Skip to main content

Fantastic French Toast

I've recently gotten some of my time to plan, prep and organize back, something for which I am extremely grateful. I've decided that since Sundays are my regular grocery days that I will make sandwiches for lunches most days of the week on Sunday night while dinner is in the oven. Really, it makes sense. I mean really, how hard is it to make a sandwich? To make 6-8 sandwiches for my husband and I to grab quickly in the morning to throw in our lunch takes just a few extra minutes than making one, PLUS, we don't have to worry about it in the morning when I've inevitably overslept. Well, I started this back up last weekend and realized that with he and I using a different bread we had a lot of leftover bread that we'll just snack on - may as well put that to good use. I could have made croutons, but we don't eat a lot of salads, I could have made fresh breadcrumbs but I didn't need any, I could have had sandwiches on the menu, but as you read we've been eating sandwiches for lunch all week.... what to do, what to do?! BREAKFAST FOR DINNER!! I love breakfast for dinner! And, according to my husband I make a mean French Toast. I admit, it was pretty good, but it would have been better with heartier bread, but that would have defeated the purpose of using up the extra bread!

Fantastic French Toast
Ingredients
(for 5-6 pieces of bread)
5-6 slices sandwich bread
3 large eggs (mine were on the smaller size so I used 4)
1/4 c. milk
1/4 c. heavy cream
1 teaspoon vanilla extract
1 Tablespoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon honey
1/4 teaspoon salt
Butter

Directions
- using a whisk mix together the eggs, milk, cream, vanilla, cinnamon, nutmeg, honey and salt
- transfer the milk and egg mixture to a shallow casserole or dish
- melt ~ 1/2 tablespoon butter over medium heat on a griddle pan, spreading to cover the pan
- dip once slice of the bread in the custard mixture, setting for 15 seconds. Flip if necessary to get other side coated
- gently place coated bread on prepared griddle
- cook on each side until golden brown, about 2-3 minutes per side
- continue with remaining slices until all finished
- serve warm with favorite garnishes - mine, maple butter and powedered sugar even though I didn't have that this time :(

Comments

Popular posts from this blog

Key Lime Gooey Butter Cake

I'm from St. Louis.  The home of Gooey Butter Cake.  Many people think it's a Paula Deen creation, and how could you not when you see how much butter is in it, but you can't go in to a restaurant, bakery or grocery store without seeing gooey butter somewhere in St. Louis.  We love it.  What's not to love with butter, cream cheese, powdered sugar, oh my!

But, considering I've made it numerous times, I'm always up for a new variation.  Nutella?  Check!  Cookies?  Don't mind if I do!  Pumpkin?  Well of course!  While talking to my mom about what to bring to a family function, she mentioned she saw a recipe for key lime gooey butter cake.  Sold!  I've never heard of the website she sent over to me, but it looked similar to the basics of every other recipe I've used for Gooey Butter Cake so I knew I wanted to give it a try!

One thing people may not realize is that Gooey Butter Cake is very easy to make.  Just a few ingredients really!  Just mix them, ba…

White Chocolate Cheesecake Mousse Filling

OK, so, while this recipe was the result of me literally quick thinking at the grocery store rushing around to pick up a few ingredients over Easter weekend, I came up with a fantastic cake filling, in my humble opinion.  I love the cake fillings at Costco and wanted to make a variation on that.  This is really semi-homemade but oh so good!  It's rich, creamy and decadent.  Even my husband loved it, and he's not really a cake fan.  It was so easy to make too!


White Chocolate Cheesecake Mousse Filling
Ingredients:
1 package Jello Pudding - Cheesecake flavor
1 8-oz. container Whipped Cream Cheese, softened
1 8-oz, container Cool Whip, thawed
3 oz. White Chocolate, melted
1 teaspoon vanilla

Directions:
Beat softened cream cheese and vanilla with mixer until well blended and light (a few minutes).

Beat in pudding mix until fully incorporated.

Stir in melted white chocolate.

Fold in thawed Cool Whip

Allow to set in fridge for a few hours, but don't let it get too cold that it…

Nutella Cannoli

Nutella is something that I love, but honestly don't really eat or bake with that often, always regretting that fact each time I eat something with Nutella. Well, I am vowing to change my ways - starting with these Cannolis!  They're definitely not a traditional cannoli as the combination of cream cheese and whipped cream make them more like a cheesecake filling, or even mousse, but the cannoli shell makes them easy to grab and eat.  No fork required - my kind of dessert!


Usually I prefer to make mini cannolis because sometimes full ones are just too rich for me, however any recipe could easily be adapted to a regular cannoli shell size (or mini size if the case may be).  The combination of the cream cheese, whipped cream and Nutella definitely made these a rich bite-size dessert, that I think may become one of my go-to recipes when I need to make something quick and impressive.

Nutella Cannoli
Ingredients:
24 Mini Cannoli Shells
8 oz. cream cheese, softened
1/2 cup powdered sug…