| Written By Recipe Coordinator |
Foodcreate receives many recipe submissions from our ever expanding world of contributors. We have everyday people from all over the world that love to share their family heirloom recipes. Dae is such a person. Her recipes range the gamut from appetizers to main course dinners. This is an outstanding breakfast/brunch recipe. It is a brunch recipe Dae makes for showers and "Lady's Brunch." Dae will set out a spread by laying out all of the "toast points" preserve/jam options on a heated buffet and the fruit in a cold dish so her guests can pick, choose and sample all of the bounty that she has created. Foodcreate appreciates her recipes and hopes the world will as well. Thank you Dae!
Dae’s French Toast
8 slices 3/4 inch thick sliced white bread*
8 - 10 tablespoons unsalted butter, divided
6 - 7 large eggs
4 tablespoons milk
2 teaspoons vanilla extract
1 - 1/2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 tablespoons brown sugar (light or dark)
Powdered sugar for dusting
4 teaspoons chopped, toasted pecans or almonds for garnish, if desired
Fresh whipped cream for serving, if desired
1 cup warmed maple syrup for serving
A variety of jams, such as orange marmalade, apricot marmalade, strawberry, raspberry can be warmed and served. at the table.
*Buy an uncut loaf of bread at your grocery store to slice or bake your own.
1. Preheat oven 200*F. Line a pan with foil and place in the oven. Have a sheet of foil to cover.
2. In a large bowl, beat eggs, milk, vanilla extract, cinnamon, nutmeg and brown sugar until frothy.
3. Pour mixture into a shallow dish such as a pie plate. Soak bread slices, 2 to 3 at a time, in egg mixture, turning over then move to a platter and continue with remaining bread slices.
4. In a 12-inch or larger skillet on medium heat, melt 2 tbs butter. When it starts to sizzle, (but don't let it brown!) add 3-4 slices of bread. Let bread cook 3-4 minutes or until golden brown then turn over and cook 3-4 minutes more or until golden brown on the second side.
5. Move to the foil lined pan in the oven. Continue with remaining bread slices adding butter to skillet as needed.
To Serve:
Slice each piece of toast into quarters and place on warmed plates, dust with powdered sugar, sprinkle with chopped nuts, nutmeg and cinnamon, if desired.
Makes 8-10 servings.
NOTES:
Serve with sausage links or patties, Canadian bacon.
A fresh fruit salad of cantaloupe, honeydew melon pieces, sliced strawberries, peach or nectarine slices, mandarin orange, green or red grapes and fresh blueberries. Sliced bananas, what ever is in season.
Beverage suggestions:
Coffee, Tea, Cranberry juice, Orange juice, Mimosa, Orange Julia, Daiquiri or other punch drinks.
For a buffet:
Crack ice, fill a pie plate with it, place a plate on top, arrange hors d’oeuvres that need to be served cold.
Photo courtesy of cookinglightrecipes.net.
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Comments
Breaking bread, saying grace or sharing recipes is a great joy to me!