Ever since I was a little girl this recipe has been my very most favorite French Toast recipe.  I have only slightly deviated from this recipe, in that I add in orange zest instead of orange juice like Daddy, and I use fresh grated nutmeg instead of ground.   I have been making this since I was 5 years old and Daddy would let me help him make Saturday breakfast.

My Daddy was a truck driver and his routes were Manhattan, Chinatown and Little Italy in New York City.  He commuted over two hours a day to work and left very early, so weekends were his favorite time to be in the kitchen, and breakfast was always such a big deal.  I just loved being his sous Chef, as he had way more patience then Mom did.  Then again she was with us three girls 24/7, so I really can’t fault her for that!

Now that I am a mom I love to make this for my kids and my nieces and nephews, whenever they spend the night.   They go wild for this French toast, and to be honest who can blame them?  This isn’t a complicated flurry of ingredients, but they just work perfectly.

I hope you give this a try.  *The fresh nutmeg in this recipe is a must it is why we called it “spiced” French toast!

Sinfully,

Susan xoxo

Spiced French Toast

• Servings: 4-5
• Time: 15 minutes.
• Difficulty: easy
• Print

A breakfast classic, that's quick, easy, and super delicious!

**  I used two types of bread, Italian sliced with seeds, and whole wheat. Special Request from my son Rhyno! Credit: CrazySexySavor.com/Susan Mangieri-Maurath

 

Ingredients

• 3 large eggs
• 10 slices of wheat, white or Challah bread
• 1/3 cup of sugar
• 1 cup of milk
• 2 tsp. of cinnamon
• 2 tsp. of freshly grated nutmeg
• 1 tsp. of vanilla extract
• 1 Tbsp. of orange zest
• pinch of Kosher salt
• margarine for the griddle (butter burns to easily this is the only time I use margarine)
  

Directions

1. Heat a griddle on medium high
2. In a large mixing bowl beat eggs and sugar until pale yellow.  Add in milk, spices, vanilla, and salt.  Mix well.  I like to use my old-fashioned egg beater for this since Daddy used it for this recipe.
3. When skillet is hot, melt margarine and place bread slices one at a time in the batter, coating both sides equally well.  You will need to mix the batter so the spices redistribute after they sit.  I can get four slices of bread on my griddle, so do what fits accordingly.
4. Let cook about two to three minutes on each side,  depending on weight of griddle and gas or electric stove, making sure egg mixture turns a light golden brown and is not still wet.
5. Transfer to plate lined with aluminum foil to keep warm, with another on top to keep warm.  Continue until all batter is used up.  Serve immediately with butter and pure maple syrup.

Extras if there are any, make a perfect brunch Monte Cristo.  Just take deli ham and Swiss cheese, butter both sides the inside of the French toast with a thin layer of Dijon mustard.  Pop in a Panini press or put back on a griddle until cheese melts.  Finish with a sprinkling of powdered sugar and voila, a perfect diner favorite!