French Toast


French Toast

I’m going to go out on a limb here and say something controversial. It may cause me to be disowned by my own mother. However, it’s something I feel strongly and am willing to stand behind. French toast does not need cinnamon. In fact, I’d go so far as to say many recipes need less or no cinnamon. I said it and I don’t regret it. Don’t like it? Tough. But try this French toast recipe before making a decision.

I think I gave up on French toast a while ago. I was just tired of soggy white bread covered in clumps of moistened cinnamon. It’s just not appetizing. After our recent trip to NYC where we had great French toast, we immediately decided to do a home version. It might not be exactly the same as we had, but it’s pretty good.

My favorite part is to skip the syrup and use fresh berries instead. It’s good with syrup, too. Really good. But there’s something about a mix of strawberries, blueberries and raspberries that are just so much more enjoyable. So syrup or berries: your choice.

The other key is to use good bread. We’ve made it with a standard French baguette and loaves as well as with a twisted root baguette, a German style bread with malted barley in it. Both were good.

Luckily my husband has gotten this recipe down pat. French toast with fresh berries, some whipped cream and a cup of Harney & Sons‘ Paris blend — it can’t get any better!

Frying French Toast

French toast

  • 1 egg
  • 1/4 cup of heavy cream
  • orange zest
  • 1/2 tbsp of vanilla
  1. Preheat an oiled pan on medium heat.
  2. Combine and mix ingredients in a bowl.
  3. Slice bread approximately 1-inch thick.
  4. Dip several slices of bread in the mix in the bowl. Coat both sides. Then place in pan to fry.
  5. Fry until the slide exposed to the pan is golden brown.
  6. Before flipping, lightly coat the uncooked side with some powdered sugar.
  7. Again, cook until golden brown, coat with powdered sugar and flip one last time to caramelize.
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