French Toast – Isa Style

Jun 16, 2014

2 eggs
½ cup 2% milk
A pinch of cinnamon
1 teaspoon raw sugar
2 teaspoons vanilla
3 little melon ball scoops of butter, plus extra
3 slices of sourdough bread
Powdered sugar
Pure maple syrup
Fragrant early summer ripe peach

Put milk into mixing bowl. Crack in eggs and whisk. Add cinnamon, vanilla, and raw sugar. Whisk until sugar is dissolved. Add little scoops of butter and whisk. It will look a bit weird, almost as though something is curdling, but it’s only the unmelted butter being lumpy, and this is good.

Take a moment to cut a slice of peach, and enjoy.

Heat pan over medium high heat. Melt extra butter in bottom of pan and turn heat down to medium. Dip bread into milk mixture, making sure to thoroughly coat, then place carefully into pan. (The lumpy butter in the milk mixture now melts into the nook and crannies of the sourdough bread, adding extra buttery goodness.) Cook until browned then flip and do the same.

Enjoy another slice of peach.

When bread slices are browned to your satisfaction, remove and sprinkle with powdered sugar, pure maple syrup, and even slices of peach if there are any left over.

Yummy summer goodness.

photo 2

Photos by Isabella Faith.





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