R e c e n t
P h o t o   B l o g
T a g s