Tuesday, December 31, 2013

Cookie Butter French Toast

Just because we stuffed ourselves full during the holiday dinner parties doesn’t mean that the holiday mornings should be any different! It’s the holidays after all, and we are throwing self-control out the window till the holidays are over! Hehehe!

We have an abundance of nut and cookie butters in our pantry, of all sorts of flavors and textures; some gifted, some bought!

And so a few mornings ago, I decided to make French toast stuffed with cookie butter. Even without the cookie butter, this recipe makes for the fluffiest French toast. But serving it with Biscoff “crunchy” cookie butter makes me “the best mom in the world.”
If you notice, my recipe calls for the addition of flour to the egg-milk mixture.  This thickens the batter so the mixture sticks to the bread and doesn't drip too much.  The addition of flour forms a nice crust once the toast is done.

Before you start here are some tips that I have compiled from the numerous times I have made French toast for my family.
1. start with a thick slice of bread.  A thinly sliced bread is a disaster waiting to happen as the bread will soak up the batter and you will be left with bread pudding instead of French toast.
2.  make sure you are working with a hot pan, that way the batter starts cooking the minute you put the bread down on the pan, forming a nice golden crust.

And because you all know how my family is a bunch of big eaters, this recipe calls for 12 thick slices of bread. Feel free to half, or double, depending on your needs.
  • ¼ cup all-purpose flour
  • 3 large eggs
  • 1 cup milk
  • 2 teaspoons vanilla extract
  • 3 tablespoon sugar
  • 1/8 tsp ground cinnamon
  • Cookie Butter or Nutella spread
  • 12 thick slices good quality white bread
  • 2 Tablespoons butter
  • any kind of berries and honey for garnish

  1. Spread the Cookie Butter on 6 slices of bread and top with the remaining slices to make sandwiches.
  2. Measure flour into large mixing bowl. Whisk in eggs, sugar, milk and vanilla into bowl, until mixture is smooth. .
  3. In a large nonstick pan, heat the butter over low-medium heat.
  4. Place the sandwiches in the egg mixture and then flip, allowing the bread to soak up the mixture both sides.
  5. Add the sandwiches to the pan and cook until golden brown, about 2 minutes. Flip and cook the other side about 2 minutes more. Watch your toasts as the sugar in the batter makes it burn easily.
  6. Cook in batches, adding more butter to the pan as needed.
  7. Serve immediately. Pour out good quality honey over the toast and top with walnuts. You can also serve berries on the side. 

We always store our bread in the freezer to keep them fresh longer. I only buy bread (in bulk) once a week, so it is really a matter of necessity that we keep it in the freezer.  Serendipitously, I found out that this is also the best way to make spreading Nutella or cookie butter easier. The frozen bread makes for a firm canvass to spread the Nutella or cookie butter.

Happy Eating!