Fall French Toast on a Saturday Morning

There's nothing quite like sleeping in on a chilly Saturday morning and just enjoying the fact that there is nothing rushing us up and out of the house in a hurry.  This kind of morning is rare around Pimperl Place, so it's been thoroughly enjoyed.  I decided, after a few cups of coffee, to make my favorite Fall French Toast and to share it with you- the recipe, that is...I wish I could share the real thing! It is the perfect breakfast for a crisp fall morning.  The house smelled so warm and cozy with the bacon baking in the oven and the nutmeg and vanilla adding special notes to enhance the comfort of home...It's been the perfect morning.

I set the table and poured the orange juice while the bacon was baking.  I had the bread cut into slices and the egg custard mixed so that I could work quickly on the French toast when it was time...It literally takes just minutes to cook, so it helps if you have everything prepped and ready to go.

This is my original recipe, developed over the years by adding a little of this and a little of that to a base recipe...that's the way I cook.  I hope you try it and enjoy it as much as we do. It's so simple, anyone can make it, and when you sprinkle that powdered sugar on it at the end- it's just so pretty and impressive looking!  

Judy's Fall French Toast

1 Loaf Five Grain Italian Bread (I get mine at Fresh Market)
2 Large Eggs
1/4 cup Milk
1/4 cup Heavy Cream
1/2 t. Salt
1T. Sugar
1/2 t. Ground Nutmeg
1 t. Good Vanilla ( I use Sonoma Syrup Co. Madagascar Bourbon Vanilla Extract)
Light Olive Oil 
Butter
Powdered Sugar

Cut bread into six slices, each 1/2" thick.  Set aside.

Crack eggs into medium size mixing bowl and add milk, cream, salt, sugar, nutmeg and vanilla. Using a wire whisk, mix well.  

Preheat iron skillet.

Add slices of bread to egg mixture.  Let soak just a minute or two to absorb some of the egg custard mix.  Don't let it sit too long, or the bread will begin to fall apart.  When skillet is hot, add a drizzle of olive oil to keep the toast from sticking.  Add two slices of French toast at a time and let it brown, then flip it over to brown on the other side.  When done, add to platter and cover with aluminum foil to keep warm.  You can add a pat of butter to each slice just after removing from skillet.  

Plate the hot buttered French Toast and sprinkle with powdered sugar.  

Note:  We do not use syrup, but if you desire, a nice maple syrup should pair well with the nutmeg and vanilla flavors used.

It was so good, and a perfect start to a beautiful day.

I hope you're enjoying your Saturday.

Judy

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Dwellings- The Heart of Your Home:  Amaze Me Monday

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