Some days I cook to blog, others I cook just to be puttering about in the kitchen. This morning’s French Toast was just me, being hungry and wanting something to go with my fresh pressed morning cup of Joe. I ended up making the toast twice. The first time my camera was in the other room, broken down and packed away in my Cannon backpack. I wanted to whip up French Toast for breakfast. Nothing special – or so I thought until inspiration had other plans.
The inspiration began as I stood in front of my bread cupboard (yeah, a spot in the kitchen dedicated to all things bread-like such as sandwich breads, rolls, buns and tortillas). My plan was to make something very basic, very simple. I was hungry and I wanted it quick. I had planned Cinnamon French Toast, but all that changed when I spotted a loaf of Sourdough bread in the cupboard. Nutmeg French Toast – yeah, that sounded good. And maybe with a kiss or two of vanilla. Yeah, getting warmer. Oh, we’ve got a little heavy cream in the refrigerator. Heavy cream will make that custard mixture even more rich and sinfully delicious. Now we’re getting excited.
I whipped up my breakfast, plopped down at the breakfast bar and poured on the syrup. Oh my word, this was delicious. So delicious that I had to do some quick calculations, grab my camera and do it again to share.
So it’s lights, CAMERA, action . . .
Sourdough Nutmeg French Toast
8 Slices Sourdough Bread (see note)
2/3 Cup Milk
2 Tablespoons Heavy Cream
1/4 Teaspoon Nutmeg
2 Tablespoons Vanilla Extract
1 Pinch Sugar
Note: When selecting bread, pick a Sourdough bread that is soft rather than hard and chewy. Pick a bread that is sliced in a long loaf rather than a round so that the slices are uniform in size. Bread that is several days old works best as it will stand up to the batter without becoming soggy and will toast up nice and golden.
Cut bread to create 16 triangles. Set aside until ready to fry.
Whip eggs in a shallow dish until yolks and whites are well blended. Add milk, cream, nutmeg and vanilla. Whip until smooth. Add sugar and stir until sugar is dissolved into the custard mixture.
Heat a large griddle to about 325 degrees. Oil griddle with margarine, just enough to lightly coat griddle.
Dip bread into custard mixture. Place dipped slices onto the griddle and cook until golden, about 3-5 minutes. Flip bread to “toast” other side. While the toast is still on the griddle, lightly butter each slice. This will allow the butter to melt quickly and the bread will soak in all that wonderful buttery flavor. If necessary, cook the toast in batches so as to not over-crowd the griddle.
Plate on individual plates, pour on the syrup and enjoy! This is wonderful with fresh fruit.
Thanks for stopping by. I’d love to hear your thoughts . . .