Happy Sunday! This french toast is in the “test kitchen” category simply because I threw it together on a whim this morning with no clear cut plan. I woke up absolutely ravenous and knew that I must have french toast. The combination of everything on this plate is pure Sunday morning heaven. I also always love a big messy gooey plate of goodness on the weekend:
The key to my happiness on Sunday mornings in the kitch is improvisation. Before rolling out of bed this morning, I made a list in my head of all the things I knew I had and could easily throw together. It was pure luck that there was applewood smoked bacon in the fridge. I also had frozen blueberries, maple syrup, eggs, milk, and this big lovely bread boule from Le Pain Quotidien. The french toast recipe alone is super quick and easy to make, hence snoozy. You can even pull it off before coffee, but I wouldn’t recommend it.
snoozy cinnamon french toast:
[for 2 servings]
2 very thick slices of a large artisan bread boule, then cut each in half to make 4 total*
1/2 cup almond milk, or any milk/cream of your choice
2 tbsp[+] butter, divided
dash of cinnamon
dash of nutmeg, freshly ground if possible
turbinado sugar [sugar in the raw] + maple syrup, for topping
Preheat oven to 375° F. Line a baking sheet with aluminum foil and set aside.
In medium bowl, whisk together eggs, milk, cinnamon and nutmeg. Place 2 slices of bread in a broad/wide container, such as a pie dish or large, rectangular Tupperware dish. Pour half of the egg/milk/spice mixture over the bread and let soak for at least one minute on each side. Make sure the bread is soaked all the way through. Repeat with the remaining bread.
In large skillet, heat butter over medium-low heat. Once butter has spread over the skillet, add two slices of soaked bread and cook for a few minutes on each side, or until golden brown.
Once french toast is cooked through, place it on the prepared/lined baking sheet and put in the oven in middle rack for 5 minutes. This makes the french toast extra hot and delish, inside and out.
Repeat skillet-cooking and oven warming with remaining soaked bread. Serve immediately with warm maple syrup + turbinado sugar for a crunch, or whatever you have on hand. Honey, agave nectar, melted butter with sugar + cinnamon drizzled over it, whipped cream. Anything sweet will do. Enjoy!
*Test kitch note: The crust on this whole wheat Le Pain Quotidien boule is very hard and crusty on purchase, hence it only gets harder with more cooking. If I use this bread again for french toast, I will cut off the crust, as it becomes almost too tough to enjoy after cooking and the oven step. However, the texture of the bread aside from the crust is perfect for this recipe.
1 cup frozen blueberries
3 tbsp turbinado sugar
1 tbsp water
dash of cinnamon
Add all ingredients to small saucepan over medium to medium-high heat until mixture starts to boil, about 7-10 minutes. Turn heat down to medium-low and let simmer for about 10-15 more minutes until it cooks down to a thicker consistency. While it’s simmering, use a potato masher to crush half of the berries. Stir continuously so it doesn’t burn on bottom of pan. Serve warm over french toast, pancakes, oatmeal, buttered toast or anything you like.
Preheat oven to 375° F. Line a large baking sheet with aluminum foil. Place strips of bacon on lined baking sheet with space in between each bacon strip. Cook for 10-15 minutes on middle rack. Remove from oven and flip each strip of bacon. If excess grease has formed while cooking, very carefully pour excess grease from the baking sheet into a heat-proof/glass container before flipping. Put back in oven and bake until desired crispness, about 10-15 more minutes.*
*Test kitch note: This particular bacon was so thick, it took about 30 minutes total to cook, but just keep an eye on yours. If you have thin bacon, it may only take 15-20 minutes total to cook. In this case, remove after 10 minutes to flip.
If you have time to do all of this together, it’s well worth it! Enjoy!