Shop Talk: Our Favorite French Toast
by Ashley Fritsche
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!
Hello! Thank you for joining me, Ashley, in my kitchen today! I am the Marketing Director here at The Featherweight Shop, and LOVE spending time baking and cooking, especially with help of my kiddos: Nathan & Sayley!
French Toast has been a favorite in our home since the kids, Nathan and Sayley, were just little tots. Through the years, this recipe has changed to be more of a "rule of thumb" depending of the season! For example, when the weather turns crisp and the leaves start falling, we always include a little extra cinnamon and nutmeg in the mix! If the kids are asking for "extras" as a snack later, we pour in a bit more extra milk and eggs to have leftovers.
Earlier this week, we made fresh bread! This always makes French Toast taste so much better! I grab my ingredients to whip up the yummy treat (that the kids are having for a fun dinner!) and bring it over to the counter to mix together: heavy whipping cream, eggs, vanilla extract, cinnamon, nutmeg and fresh bread!
Next, I mix the batter ingredients in my metal bowl, loving the way all the aromas come together! During this step, I will add an extra egg and extra milk or heavy whipping cream in order to create the additional batter for later. I have found that roughly a ratio of 1 egg to 1/2 cup liquid of choice (milk or cream) works great! French Toast is so forgiving, if we are a little over on the milk or a little under on the egg ratio, the toast still turns out amazing.
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!
1 Cup Heavy Cream (or Milk)
1/2 tsp Cinnamon
1/2 tsp Vanilla Extract
1/8 tsp Nutmeg
Brioche Bread (Sliced)
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!