I love French Toast. Don’t know why I don’t make it more often. Probably because Kumy is such a pancake guy. French Toast is honestly so easy that I’ve never written it down until now.
I also like using fruit with just a bit of of sugar, maple syrup or honey for sweetening. If the berries are really sweet, you may not need to add all the sugar. You can also substitute eggnog for the milk – it’s delicious – or you could just as easily use Oatmilk if you like.
3 1″ slices of bread (mine was a flatter loaf)
1/2 cup milk
1/8 tsp Cinnamon
1/2 tsp Vanilla
Pinch of salt
1 Tbsp butter
2 tsp brown sugar or 1 tsp honey
1/2 cup blueberries or any other fresh berries
Mix eggs, milk, cinnamon and vanilla in a flat bowl or pie pan. Lay bread slices in the mixture, and flip them over. Let soak in for a few minutes, pushing down on them once in a while to make sure they soak up as much of the milk mixture as possible.
Heat a nonstick skillet over medium heat. You can add a little butter to the pan, but you really don’t need it with nonstick.
Place soaked bread in skillet, drizzling any leftover milk mix over. Cook for 3-4 minutes, or until it’s starting to get a bit golden underneath. Flip over and cook another 2 minutes, until it’s golden on the bottom and starting to get a little brown.
Remove French Toast to a serving plate.
Quickly add the butter and let it melt. Toss brown sugar over and stir for 10-15 seconds. Add blueberries and sauté blueberries in the sugar butter mixture for a minute. Pour berries and everything over the French Toast.