Jesse and I lived in this cozy townhouse after we just got married. Being newly weds and experiencing the exciting freedom of our first home together, I can recall so many sweet memories. My first try at French toast was not one of them. In spite of stemming from a line of wonderful cooks, I had yet to get my feet wet in the kitchen and discover my passion for cooking.
In fact, had it not been for Panera and Chipotle, I’m certain we may have not lived to see our second anniversary. One Saturday morning, I felt homesick for some homemade breakfast. Even though my mom always prepared dinner growing up, my dad often made breakfast for us on the weekends. Other than making eggs sunny side up, also affectionately known as “dippy eggs,” my hands down favorite has always been French toast.
Along with paying my first rent payment, this was one of those profound adult moments where I realized that I was moved out and married. The spatula had been passed to me. The fate of breakfast dippy eggs and French toast was now in my hands. Although I had never previously tried to make French toast, I was familiar with the basics. My first attempt at French toast was…let’s just say… almost editable. If you’ve ever wondered by any stretch of the imagination that French toast could resemble bricks, I’m here to tell you it’s possible.
Thankfully (for the sake of my family) despite this beginner culinary failure, a new found interest sparked within me. And my journey to becoming the home cook I aspired to be began…with burnt French toast, but nonetheless. This recipe has been experimented and perfected over the course of almost 10 years. No offense, Dad, but I am confident to say this is THE BEST French toast recipe. It blows restaurant’s French toast out of the water.
The number one secret to my famous Saturday morning French toast is the bread. You could find a simple Texas toast or choose a traditional challah bread, but do yourself a favor and pick up a loaf of bread from Menches Brothers. Trust me, this is a good decision. You want a bread that is thick and sturdy to absorb the liquid gold it will inevitably be submersed in.
You could use the rookie approach by simply using milk and eggs for your French toast batter. But with a few more decadent ingredients, French toast practically transforms into dessert. I have to remind myself that I’m actually eating breakfast. I feel as though I’m getting away with something. With vanilla, honey and cinnamon, you just might find yourself in a French toast coma all day. Pair with a light berry fruit salad (eases the sugary guilt some).
Saturday Morning French Toast
1 Loaf of Menches Brother’s Bread
2 Cups Half & Half
1 Tablespoon Cinnamon
1 Tablespoon Vanilla Extract
1/2 Teaspoon Salt
3 Tablespoons Honey
8 Tablespoons Butter
How to Make:
Preheat oven to 375 degrees.
Whisk eggs in a large bowl. Add half and half, cinnamon, vanilla, salt and honey. Whisk together thoroughly. Heat a cast iron skillet over medium-high heat. Dredge a piece of bread in the cream mixture and allow to sit for 15 seconds per side. Melt a tablespoon of butter in the skillet and place one slice of bread down, cooking one at a time. Cook the first side for 5-7 minutes, or until golden brown. Flip French toast and cook other side for 5-7 minutes, or until golden brown. Place browned French toast pieces onto a sheet pan and bake for 10 minutes to allow the inside to cook through. Serve with warm maple syrup and a generous sprinkle of confectioner’s sugar.
French toast so good, you just might make it a week day staple too! Enjoy your Saturday y’all!
The Humble Homemaker