Bentley’s French Toast Magic
As we’ve talked about before, John is a big fan of the sweet breakfast carbs. For me, I have to be in a certain mood to truly want waffles, pancakes or French toast.
In this case, we had leftover sliced brioche bread in the freezer from the recent turkey sandwiches and leftover bacon that needed used, so it was time to get in the mood for a sweet breakfast.
I have never used a recipe to make French toast, I always wing it and I’m usually happy with it.
Bentley’s French Toast
Serves 2
4-6 slices of brioche or challah bread
3 eggs
1/4 cup whole milk, heavy cream or half and half
1 TBS granulated sugar
1/2 TSP ground cinnamon
Fresh juice and zest from 1/2 an orange or lemon (store bought orange juice works great too, use 1/8 cup)
1/2 TSP vanilla extract
1 TBS butter
6 strips of bacon
Maple syrup or jam
How to make it
Cook the Bacon: Lay the strips of bacon in a 12-inch cast iron skillet and turn the heat to medium. The six strips will be snug at first, but they shrink up. Turn the heat down as needed and rotate the pan or strips of bacon so they evenly cook. Flip each strip as many times as needed, and remove from heat when perfectly brown and crispy.
Make the egg mixture: Whisk the eggs, milk, sugar, cinnamon, vanilla and citrus juice until combined and frothy.
Melt one-third of the butter in a nonstick skillet over medium heat.
Soak the slices of bread in the egg mixture, but only when you’re ready to cook them. I can fit two pieces in my pan so I soaked two, cooked, then repeated two more times.
Cook the French toast on medium to medium low heat as the pan gets hotter until both sides have browned and slightly caramelized. Repeat this process, adding more butter between each batch, until all of your slices are cooked.
Serve with bacon and maple syrup or your fave jam.
