This was a regular weekend staple growing up -- usually topped with blueberries, strawberries, or any other in season fruit.
|1 cup||whole milk|
|1 tsp||vanilla extract|
|0.25 tsp||kosher salt|
|1||large pinch of nutmeg|
|2 tbsp||Canola oil for frying|
|8||slices of day-old bread, challah or French|
|Pure maple syrup|
Break eggs into wide, shallow bowl or 8" Pyrex dish
Whisk eggs to break up yolks.
Add milk, sugar, vanilla, salt, nutmeg and whisk again.
Place a large, heavy skillet (cast iron preferred) over med-high heat. Warm the oil. Start frying when the oil is sizzling.
Dip bread in mixture for 30sec-1min per side. Using tongs, place into pan. Cook 90 seconds per side.
Remove to plate with paper towel. Repeat with remaining bread.
Serve with warm maple syrup.
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