Decadently rich caramel sauce poured over equally delectable thick slices of French Toast turns any breakfast or brunch from a meal into an experience.
Now, it’s no secret that brunch is one of my favorite meals. The friendship, laughter, and the rarity of them is enough to make anyone like it — but for a gay millennial (that’s me!) who has no problem admitting that he fits a good deal of stereotypes, brunch is like a sacred ritual that simply doesn’t occur often enough; something that I’ve blogged about before. I consider it part of my weekly gay agenda, actually.
I’m totally kidding, of course, but I do love a great brunch. ESPECIALLY when it’s smothered in a caramel sauce. YUM.
I have been lucky enough to be roommates with two fabulous home cooks. My previous roommate, Chelsea, has contributed and helped out with many of my past recipes — most notably her Spicy Pasta dish. Now, mine and my partner’s roommate, Courtney, is introducing us to a whole new lexicon of delicious recipes. This french toast recipe is one of them.
Like the best of cooks, Courtney had never actually written down a recipe for this gourmet french toast, so I had her make it for me while I carefully wrote down measurements, and took photos of her process. It was fun to be able to sit back and just take photos and write, instead of trying to balance that with actually making the food! If you think her hand modeling is on point, you should definitely check out her Instagram account (@lucy_sings88) — she’s working on developing a reputation as a makeup and lifestyle artist (and she’s GOOD!).
- 2 cups milk
- 3 eggs
- 2 tbsp light brown sugar
- 3 tbsp flour
- 1 tsp vanilla extract
- ½ tsp cinnamon
- pinch of salt
- White bread of Choice, thick cut (French or Brioche). We used Sara Lee "Artisano" for a cheap option.
- ¾ cup salted butter (1.5 sticks)
- 1 cup light brown sugar
- ⅓ cup heavy whipping cream
- 1 tsp vanilla extract
- Slivered Almonds (optional, for garnish).
- French Toast
- Turn on a non-stick griddle on to medium heat, and turn the oven to 200 degrees F.
- Whisk together the ingredients for the french toast batter (the milk through the salt).
- Dip the bread into the batter, allow the excess fluid to run off, and place onto the hot griddle.
- Heat on each side for 2-3 minutes, until each side is browned.*
- Transfer to an oven proof platter inside the heated oven as you continue to cook the french toast and make the Caramel Sauce.
- Caramel Sauce
- Melt the butter and brown sugar together, and simmer for 1 minute. Stir frequently!
- Take off the heat, and add the whipping cream and vanilla.
- Pour over the french toast, and top with almonds.
Poco a Poco
In addition to being a bomb make up artist, Courtney is also pursuing a career as a professional opera singer. Fresh out of grad school, and with a voice big enough to rival any professional, her future looks bright! When I asked her and Scott to think of a fitting operatic song to go with this recipe, I said “think of something that is decadently sweet.” Immediately, in perfect harmony, they both passionately said “The Flower Duet!”
And I couldn’t agree more.