So it’s Sunday morning and the troops are STARVINNNNGGGG!! All you wanna do is cozy up with a cup of coffee and catch up on current events, but everyone is soooo hungry, so you trudge over to the stove and make this…
Classic French Toast with Cinnamon Vanilla Butter. This is the best sort of breakfast for those days. It’s the “here’s a big plate of food and a pile of forks… so have at it “kind of food.
When you taste this while your still in your half-cup coffee coma, you might possibly start to go giddy like a group of gas-passing toddlers.
Why passing gas is so funny, I will never understand.
But I do understand that this cinnamon vanilla butter has the power to magically awaken you and your taste buds so much that you will forget that you didn’t even finish your cup of coffee. And your previous caffeine addiction will now be converted to a cinnamon vanilla butter addiction.
Don’t blame me.
Blame the butter.
And the cinnamon.
Classic French Toast
Adapted from William Sonoma
For those of you that have a fear of soggy bread (I know I can’t possibly be the only one). This is not just soggy bread. Trust me; I would not lie about something as seriously gross as soggy bread.
Soaking the stale baguette in the mixture for a few minutes allows the bread to absorb the eggs for a custardy center, but the crust remains slightly chewy and crispy.
1 stale baguette
2 cups milk
1 tsp vanilla
1 Tablespoon maple syrup
Butter, as needed for greasing the pan
Slice the baguette on a slight angle about an inch thick.
In a large shallow glass or ceramic baking dish, mix together the eggs, milk, sugar, salt and vanilla. Arrange the bread slices in a single layer in the egg mixture. Soak the slices for 5-7 minutes, then flip them and soak for another 5-7 minutes.
Melt a pat of butter in a cast iron skillet over medium heat. Cook for 3-4 minutes on each side on medium-low heat.
Serve with cinnamon vanilla butter compound and syrup.
Cinnamon Vanilla Butter Compound
1/2 stick butter, softened
½ teaspoon vanilla extract
½ teaspoon cinnamon
1 teaspoon of confectioner sugar
In a medium-sized bowl, blend all ingredients with a wooden spoon until completely incorporated.
(Or you could make it from scratch by substituting the butter for 1 pint of heavy whipping cream and these directions.)