Start Mother's Day with a touch of elegance and a whole lot of love by treating Mom to a decadent breakfast of French toast.
This classic dish, with its golden-brown exterior and soft, custardy center, is the epitome of comfort and indulgence.
Whether topped with fresh berries and a drizzle of maple syrup or a dollop of whipped cream and a sprinkle of cinnamon, French toast is a timeless favorite that never fails to delight.
Its simplicity in preparation makes it the perfect choice for spoiling Mom on her special day. After all, what better way to show appreciation for all she does than with a homemade breakfast that's as sweet as she is?
Feel free to select your favorite bread, but avoid thinly sliced varieties as they might break apart when soaked in the egg custard. Opt for sturdy options like brioche, ciabatta, sourdough, or French bread, ensuring they are flavorful enough to enhance the dish without becoming soggy during the soaking process. The key is to choose bread that can maintain its structure while absorbing the delicious flavors of the custard.
Here is a few different ideas for French Toast, enjoy!
Classic French Toast
Ingredients
4 large Eggs
170ml Milk
1 teaspoon Sugar
Pinch of Salt
1 teaspoon Ground cinnamon
1 teaspoon Vanilla extract
8 Thick slices bread
Method
Heat a non-stic pan over medium heat with a little bit of oil.
Add the eggs, milk, sugar, salt, cinnamon & vanilla to a bowl and whisk well to combine.
Dip bread slices into the batter, dredging them well on both sides, and place in your pan.
Cook till golden brown and then flip and cook on the other side the same. Keep the heat low enough to make sure the egg is cooked and you are not surprised by a soggy inside.
Serve with some maple syrup and a dusting of icing sugar.
Coconut & Grilled Peach French Toast
Ingredients
4 large Eggs
150ml Coconut milk
½ teaspoons Vanilla extract
8 thick slices of Brioche bread
20g Butter
2 tablespoons Desiccated coconut
For the Peaches
8 Peach halves
1½ tablespoon maple syrup
1 teaspoon Brown sugar
Method
Preheat your oven to 200°C.
In a small baking dish, arrange the peach halves, drizzle them with maple syrup, and sprinkle with brown sugar.
Roast for 15 minutes, flipping halfway through and basting with the sticky syrup in the dish. Allow them to cool slightly before slicing.
Meanwhile, heat a non-stick pan over medium heat with a touch of oil.
Place desiccated coconut on a plate and set aside.
In a bowl, whisk together eggs, coconut milk, and vanilla until well combined.
Dip bread slices into the batter, ensuring they are thoroughly coated on both sides. Then, dredge them in the coconut, coating both sides evenly.
Transfer the coated bread slices to the pan. Cook until golden brown on one side, then flip and cook the other side, ensuring the heat is low enough to cook the egg without making the inside soggy.
Serve topped with sliced roasted peaches and a dollop of coconut yogurt.
French Toast with Bacon, Banana & Maple Syrup
Ingredients
4 large Eggs
200ml Cream
1 teaspoon Sugar
Pinch of Salt
1 teaspoon Ground cinnamon
1 teaspoon Vanilla extract
8 Thick slices French loaf - slice on the bias so they are longer
Streaky bacon - fried crispy
2 Bananas, sliced
Method
Heat a non-stic pan over medium heat with a little bit of oil.
Add the eggs, milk, sugar, salt, cinnamon & vanilla to a bowl and whisk well to combine.
Dip bread slices into the batter, dredging them well on both sides, and place in your pan.
Cook till golden brown and then flip and cook on the other side the same. Keep the heat low enough to make sure the egg is cooked and you are not surprised by a soggy inside.
Serve with the crispy bacon, bananas & a drizzle of maple syrup.
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