My F&W
quick save (...)

Honeymoon French Toast

  • SERVINGS: 2 large servings
  • BASIC-EASY
  • FAST
  • VEGETARIAN

For his hearty French toast, Jonathan 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.

  1. 3 large eggs
  2. 1/2 cup milk
  3. 1/4 cup granulated sugar
  4. 1/4 cup pure maple syrup plus more, preferably warmed, for serving
  5. 1 1/2 teaspoons pure vanilla extract
  6. 1/2 teaspoon cinnamon
  7. Six 1/2-inch-thick slices whole-grain bread
  8. 4 to 5 tablespoons unsalted butter
  9. 2 teaspoons confectioners' sugar, for garnish
  1. In a large shallow bowl, whisk together the eggs, milk, sugar, the 1/4 cup of maple syrup, the vanilla and the cinnamon until the sugar is dissolved.
  2. 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.
  3. 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.

Suggested Pairing

Turn fresh-squeezed orange juice into mimosas—if there's any leftover Champagne from the night before.

YOU MIGHT ALSO LIKE

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.