Thanks to Connie for this recipe. Check out Cook with Connie for more fantastic recipes!
We have had quite a bit of snow lately. And, each time the weatherman says, “snow is coming,” everyone dashes to the store to stock up on milk, eggs, and bread. Why is that? Does everyone hear “snow” and have an immediate craving for French toast? I love French toast, but I don’t just serve this treat for breakfast. My kids absolutely love having breakfast for supper. And, let’s face it, sometimes the grown-ups love it, too! I often cook breakfast for supper when we’ve all had a hectic day and just need a big serving of comfort food. Nothing warms the soul like a home-cooked breakfast. Who says it has to be served at 6 a.m.? Plus, I’d rather NOT get up early enough to prepare a big, yummy feast first thing in the morning. Our typical school day breakfast is scrambled eggs, oatmeal or cereal, and fruit. But, when I serve breakfast for supper, we can have waffles, bacon, sausage biscuits & gravy, French toast, breakfast casserole, pancakes, eggs Benedict, or hash browns.
My recipe for French Toast requires a few steps, but the end result is well worth the effort. And, you will probably have the ingredients on hand. I buy French bread off the discount rack at my local store. The date on the bread is generally the day you purchase, so it is perfect for French toast the next day. And, buying your bread off the discount rack will save you 40% or more. Sometimes, I buy a loaf of French bread and then freeze it to make French toast, garlic bread, or croutons at a later time.
Impress your family with this breakfast favorite one morning when you are snowed in, or surprise your family by serving this sweet treat for supper. Pair French Toast with eggs cooked your favorite way and a fruit salad.
1 cup milk
3 large eggs
2 T maple syrup
1/4 t. salt
1 loaf day-old French bread, sliced into 1/2-inch slices
2 t. butter
Preheat oven to 375 degrees. Preheat electric griddle to 325 degrees. In a shallow dish, whisk together milk, eggs, maple syrup, and salt. Dip each bread slice into mixture; allow to soak for 30 seconds on each side and then remove to a cooling rack, sitting on a cookie sheet, and let custard-soaked bread slices sit for 2 minutes. Melt 1 t. butter on griddle and place bread slices on griddle. Cook until golden brown, approximately 2-3 minutes each side, adding 1 t. butter as needed. Remove from griddle and place on rack in oven for 5 minutes. Serve with warm maple syrup.
*note* If you don’t have an electric griddle, you may use a grill pan or large 10- or 12-inch nonstick pan. You will have to cook the bread slices in batches.
*note* The egg custard can be mixed, covered, and kept in refrigerator overnight.
2 apples, cored and chopped
2 pears, cored and chopped
1 banana, sliced
1 c. grapes
juice of 1 orange
zest of 1 orange
2 T. Honey
Toss fruit together in a large bowl. In small bowl, combine fresh orange juice, zest and honey. Pour over fruit. Toss and serve. Garnish with fresh mint sprigs.
*Make it special by adding 1 t. fresh chopped mint.