olive oil french toast

As much as I love smoothies, muesli, cereal and toast, Sunday mornings are the perfect time to really enjoy a hot breakfast.  One of my favorite warm breakfast treats is french toast. For some reason, it always reminds me of vacation (which is a much needed reminder now that school is about to start!). It’s a bit fancy, special, and quicker than pancakes.

As I was reading Orangette’s book A Homemade Life, her dad’s french toast recipe stuck out to me. It’s just regular french toast: eggs, milk, a dash of vanilla. But it’s cooked in a generous glug of oil — not butter. Call me crazy, but this is the one time that I believe that oil works better. It doesn’t burn in the pan like butter does — and lightly fries the bread to a crispy, golden-brown crust. *no soggy french toast here!

soaking in eggy goodness

In addition to the technique, I believe that really good French toast starts with really good bread. I made mine with a day old loaf of my Sweet Hawaiian Bread, which added a subtle, sweet mango flavor to the dish.

getting nice and crispy!

What’s your favorite special breakfast?
With love,
Erica

P.S. This post was featured on the Huffington Post website as one of the top 20 recipes for French toast!

delicious with some maple syrup, bananas, and berries

Ingredients
1 cup milk
4 large eggs
1 Tbs sugar
1 tsp pure vanilla extract
¼ tsp salt
1/4 tsp allspice
light-tasting olive oil
6 slices bread (I used my Hawaiian loaf — but French, brioche, or challah would work well), about ¾ to 1 inch thick
Pure maple syrup, for serving

Whisk together the first six ingredients in a wide, shallow bowl.

Place
a large skillet, preferably cast-iron, over low to medium heat, and add
a few glugs of oil to cover the bottom of the skillet (about 1/8 inch thick).

Two or three
at a time, add the bread slices to the egg mixture in the bowl,
allowing them to rest for a minute or two on each side. They should feel
heavy and thoroughly saturated, but they should not be falling apart.
When the oil is hot, place the slices in the skillet. They should sizzle
a bit, and the oil should bubble lightly around the edges of the bread. Cook until the underside of each slice is golden brown, about 2
minutes. Turn the bread, and cook
another 2 minutes or so. Remove the bread from the skillet to a plate
lined with a paper towel, allow to rest for 30 seconds or so, and serve
immediately.

Adapted from A Homemade Life