Wednesday, July 28, 2010

Caramel French Toast

This is some seriously FANTASTIC French Toast. Everyone here loved it. LOVED IT. So very easy to make too. I realize that this picture could have been set up differently, a little powdered sugar to make it pretty. But I didn't want to add more sugar to a caramel crusted French toast. Summer berries would be wonderful on this, fresh whipped cream also, or fruit compote. I use Challah but a French or Italian loaf would be fine.


Give Peas A Chance Caramel French Toast

1 lb loaf of Challah (Or your favorite bread to make French Toast with)
6 tablespoons unsalted butter, softened
6 tablespoons of packed brown sugar
5 large eggs
1 1/2 cups whole milk 
1/2 cup heavy cream (or use all milk)
1 teaspoon freshly grated nutmeg
1 teaspoon cinnamon
1 tablespoon vanilla


Mix the softened butter and brown sugar in a small bowl. Set aside.
Whisk milk, cream, eggs, vanilla, cinnamon and nutmeg.
Slice the bread into thick slices. Mine were very thick. I got 10 slices from that 1 pound loaf. You can make them a little thinner to get more servings.

Soak the bread 5-10 minutes, turning once. (Again keep in mind the thickness of your slices. Thinner slices=less time)
To cook the Caramel French toast you can do one of two things. 
1- Heat it in a small pot until a little caramelized. OR
2- Put about 1 teaspoon of the mixture in piles on a griddle and heat. Watch until it caramelizes.

Once the butter mixture heats and starts to caramelize place the soaked bread on top. Cook on one side until nice and caramel brown. Place a little bit of the butter mixture on top of each slice before turning and browning the other side.

NOM NOM.




Give Peas A Chance Caramel French Toast

1 lb loaf of Challah (Or your favorite bread to make French Toast with)
6 tablespoons unsalted butter, softened
6 tablespoons of packed brown sugar
5 large eggs
1 1/2 cups whole milk 
1/2 cup heavy cream (or use all milk)
1 teaspoon freshly grated nutmeg
1 teaspoon cinnamon
1 tablespoon vanilla


Mix the softened butter and brown sugar in a small bowl. Set aside.
Whisk milk, cream, eggs, vanilla, cinnamon and nutmeg.
Slice the bread into thick slices. Mine were very thick. I got 10 slices from that 1 pound loaf. You can make them a little thinner to get more servings.
Soak the bread 5-10 minutes, turning once. (Again keep in mind the thickness of your slices. Thinner slices=less time)
To cook the Caramel French toast you can do one of two things.
1- Heat it in a small pot until a little caramelized. OR
2- Put about 1 teaspoon of the mixture in piles on a griddle and heat. Watch until it caramelizes.
Once the butter mixture heats and starts to caramelize place the soaked bread on top. Cook on one side until nice and caramel brown. Place a little bit of the butter mixture on top of each slice before turning and browning the other side.
NOM NOM.

I served these with peaches, in retrospect I should have put those peaches on the griddle too.
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