Description
French toast gets a boozy upgrade. A perfect weekend brunch treat.
Ingredients
Units
Scale
- 1 cups (237 ml) Organic Whole Milk
- 3 Large Eggs
- Pinch Salt
- 0.5 tsp Cinnamon
- 0.25 tsp Nutmeg
- 1 tsp Vanilla Extract
- 1 tbsp brown sugar (dark or light)
- 8 half inch slices French bread (day old)
- 1 tbsp Grand Marnier or Rum
- 0.5 cups (118 ml) Butter for pan
- 0.5 cups (118 ml) Maple Syrup (for serving)
Instructions
- Whisk together milk, eggs, cinnamon, nutmeg, brown sugar, vanilla extract, and salt until smooth.
- Heat about one tablespoon of butter and one tablespoon of canola oil in a griddle or large pan over medium-high heat.
- Soak french bread slices in the milk mixture until saturated, flipping to ensure both sides absorb the liquid (about 1 minute per side).
- Add bread to the griddle pan, ensuring not to overcrowd the slices. Cook until golden brown (about 2 minutes per side).
- Repeat with a second batch, re-oiling/re-buttering the pan if needed.
- Dust slices with powdered sugar and serve with maple syrup warmed with a touch of butter.
- Add bacon and orange juice.
Notes
- For a richer flavor, use brioche or challah bread instead of French bread.
- To prevent soggy French toast, ensure the bread is not overly saturated with the egg mixture.
- Leftover French toast can be stored in the refrigerator for up to 2 days and reheated in a toaster or pan.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Pan-Frying
- Cuisine: French-Inspired
Nutrition
- Serving Size: 2 slices
- Calories: 350
- Sugar: 20
- Sodium: 200
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0g
- Carbohydrates: 45
- Fiber: 2
- Protein: 8
- Cholesterol: 150