One of my favorite breakfast foods is French Toast. Hot out of the pan, add some butter, syrup and a shake of powdered sugar, mmmm. Sure to start your morning off happy! While flipping through an issue of Food Network Magazine, a huge two page picture of syrupy French Toast caught my eye. It was titled “Perfect French Toast.” I showed the picture to my husband and we decided that it was a must for our Sunday breakfast (we only fix a nice big breakfast on Sundays).
They don’t lie. This stuff is the PERFECT French Toast!!! It’s thick and fluffy, the flavors in the seasoning are fantastic. And oh my gosh, don’t even get me started on the browned butter!!! It was like putting caramel on your toast! Decadent! This is definitely a keeper! It’s a little more work than normal French Toast, but trust me, it’s worth it! (we used Texas Toast)
Perfect French Toast
Source: Food Network Magazine, April 2010 issue
6 slices Texas Toast (you could use more, we had a ton of liquid left)
1.5 cups half and half or milk
1/2 tsp nutmeg
1 tsp vanilla extract
1 tsp sugar
pinch of salt
Preheat oven to 350.
In a bowl, whisk together the eggs, milk, nutmeg, vanilla, sugar and salt. Heat 1/2 tbsp butter in a nonstick skillet over medium heat. Dip bread into the liquid and then place on the skillet. Allow to cook 2-3 minutes on each side, or until golden. Remove to a baking sheet and once all the bread has been cooked in the skillet, bake in the oven 8-10 minutes or until fluffy.
While that’s baking, add 4 tbsp butter to your skillet. Heat over med-low heat until browned. Pour over your toast slices and top with syrup and powdered sugar.