It's been a while since I've posted a new recipe, mostly since the baking I've been doing lately has either been traditional, already posted, non-experiment recipes (like my go-to peanut butter cookies) or else nonexistent (hey, it's been a busy spring). However, to keep things fresh, I thought I'd post a Spiced French Toast recipe that I thought turned out rather well considering it was completely thrown together last Saturday. Here's what you need to make it just a little special:
Ingredients
5 slices wheat or oat bread of choice (a few days old works best since it holds together better)
4 eggs
A splash of milk (all we had was 2%, so that was a change from my regular skim or non-dairy substitute)
A splash of chai tea latte concentrate (for the spice--nowadays you can even find it at Walmart)
A splish of vanilla extract (that's half a splash)
A sprinkling of cinnamon sugar (I make my own without measuring by just stirring cinnamon and white granulated sugar together until it tastes good)
A double sprinkling of cinnamon (I know, this recipe is not scientific at all).
A dash of nutmeg
1/2 Tablespoon unsalted butter (or butter substitute--I believe I used Earth Balance).
Directions
1.) In a shallow dish wide enough to fit a slice of bread, crack all four eggs and whip together with a fork. Add in the milk, chai, and vanilla.
2.) Sprinkle in the cinnamon sugar, cinnamon, and nutmeg into the egg mixture and stir until thoroughly combined. Dip bread slices into the mixture, letting them soak for about 15 seconds per side.
3.) Grease a frying pan with the unsalted butter and heat on the stove to about medium-high heat. Transfer the soaked bread into the pan and cook for about 2 minutes per side.
4.) Transfer the French toast into a shallow baking pan and place in the oven for about 8-12 minutes at 250 degrees to stay warm. Serve as soon as your family/friends/guests wake up.
I might get a little more technical with my measurements the next time I try to make this French toast--this recipe really was just for fun so I could treat my family to a nice breakfast, loosely based on the successful French Toast breakfast I made on Mother's Day (the only real changes I made were opting for chai and cinnamon instead of the powdered sugar topping).
The good news is that with such units of measurement as "splash" and "splish" there's really no way to mess up this recipe, short of dumping an entire carton of liquid into a four-egg batter (be careful not to spill). You can also customize your flavors if you like nutmeg or cloves more than cinnamon or want to try almond extract instead of vanilla. The gears are turning in my mind already, so I might just have to revisit French Toast again soon.
