French Toast Sunday

09 Dec French Toast Sunday

It’s the morning after.

Your charm has gotten you this far.  And you’re inclined to impress her with your culinary wizardy, among other things. You look around your kitchen and see the usual suspects; eggs, milk, cereal, some day old bread and bananas.   Doesn’t seem like a magical combination, but with a little imagination, you could really be on to something. This recipe really never fails me, always gets them asking for more! You have a lot of wiggle room with the recipe as well, you don’t really need any specific type of cereal, milk, fruit. Whatever you have lying around, you can probably incorporate in some way. Frosted Flakes, Cheerios, Corn Flakes, or even Fruit Loops, it all works here. Your milk can be any kind of milk you have, good old fashioned cows milk, soy, almond or rice milk. You do need eggs for this recipe because we are essentially making a custard for the bread to soak in. That’s what keeps your bread moist and creamy. I like to add a little liquor to my custard base just because it adds another element of flavor, plus its fun. You could use any type of liquor here, I usually go with a brown liquor like a whiskey, bourbon, or dark rum, because it does give a nutty flavor more so than a clear liquor. I would not use a vodka, but I would use a coconut rum if I had nothing else, and I would add some shredded coconut to the final product.  You also need a sweet element to this custard, so I add a couple spoonfuls of sugar to the custard.

I don’t like to have my custard super sweet because I make a caramel banana sauce that I top my French Toast, so that way, the sweetness balances out. You could also opt out of the home made caramel, and use any syrup you have, or honey, but it really is simple,a dn just think of all the ways you could use the caramel!

Here is what I used for my French Toast:

*Ingredients for French Toast
Challah Bread (6 Slices)
4 Eggs
½ Cup Milk
¼ Teaspoon cinnamon
¼ Teaspoon Vanilla extract
1 Shot of Jack Daniels
4 Tablespoon Butter (to brown the French Toast)

Method:
Cut one inch thick slices of Challah bread (You can use any eggy bread, like a brioche or even crossiants)
Crush up your cereal using your hands or leave whole. Place in a bowl. Combine everything else besides butter in a bowl and whisk with fork. Let bread slices soak in custard for 30 seconds on each side and set aside (Do not soak too long, will get soggy). Melt butter in a pan over low/medium heat. When butter is foamy and melted place your cereal crusted custard soaked slices in the pan. Let crisp up and brown (probably around one to two minutes). Flip over so the other side gets crispy too. After you’ve crisped up all your slices place on your serving dish to await the caramel banana topping.