Authentic French Toast

French Toast

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…

Photo May 12, 12 13 42 AM

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.

French Toast

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!

French Toast

Authentic French Toast

  • 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
  1. Let your bread sit out over night to dry out. The best kind of french toast is made by using really stale bread.
  2. Place a skillet on medium heat.
  3. Mix everything (except bread) together in a small bowl.
  4. Place slices of bread in a brownie pan or deeper dish.
  5. Pour egg mixture over the stale bread so that it just covers them all.
  6. Let sit for 15 minutes.
  7. Turn slices over, let sit for another 15 minutes or until really soggy.
  8. Place a cooling rack over a cookie sheet.
  9. Take slices of bread out of the egg mixture and let sit on cooling rack to let extra egg fall off.
  10. Place slices of bread on the skillet and brown each side.
  11. Serve warm with a cool pat of butter and chilled syrup.

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