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1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
2 tablespoons granulated sugar
1/4 cup whole milk
2 teaspoons vanilla bean paste or extract
zest of 1 lemon
3–4 tablespoons salted butter, divided
8 slices gluten free brioche bread
1/2 cup maple syrup warmed
Combine the first 6 ingredients in blender and blend until smooth. Pour into a shallow dish or pie plate. Zest a lemon over the batter and whisk to incorporate. Set aside.
Heat a large skillet over medium heat and add 1 tablespoon butter. When the butter has almost melted and is foaming slightly swirl it around the pan. Working quickly dunk one side of a piece of bread into the batter letting it sit for a few seconds, pick up with tongs, flip and let the bread sit for a few seconds more. Then use the tongs to lift the bread out of the batter, allowing the excess batter to run back in the bowl. Cook the bread on the first side until golden brown 3-4 minutes, flip and cook the second side until golden brown.
Carefully, wipe out the pan between each batch of French toast to eliminate and burned bits of butter transferring onto the bread from the pan. Then repeat teh steps above to cook the remaining slices.
Serve immediately with warm maple syrup.
The batter can be made up to 48 hours in advance and stored in the refrigerator until ready to use. Simply whisk, blend, or if in a tightly covered container shake to reincorporate the ingredients before using. Then dip and cook as directed!
Can I substitute the whole milk in this French toast recipe? You sure can, but not all substitutions will work. You can use half and half in place of the whole milk which will create a slightly richer custard. Heavy cream is an option as well, but I personally feel it is too rich in flavor for my liking. Just try to avoid using a skim milk or low fat milk here, the results will be less than desirable.
Can this French toast batter be made without a blender? Yes! I use the blender because it ensures that everything is mixed together completely. You don’t want pieces of egg white showing up on your perfectly browned slices. Make sure if you aren’t using a blender to be sure that you whisk the custard until the dairy, eggs, and spices are very well combined.
Is your French toast batter spreading across the pan? If the pan isn’t hot enough when you add your first slice in, the custard will spread out from the bread, forming an undesirable “foot” on the bottom of the French toast. When the pan is hot enough, the batter won’t have time to seep; the custard will start cooking as soon as it hits the pan.
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