A previous version of this post for Authentic French Toast was published in May 2013. We updated the recipe with new photos.
For Mother’s Day Fatima and I made a delicious breakfast for my mom. She only had a few requests for the menu, one of them being french toast. I love french toast. Rather than making the same egg mixture for her, I wanted to try something new. Enter Martha Stewart.
I’ve always left bread out overnight to dry. The dried bread helps to soak up the egg mixture the next day – after all french toast originated from the week’s leftover stale bread. Never throw out food…
At the grocery store, we stopped at the bakery and picked out a delicious loaf of fresh bread. When I got home, I sliced it up and let it dry out overnight. What I loved most about Martha’s recipe, is her use of fruit. The touch of orange juice and lemon zest added a nice citrus touch to the bread. Below are the ingredients we used, but if you want to learn more about the recipe, head on over to Martha Stewart dot com.
We just placed the soaked bread on a griddle layered with nonstick spray – we never used the butter and olive oil. We hope you enjoy the french toast just as much as we did!
Authentic French Toast
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 12 slices 1x
- Category: Breakfast
- Cuisine: American
Description
A classic, yet elevated, take on a Sunday brunch staple.
Ingredients
- 6 large eggs
- 1 1/2 cups milk
- 1/4 cup of orange juice
- 2 tablespoons vanilla extract
- 1 tablespoon sugar
- Zest of 1 lemon, (about 1 tablespoon)
- 1/2 teaspoon ground cinnamon
- Pinch of freshly grated nutmeg
- Pinch of salt
- Slices of dried bread
Instructions
- Heat your griddle to medium high heat (350 degrees F).
- Nest a cooling rack inside of a baking pan and set aside.
- Mix everything (except bread) together in a large bowl.
- Working one slice at a time, dip bread into the egg mixture, flip around, and place on the cooling rack. Do this with the rest of the slices.
- Pour remaining egg mixture over the dripping slices.
- Let sit for 5-10 minutes to let the excess egg mixture drip off the slices.
- Place slices of bread on the skillet and cook for about 3-5 minutes or until the side is golden brown. Flip and let cook for another 3-5 minutes. For thicker bread you’ll want to err on the side of a longer cooking time.
- Serve warm with a cool pat of butter and chilled syrup.
Notes
Optional: preheat an oven to 200 degrees F. As you’re making the french toast, place cooked slices on a baking sheet and let them sit in the oven to keep warm.
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