French Toast
Breakfast
Prep Time: 5 Minutes
Cook Time: 15 Minutes (Griddle) | 30 Minutes (Dutch Oven)
Servings: 4
Slices of bread are dipped in a mixture of beaten eggs, whisked with milk or cream. Sliced artisan loaves are frequently used as the bread of choice. Sugar, cinnamon, nutmeg, and vanilla may be variously added to the mixture. The bread is then fried in butter or olive oil until browned and cooked through. Day-old bread is often used, both for its thrift and because it will soak up more egg mixture without falling apart.
The cooked slices may be served with sugar or sweet toppings such as caramel, ice cream, jam, honey, fruit, and/or maple syrup.
Photo by montatip lilitsanong on Unsplash
INGREDIENTS
8 thick slices of bread: plain white bread, sourdough, brioche, or challah. (Day-old is ideal)
3-4 eggs
1/4 cup of all-purpose flour (Omit with Dutch Oven)
2/3 cup of milk (1 cup for Dutch Oven)
¼ cup granulated sugar
1-2 tablespoons ground cinnamon
¼ teaspoon salt
1 tablespoon vanilla extract
¾ cup blueberries or mixed berries.
Tools & Equipment List
Butter Knife, Measuring Cups, Measuring Spoons, Spatula, Griddle or Skillet, Dutch Oven, Wooden Spoon, Mixing Bowl
INSTRUCTIONS
Griddle
Heat griddle over medium-high heat.
Prepare the batter: In a mixing bowl, mix flour and eggs together first, then add remaining ingredients: milk, sugar, cinnamon, salt, and vanilla extract. Whisk until well blended.
Dip bread slices into the batter, dredging them well on both sides.
Cook: melt butter in skillet or griddle. Add battered-soaked bread slices. Cook for a few minutes, until the bottom of the breads starts to get golden brown. Flip and cook on the other side.
Dutch Oven
Start your coals. Cut out a circular piece of parchment paper to serve as a liner inside a 10-inch Dutch oven.
Tear the bread into rustic pieces (roughly 2 inches square) and place in the Dutch oven on top of the parchment paper.
In a large bowl, thoroughly mix the eggs, then stir in salt, sugar, cinnamon, and vanilla extract. Once those ingredients are fully incorporated, stir in the milk.
Now slowly drizzle the mixture over the bread. Use a wooden spoon or rubber spatula to lightly toss the bread until each piece is evenly coated. Sprinkle the blueberries on top and mix gently.
Cover the Dutch oven and set it over seven evenly spaced briquets, then add 14 briquets to the top of the lid, giving a cooking temperature of about 350 degrees in a 10-inch oven. (Use 16 total coals for an 8-inch oven, or 25 for a 12-incher, placing about one-third of the coals underneath and the rest on top.) Bake for about 30 minutes.
Serve with berries, butter and maple syrup.