If you guys haven’t had my French toast then you’re missing out on something amazing. It’s a relatively basic recipe but I add a bunch of dried and powdered ginger to it, giving the French toast that additional layer of flavor that really sets it off. I am pretty sure I have an obsession with ginger because I tend to put it into anything that I can. There is a whole list of health benefits that make eating ginger something that everyone should include in their diet.
The trick to great French toast is semi stale bread. It shouldn’t be left out for weeks but I tend to pull my brioche out of the bag a day or two before I plan on making French toast so that way your bread is able to soak up all that wonderful custard without becoming to soggy. If you forget to pull the bread out ahead of time don’t worry, you can still have great French toast, just pull he bread out of the custard after 5 minutes on each side and be extra careful when handling.
This French toast is best enjoyed with my recipe for strawberry maple syrup, fresh cut strawberries, and a bit of mint. If you’re looking to get some of the best strawberries in the area check out Eckert’s Farm over in Bellville, Illinois. They do a bang up job with everything they make and provide plenty of entertainment fit for the whole family or a great date!
Cinnamon-Ginger French Toast
Ingredients (Serves 3-4 people)
·2 whole eggs
·3 egg yolks
·1 pint milk or milk substitute
·1 cup sugar
·2 teaspoons ground ginger
·½ teaspoon ground cinnamon
·½ teaspoon salt
·6-8 piece thick cut brioche bread(left out of package overnight)
·12 piece strawberries cut into quarters(Garnish)
·3 tablespoons powdered sugar for dusting(Garnish)
·5-6 pieces of mint(Garnish)
·Strawberry Maple Syrup(Garnish)
Step 1
Combine all wet ingredients in a blender and blend for 10 seconds. If whisking by hand beat the eggs first then add remaining ingredients. Place custard into a shallow casserole dish and add your brioche. Soak for 10 minutes on each side
Step 2
Preheat a large nonstick skillet to medium high heat. Drain off any excess custard from brioche. Add a generous quantity of butter to pan and add 1-2 pieces of brioche. Cook about 2-3 minutes per side or until golden brown
Step 3
Top with Strawberry maple syrup, powdered sugar, fresh cut strawberries, and a bit of mint.
If you have any leftovers it will last in the fridge up to 1 week. Great reheated or even cold.
