Italian French Toast
My version of Grandma’s specialty
Enough for your family breakfast (approximately 4 portions)
INGREDIENTS:
One loaf of day-old Italian, French or rustic bread, sliced on the bias in a thicker cut (1-1.5”)
6 large eggs
3/4 cup whole milk
3/4 cup half and half **
2 tsp sugar plus more for sprinkling on the toast in the pan.
2 tsp cinnamon (optional)
2 tsp pure vanilla
Salted butter or olive oil for cooking and granulated sugar for the crunch.
** can substitute all milk, 2% milk or almond milk
METHOD:
- Into a mixing bowl, crack eggs, and gently whisk to break up.
- Add milk and half and half
- Add sugar and vanilla and whisk well to fully emulsify ingredients together.
- If using cinnamon, whisk in to combine well.
- Place pan or flat grill top on stove and heat to just smoking – medium hot.
- Using either butter or olive oil, coat the surface well.
- Dip your bread into your custard and soak as long as you like. A quick dip will result in a dry middle but custard on the exterior, whereas a longer soak in the custard results in a dense and moist French toast.
- Place on hot skillet. Sprinkle liberally with granulated sugar. Allow to cook until golden then flip and allow sugar side to caramelize.
- Serve immediately with fresh berries (we love strawberries) and pure maple syrup.
- Dust with confectioner’s sugar for an added treat.
Recent Comments