Description
A classic, yet elevated, take on a Sunday brunch staple.
Ingredients
Units
Scale
- 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.