When living in Brazil, we would use a kind of bread similar to baguette to make “rabanada”, and I got very intrigued after moving to US and discovered the similarity between “rabanada” and French toast, mainly because the shape was totally different, round versus square. Moreover, we would dust the “rabanada” with cinnamon and sugar and it was mostly served during Christmastime for breakfast.
I do not make often French toast, after being in a baking frenzy mood lately I decided to use the Egg Yolk Custard Bread to make this simple and easy French toast, especially that I have a whole loaf of bread and I am already itching to bake more. This is a very simple recipe…although I still have to see a “difficult” recipe for French toast…yes, it came out very creamy, rich and it is such a treat for breakfast.
2 thick slices of yolk custard bread (brioche, baguette, challah or white bread)
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 tablespoon sugar
2 tablespoons milk
2 tablespoons heavy cream
½ teaspoon vanilla extract
1 tablespoon butter
Whipped cream or maple syrup
Or whatever you want on your French toast
In a deep pie plate whisk together cinnamon, egg, nutmeg, milk, sugar, vanilla extract and heavy cream.
Dip the bread in the egg mixture by coating both sides.
In a skillet, melt the butter over medium heat. Fry the bread slices until golden brown, then flip to cook the other side.
Serve with fresh whipped cream, blueberries and/or syrup.
Did you know that in France and some other countries, French toast is called “pain perdu”? Pain perdu means “lost bread”, by dipping the bread in an egg mixture it is a way to recover the stale bread.