Do you know about Brinner? Brinner is awesome. Brinner is breakfast for dinner. Since I love breakfast I especially love breakfast when its for dinner.
My favorite breakfast thing? French Toast. Unfortunately that also seems to be the thing that most people/places screw up. It’s not hard to make, but it apparently is hard to make really good. When I order it out it’s usually dry in middle or so soggy it’s gross in your mouth. Some are spice bombs, other just taste eggy. I sense a lot of confusion about how to make simple, delicious, perfect French Toast.
Most important part of French Toast is the bread. Day old Italian or multi grain sliced about 1″ thick is always my first choice. The day old part isn’t key, but it does come out far better if the bread is older because it is drier, but the thickness of the cut is. Anything thicker and you need to soak forever, anything thinner and it won’t hold up to the batter and will fall apart.
Side Note: I would NEVER use sliced sandwich bread, it is far too soft and has all kinds of dough conditioners and stuff added to it that make it into mushy French Toast and it structurally just does not take the batter well. Even for kids I make the good stuff.
The other super secret? If you mix cinnamon w sugar THEN add it you can completely avoid the weird cinnamon clumping that happens when you add the cinnamon to the egg mixture. You don’t need to add much, but it makes sure your batter mix is evenly seasoned equalling awesomesauce French Toast! It also tastes really good.
The batter recipe makes enough to do 6 slices of toast which is enough for 2 people.
- 4 each Large Eggs
- 3/4 cup Milk (or heavy cream if you have it, decadent but delicious)
- 1 Tbsp Vanilla
- 2 Tbsp Cinnamon Sugar **
Preheat a griddle over medium heat & slice up your bread. Whisk together the egg, milk & vanilla. I use a shaker for my cinnamon sugar so I shake it in from the shaker while whisking, no shaker – just sprinkle it in. Also helpful to put the bowl on a towel so it doesn’t spin away. Whisk until the sugar dissolves.
Melt a tablespoon of butter on the griddle and start soaking the bread one piece at a time dredging it into the batter, giving it a little squish so it soaks up enough and placing it on the griddle. It should sizzle just a little bit, lower the heat to medium and let them cook for about 4 minutes per side. If you lower the heat the sugar won’t over caramelize so there is a golden brown crispy crust and the egg will cook all the way through. Give them a flip and cook for 4 minutes on the other side.
Remove from the griddle, slather with butter and even a little powdered sugar if you want to get fancy :) Cooking over a lower heat for a little bit longer means you get a perfectly cooked center and a crispy cinnamon scented crust. AKA The bestestest French Toast ever…for breakfast OR brinner!
- 1.5 cup Granulated Sugar
- 4 Tbsp Cinnamon
Its heavy handed on the cinnamon because I dig it that way. I mix it up in a shaker thing and keep it stored in there. Makes for quick cinnamon toast on the fly!
hello haha narf said:
i rock french toast! yum!
although i swear the best i ever made was recently with half stale jenny lee cinnamon raisin bread. ohmylove!
Burgh Gourmand said:
I like the evolution of your blog, Mindy. Keep it up!
Adding a link to my page right now.
Thank you very much! Glad you like it so far :) I’m still figuring out word press but it gets easier every day!