My mom and I always joke that the American Snow Day Food is clearly French Toast. People scramble to the store for milk, bread and eggs the night before a big storm is slated to keep us snowbound for, maybe, 12 hours. The night before the storm hit, I had to go to the Kroger Pharmacy. The line of cars was out onto 7th St. Luckily, I had already had bread and milk because the supplies were almost entirely depleted inside.
The morning of the snow storm, when I woke up, I knew what was on the menu – French Toast. The white blanket outside my window was practically begging that I fix a warm breakfast. So, I did.
This recipe is particularly good because it calls for brioche bread and the wash for it is more like a batter. This yields a nice crust one the bread is done in the skillet.
- 3 Eggs + 3 Egg Yolk
- 1/2 tsp Vanilla
- 3 Tablespoon Brown Sugar
- Dash of Nutmeg
- Dash of Cinnamon
- Dash of Salt
- 1/2 cup Cream
- 1 Tablespoon Butter
- 6-10 slices of Brioche Bread
Using something that will allow you to easily dredge the bread, mix together the first six ingredients.
Melt the butter and cream together. I used a ramekin in the microwave for 40 seconds.
Pour the melted cream and butter into the egg mixture while whisking. The heat will slightly cook the eggs and allow the batter to thicken.
Dredge your brioche pieces and allow them to really soak in the batter.
Place them on your buttered griddle or skillet – I used an iron skillet and they turned out lovely.
Allow each side to brown before transferring to a plate.
I served mine with strawberries and whipped cream, but almost anything sweet would make a great topping.