Nutmeg-Coated Creamy French Toast Recipe

Name: Nutmeg-Coated Creamy French Toast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 1-pound loaf unsliced bread, preferably challah, brioche, or another rich egg bread, or a firm, fine-textured white bread; 5 eggs plus 3 egg yolks; 1/4 teaspoon salt; 1 cup half-and-half or milk; 1/2 cup plain yogurt, preferably Greek; 3 tablespoons granulated sugar; 2 teaspoons ground nutmeg, plus 1/8 teaspoon; Butter or canola oil for frying; 2 tablespoons powdered sugar; Maple syrup or fruit preserves for serving

Servings: persons

One 1-pound loaf unsliced bread, preferably challah, brioche, or another rich egg bread, or a firm, fine-textured white bread
5 eggs plus 3 egg yolks
1/4 teaspoon salt
1 cup half-and-half or milk
1/2 cup plain yogurt, preferably Greek
3 tablespoons granulated sugar
2 teaspoons ground nutmeg, plus 1/8 teaspoon
Butter or canola oil for frying
2 tablespoons powdered sugar
Maple syrup or fruit preserves for serving

1
Cut the bread into thick slices a little shy of 1 inch (see Note). Arrange the bread in a single layer in a 13-by-9-inch pan, using an additional 8-inch square pan if necessary.
2
Whisk the eggs, egg yolks, and salt together in a medium bowl for 1 to 2 minutes, or until they are light, frothy, and completely smooth. (There should be no bits of egg or stringiness remaining, or you will have pieces of cooked egg on the toast.) Whisk in the half-and-half, yogurt, granulated sugar, and 2 teaspoons nutmeg until well blended. Pour the egg mixture over the bread. Cover with plastic wrap and refrigerate overnight, carefully turning the bread once or twice if possible.
3
When ready to cook, preheat an electric nonstick griddle to 350u00b0F or heat a nonstick skillet over medium heat. Lightly brush the griddle or skillet with some butter and cook the bread in batches for 6 to 8 minutes or until golden brown on the outside but still soft in the center, turning once. Adjust the heat as necessary.
4
While the bread is frying, stir together the powdered sugar and 1/8 teaspoon nutmeg and put in a fine-mesh strainer. Sprinkle the hot French toast with the powdered sugar mixture and serve topped with maple syrup or preserves.

306

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: One 1-pound loaf unsliced bread, preferably challah, brioche, or another rich egg bread, or a firm, fine-textured white bread, 5 eggs plus 3 egg yolks, 1/4 teaspoon salt, 1 cup half-and-half or milk, and more.

Yes, Nutmeg-Coated Creamy French Toast falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Nutmeg-Coated Creamy French Toast

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