I like to use multi-grain bread to make French toast (my favorite comes from Trader Joe’s).
The honey in this recipe is optional, but I think it adds some welcome sweetness to the toast, which really isn’t all that sweet until you add maple syrup at the end. Have you tried Ohio maple syrups? they are some of the most delicious around.
Bismillah…and Bon Appetit!
Multigrain French Toast
2 teaspoons cinnamon cocoa mix, or just ground cinnamon
a couple pinches of salt
2 tablespoons heavy whipping cream
4 tablespoons butter, plus more if necessary
4 tablespoons honey (I used Clover Honey from Grampa’s Gourmet Honey)
12 slices multigrain bread
1. To a large mixing bowl, add the eggs, cinnamon and salt. Whisk completely. Add the heavy cream and whisk again.
2. Warm 1 tablespoon of the butter in a large, deep saute pan over medium heat. Once the butter has frothed, add the honey.
3. Quickly dip one piece of bread completely into the egg batter. Remove and add to the butter-honey mixture heating in the pan.
4. Add up to four slices of bread to the pan. Increase the heat and cook for about 2 minutes one each side, or until each side is well-browned.
5. With the next batch of toast, add 1 tablespoon of butter. Allow it to froth and then add the honey, then the pieces of toast that have been dipped in the egg mixture. Cook and repeat the proces until you have finished the batter.
6. Prepare a serving platter by sprinkling it with cinnamon cocoa mix or ground cinnamon. Place the cooked pieces of toast on this platter when serving.
Serve real maple syrup, honey, creme fraiche and homemad jams alongside for toast toppings.French Toast on Dusted Cinnamon Cocoa