Happy Valley Chow

gour-mand (noun): one who is excessively fond of eating and drinking

French Toast

French toast is by far my favorite breakfast food! There were many Saturday & Sunday mornings where I would wake up and mom would have made us french toast. She always uses a pie dish to dip her bread in and now that's the only way I do it...I don't know why.  Whenever I started taking cooking more seriously, I took a job working at Nittany Lion Inn and at first I did a lot of early breakfast stuff. This is when I started experimenting with french toast recipes and not to toot my own horn, but I was told that my French Toast was the best  some customers have had (alright maybe I am tooting my own horn). The secret touch is adding in some kind of juice, in my case orange juice. Not only does it give it great flavor, but the sugar in the juice caramelizes and helps give the toast a nice golden crust. 

  • 6 Eggs
  • 1/2 cup heavy cream
  • 1/4 cup orange juice
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp vanilla extract
  • Melted butter, to oil griddle
  • 8 slices of texas toast bread

In a baking dish (such as a pie dish) add the eggs and and whisk until lightly beaten. Add in the heavy cream and orange juice, whisk until incorporated. Add in cinnamon, nutmeg and vanilla extract, whisk again until incorporated. 

Preheat the griddle on medium high heat, coat with melted butter. 

Dip bread into french toast mixture and coat on both sides. Let excess drip off and add to the hot griddle. Cook on both sides until golden brown and cooked through, about 3 minutes. If you need to work in batches, transfer the cooked french toast to a baking sheet and place in the oven set to the lowest temperature. 

Serve with warm maple syrup and sprinkle with powder sugar. Enjoy!

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