This morning it’s the first day of October in CT, a hurricane is lurking off the east coast, and I think I need to make some cinnamon french toast as a fortifier for whatever weather related dangers might lie ahead. For my family members who follow the ibs, fodmap friendly guidelines, this cinnamon french toast recipe, which happens to be delicious, is completely safe. You can make it with any kind of bread or milk and can fry it with butter or coconut oil or no stick spray – it works with all of those.
I am making mine this morning with Pepperidge Farm original white bread which has gone stale. Stale bread is really the best bread for french toast because it absorbs more milk and doesn’t get so soggy that you can’t lift and turn it to brown the other side. It also makes a person feel virtuous for freeing the environment of 8 slices of otherwise trashed bread.
I am also using pure maple syrup instead of brands that actually contain only corn syrup and no real maple syrup. It is true that the real thing is quite expensive, but it lasts a long time and the flavor is so rich, mapley, and genuine that it puts any other kind to shame. After my granddaughter in Vermont gave me a lovely bottle of the real thing, I couldn’t go back to Aunt Jemima ever again. Sorry Auntie. You once were my childhood. (sob.)
I saw a tip on another web site that said French toast can be frozen by placing wax paper between the slices and zipping them into a zip lock bag; when it is time to eat them, heat them up in a toaster. I have not tried this myself, but I did freeze this batch with a plan to reheat them at some future date. The virtuousness continues.
Ingredients for cinnamon french toast:
6 – 8 slices white bread (preferably a few days old)
2 large organic eggs
1 cup vanilla flavored almond milk
4 – 6 packets Equal or 1/3 cup white or brown sugar
1/2 tsp cinnamon
1/2 tsp grated nutmeg
2 tbsp organic butter
1/4 cup of cocoa (optional if you want chocolate french toast)
Directions for cinnamon french toast:
Take out a heavy frying pan or griddle. Place the slices of bread on a dinner plate.
Take out a large ceramic or glass bowl. Into the bowl break the two eggs. Add in the sugar or equal, the milk, the cinnamon, the nutmeg, and the cocoa, if using it. Whisk these ingredients until they are well mixed. (If using the cocoa, make sure all the cocoa lumps are whisked smooth.)
Dip each slice of bread one at a time, into the milk and egg mixture. Let the bread absorb the milk, but don’t let it get so soggy that it breaks. Place the dipped bread back on the plate.
Place a tablespoon of butter or coconut oil into your fry pan or onto your griddle, and heat it up until the butter foams or oil shimmers. Medium high is good when using a heavy fry pan. Medium might be better for a lightweight one.
Place four slices at a time into your pan, or however many fit easily in your frying pan or griddle. There should be enough space between the slices to allow for turning with a pancake turner.Keep your heat on med-high. Let the slices brown well before turning.
When you lift each slice to turn it, make sure to add some butter and let it foam a bit, then lay down the turned slice into the foaming butter. Continue to let the turned side brown to a golden color. If using oil, let it shimmer before placing th turned slice into it, and if using an oil spray, hold up the slice and spray where you intend to place the turned over slice.
If the heat seems too high, turn it down a bit until you see the slices are browning well, but none are burning or sticking. Use as much butter, oil or spray as is needed to keep the slices from sticking or burning.
When the toast is golden brown on both sides and feels firm but not too dry when you press them in the center, take them out of the pan using a pancake turner.
While the cinnamon french toast is keeping warm in the oven, pour 1/4 to 1/2 cup of maple syrup into a small pitcher and warm it up for 30 seconds in the microwave. Serve each person two slices of french toast dotted with some softened butter on top. They can pour their own syrup on top. Did I say “Yum?” I love this breakfast. Feel free to add bacon, cheesy grits, scrambled eggs and whatever else you feel like piling on for an old fashioned Saturday morning breakfast guaranteed to hold off the hurricane. (maybe 🙂