He’s back, I’m back, and we’re hungry!

Most of you have noticed that it’s been a really long time since I updated here. That may’ve had something to do with Army Dude (aka my husband) taking a nice little year-long vacation to Sunny Iraq. He’s back now (yay!) and so am I…because I just don’t cook much at all while he’s away. After a year of having Dominos on speed dial, I’ve ventured back into the kitchen and thought I would share my excitement with you by getting my bahootie back to blogging!

One of the first breakfasts I made for Army Dude was some French Toast. French toast is usually pretty simple and most people know how to make one version or another. But this french toast is the kind you crave at midnight…it’s just that good.

First, gather your ingredients. You’ll need the following:

1 cup half-and-half

3 large eggs

2 tablespoons sweetened french vanilla coffee creamer (other flavors work, too, or warm honey can be substituted)

1/2 teaspoon cinnamon

1/4 teaspoon salt

8 (1/2-inch) slices of challah, brioche, or french bread, stale

4 tablespoons butter

The night before, whisk together the first 5 ingredients to make your custard.
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Put custard in the fridge and set bread slices out on cooling racks to dry up overnight (4-8 hours).

The next morning, preheat the oven to 375 degrees. Pour custard into a shallow dish (a pie pan works nicely). Prep a large cookie sheet/jelly roll pan by putting an oven-safe cooling rack inside of it.

Dip the bread slices, one at a time, in the custard mixture and let soak for 30 seconds on each side.
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Once soaked on both sides, remove the slices from the custard and place on the cooling rack in the cookie sheet pan to allow excess to drip off. Let sit for 1-2 minutes.
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Butter a large skillet or griddle on medium-high heat. Place bread slices in skillet and cook until lightly golden brown, flipping only once. This should take about 2-3 minutes per side. Once browned, put the toast back onto the cooling rack inside the sheet pan and pop into the oven for 5-7 minutes.
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Serve immediately or turn off the heat in the oven and let them stay warm while you finish the rest of breakfast. Serve with butter, maple or fruit syrup, and powdered sugar. Yum!

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Published in: on September 5, 2011 at 1:14 pm  Leave a Comment  
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