Of course, you’ve been told that breakfast is the most important meal of the day — but not for all of the tired old reasons your momma gave you. It’s because breakfast rocks. Think bacon, eggs, waffles and, our favourite, french toast. Just as it is with other breakfast classics, french toast is easy to prepare but be wary, it can go so wrong.

Let’s make sure your french toast lives up to its full potential. To start with you should always use a buttery bread like challah or brioche. Season the batter and give the bread time to soak — don’t rush it. If you follow these simple rules, you’re on your way to breakfast perfection.




We love this video from the New York Times Recipe Lab. Beautifully presented but we do have to take issue with the meagre use of cinnamon they call for. We suggest some Everything Nice spice to add the flavours of cinnamon, allspice, nutmeg, ginger, cloves, cardamom, mace and a hint of lemon. Now we’re on to something good. If you feel like something a little more exotic, try it with Chai Baking Spice!

Our Favourite French Toast Recipe

Ingredients
6 large eggs
1 1/2 cups milk
1/4 cup orange juice
2 tablespoons pure vanilla extract
2 tablespoons cognac, (optional)
1 tablespoon sugar
Zest of 1 lemon, (about 1 tablespoon)
2/3 teaspoon Everything Nice
Pinch of salt
6 slices bread, such as challah, sliced 1-inch thick, preferably day-old
4 tablespoons unsalted butter
4 tablespoons vegetable oil
Maple syrup

Directions

  1. Whisk together eggs, milk, juice, vanilla, cognac, sugar, zest, Everything Nice, nutmeg, and salt in a bowl; set aside.
  2. Place bread in a shallow baking dish large enough to hold bread slices in a single layer. Pour egg mixture over bread; soak 10 minutes. Turn slices over; soak 10 minutes more or until soaked through.
  3. Preheat oven to 200 degrees. Place a wire rack on a baking sheet, and set aside. Heat 2 tablespoons butter and 2 tablespoons vegetable oil in a skillet over medium heat.
  4. Fry half the bread slices until golden brown, 2 to 3 minutes per side. Transfer to wire rack; place in oven while cooking remaining bread. Wipe skillet, and repeat with remaining butter, oil, and bread.
  5. Keep in oven until ready to serve. Serve with maple syrup.