The fresh, local flavor of our new Stewart’s Unsweetened Fresh Vanilla Half & Half makes a great addition to this French Toast recipe - perfect for that Easter brunch!
It’s just another way We Moo For You! (We Make Our Own Half and Half!)
Yield = 8 slices
3 Stewart’s Large Eggs
½ loaf Stewart’s Italian Bread
½ c Stewart’s French Vanilla ½ & ½
¼ tsp Nutmeg
½ tsp Cinnamon
Use of a U-shaped or flatter mixing bowl is recommended for best batter coverage on the bread.
Crack open the eggs and beat well with a whisk.
Add in the French Vanilla ½ & ½ and mix well.
Add spices and mix until well blended. (You will need to occasionally remix because the spices will settle.)
Using a flat skillet or griddle pan, preheat on medium to medium-high.
Butter the pan as needed to prevent sticking.
Once butter is melted, take one slice at a time and dip into the freshly mixed batter for 2-3 seconds on each side. Allow excess to drip off and place in the pan.
Place slices in the pan and fry for 2 ½ minutes or until nicely browned, flip & repeat.
If making some to freeze, can double the recipe and fry for about 30 seconds less or until golden brown. Let cool and wrap in wax paper, then place in freezer-save bags or containers and place in freezer. To reheat, remove from wax paper and place in toaster, toaster oven or on stove top with frying pan or griddle.