I’m on a bit of a breakfast kick right now. Normally, if I’m going to make a special effort for breakfast, it’s pancakes. But I was in the mood for french toast, so out my babes went to the store to pick up the fixin’s. When making really good french toast, it’s best to use a loaf of bread that has a nice crust and is, preferably, a day or two old. If it’s a little tough or stale, then it soaks up more of the custard and you get a sturdier, more decadent piece once it’s cooked.
You could buy pre-sliced, thick cut bread from the bread aisle or bakery, or you can buy a loaf and slice it yourself. I used french bread, but any big loaf that gives you good sized slices will do.
There are many ways to get fancy with the custard. You could add nutmeg, sugar, cinnamon, ginger or a host of other flavors to make it special, but I left it plain because I wanted the hit of the salt and the sweet of the berry sauce to do all the talking. That’s why I didn’t just add the salt to the custard either; I really wanted to take a bite and have that distinct salty flavor mingle with the sweet berry sauce instead of getting diluted and lost.
I feel like most people work really quickly when making french toast, but it’s so much better if you take your time. Let the bread sit for a few minutes so that the custard seeps into the center of the slices of bread. Yes, the slices get soggy and that can be scary, but they won’t fall to pieces. Then only heat the pan to medium/low and let them brown really slowly so the heat reaches the middle instead of just getting a quick sear on the outside. Trust me. Yummmmm.
I don’t like to be overwhelmed by sweetness for breakfast, so this berry sauce is a little tart as well, but I think the addition of the powdered sugar gave it just the extra sweet touch it needed. If you don’t want to use powdered sugar, just add another half tablespoon of sugar when making the sauce.
French Toast Ingredients // makes 8 slices
1 loaf of crusty bread (day old is best)
3/4 cup milk (I used soy milk)
a few pinches flaked salt
powdered sugar for garnish
Mixed Berry Sauce Ingredients //
2 cups of mixed berries (frozen or fresh)
1/2 cup orange juice
1tsp corn starch
Start the berry sauce by combining the mixed berries, orange juice and sugar in a small sauce pan and bring to a boil. Stir and let simmer while preparing the french toast.
Cut up the loaf of bread in 8 thick slices, about an inch thick each. With a whisk or a fork, mix together the eggs and your milk of choice. Dip each piece of bread in the milk and egg mixture on both sides, just leaving on each side for a few seconds, then set aside on a dish. Sprinkle the side that is up with just a touch of flaked salt.
While the bread is sitting and soaking up as much custard as possible, heat a large pan or griddle to medium/low heat and lightly grease with vegetable oil or a spray oil. Place as many pieces of bread as will fit on the pan, salted side down, and let brown. I like to cook thick french toast on a lower heat for a longer amount of time to really get it heated all the way through. Sprinkle just a touch more salt on the uncooked side and flip, browning the second side.
While the french toast is cooking, mix the corn starch into the berry sauce and simmer further until the french toast is done. It should thicken slightly, but it should look more like a sauce than a jelly.
Plate the french toast with as much berry sauce as you like and sprinkle with powdered sugar.
Value food and cheer and song.