The Candid Appetite

Where Cooking Meets Photography

French Toast

Pistachio Cherry Cream Stuffed French Toast

All I’ve wanted to do lately is talk about bread. And french toast. And butter. Really I just sit around all day long thinking about soft pillows of bread, spread with butter, and then made into french toast. My mind usually drifts off to all sorts of crazy delicious scenarios that involve me eating nothing but bread. Large mountains of bread. I don’t think there’s anything wrong with that, right? Of course that’s totally not really weird for me because I’m always thinking and talking about bread and butter and french toast on a daily basis. Just a normal day in the life of Jonathan Melendez. A few weeks ago I made homemade challah, which actually was the last post and my current addiction. If you think that I can’t eat two entire loaves of challah bread in the span of 24 hours, then you are very much mistaken. You underestimate my love for bread in general. It’s a love affair. I’m only half embarrassed to admit that I can eat two challah loaves in one sitting, but at the same time I’m kind of, sort of, maybe just a little bit, proud of that important unimportant fact. I’m like “Golly oh boy Jon you’re a magician when it comes to eating bread. You should have your own reality show or something!” Then somehow I go off on a tangent, much like I always do, thinking about what the title of my show would be. It would have to be something bread related like “Cutting The Crust with Jonathan Melendez.” “Two Loaves, One Man.” “Oh If I Was A French Baguette…” Clearly I’m still working on the title and the plot of the show, although I know that whatever it is it would involve a lot of bread. I mean like a lot of bread (we’re talking an obscene amount really, so envision with me here). I can live with that. You won’t hear any complaints from me. Unless of course I somehow run out of this supposed “never-ending” bread. In which case, I’d probably just move away slowly from me before I bite you for taking my bread. I’m totally kidding….you wouldn’t take my bread.

I may or may not (let’s be real, we all know I did) have eaten the two loaves of bread from the last post before I could even make this french toast post. Of course I was SO upset that I had to redo this recipe. I mean more bread, really?! Ugh, gosh what a drag. My life is so difficult. Woe is me. I dragged my butt back into the kitchen and made more bread—like I was being forced or couldn’t think of something better to do when we all know it’s all I really wanted to do. How tragic does that sound? Don’t feel bad for me though, I had four loaves of bread. When I finally practiced enough will power to prevent myself from eating the fourth loaf, I turned that last challah into a delicious breakfast and brunch dish. I think you just found an excuse to make breakfast for dinner. I’ll let you take all the credit too as long as you invite me over.

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French Toast to the Second Power

The other day I made Cinnamon Swirl Bread, which happened to be the first recipe featured on my site. It turned out so great that I automatically started thinking about what else I could do with it.

This morning I arranged all the pretty slices on a plate, so as to better brainstorm the matter. And then it hit me. The only logical thing to do came to mind. If at all possible, I turned this all ready extraordinary bread into an even more delectable and delicious breakfast.

I threw it over the edge.

Took it to the next level.

Kicked it into another dimension.

Start drooling now.

I turned this homemade bread into French Toast.

Yup. You can thank me right now. You’re welcome.

Here’s what you’ll need.

Very simple ingredients. Nothing Fancy. It’s incredible how these few ingredients can turn delicious bread into a heavenly breakfast.

Grab a shallow baking dish. I use a cake pan, I’m getting double usage out of my pan.

Now pour the milk into the pan. You can use any milk you have on hand, really. If you have whole milk, it’ll probably be better. All I had in the fridge was 2% milk. Its okay. It still works. It makes me feel a little better about the butter and cream and syrup I’ll be using later.

Next up: the heavy cream. Pure decadence. As I poured, I felt the clouds separating and the sun beaming into my window, while a harp serenaded me from a distance.

Heavy Cream

Add an egg.

Egg in Batter

And another.

Two Eggs in Batter

And another.

Three Eggs in Batter

Throw in a yolk for good luck. Why not? We only live once….this dish needs a little more cholesterol.

Egg Yolk

3 Eggs and a Yolk

Now add some cinnamon. You already know how I feel about this precious commodity.

Need I say it again?

I LOVE cinnamon.

Throw in some nutmeg. Just a pinch. Nutmeg can easily and quickly overpower a dish. So just a minuscule amount. Believe me, it makes a difference. Also add the vanilla extract.

Whisk the  batter together until well combined.

Gotta love that cinnamon. Wish you could smell my kitchen at this point. Get ready to dip and dunk and soak.

Get your pan or griddle pre-heating.

Yes, my griddle/grill has seen better days. Note to self: Buy a new one.

I just cant seem to part with it. We’ve been through so much. And hey, it still gets the job done.

Throw a dab of butter, and let it skate across the pan. Melting its way to tasty heaven. Pure. Flavor. Goodness.

Okay, back to the french toast dipping.

Gently lay the star of the show into the river of  tastiness. I say gently because you have to treat something this beautiful with care and love.

Flip the slice over and push down so it soaks the batter better. Throw in another if space permits.

Continue dipping and soaking the bread until all are drenched. As you dip, place the slices on the hot griddle or pan.

Allow to cook for about 5-7 minutes until golden brown. Flip over and continue cooking the other side.

Stand back. Inhale. Admire your work as they continue to cook until golden brown perfection.

Arrange on a serving plate and devour immediately. Place about 3 or 4 on a plate for yourself. For me its 4 or 5.

This is a thing of beauty. I told you, its another dimension.

But wait….

Its missing something.

Oh yea, powdered sugar. Why not? Maybe a little more. Not enough yet.

Done now?

Nope.

Not yet.

Needs more.

And more.

Just right.

And the last ingredient. I mean come on, no french toast would be complete without….

That’s right. Maple Syrup. I’m drooling.

And now we’re done. Its perfect.

If you’ve made the cinnamon swirl bread from the previous post then save some slices for french toast the next morning. Its the perfect start to any day. If you don’t have some fresh homemade cinnamon swirl bread, no worries. This works great with whatever bread you have on hand. Challah, Brioche, French, Sour Dough. You name it. Enjoy.

Here’s the recipe:

Cinnamon Swirl French Toast

Ingredients:

  • 8-12 Slices Cinnamon Swirl Bread (Or any bread you have on hand)
  • 1 Cup of Milk
  • 1/2 Cup Heavy Cream
  • 3 Eggs
  • 1 Egg yolk
  • 2 tbs Cinnamon
  • 1/4 tsp Nutmeg
  • 1 tsp Vanilla Extract
  • 2 tbs Butter
  • Optional Toppings: Powdered Sugar, Fresh Fruit, Maple Syrup
In a shallow dish or bowl combine all the ingredients, except for the bread, butter and toppings.
Whisk together until well combined.
Preheat a griddle or pan over medium high heat. Once hot, throw the butter in and allow to melt. Coat evenly.
Dip the bread slices two at a time, depending on the size of the dish, don’t crowd them. You want to make sure each gets soaked evenly. Once each piece is drenched in the batter place the slices on the hot griddle.
Cook for about 5-7 minutes on one side until golden brown. Flip over and continue cooking the other side for the same amount of time or until golden brown. Once cooked through, place on a serving platter. Sprinkle with desired toppings. Serve immediately. Enjoy.