We made something this morning that I haven’t made since probably college (yes, I had a home-made French toast phase in college, didn’t you?). I had forgotten how simple it is to make French toast, and I wanted to share my recipe in case you wanted to make this too. Custardy, warm, and feels like a treat. A good weekend or work-from-home breakfast – a few more extra steps than cereal but totally worth it.
I served mine this morning with a little fruit salad – a mix of about 6 strawberries and one whole banana, both fruits sliced thin and topped with about a teaspoon of sugar. I made this first and let it hang out on the counter to get nice and juicy by the time breakfast was ready. We also had maple syrup on hand for topping as well. Other fun topping ideas (especially if you’re stuck at home right now) would be whipped cream, ricotta or mascarpone (if you’re feeling fancy), berries and other fruits, apple sauce, peanut butter, Nutella, or a side of bacon. Totally versatile and top-able!
Recipe for my French toast is below, photo from this morning is up top!
Sunday French Toast
- 4 slices of whole wheat or white bread
- 1 cup of milk
- 1 egg
- 1 tbsp of sugar
- 1 tsp of cinnamon
- ½ tsp ground nutmeg
- 2 tbsp butter
- Whisk together milk and egg in a bowl until thoroughly combined. Add sugar, cinnamon, and nutmeg and whisk to combine. This will be your custard.
- Pour ¼ of the custard into a shallow plate or baking dish that is just big enough to hold the slice of bread. Place one piece of bread on top of the custard and allow the bread to absorb some of the custard, about 5-10 seconds. Flip bread over and allow the bread to absorb the remaining custard, about 20-30 more seconds.
- This works really well with store-bought bread, because this stuff is basically a little sponge. If the bread is too stale or if using crusty/bakery bread, the soaking time may be longer.
- Multiple slices can be made at a time by using a bigger plate or pan to soak the bread in the custard, if desired.
- Once the bread has absorbed all of the custard, heat ½ tbsp of butter in a small saute pan over medium low heat. Once the butter is melted, transfer bread to the pan and cook over medium low heat on the first side for about 3 minutes. Flip the bread when the under-side is nicely browned, and cook on the other side for another 2-3 minutes.
- Multiple slices can be cooked at the same time if using a buttered skillet.
- Once cooked, remove from the pan and serve immediately.
- Store in a warm oven (set at 200F) if making multiple batches to be served at once.
- Repeat steps 2-4 with the remaining bread slices and butter.
- Top with desired toppings and enjoy!