We LOVE French Toast! My Little Chefs especially love making French Toast with their Grandma at their special escape. This recipe from Robert Irvine is slightly different then our usual way with the addition of ground nutmeg and actually cooking it in butter. Little Chef C woke up so excited to try another of Chef Robert’s recipes as we had planned the night before to make this recipe for breakfast.
Little Chef C cracked all the eggs, all by herself. She cracked them into a separate bowl so she could fish out any pieces of shells. She did very well keeping the shells out of the bowl!
Next she poured the eggs into a shallow glass dish and added the nutmeg, cinnamon, sugar and vanilla.
She put the butter into the skillet to melt. Afterward she dipped the bread into the egg mixture and flipped it over making sure it was fully coated. Little Chef C then placed 4 in the skillet in the now melted butter.
Little Chef C flipped them over, don’t they look delicious! She did very well using the spatula. She was able to flip each of them and keep them in the pan!
When they were finished she took them out of the skillet. Little Chef C added a little butter on top and poured maple syrup on top.
The smell was so good! It’s amazing how good something can taste when cooked in melted butter! We ALL LOVED this recipe! The addition of the nutmeg was different but very good. French Toast is always a great recipe for little kids to make. If they have a short attention span they can make one set and still taste their creation. This is a recipe we will DEFINITELY be making again!
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons sugar
- 4 tablespoons butter
- 4 eggs
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
- 8 slices challah, brioche, or white bread
- 1/2 cup maple syrup, warmed
In a small bowl, combine, cinnamon, nutmeg, and sugar and set aside briefly.
In a 10-inch or 12-inch skillet, melt butter over medium heat. Whisk together cinnamon mixture, eggs, milk, and vanilla and pour into a shallow container such as a pie plate. Dip bread in egg mixture. Fry slices until golden brown, then flip to cook the other side. Serve with syrup.