French Toast is the perfect indulgent breakfast for a long weekend, special occasion brunch or lazy Sunday morning.
Easter is coming up fast! The long weekend is here and I’m sure there will be lots of family dinners and get togethers. My family always had a large easter dinner – being Italian – we did Easter up big.
I remember the huge family dinners of lamb and pasta, along with the massive chocolate easter eggs as big as I was wrapped in beautiful cellophane from the Italian bakeries in Vancouver. After going to morning church service of course, and the easter egg hunt afterwards.
However, we weren’t much of a ‘brunch’ family. I’m not sure Italians even do brunch. I feel like if you’re going to have a big easter dinner, brunch is overkill. But I understand many people don’t have a big dinner and opt for a brunch celebration instead, like at christmas (though we don’t do brunch at christmas either). I think that if you’re going to indulge in a big meal, then dinner is where it’s at.
But I know lots of families that do a big brunch for easter so I thought I would share an easy and delicious French Toast recipe to impress your guests tastebuds.
French Toast is simple – you take thick slices of bread and soak it in an egg custard like mixture then cook it on low until the outside is toasted golden and the middle is cooked. French Toast was always one of those ‘special occasion’ breakfasts that you would have on a sunday or maybe holiday brunch. I like to add some more flavour to it with orange zest and vanilla along with flavoured syrups.
To make sure you soak your bread thoroughly enough I use 1.5 to 2 eggs per slice of toast. That way there is enough liquid to saturate the bread – you don’t want dry french toast.
I also dipped some of the french toast in rolled oats for a crunchy outer crust – give it a try.
Check out this post on Bon Appetite for the 7 Most Common French Toast Cooking Mistakes.
1. Beat eggs, milk, vanilla and orange zest together. Whisk until well blended. Pour into a baking dish large enough to fit the bread slices.
2. Dip each slice of bread into the egg mixture on both sides, poking the bread with a fork allowing bread to soak up some of the mixture. Allow to sit for a few minutes to soak while pan heats.
3. Melt some butter (or use vegetable oil or coconut oil) over a large skillet on medium-low heat. Add as many slices of bread onto the skillet as will fit at a time. Fry until brown on both sides, flipping the bread when necessary – about 3 to 4 minutes per side.
*If adding oats, press into bread before placing on frying pan on each side*
4. Serve warm with fresh fruit, syrup, confectioners sugar etc.
To make flavoured syrup warm maple syrup in small pot with orange zest and slices of orange peel until fragrant. Serve warm on top of French Toast.