Posts tagged ‘french toast’

April 20, 2011

Not Your Grandma’s French Toast

French toast on a Wednesday morning?

I know. I’m so bad =P

Now, before we into the nitty gritty of this divine breakfast, let me be very clear. Challah bread French toast with crispy, buttery edges, delicately drizzled with pure maple syrup, and warm strawberries spread on top is the s%$!. In fact, this is exactly what I used to get at the Route 9 Diner in Hadley all throughout my undergrad years. It was even my last meal there on the day before my graduation.

Always with a side of homefries, naturally.

Delicious as Route 9’s French toast was, it’s not exactly the long-lasting brain food I need before a day brimming with work, school, the gym, homework…you get the idea. So what’s a girl to do when she wakes up craving that buttery, cinnamon-crusted, smooshy goodness?

I think I’ve found the perfect compromise.

‘Not Your Grandma’s’ Almond French Toast

serves 1

2 slices whole grain bread (I used TJ’s multrigrain sprouted bread)

1 egg

3 tbsp. milk

1/2 tbsp. cinnamon

1/4 tsp nutmeg

1/2 tsp. almond extract

small bit of butter (~1/2 tsp)

Note: I really don’t ever measure those last 4 ingredients. Just do what looks right…you’ll get the hang of it.


  • Heat a large nonstick pan/griddle over medium-high heat.
  • Meanwhile, whisk together the egg, milk, cinnamon, nutmeg, and almond extract in a wide, deep dish.
  • Dip both sides of the bread slices into the egg mixture, making sure to completely cover both sides.
  • Allow the bread to sit for a moment to absorb all of the liquid.
  • Melt and spread the butter in the hot pan and then add the soaked bread. Check after about 1 minute and flip if golden brown. Cook the other side until it also is golden brown and crispy on the edges.


1 tbsp. raw almond butter

1/2 large banana, smashed

shmear of raspberry jam on each slice

You can top your FT with whatever you like. I chose raw almond butter because I knew it would enhance the almond extract and not overpower the other wonderful flavors associated with FT.

Speaking of almond extract…growing up, my mom’s French toast was, without question, my favorite dish. My brother was the pancake man but I was a mama’s girl through and through, I guess, always asking for the French toast come Sunday morning. The almond extract in the mixture was an incredibly happy accident and I never looked back. Forget about the vanilla. That’s child’s play after you taste this revelation of a breakfast. Got that?

This was a far cry from the traditional heavy, fried concoction that is usually found floating in a vat of fake syrup (note: this was not Rt. 9 diner…just other diners that I’ve experienced). Incredibly delicious and made that much healthier and filling by the use of whole grain bread and the addition of nuts and fruit. I love me some maple syrup but it has its time and place – it’s good to switch things up =)

Staler bread works best for FT but, wait, there’s great news! If you’re like me and refrigerate your current loaf, it will work just as well as the stale stuff! You just want bread that isn’t going to dissolve into baby food as soon as it hits the egg mixture. As for the egg mixture, I usually say 1 egg for every 2 slices of bread. If you’re looking for a lighter option, using more milk or substituting 2 egg whites for every whole egg works really well and the flavor remains unchanged.

French toast isn’t exactly rocket science but using good bread, letting it absorb the liquid for a spell, and getting that pan perfectly hot are all key to a fantastic meal.

As good as this was, it made me miss my oats…is it any wonder that breakfast is my favorite part of the day?