Especially when breakfast tastes this good and is this easy.
I like to pretend that I’m eating dessert for breakfast. But who am I kidding. I want dessert later, too. Jake was skeptical of this when I was making it because of, well, you’ll see. But this is why he looks like a Greek God. And we can’t all be Greek Gods, you know. Might as well enjoy your French Toast while you can.
French toast was the first thing I cooked on my own as a kid. It’s really a good kid-friendly recipe, because measurements don’t need to be exact, it has so few ingredients, and it’s fast.
Carmelized French Toast adapted from Bon Appetit June 2010
- 7 T unsalted butter at room temperature (or I just nuke my cold butter in a bowl for 12 seconds)
- 6 T packed brown sugar
- 1 1/2 C whole milk
- 3 large eggs
- 1 T vanilla extract
- 1/2 t cinnamon
- 8 slices of 3/4 inch to 1-inch-thick bread. I used sourdough at 3/4 inch—they recommended French, but I think you would need a lot more pieces to sop up the egg.
- Mix butter and brown sugar thoroughly.
- Whisk milk, eggs, vanilla and cinnamon in a pie plate until combined.
- Melt a heaping tablespoon of butter/brown sugar mixture in a non-stick pan over medium heat. Dip 2 slices of bread (both sides) in egg mixture (if you have a slightly stale/dry bread, I let it soak for a few seconds and even stab it with a fork to help it soak in) and place on top of the melted butter.
- Cook for a few minutes (3-4) until the bottom is deep brown. Spread some more butter mixture over the tops of the bread and flip it over, cooking again until the bottom is browned.
- Top with fruit and serve. Bon Appetit suggested maple syrup and powdered sugar, but are you crazy? We ate the leftovers plain and they were perfect snacks before lunch. .