Sunday, April 10, 2016


If you are like me, your idea of french toast is sprinkling a little cinnamon in the egg wash before you dip the regular sandwich bread in it.  That works, but Olivia made this recipe that takes it to a little higher level.  In addition to the cinnamon, it adds nutmeg and vanilla.  The recipe calls for brioche, but Olivia used some Amish egg bread (rich and dense).  Experiment with breads you like or breads you end up with leftovers of that you need to get used.  Using real butter and real maple syrup also helps enhance the experience.  This makes a great breakfast or if you are one of those people who enjoy breakfast for dinner, this is a great choice.



1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons sugar
4 tablespoons butter
4 eggs
1/4 cup milk
1/2 teaspoon vanilla extract
8 slices challah, brioche, or white bread
1/2 cup real maple syrup, warmed


In a small bowl, combine, cinnamon, nutmeg, and sugar and set aside briefly.

In a 10-inch or 12-inch skillet, melt butter over medium heat. Whisk together cinnamon mixture, eggs, milk, and vanilla and pour into a shallow container such as a pie plate. Dip bread in egg mixture. Fry slices until golden brown, then flip to cook the other side. Serve with syrup.

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