What’s For Breakfast

31 Dec

I recently discovered browned butter and have been cooking everything I possibly can with the delicious buttery goodness ever since.  If you are new to the concept, it is a simple cooking technique that can turn the ordinary into the extraordinary.  It all started with sautéed  mushrooms but quickly moved to desserts. My next venture is this recipe from TheDailyMorsel.com  – Browned Butter French Toast.


8 slices bread (day old bread works best)
4-6 large eggs
1/2 cup milk (skim, whole, half and half or whatever else you have)
4 tablespoons butter
1 teaspoon pure vanilla extract
A bit of freshly grated nutmeg
A pinch of kosher (or sea) salt

Beat the eggs in a large bowl and then whisk in the milk. Add in 1 teaspoon of vanilla, nutmeg and a pinch of salt. Add a slice or two of bread to start soaking. Flip after a couple of minutes to soak the other side.

While the bread is soaking, start melting 1-2 tablespoons of butter in a large skillet over medium heat. Watch it closely and heat it slowly to allow it to brown. It will start smelling slightly sweet and nutty. Using a stainless steel pan allows you to visually see the butter turning a brown color. The key to browned butter is to make sure it doesn’t burn.  Turn down the heat if necessary.

Once the butter is brown, start adding the soaked bread to the pan. Soak additional pieces of bread and add later to the pan. Cook each piece of French toast for a few minutes on each side, until it’s nice and golden brown.  After cooking the first four pieces, brown more butter for the next four pieces of French toast.

Serve with pure maple syrup, a dash of powdered sugar, and top with walnuts, or almonds.



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