Wednesday, May 4, 2011
Caramelized French Toast.
In fact, make her something so gooey and sweet, it'll make her teeth squeak and her cavities sing out a chorus of Hail Mary's. This brown-sugar-glazed french toast not only fits the bill, but will ensure your so called diet goes flying out the window faster than the neighbor's bad dog who just turned over your trash! Yeah, your calories will be SHOT for at least a month with this one. When the main ingredients are butter and brown sugar, you can rest assured your arteries will turn into kindling just by looking. Those berries? Don't be fooled. Just a garnish.
But MAN is it good. Sugary, buttery, rub your tummy lick your lips good. Cinnabon can only wish they could make something even close. What's great is it's even better cold, sliced into dunking sticks for your coffee. Trust me. I've become an expert in this recipe ever since it was introduced to our home back on "Valentimes". Now I trot it out for every special occasion: birthdays, St. Patrick's Day, Administrative Professionals Day, National Hug Your Cardiologist Day.
And you best believe I'll be making this come Sunday morn. My own Momma's gone (10 years now....weird) but it's a recipe she'd approve of wholeheartedly. Yep, I'll be celebrating Mother's Day with every grain of buttery sugar that squeaks between my teeth. I'm a mother to my doggie "dog-ter" and heck, ask around. I'm one tough mutha. So yep, I'll be celebrating my ass off. Or um, ass ON depending on how much of this stuff I cram down my craw. Happy Mother's Day!
Brown sugar and butter form a caramelized crust on the French toast. Use a light-textured bread; for a special touch, top with mascarpone. <----Seriously? I think I'd die.
Prep Time: 25 minutes
7 tablespoons unsalted butter, room temperature
6 tablespoons (packed) golden brown sugar
1 1/2 cups whole milk
3 large eggs
1 tablespoon vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
8 1-inch-thick slices French bread
Powdered sugar <---You don't need it. Really.
Fresh blueberries and raspberries
Pure maple syrup
Mix butter and brown sugar in small bowl to blend. Whisk milk, eggs, vanilla, and spices in large bowl to blend.
Melt 2 tablespoons brown sugar-butter mixture in each of 2 large nonstick skillets over medium-high heat. Dip bread slices 1 at a time in egg mixture to coat. Add 4 slices to each skillet. Cook until bottoms are deep brown, 3 to 4 minutes. Spread remaining butter mixture over bread in skillets. Turn slices over. Cook until bottoms are deep brown, 3 to 4 minutes. Divide French toast among 4 plates. Sift powdered sugar over. Top with blueberries and raspberries; drizzle with maple syrup.
Cooking Soundtrack: Leonard Cohen, Live in London.