On Saturday morning we woke up to a rainy and overcast day. Our typical weekend morning routine is to walk to Jack’s for coffee with Bella and take her on a morning walk around our neighborhood while we enjoy our favorite source of caffeine. This past weekend was one of the lovely rare weekends where we had no plans and the whole weekend was ours (a true luxury). Talking over the plans for the day, we decided to get a workout in first thing so that we could truly enjoy the rest of the weekend. The reward for a hard grueling workout on a rainy Fall Saturday was obviously an indulgence afterward. This summer we really have worked on our breakfast game, specifically how to cook eggs perfectly from scrambled to an omelet. Low and slow baby, but seriously that is the key… low heat and patience. The french toast was inspired by the life changing french toast at le Bonbonniere – I think we hit pretty close to home too! Also, is there anything better than bacon and maple syrup? My next “Fall Goal” is a brunch at home with friends – stay tuned!
1 loaf of challah bread, sliced
1 1/2 cups whole milk
1 tsp vanilla extract
1/2 tsp salt
sprinkle of cinnamon
powder sugar for garnish
In a large bowl whisk together eggs, milk, vanilla, salt and cinnamon.
Heat the skillet and add a heaping portion of butter over medium heat.
Dipping Soaking the bread in the mixture, allowing it to fully saturate, flipping once so both sides are coated.
Cook for two to three minutes a side. Continue with the remaining pieces adding more butter if needed.