French Toast…Not just for Breakfast Anymore

Written by Austin-North Lamar CM on Sunday, January 11 2009

French Toast

Don’t know what to have when that craving for something sweet and tasty hits you after dinner and before midnight…and driving around town isn’t an option? 

Or decided to sleep in and a weekday brunch is just the ticket? 

 You needn’t look further than your pantry and fridge to come up with some fabulous French Toast! Don’t toss away that two-day old bread before you’ve had a chance to make the most of it! From white to wheat and everything in-between, Central Market breads were made for toasting…the Parisian way. (Speaking of toasting - a marvelous Mimosa made with one of the many French champagnes in our Wine department would be sensational about Now!).

A couple of  bread recommendations: Challah, light and airy, this bread will absorb maple syrup and any other flavors your heart desires. CM Cinnamon Raisin Bread, already loaded with raisins and cinnamon, this bread screams French Toast me! Follow the recipe to happiness without having to leave the house! Bon Appetit….

 

French Toast
 
                      8  1 ½ inch thick slices of Challah Bread / Cinnamon Raisin Bread
                      1 Cup Half and Half
                      4 Egg yolks
                      ½ t. Cinnamon
                      ¼ t. Nutmeg
                      1 t. Vanilla Extract
                      2 T. Butter
 
Whisk together egg yolks, half and half, cinnamon, nutmeg and vanilla.
Heat a large sauté pan over medium-high heat, add butter, swirling to
coat pan. Dip bread slices into egg mixture, making sure to coat both
sides generously. Let excess drip off and put slices in a preheated sauté pan over medium heat.
Cook until golden brown on underside, flip over and brown second side.
 
 
 
Serve with a sprinkling of powdered sugar, maple syrup, fresh berries,
whipped cream or any accompaniment of your choice.

 

Similar Posts

  1. North Lamar Hatch Recipe Winner!
  2. Winner, winner, Lemon French Toast dinner!
  3. Foodies Abroad: The Flavors of Morocco

Comments are closed

You are not logged in - Login