As a brunch staple, French toast is one of those menu items that looks amazing and tastes even better. Who doesn’t love seeing that compote topped, whipped cream laden stack of goodness arrive at their table? My eyes bug out and I get so excited, but then I think to myself, “Hey, I could make the shit out of that French toast and save some money while am at it.” So, from one avid bruncher to another, here’s a recipe that you can make sans the up-charge.

To make 4 thick slices (you can multiply this recipe for as many slices as you desire)…

Ingredients

French toast:

  • 4 eggs
  • 2 tablespoons vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 5 tablespoons milk.
  • 1 loaf of Challah bread (you can find this at most grocery stores)
  • 1-2 table spoon(s) butter
  • Powder sugar for garnish

If you’re feeling fancy…

Blueberry sauce:

  • 1 cup blueberries washed and dried
  • 1 cup water
  • 1/2 cup sugar

Instructions

  •  In a shallow, flat-bottom pan or container, (I use 9X9 glass pie pan but anything with at least 2.5″ sides and at least 5″W by 6″L would work) beat together first 5 ingredients with a fork or whisk until eggs, milk, and vanilla are well combined and you can see the spices dispersed throughout the mixture.
  • Cut four 1.5″ slices out of your challah loaf.
  • Take the challah you just sliced, and place the slice or slices into the pan/container holding the egg mixture.
  • Let the bread rest in the pan for a minute or so on the first side, then flip the slice(s) the other side, repeating the one minute rest.

MEANWHILE: IF you chose the fancy option:

  • Throw all the ingredients into your smallest pot (aka a saucepan for all you newbs).
  • Bring to boil
  • Turn down your burner to the lowest heat level to let the sauce simmer (Simmering is when the water/sauce/liquid emits only tiny rapid little bubbles. It should look more like it’s frothing than boiling)
  • Let the sauce thicken for about 6 minutes, stirring occasionally.
  • Depending on how thick you like your blueberry sauce, a good test is to dip your spoon into the sauce and raise it out of the saucepan. If the spoon comes out with a nice coating and the drips coming off the spoon are slow and heavy, congratulations! You made blueberry sauce. If it’s too runny, then let it simmer a little longer. This will keep reducing the sauce till it’s the thickness you prefer.

BACK TO THE ACTION:

  • Heat a large flat bottom frying pan, or skillet, on medium/high heat for about 2 minutes.
  • Add 1-2 table spoon(s) butter to pan and letting it melt/ heat for about another 2 minutes.
  • When the butter begins to brown, add your first slice/slices. You want them to have at least a half inch separation in the pan so that they cook evenly.
  • Fry on the first side over medium-high heat for only about 2-3 minutes.
  • A good test is to check frying side of the toast: if it’s a golden-brown tone it’s ready to flip.
  • Repeat on other side.

Once all your bread is fried up, plate as desired with or without the blueberry sauce. Top with powder sugar and serve to your mouth!

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