Here’s another fun weekend breakfast idea (see my Brown Butter Oatmeal Pancakes post for another idea)! We hadn’t gone out and done a big brunch lately, so I decided to bring big brunch in to us.
I had a moment of self-reflection when making this, thinking how funny it was how much I rely on recipes to make everything (thank you Serious Eats’ Perfect Quick-and-Easy French Toast for this one), but my mom learned how to cook mostly by making things up and figuring everything out on her own. Basically, she’s the best. I always ask for cooking tips from her! ….and now I’m using these blog posts as reminders since I always forget and have to ask her multiple times.
I wanted to use challah bread for this, but very sadly, my grocery store doesn’t carry it. I was way too lazy…and cheap…to go to Whole Foods, so just picked up what I’m pretty sure was a small loaf of French bread. This store also doesn’t carry any Italian bread loaves, which I was looking for a few days later to make garlic bread, so basically I will be using French bread for everything. I also just noticed this because we just moved to this particular part of the city a couple months ago, and we try to stay away from eating too much bread, which is really, really hard for me. Anyway, I digress.
The loaf ended up being the perfect size for a (big) breakfast, so I cut it into 8 thick slices, not including slivers for the end pieces. Don’t worry though, as I wouldn’t blatantly waste bread like that – I used the ends to keep my brown sugar moist because I don’t use it often enough and it always dries out. Maybe I should just bake more desserts. Sorry, another digression.
The batter was pretty basic and I had most things in the kitchen already. I did have to go out and buy whole milk since we drink almond milk, but I just got one of those single serving bottles, which I didn’t even use all of it. So, the whole milk got whisked together with the eggs, salt, cinnamon, nutmeg, and vanilla. The original recipes calls for a “pinch” of cinnamon and nutmeg, but I really like those flavors so added more like a “two large shakes of the spice bottles” of them.
I used a cast iron pan to make these because the recipe says so, but I’m sure they’re just as delicious if you don’t have one and use a regular skillet.
Slightly adapted from: Serious Eats’ Perfect Quick-and-Easy French Toast to meet my specific tastes / grocery store availability
- 1 loaf French bread, sliced into 8 thick slices
- 3 eggs
- 1 cup whole milk
- Dash of salt
- 2 large dashes cinnamon
- 2 large dashes nutmeg
- 1/8 tsp. vanilla extract
- 2 tbsp. unsalted butter
- Sugar, to taste
- Optional (but is it really?): Butter and/or maple syrup
- Heat oven to 200°F
- Toast bread for about 10 minutes
- Whisk eggs, milk, salt, cinnamon, nutmeg, vanilla extract in a large mixing bowl
- Heat butter in skillet/cast iron pan
- Soak as many bread slices that will fit into pan at one time into mixture
- Place bread slices in pan and cook until brown on bottom
- Flip and sprinkle with sugar and cook until other side turns brown
- Place finished pieces in oven to keep warm
- Serve with butter and/or maple syrup
- Nom nom nom!
Estimated Nutritional Information (per serving, without syrup): 546 calories; 25.1g fat; 321.7mg cholesterol; 718.4mg sodim; 302.9mg potasium; 59.8g carbs; 23.7g protein