Ok, let’s be real here, there is nothing healthy about this recipe! Life is about balance, and sometimes you’ve got to indulge
a little, right?My husband wanted French Toast, something that I hadn’t made in over 10 years because of my gluten-intolerance. Not that I haven anything against French toast; it’s just that most gluten-free alternatives out there aren’t exactly the best. So, this leaves me avoiding gluten-free products like breads and pastas. No pitty-party here of missing out!
There are 4 secret rules to making the best french toast:
- Always (I mean always) use a rich, buttery bread like brioche or challah, this is important!
- You also want to make sure to season the egg batter with cinnamon, vanilla and nutmeg for a warm decadent flavor.
- Give your bread time to soak in the flavor of the batter.
- Two words: Maple. Syrup. Yes! Adding Maple Syrup will make French toast lip smacking good! I used Republic of Vermont Maple Syrup – give it a try!
If you respect these four golden French toast rules, your next batch of French toast will leave you saying “mmm” and “yum.”
What You'll Need
- 6 large eggs, room temperature
- 1 1/2 cups heavy cream
- 2 tablespoons pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon sea salt
- 6 slices bread, 1" thick
- 4 tablespoons unsalted butter
- 4 tablespoons coconut oil
- Pure maple syrup, for serving
What You'll Need To Know
- Whisk together eggs, cream, vanilla, cinnamon, nutmeg, and salt in a medium bowl; set aside.
- Place bread in a shallow baking dish large enough to hold bread slices in a single layer. Pour egg mixture over bread; soak 10 minutes. Turn slices over; soak until soaked through, about 10 minutes more.
- Preheat oven to 250 degrees. Place a wire rack on a baking sheet, and set aside.
- Heat 2 tablespoons butter and 2 tablespoons vegetable oil in a skillet over medium heat. Fry half the bread slices until golden brown, about 2 - 3 minutes on each side. Transfer to wire rack and place in oven while cooking the remaining bread. Keep in oven until ready to serve.
- Serve warm with pure maple syrup!
This recipe was adapted from Martha Stewart