I remember as a kid having breakfast for dinner when we’d had a busy day or it got late before we realized it. It was like a treat! Scrambled eggs and pancakes. Those were some of the best dinners! 🙂
This French Toast recipe is amazing. Seriously… I try French Toast any time I see it on the menu. Just last week after we finished the OC Half Marathon, we stayed for a few extra days at the St. Regis Monarch Beach down in Orange County. The morning after the half marathon, I had a pretty darn good French Toast with Mixed Berries. I believe this recipe (taken and modified slightly from the Williams-Sonoma Breakfast cookbook) is THE BEST FRENCH TOAST I’VE EVER HAD. Try it yourself!!
- 6 slices sturdy French bread, about 3/4 inch thick
- 1 1/2 cups 2% milk
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 tablespoon Grand Marnier (or Cointreau)
- 1/4 cup granulated sugar
- 1 teaspoon orange zest
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 2 tablespoons unsalted butter
- Powdered sugar for dusting
- Maple syrup (warmed)
- Fresh sliced organic strawberries
- Arrange the bread slices in a single layer in a large baking dish.
- In a glass mixing bowl, whisk together the milk, eggs, vanilla, Grand Marnier, granulated sugar, nutmeg, and salt. Pour evenly over the bread slices and let stand for one minute, then turn bread over. Cover the dish with plastic wrap and let sit for 10 to 30 minutes.
- In a large skillet, melt one tablespoon butter over medium heat. When the butter has melted, add as many slices of the bread that will fit without overlapping. Flip after 3 minutes. Cook for 2-3 minutes on the opposite side. Melt the remaining butter & repeat with the rest of the bread slices.
- Transfer French toast to plates and sprinkle a little powdered sugar on top. Add fresh strawberry slices and serve with warmed maple syrup.