Summer is winding down which means we’re enjoying the last of our late morning patio brunches and sun-filled mornings enjoying all of the sugary breads the world has to offer us and these days it seems like every day there’s a new delicious offering to try. But a definitely heavy hitter, french toast, will never be replaced and will always be a super solid go-to option. This a favorite of kids and fancy elites alike, so basically french toast unites us all. It’s also a beautiful blank canvas to create on although just some pure maple syrup on top will give you all of the feel good memories your little heart can handle.
I’m totally okay for fall to arrive, though. It’s hot in Texas and this has been a total whirlwind of a summer. I would love to just burrow down and eat some indoor carbs next to a yet-to-be-lit fireplace and do all of the snuggling that could possibly be done in one day. As a newlywed, I’m hoping that I can finally have a shared day off with my husband so I can do things like cook us breakfast on a morning off and while enjoying a Lord of the Rings movie marathon. Fingers crossed that my schedule will finally be changed. Until then I will just squeeze my eyes closed and only believe. Which kind of makes me feel like Wendy Darling from Peter Pan.
This french toast is easy and adapted from my mother’s recipe that I was fed all throughout my childhood until I decided to spruce it up a bit one day. Love you mom! Inspiration for the flavor combos were easy to come by, too. I live in a predominately Mexican neighborhood and love their flavors and native ingredients. You can find me at FeistaMart nearly every Monday stocking up on Topo Chico, avocados and chiles (and when my husband’s not with me, cans of cajeta).
Enjoy these tasty toasts morning, noon, or night!
What You’ll Need
Stale bread, preferably brioche or challah, sliced 1″ thick. About 6-8 slices.
1 egg, room temperature
1/4 cup sugar
1/2 cup whole milk or half and half, room temperature
1/2 tsp. ground cinnamon
1/2 tsp. pure vanilla extract – I like Mexican vanilla extract here
Juice of half of a navel orange
Salted butter, for the skillet
The How To
Preheat a large, flat bottomed skillet over medium heat.
Whisk together egg, sugar, milk, cinnamon, vanilla, orange juice and salt until very well combined.
Soak bread for 30 seconds on each side, agitating the bread to get into all of those crevices.
Melt enough butter to cover the entire surface of the skillet, about 1 Tablespoon.
Cook the soaked toast for 2-3 minutes per side until the sugars start to caramelize and the bread gets nice and dark.
May have to complete in batches depending on the size of your skillet.
Serve immediately with more butter, syrup, agave, honey, fruit.
Mexican-inspired French Toast
1 recipe Go-To French Toast + 1/4 tsp. freshly grated nutmeg
1 banana, sliced
Handful of chopped, toasted pecans
Sweetened condensed milk (La Lechera), Cajeta (goat milk caramel), or Dulce de Leche.
In the same warm skillet quickly cook sliced banana in melted butter for about 30-45 seconds per side. Serve on top of fresh french toast. Top with chopped pecans and serve with a drizzle of la lechera, cajeta, or dulce de leche and an optional little dusting of freshly grated nutmeg.
Holiday French Toast
1 recipe Go-To French Toast
1/2 cup plain or vanilla yogurt of choice
1 cup fresh or frozen cranberries
1 Tbsp orange juice
1/4 tsp ground cinnamon
1/4 tsp vanilla extract
1 Tbsp sugar
In a small saucepan over medium-low heat add cranberries with orange juice, cinnamon, sugar and vanilla. Cook down, stirring frequently, until a sauce has been made, about 10-15 minutes.
Schemer each slice of cooked french toast with yogurt. Serve sauce immediately over the french toast with yogurt. Add some granola or pecans here for some crunch!