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Tuesday
Nov012011

Fall French Toast

Well, it’s official. We are in the thick of fall. There’s no turning back. Summer is but a totally out of our rear-view mirror and winter is rapidly approaching (we mean, really, with the snow already?). Yikes. 

You won’t hear any complaints from us...at least not until winter when all we do is moan about the cold.

But for now, we lurrrrrve the fall. One of our most favoritest seasons. It’s crisp and cool and ideal fashion weather. Think fabulous boots and jeans and cardigans and tweed...uh, yes, apparently we dress like 65-year-old men. Not that it’s a bad thing. One of us used to work at Talbots’. It’s true.

However, there is a major downside to fall. One which we can’t ignore.

Fall seems to usher in that feeling in the morning when you absolutely, under no circumstances, want to get out of bed because you know, YOU KNOW, it’s going to be freezing out there in your bedroom, on the floor, in the house. You just aren’t prepared to deal with that. It’s warm in bed. It’s where you are staying. Yes, sir.

Here’s the problem with that train of thought though, coffee is outside your bed. The newspaper is outside your bed. And, this delicious french toast touched with honey and orange is outside your bed.

So you have a new reason to get out of bed and dress in your fall best and bake some brunch...at least until winter when all you will do is moan about the cold...

Fall French Toast
Serves 6-8

Print Recipe

4 eggs
1 cup half & half (or heavy cream if you’re feeling ambitious)
¼ cup honey
1 teaspoon cinnamon
1 teaspoons pure vanilla extract
¼ teaspoon orange extract
pinch of salt
½ loaf of peasant bread (or your choice of thick bread), sliced

Unsalted butter, for skillet
Maple syrup, for serving
Powdered sugar, for serving

Mix all ingredients in a large bowl. Heat 1 tablespoon of butter in a large skillet. Soak bread slices in the egg mixture for about 1-2 minutes and place on the skillet. Fry bread on both sides until they are mottled brown and firmer to the touch (as opposed to soggy feeling). Remove from skillet, dust with powdered sugar, if you chose, and serve with hot, real maple syrup or more melted butter.

 

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Reader Comments (1)

You cannot be serious - these look too divine to be true - I have had french toast disasters in the past but I think I have to try this!
Thanks girls :)

November 1, 2011 | Unregistered CommenterChoc Chip Uru

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