My Favorite French Toast Recipe
We love a good Sunday brunch! And we love to put together a big brunch with all the traditional fixings -- eggs, sausage or bacon, berries, homemade jam and toast, pancakes or French toast -- because there's something that so feels special about Sunday mornings. We wake up a little later than usual, I slowly drink my cup of coffee, I set the channel to the Food Network, and then I start prepping for brunch with the family. It's my love of cooking that has me craving time in the kitchen and I slowly put together a beautiful family meal. Because food is love and it brings us all together. I'll usually enlist the help of the kiddos to set the table.
It's a process and the kitchen tends to be filled with dishes, pans, and platters. But I wouldn't have it any other way. It's become a Sunday tradition and I actually look forward to our Sunday mornings and our brunch spread. Maybe because I tend to skip breakfast during the week, or we're always rushing to get out the door on school mornings. And we prefer making our brunch over eating out, although on special occasions we do.
Most Sundays, we go for pancakes instead of French toast, but lately it's been the latter. The idea that autumn is here had me craving for a change in our menu and so I've been making French toast lately. But not just any French toast. It's seriously the best recipe to add to your Sunday or holiday repertoire. To my recipe, I add some pumpkin puree to go with the season, and I think it makes the recipe so much better. The pumpkin in the toast will caramelize a bit and when you add melted butter and maple syrup, you'll be craving for more. So delicious! And you'll be thanking me that you added a veggie to your kids' French toast.
I used this French toast recipe and simply adapted it by adding pumpkin puree. {And I also add pumpkin puree to my pancakes all year round.}
French Toast8 slices firm bread (preferably white or challah), sliced ½-inch thick1½ cups (360 ml) whole milk6 egg yolks3 tablespoons light brown sugar2 tablespoons unsalted butter, melted¼ teaspoon salt1 tablespoon vanilla extract½ cup pumpkin puree2 tablespoons unsalted butter, divided (for cooking)Directions:1. Stale the bread by setting it out on a cooling rack uncovered overnight.2. Whisk milk, egg yolks, sugar, melted butter, salt, vanilla and pumpkin puree in large bowl until well blended. Transfer milk mixture to 13×9-inch baking pan.3. Working with 3 slices of bread at a time, dip into custard for 20 seconds. Using a spatula turn bread over and soak for another 20 seconds. (Bread should be saturated but not falling apart.) Transfer soaked bread to baking sheet or tray and continue until all bread is soaked.4. Heat ½ tablespoon of butter in a 12-inch skillet over medium-low heat. When foaming subsides, use slotted spatula to transfer 2 slices soaked bread to skillet until golden brown, 3 to 4 minutes. Flip and continue to cook until second side is golden brown, 3 to 4 minutes longer. Wipe out skillet with paper towels. Repeat cooking remaining bread, 2 pieces at a time, adding ½ tablespoon of butter for each batch.5. The French toast should be served immediately, but can be kept warm in a 200-degree oven until served.
Happy Fall!