It’s Sunday and we all know what that means! Brunch Day! And one of our favorite brunch items is French Toast! But not that kind of French Toast that has excess eggs. That’s actually one of our breakfast pet peeves, we ordered French Toast, not egg toast.
A couple of weeks ago we had breakfast at one of our favorite deli’s, Nate and Al’s. And I (Marlee) ordered the French Toast and was totally disappointed when my French Toast had all that extra egg business. So when we came home, we wanted to make the kind of French Toast we like.
Bad French Toast:
Good French Toast:
We obviously utilized our delicious Easter Bread, but you can very easily use challah, brioche, or really any bread of your choosing. But if you happen to make our Paska Bread, then you must try our Paska French Toast!
- 1 loaf of Paska
- 1 cup milk (whole or 2%)
- 1 cup heavy cream
- 1 teaspoon cinnamon
- 1 1/2 teaspoon vanilla or vanilla pasta
- pinch salt
- 6 eggs
- 1 1/2 cups semi crushed Corn Flakes (optional)
- 1 to 2 tablespoons butter
**This recipe is easily halved, if you only have half a loaf don’t worry just half everything (except for the cinnamon, vanilla, and salt)!
Preheat your griddle to 350°.
In a bowl beat your eggs and transfer to a shallow baking dish.
Next, pour in your milk, heavy cream, cinnamon, vanilla, and salt. Mix well.
If your bread isn’t cut, go ahead a do that, we did about an inch, but it’s really up to you.
Melt one tablespoon of butter on the hot griddle and spread around as evenly as you can.
Dip your Paska into the milk mixture and repeat on both sides. If you like the added crunch dip the Paska into the Corn Flakes, if you don’t skip this and put the Paska on the hot griddle.
(The crunch-ifed version is delicious!!!)
Cook for four minutes on each side. Cook until all the bread is finished. In between batches, re-butter the grill.
Serve with warm Brown Sugar Maple Butter Carmel. You’ll thank us. We promise.
Crunchy French Toast is the best French Toast!!