French Toast

This recipe came from www.chow.com. I made this for dinner Sunday night. Yummy and satisfying this tasty treat is not just for breakfast anymore. Besides, who has time to cook in the morning? Invite on that certain someone you want to relax with and impress and go to town with French Toast for dinner. Maybe have some bubbly wine while you are cooking. Get in a French mood.

 

Pair this delightful, tasty meal with hot chocolate laced with any coffee or butterscotch liquor for something different. Don't forget the whipped cream on top.

 

TIME/SERVINGS
Total Time: 45 minutes
Active Time: 30 minutes
Makes: 4 servings

 

INGREDIENTS

1. 1 1/2 cups whole milk
2. 4 large eggs
3. 2 tablespoons granulated sugar
4. Grated zest from 1 medium orange
5. 1/2 vanilla bean, split lengthwise, seeds scraped and reserved (or 1/2 teaspoon vanilla extract)
6. 1/2 teaspoon ground cinnamon
7. 1/4 teaspoon ground nutmeg
8. 8 to 12 (3/4-inch-thick) slices country bread, challah, or brioche
9. 2 tablespoons unsalted butter

Roasted Pineapple with Rum
Vanilla ice cream or coconut sorbet (optional)

 

INSTRUCTIONS

1.  Heat the oven to 200°F. Whisk together milk, eggs, sugar, orange zest, vanilla seeds (or extract), cinnamon, and nutmeg in a large, shallow dish. Dip bread slices in egg mixture, coating each side and letting the excess drip off.
2.  Heat a large frying pan over medium heat and add butter. When butter foams, place a single layer of soaked bread slices in the pan and cook until golden brown on one side, about 3 minutes; flip to brown the other side, about 3 minutes more. Place the cooked French toast on an ovenproof plate or baking sheet and keep warm in the oven while you finish cooking the rest.
3.  To serve, place two or three slices of French toast and several slices of roasted pineapple on each plate. (Reserve extra pineapple for another use.) Spoon spiced pineapple juices over top and, depending on your mood, add a scoop of vanilla ice cream or coconut sorbet.