Honeymoon French Toast
- Active Time 20m
- Total Time 20m
For his hearty French toast, Eismann uses whole-grain bread soaked in a maple syrup-infused batter; you can substitute a firm-textured white bread. Alongside, he serves fresh mango. WINE RECOMMENDATION: Turn fresh-squeezed orange juice into mimosas. (If there's any leftover Champagne from the night before.)
- 3 large eggs
- 1/2 cup milk
- 1/4 cup granulated sugar
- 1/4 cup pure maple syrup plus more, preferably warmed, for serving
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon cinnamon
- 6 slices whole-grain bread (1/2 inch thick)
- 4 to 5 tablespoons unsalted butter
- 2 teaspoons confectioners sugar, for garnish
In a large shallow bowl, whisk together the eggs, milk, sugar, the 1/4 cup of maple syrup, the vanilla and cinnamon until the sugar is dissolved.
Soak the bread slices in the egg mixture, 1 slice at a time, for about 1 minute, then transfer to a tray or baking sheet; don't oversoak or the bread will fall apart.
Melt 2 tablespoons of the butter in each of 2 large heavy skillets. Add the bread to the skillets and cook over moderately low heat, turning once, until golden brown, about 5 minutes per side; if the pans are dry when you turn the toast, swirl in a little more butter. Transfer the French toast to plates, dust with the confectioners' sugar and serve at once with the warm maple syrup.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
761 calories; 35g total fat; 385mg cholesterol; 530mg sodium; 94g carbohydrates; 4g fiber; 18g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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