French toast is my husband's favorite breakfast, next a to packed egg-y burrito, and i probably don't make it enough. He is perfectly happy with standard bread, dipped in egg and fried, then a raining of powdered sugar...but this is one food item that can be turned up to amazing with little effort. It is elegant enough for guests or a special occasion. Or, just because you want a beautiful breakfast.
"I love the way the butter makes the syrup silky--all the mouth-feels, but if you are cutting butter, you can make the syrup without or sub-in coconut oil."
Notes: Butter is unsalted. Bread is theKITCHETTE'S Cinnamon-Sultana Mini-Moon bread.
FRENCH TOAST + BUTTERY WALNUT MAPLE SYRUP
Ingredients: 4 slices rustic bread, 2 eggs, generous 1/4 cup milk, 1/2 tsp. cinnamon, 2 Tbsp. butter, 1/4 cup chopped walnuts, 1/2 cup maple syrup, small pinch of salt, 3-4 tsp. coconut oil, 1/2 cup blueberries (opt.),
1. Toast the walnuts in a dry pan over low heat until fragrant, about 5 minutes, set aside.
2. Whisk the eggs with the milk and cinnamon. Heat a griddle or non-stick skillet over medium-high heat. Drop a few tsp. of coconut oil over and allow to melt.
3. Once the oil is hot (droplets of water dance on the surface), dip each slice of bread into the egg, flipping over, then lay on the griddle. Fry until golden brown on the first side, flip- about 4 minutes.
3. While bread is frying, warm the butter, walnuts, salt, and maple syrup in a small saucepan over low heat. Stir until butter is melted and incorporated into the syrup, remove from heat.
4. Serve the French toast with drizzled syrup and half-handful of blueberries.
Tip: Coconut oil is ideal for pancakes too! It has a high smoking point, and gives a a subtle nutty-sweet flavor.