Might Be In Over My Head…Maybe?

Monday Munchie French Toast with a Flare www.wifemomhouseohmy.comRecently I have had a full on to die for craving for my French Toast. If you have noticed, one of the things I love to do with food is to take a typical ordinary recipe and put my own flare on it – whether its out of necessity because of my food allergies or desire to experiment. My French Toast is no different. The how to is pretty simple and typical but the prep is what I think makes my French Toast awesome yummy!!!

The biggest key is really the type of bread you use. Texas Toast makes the best French Toast. Its thickness allows you to get a good coating of the egg wash without soaking the bread all they way through. Traditional white and wheat is usually too thin and not as dense so the egg wash leaves the bread squishy even after cooking. The extras I add to the egg wash gives it a sweet yet not overly sweet spice that adds a kick to otherwise ordinary French Toast – brown sugar, vanilla, cinnamon and a little nutmeg! Give it a try and I’d be willing to bet you will enjoy them with or with out the syrup!

Ingredients (Makes 4 pieces):

4 slices of Texas Toast Bread

2 large eggs

1 teaspoon brown sugar

 1 teaspoon vanilla

pinch of nutmeg

1/4 teaspoon cinnamon



1. In a cake pan, whisk two eggs, brown sugar, vanilla, nutmeg and cinnamon together until well combined. I use a cake pan versus a bowl since its easier to lay the bread in and coat each side. I also recommend whisking eggs as it keeps them light and really incorporates the egg yolk and whites together.

2. Heat a griddle or a non-stick skillet over medium heat. When I work with eggs, I have found that nothing beats a non-stick surface. I typically use real butter (about one thin slice), yes real butter, to grease my pans but you can use oil, just use it sparingly or it will absorb in to the egg mix.

3. Coat each side of one slice of toast and place in the skillet. I cook no more than my skillet allows at a time. Basically, each slice should have room around all the edges. Once lightly golden brown, I flip to the other side.

4. Serve warm and enjoy on their own, with a pat of butter, or syrup. They are yummy and take about 15 minute total to prep and cook.

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