Multigrain French Toast

Weekend mornings may be the default, albeit traditional time to make griddled things like pancakes and waffles, but this recipe is so quick and easy you can really make them any day of the week.

I like to use multi-grain bread to make French toast. My favorite bread 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.

Multigrain French Toast

Serves 4

Ingredients

8 eggs

2 teaspoons cinnamon cocoa mix, or just ground cinnamon

couple pinches 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

Directions

  1. To a large mixing bowl, add the eggs, cinnamon and salt. Whisk completely. Add the heavy cream and whisk again.
  2. Warm one tablespoon of the butter in a large, deep sauté 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 two minutes one each side, or until each side is well-browned.
  5. With the next batch of toast, add one 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 process 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 homemade jams alongside for toast toppings.

French Toast on Dusted Cinnamon Cocoa

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  1. Thanks so much for the comment on my blog. It was great meeting you as well. We should definitely keep in touch. When I was living in Boston we had regular food blogger get togethers on various subjects. It would be so fun to get something similar going in Chicago. I always adore opportunities to learn and maybe then it could blossom into a more full blown camp.

    1. You’re welcome, Kelly. I agree about the learning opportunities. We should be in touch. Are you in touch with Jessi often?

  2. oohhhh yvonne this looks so good MashAllah. And thanks for the lesson on homemade creme fraiche, too. I need to try my hand at that.

    1. wasalaam Asiya,
      sure- just make sure it’s whole milk because it has the most fat, which is a good thing for this dish 🙂

  3. When you say “cook” what do you mean? Bake in the oven? The directions were not specific.

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