|Total Time||30 minutes|
Serve this eggy classic for breakfast or, if you like, for dessert.
|1||cup milk, half-and-half, or buttermilk (see Note)|
|1||tsp. vanilla extract|
|1||tsp. honey, maple syrup, agave nectar, sugar, or other sweetener (see Note)|
|½||tsp. ground cinnamon|
|¼||tsp. grated nutmeg|
|~||Grated zest of 1 orange or lemon (optional)|
|8 to 10||slices sandwich bread (½-inch thick) or 6 to 8 slices thicker bread (¾-inch to 1-inch thick)|
|~||Butter or oil for cooking and serving|
|~||Maple syrup, jam, and/or confectioners’ sugar for serving|
If using all buttermilk, you may want to thin it a bit with regular milk.
If using freshly grated orange zest, juice the orange and use some of the juice to sweeten the batter instead of the suggested sweeteners.
You can use stale bread, but it will need to soak longer in the batter to soften up.
If you can score some challah bread on Friday night, it makes awesome French toast on Saturday morning. If you’re using an entire loaf of challah, add 1/2 cup milk to the batter.
It may sound weird, but peanut butter and maple syrup go well together on French toast.
This content is from the Culinate Kitchen collection.
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