French Toast

 

When I had sleepovers as a child, my grandmother would make my friends—or my cousins—and me French Toast for breakfast, per our request, almost every morning. She'd use Cary's® Maple Syrup, and we'd gobble it up as if it were our last meal.

I make French Toast for my family, and I hope someday they'll make it for theirs. There's nothing quite like buttery crusts and vanilla-infused toast sprinkled with powdered sugar and cold maple syrup drizzled on top.

 
French Toast
 

Elements

2 EXTRA-LARGE EGGS

1 CUP MILK

1 TABLESPOON MADAGASCAR BOURBON OR MEXICAN VANILLA EXTRACT

DASH OF CEYLON CINNAMON

8 SLICES OF BREAD

CONFECTIONERS SUGAR (FOR DUSTING)

REAL MAPLE SYRUP

Directions

  1. Preheat a large, stainless skillet over medium-low heat.

  2. In a small, shallow dish, add eggs and beat with a fork.

  3. Pour milk into beaten eggs, and add vanilla extract.

  4. Sprinkle cinnamon into mixture; stir to incorporate.

  5. Add 1 tablespoon of butter to the pre-heated skillet; melt.

  6. Slice one piece of brioche in half diagonally, and quickly dip into egg wash to coat both sides. you don’t want the bread completely saturated, just moderately.

  7. Add to skillet and repeat process for each sliced piece. you should be able to fit two whole pieces (or 4 triangles) of bread in the skillet at once.

  8. Allow each piece to cook for about 3-4 minutes and flip.

  9. Once browned on both sides, add to platter or plate and sprinkle with a pinch/dust with confectioners’ sugar.

  10. Add real maple syrup, fresh fruit, and/or whipped cream and enjoy.

 

x, Melissa

 
BreakfastMelissa ChildressToast, Eggs, Sweet