This is an extremely easy recipe for making a classic breakfast food. I am using a great artisanal bread that has raisins and pecans already in it. Buy it the day before you are going to make it. Day old bread is the best for making French toast, because it will be easier to work with. I added a great vanilla from Mexico that really made the flavors pop. It is potent so only a little bit was required. Depending on the type of vanilla you are using, you may need to add more. I am not using an egg either. Because I was using an artisanal bread and vanilla, it was quite sweet, so only use a little bit of syrup. Ingredient amounts will yield two servings. Adjust amounts to accommodate the number of people serving.
1/2 cup of half and half (half milk and half cream)
1/2 teaspoon of Mexican vanilla or regular vanilla extract (if using regular vanilla extract you may need more)
2 slices of raisin pecan bread cut into 1 inch slices
In a large bowl mix half and half and vanilla. Preheat griddle or large nonstick skillet to medium high heat. Test the griddle or skillet by sprinkling a drop of water on it. If it sizzles, it is ready. Evenly coat bread on both sides in the half and half and vanilla mixture and let it soak in some of the liquid. Place onto skillet. Using a spatula, check the underside of the French toast, once it a medium golden brown flip it. Remove when second side is medium golden brown. Cut in half or leave whole, pour maple syrup over French toast and enjoy!
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