What could be better than a fresh hot stack of French Toast? I have had a love of French Toast since I was young. As a teenager my family went to Key West, FL and I thought I’d gone to heaven when I ordered our hotel’s Caribbean Toast for breakfast. I had it every day of that trip and it always brings back amazing memories of sitting on that porch overlooking the ocean. As an adult I still search breakfast menus for their signature take on the dish, for me the more simple the ingredients the better.
For me it’s all about the bread…I am an artisan bread LOVER. There it’s out in the open. I LOVE bread – not any bread, not that squishy store bought bread, but crusty, dense, chewy fresh bread. Locally made, even better! I made this recipe by mistake because we ran out of milk so I used our unsweetened vanilla coconut milk instead….the results were aaaahhhhhmmmmmaaaaahhhhhhzzzzzzzing! So I knew I needed to share it with everyone. I have for years put vanilla in my French Toast batter, but this is different somehow, plus a little healthier as well.
As I set out to make it again to share with you, I was on the lookout for the perfect bread. The first time I made this recipe I used sprouted grain sourdough bread that came from the freezer section of our grocery store. It was so good, but I was looking for something just a little different. So, when our youngest son wanted to hit all the tents at our local farmers market I was thrilled to find exactly what I was looking for….a loaf of freshly baked cinnamon raisin bread! Let’s just say it got rave reviews before I even made it to the breakfast table myself.
French Vanilla Toast
1 loaf of your favorite artisan bread, we used a hearty loaf of cinnamon raisin
1 1/4 cup of Unsweetened Vanilla Coconut milk
pinch of kosher salt
1/2 tsp cinnamon
1/4 tsp nutmeg
2 TBSP butter
Slice your bread into even slices. Crack all 5 eggs into a shallow dish. Whisk the salt, cinnamon and nutmeg together. Slowly whisk in milk. Heat frying pan or griddle to medium heat. Melt butter on pan. Dip each slice of bread into the egg mixture and place on the hot griddle. Grill each side until golden brown, just a few minutes per side. Top with butter and some pure maple syrup….ummmm, ummmm good!