Easy French Toast
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That's right! the little chefs bought me a frying pan for Christmas, a heavy duty, cast iron, non stick coated frying pan with a metal handle (for days I feel like finished off an omelet under the grill).
I have been moaning and groaning this year whenever I make pancakes or french toast that my frying pan is awful and that's why they never seem to turn out right. I know that's not the reason, but it always seemed a good excuse.
So armed with a new heavy duty frying pan, a scribbled out copy of Alton Brown's French Toast recipe, some milk, cream, eggs and a loaf of day old brioche, I made breakfast. And they turned out fairly well. The little chefs gobbled them down gleefully.
I usually serve french toast with bacon and banana or a load of mixed berries that have been sprinkled with sugar and left for half an hour to release their juices.
French Toast
- 2/3 cup milk (160mls)
- 2/3 cup cream (160mls)
- 4 large eggs
- 2 tablespoons warmed honey or 1 tablespoon agave syrup (my preference)
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon (optional)
- Loaf of day old bread
- good quality maple syrup to serve
Method
1. Whisk the eggs slightly, add the milk, cream, salt, cinnamon and honey or agave syrup. Whisk well.
2. Cut the bread (I like using brioche) into thick (1/2 to 3/4 inch slices).
3. Soak the bread one slice at a time in the egg mixture for 30 seconds each side, remove and place on a rack inside a pan to catch the drips. This makes it less soggy.
4. Heat 1 tablespoon butter in a heavy duty frying pan over a medium heat and add the bread, cooking for about 3 minutes each side until golden brown. Pop into an oven dish and place in a 150 degrees Celsius oven until the rest are cooked.
5. Serve with good quality maple syrup.
