French Toast + Justamere's Maple Syrup!

French Toast + Maple Syrup

The way I see it, there are really only two dishes worth indulging in at the breakfast table: an ample stack of pancakes or a big ol' plate of French toast. And of course, both of these have to be served with a side of maple syrup -- the real stuff only.

French toast recipes seem to have a one-up on the others because it takes a not-so-appetizing ingredient, stale bread, and turns it into something we never want to stop eating. That's pretty impressive. We have the Ancient Romans to thank for French toast recipes (not the French as its name would suggest).

French toast hits the spot no matter how it's prepared, be it dead simple or seriously elaborate. You will find my very simple recipe below but if you would like to inform yourself on more possiblities with french toast to make your mornings super sweet check out this!

Or for a vegan version, here you go

 French Toast: Ingredients (Serves 6-8 people)

  • 6 to 8 large slices wholegrain or gluten free sourdough bread (about 1/2-inch thick), preferably day-old or stale

  • 4 eggs, beaten

  • 1/2 cup whole milk

  • 1/2 teaspoon vanilla extract or vanilla flavor for gluten free version

  • 1/2 teaspoon ground cinnamon

  • dash of sea salt

  • butter for frying

 French Toast: Method

  1. Line a baking dish with six to eight slices whole grain or gluten free sourdough bread cut 1/2-inch thick.

  2. In a separate bowl, whisk beaten eggs, whole milk together with cinnamon, vanilla extract and a dash of sea salt until thoroughly combined.

  3. Pour the seasoned egg mixture over the sliced sourdough bread and allow the slices to soak for about five to ten minutes.

  4. In the meantime, heat a tablespoon of butter in a skillet over a medium-high flame until it melts, then reduce the heat to medium before gently adding soaked bread into the hot fat.

  5. Gently fry the bread on one side for about two minutes, or until it browns, then flip it to fry the other side for two minutes or so.

  6. Plate and serve hot with Justamere's maple syrup or maple cream, nuts, fruit, yogurt or maple infused whipped cream.

Marian WelchComment