French Toast with Summer Berries

French Toast with Summer Berries

When I was growing up this was one of the dishes in my regular repretoire. I loved it and made it often. I have always found that when I order french toast in a restaurant or follow someone else’s recipe it usually ends up being too rich for me. Ten-year old Jack and I have the same “rich food radar” and are very particular about how “saucy” or “syrupy” or “sugary” a dish ends up being. So, here’s my rendition of the beloved french toast recipe which was given a big thumbs up by the 10-year old as well as the rest of my brood. I usually just eye-ball the ingredients so I’ve attempted here to put quantities on them, but please feel free to adjust the spices to your liking.

Ingredients:
A day (or two) old baguette or challah bread, sliced on the diagonally, about 12 slices
4 eggs
1/2 c milk
1 tsp vanilla
1 tsp sugar
1/2 tsp cinnamon
pinch of nutmeg

2 tbsp canola or grapeseed oil, at least

Toppings:
fresh berries (blackberries, blueberries, raspberries, strawberries, etc.)
powdered sugar
pure maple syrup

Directions:
In a large bowl, whisk together your eggs, milk and vanilla until well blended. Then, whisk in the sugar, cinnamon and nutmeg. Set aside.

Put a heavy-bottomed skillet on the stove to warm up. I use my cast iron skillet for this. While it’s warming, put 3-4 slices of bread in your mix so they can start to soak up the egg mixture. Turn them over after a minute or so.

With your heat on medium, add your canola oil to your skillet and once it is heated put your first pieces of soaked bread onto your skillet. They should sizzle a bit. Cook until they develop a nice golden brown color on one side and then, flip to the other side. Adjust your heat if necessary. I find that it takes about 2 minutes per side.

While your first batch is cooking, whisk your egg mixture once again and then, add your next 3-4 slices. Continue with the cooking and soaking until all of your slices are done. You may need to add more canola oil to your skillet as you go along. The hot oil helps give the toast a nice “searing” so to speak.

With your toppings and your plates laid out, call the troops to come on into the kitchen and enjoy your creation. Happy Summer!

YIELD: 4-6 servings