Just because it’s 70 degrees in Fort Collins, doesn’t mean it isn’t still below freezing in the mountains (at least at the time I’d normally be cooking breakfast). Therefore, it is too damn cold to camp. So instead, I’ll make french toast like a normal person, in a normal kitchen.
Here’s the thing about french toast. Most people whisk some eggs, dip some bread in it, fry it in a pan and put syrup on it. To me, this is the equivalent of making overcooked scrambled eggs, putting it on toast, and adding sugar. Doesn’t that sound disgusting? THIS IS NOT HOW YOU SHOULD MAKE FRENCH TOAST. French Toast should be more like bread pudding- more “custardy” than “eggy”. Also, regular french toast is boring, so I fill mine with cream cheese and fruit.
It’s Too Damn Cold to Camp French Toast
Serves 3, at 2 pieces per person
Ingredients:
1 loaf (12 slices) of Brioche bread, preferably a little stale
1-1/2 cups whole milk
1/2 cup heavy whipping cream
3 Grade A Large eggs- whole
2 Grade A Large eggs- separated. Keep the yolks, save or toss the whites
1 tsp vanilla extract
3 tsp sugar
Cinnamon
1- 8 oz package of cream cheese at room temperature
Your choice of jams and fruit preserves OR you can mash up some fruit (like peaches or strawberries) with a little sugar
Chantilly Cream (recipe follows)
Syrup
Powdered Sugar and Cinnamon for dusting
Tools:
8 oz or larger glass measuring cup (meant for pouring)
9×13 glass baking dish
Lodge Cast Iron Pizza Pan
Directions:
Place the cast iron pizza pan in a cold oven, then pre-heat oven to 325 degrees. Heat the pan for at least 20 minutes, or until you’re ready to cook the french toast. This will ensure that the cast iron is the same temperature as the oven and ensures even cooking.
Whisk together the cream, milk, eggs, egg yolks, sugar and vanilla. I used a stick blender to make sure there weren’t any large clumps of egg whites that didn’t incorporate. Ideally, make this mixture in a container that is easy to pour out of, like a glass measuring cup.
Assemble the sandwiches:
I put my cream cheese in a microwave-safe bowl and microwaved it at 10 second intervals until it was a nice spreadable consistency. You should be able to smoothly spread it onto the bread without mangling the pieces beyond recognition. Take 2 pieces of bread. One one piece, spread 1 1/2 tablespoons of the softened cream cheese. On the second piece, spread a small amount of cream cheese- enough to cover the slice, but not as much as you used on the first piece, about 2 teaspoons. On the second piece, spoon on your jam or fruit of choice- about 1 1/2 tablespoons . Spread it a little, but don’t spread it out to the corners of the bread, or it will ooze out during cooking. Put the first piece of bread on top of the second piece, and press down lightly around the edges to seal in the filling. Assemble all of the sandwiches, and place in the 9×13 baking dish. Pour the egg mixture over the sandwiches, let set for 1 minute, then turn the sandwiches over and let set for 1 more minute. Let the sandwiches sit in the mixture for 10 minutes, flipping again at the 5 minute mark. Dust with cinnamon before placing them on the pan to bake.
Remove the pizza pan from the oven, place the sandwiches directly on the pan, and place back in the oven. Let bake for 25 minutes, turning with a heat-safe spatula after about 15 minutes.
Top with Chantilly cream, syrup, cinnamon and powdered sugar.
Chantilly Cream
Also from Chef Paul Prudhomme’s Louisiana Kitchen, this is great for giving a boozy kick to anything you would put whipped cream on. It’s also quite nice in coffee or hot chocolate. Or on a spoon.
2/3 cup of heavy whipping cream
1 teaspoon vanilla
1 teaspoon of brandy (or bourbon)
1 teaspoon of Grand Marnier
1/4 cup powdered sugar
2 tablespoons sour cream
Refrigerate a medium-size bowl and beaters (or whisk attachment) until very cold. Combine cream and vanilla in the bowl and beat on medium speed until soft peaks form. Add sugar, sour cream, brandy/bourbon, and Grand Marnier until just incorporated. Refrigerate until ready to use.
Lagniappe: The Chef says “Do not overbeat. Overbeating will make the cream grainy, which is the first step leading to butter. Once grainy, you can’t return it to its former consistency, but if this ever happens, enjoy it on toast!” If you accidentally overbeat the cream, continue whipping until the mixture separates into fat solids and an opaque liquid (this is buttermilk). Strain the liquid and compress the solids- this works best with a cheesecloth. Save the buttermilk liquid and use it to make biscuits to enjoy your boozy butter on!