Every morning we offer our guests two breakfast options: one sweet choice and one savory choice. I have come to find that sweet breakfasts are not as common in other parts of the world as they are in North America.
This has been particularly eye-opening for me as I grew up with a lot of sweet breakfasts (French toast, pancakes, waffles, just to name a few!) The idea to offer sweet and savory breakfast options was actually born through our interactions with guests.
The sweet breakfast I receive the most questions about is French Toast. Or, as one Australian happily exclaimed when I set their plate in front of them, “Eggy Toast!”
I’ve had European guests stare at me very unconvinced that maple syrup should be poured on French Toast.
Our French Toast recipe is the culmination of trial and error. My in-laws first introduced me to adding cinnamon, which, to me, is an integral ingredient for delicious French Toast.
Novel Bed & Breakfast French Toast
Makes six slices
2 Cups Heavy Cream
1 tsp Vanilla
1 tsp Sugar
1 tsp Cinnamon
Butter (for the pan)
6 thick slices ** White Bread (I’ve used several different types of bread with great success, for example: plain white bread, challah, French bread)
- In a medium sized bowl mix the eggs, cream, sugar, vanilla, and cinnamon
- Heat a medium sized pan to medium heat. Add pat of butter
- Once heated, and butter is melted, take one slice of bread and dip it in egg mixture (make sure to really soak it on both sides)
- Place soaked bread in the heated pan
- Flip when bottom side is golden. Once golden on both sides, remove from pan
- Repeat with the rest of the bread slices
- Serve immediately with syrup!
** Some French Toast recipes call for dry bread. I’ve done both (dry and fresh bread) and, in my opinion, it doesn’t make much of a difference.
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