Brunch Affair | French Toast

Sunday, February 14, 2016

A true staple on brunch menus, French toast appeals to those with a sweet tooth looking to satisfy morning cravings with thick slabs of bread soaked in crème anglaise, browned golden in butter and then dressed in a sweet finish of Canada's most prized and essential local commodity, maple syrup. Sounds decadent right? This is a brunch dish so classic, it's no wonder that kitchens like to get creative with combinations with berry coulis, apple butter and dollops of goodness and - the options are endless.


Serves 4.

1/2 to 3/4 cup milk
3 large eggs
1 tablespoon sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/8 teaspoon nutmeg
Pinch of salt
6-8 slices of bread, cut thickly


In a small mixing bowl, whisk together the milk, eggs, sugar, vanilla, cinnamon, nutmeg and salt.

Soak bread slices in egg mixture. Do not soak more bread than you have griddle space for at one time. Flip to make sure both sides of bread are well-coated.

Lightly butter and heat a large griddle or skillet on medium-high. Place the soaked bread slices on heated surface and cook for 2 to 3 minutes on each side, or until French toast is a light golden brown.

Serve hot with maple syrup, butter, or a dollop of your liking (or all three!) with a side of fresh fruit.



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