Jan's French Toast
FRENCH TOAST is one of my favorite things for a weekend brunch. I like to cook fresh fruit and serve it warm over the toast, I never need maple syrup when I eat it this way. Many people make simple mistakes when preparing French toast. I don't like to add any dairy to the egg mixture because it makes the bread soggy. I also do not like to add any sweetener such as sugar, honey or syrup to the custard because I don't like it sweet.
The final product should be crispy and dry on the surface. Make sure you evenly mix your mixture, stir slowly and mix thoroughly . The perfect bread to use is Challah or any thick sliced egg bread, french or Italian bread works great. I like to cook seasonal fresh fruit without any butter or oil in the pan. My favorites are peaches, nectarines, figs, apples and any berries. In these pictures I used sliced white nectarines and blueberries over a medium heat, stirring a few times until the blueberries started to let the juices out.
My secret ingredient is orange juice in my egg mixture. It adds just the right amount of YUM
French toast is bread and pudding, no wonder I love it. This recipe is for 8 slices of thick french toast bread. Soak bread for one minute on each side and cook over medium heat until brown on both sides. As you can see I added a bit of whip cream on my last few bites, delicious!!!
8 slices of thick sliced bread
5 large eggs
1 teaspoon of organic vanilla
1 tablespoon orange juice
1 pinch cinnamon or nutmeg
fresh fruits, optional ( but you really want to add them)
Whip cream, optional