Paul loves French toast. He always has, but it’s never really been my thing. However, it’s Christmas morning and this is such an easy, yet delicious recipe that I’m happy to serve it up.
One shortcut that I was grateful for is that I found pre-sliced brioche bread. Perfect thickness for the soaking and frying.
Serve it up with some really good bacon (crispy if you ask me) and mimosas and you’ve got yourself a lovely little holiday breakfast.
And if you want to step it up a decadent notch, dollop some homemade whipped cream on your French toast stack. Oh holy heck, I shoulda done that!
French Toast (recipe care of Robert Irvine on foodnetwork.com)
INGREDIENTS: 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/white bread, 1/2 cup maple syrup (warmed)
DIRECTIONS: 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.