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BROWSE NEWS
Welcome back to Shop Talk here at The Featherweight Shop! We love our local chit chat with staff, gathering around the dinette table so-to-speak (because that is what we have!) and sharing with one another. In these segments, we exchange patterns, recipes, organizational ideas, history quips, crafty projects, and smiles about learning an old-fashioned way of doing things. Shop Talk is the fun tidbits of news!
After we have all the ingredients mixed up, I take my batter and bread over to the stove top. Using a flat pan and a stick of butter, I heat up the pan to medium heat and melt a dash of butter. A little trick I picked up years back was to keep the wrapper on the stick of butter to use as a grip! This helps keep my fingers grease free while I dip the bread in the batter and fry up the toast!
Now that the pan is nice and ready, I dip the bread into the batter, making sure to thoroughly coat both sides. I leave the bread in the batter for about 10 - 15 seconds on both sides in order soak into the slice!
The bread is ready to go on the frying pan! This is my favorite part. I love to see the toast get all golden brown and take in the yummy, sweet smell of butter and vanilla!
It smells so good! Time to get the French Toast off to the "taste testers" to see how this batch stands up!
Well, it is safe to say that this batch of French Toast passed the test!
The Ingredients:
1 Cup Heavy Cream (or Milk)
2 Eggs
1/2 tsp Cinnamon
1/2 tsp Vanilla Extract
1/8 tsp Nutmeg
Brioche Bread (Sliced)
Butter
Maple Syrup
The Directions:
1. Mix cream, eggs, cinnamon, vanilla, and nutmeg together in a large bowl until smooth.
2. Heat a flat bottomed pan over medium heat with a dash of butter.
3. Saturate a slice of bread in the batter, flip and repeat.
4. Place the battered bread on the frying pan and sear until golden brown on both sides. You will see the butter bubbling around the edges when nearing completion.
5. Plate your French Toast and garnish with warm butter and syrup! Enjoy!