You need this recipe in your arsenal
by Lindsay Evans
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Gone are the days when French toast equated to a few slices of Wonder bread, dipped in egg, fried and then served with Aunt Jemima's "syrup". (Note: If this is the way you're still making French toast, it's time to step up your game.) Fact is, making a really good French toast is no harder then the aforementioned version, and everyone should have a really good recipe in their arsenal. French toast not only makes for a delicious -- and protein-rich -- Saturday morning breakfast, but it's equally delicious when served mid-week for supper (trust us, your kids will love it). So, next time you're at the store, pick up some fresh brioche, then dip slices into our super yummy egg mixture made with cinnamon, nutmeg, vanilla and maple syrup. Then simply cook in a little butter and serve warm with pure maple syrup and a scattering of plump blackberries. Looking for a healthier version? We love this recipe just as much when we used thick slices of whole grain bread.
Cinnamon French Toast:
3 large eggs
11/2 cups milk
1/3 cup maple syrup
1 tsp pure vanilla extract
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp sea salt
3 tbsp butter
8 1-inch thick slices of brioche bread (or any bread you like)
In a large, shallow dish, whisk the eggs with the milk, maple syrup, vanilla, cinnamon, nutmeg and salt.
Melt butter in a large non-stick skillet over medium heat. Dip 2 slices of bread at a time into the milk mixture, allowing them to sit for 10 to 20 seconds per side, to soak up some of the liquid. Remove from mixture and shake off excess liquid. Transfer slices to skillet and cook until golden on both sides, abut 3 to 4 minutes per side. Transfer to an oven-safe casserole dish to keep warm in a 250 F oven while you cook the remaining slices of bread.
Serve the French toast warm with butter, maple syrup and a dusting of icing sugar if you like. Scatter with fresh plump blackberries.