Saturday, January 10, 2015

French Toast with Brioche, Cinnamon/Sugar and Nutmeg served with Butter and Warm Maple Syrup

A simple and delicious Brunch recipe. I make it in a Cast Iron Skillet.

2 TBS Butter
1 loaf of homemade Brioche, sliced. (I cheat and buy mine at our local French Bakery)
2 C Eggnog
6 Eggs
1 tsp Vanilla

Cinnamon/Sugar Mixture (1/2 C Granulated Sugar and 1 TBS Ground Cinnamon whisked together in a small bowl)

Warm Maple Syrup

Heat Butter in the skillet on medium heat until its melted and bubbling.

In a large mixing bowl:
Whisk well.
Pour into a 9"X 13" baking dish to soak the bread slices.
Dip each slice in the mixture.
Place in the pan and sprinkle with Cinnamon/Sugar and dust with Nutmeg. (I use a small sieve to dust the Nutmeg evenly)
Immediately flip the bread, cook it for 3 - 4 minutes on the Cinnamon/Sugar side.
Flip it and repeat with the Cinnamon/Sugar and Nutmeg.
Continue cooking for 3 - 4 minutes.
Repeat with all of the slices.

Serve immediately with Butter and Warm Maple Syrup

Peace in the Kitchen!

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