Now! This is French Toast...the Best I Have Ever Made
photo by KateL
- Ready In:
- 17mins
- Ingredients:
- 7
- Serves:
-
2
ingredients
- 2 jumbo eggs
- 1⁄4 cup coffee creamer, hazelnut flavored liquid
- 1⁄2 teaspoon vanilla extract, pure, white
- 1⁄4 teaspoon salt
- 2 slices bread, Italian dessert
- 1⁄8 cup icing sugar (garnish)
- 1 tablespoon butter (for frying)
directions
- Add the eggs to a large bowl, then whisk until they are frothy.
- Now add the creamer, vanilla and salt, mixing well.
- Place a pan on medium/low heat and add the butter to the pan.
- Dip the bread into the egg mixture, making sure to soak both sides, the bread will absorbed all the egg.
- Cook in prepared pan for 4 - 6 minutes per side.
- Watch closely to keep bottom from burning.
- You may need to flip the bread more than once to get a lovely golden brown color.
- Check to make sure the french toast is completely cooked before removing from heat.
- Garnish with the powdered sugar and enjoy, enjoy, enjoy.
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Reviews
-
I managed to get Pandoro (although by Battistero) through Amazon.com so was able to make this French toast about as accurately as I could! I even served it with the sprinkling of powdered sugar, which isn't something I normally include! Absolutely wonderful & satisfying breakfast, for sure! Thanks for sharing the recipe! [Made & reviewed as a THANK YOU for completing the Baker's Dozen Special in this fall's round of Pick A Chef]
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Wonderful french toast!!! I couldn't find the Italian dessert bread/cake, so subbed regular Italian bread and then had to sub a vanilla creamer, as it was what I had on hand and need to use up. I used 3 eggs and 1/3 cup creamer and I was making this for the three of us. Thanks for sharing your recipe. Made for Photo Tag!!
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RECIPE SUBMITTED BY
I am a very lucky lady. I recently moved to a very small town in New Brunswick, Canada with my wonderful husband who is my best friend.
Very fortunate to have a cherished son, wonderful daughter in law and adorable granddaughter and cute wee grandson. We are very blessed.
A big thank you to everyone that has made my recipes... hope you enjoyed them.