French Toast is such a treat. Seriously, it’s like a hearty pancake dessert. And most of you reading this post, admit it, you never even consider to make french toast in the morning because it’s labor intensive, right? I mean we’re in the time of the Avocado Toast generation. Trust me though, waking your partner up to go get avocado toast isn’t as romantic as making french toast for your partner while he/she is sleeping. Trust me.
Bread – 2 slices
Milk – a large splash
Egg – 1 large
Vanilla Extract – a splash
Cinnamon – a lot of dashes
Syrup – a lot
Bourbon – a splash
Butter – for the pan
Avocado – none
Quick, let’s talk about the ingredients. There are many recipes out there that ask for brioche, but who the hell has brioche in their house on the daily? Nobody. If you do, you can probably afford avocado toast, too, so go on and get outta here. For the rest of us peons, use a hearty dense bread, like this HEB Essential Grains Bread. And for the milk, I’m using almond milk. You can use any milk, 2%, whole, coconut, whatever floats your boat, it’ll turn out the same.
Step 1: Mix your egg, splash of milk, splash of vanilla, and a few (or more dashes of cinnamon). A lot of recipes say you should leave your bread out overnight to let it dry out, but nobody thinks about French Toast the night before. Honestly, you should be watching Game of Thrones or something (I don’t, but you can).
Step 2: Dip the hearty bread into the custard mix. Drop it in, and take it out FAST. If you leave it for too long, it’ll disintegrate and be extra soggy. So dip and go!
Step 2.5: I always add more cinnamon on top. Why? I love cinnamon. Seriously, add more.
Step 3: Oh this is so crucial DO NOT SKIP—Put the french toast in the fridge for about 5 minutes. This will help the custard set aka let the bread soak up the juice aka no sloppy soggy French Toast. You can use this time to make coffee, the syrup in the below steps, water your houseplants, if you don’t have any, use this time to find your nearest Garden Center.
Step 4: Heat up a cast iron skillet, I put my stove to medium-high-ish, waited for the skillet to get hot, and then put some butter down. Yes wait for the skillet to get hot. Then spread the butter around to fit the size of your French Toasts. Check for a good amount of browning before flipping. When both sides are brown, move it to a serving plate.
Step 5: Now for the syrup. I use Grade A Maple Syrup. I mean, we’re adults now, keep Aunt Jemima at the store. AND THEN ADD A SPLASH OF BOURBON. A little goes a long ways, don’t be a lush. This is optional of course, but I work from home, so…yeah.
Step 6: You should have some berries on hand at all times. Cut it up and put it on top. The fruit cuts through the sweetness of the French Toast. This should not be optional. Also, look how much better it looks.