So this absolutely fantastic French Toast recipe was inspired by a trip I took to Costa Rica several years ago. There was a small restaurant there, in the town of Tamarindo, (though restaurant is a term used lightly, it was a hut so poorly constructed, when it rained you had to take care not to get your food wet by the holes in the thatched roof!) Anyway, besides having the absolute BEST Tres Leche cake I have ever experienced (and perhaps one of the best desserts of my life,) - a cake I am still trying to duplicate, unsuccessfully, to this day - I also had the most interesting, delicious French Toast which, luckily, I have had more success in replicating. So here we go, this is an absolute must-try. I made it this past Sunday to rave reviews, and it is a perfect breakfast or brunch to make as anything from a romantic morning spent for two to a family gathering at the hectic week's end.
Costa Rican Inspired French Toast
Ingredients:
-4 pieces of bread. I used whole wheat because I am on a whole wheat kick but challah or brioche bread provide a fluffier, more traditional alternative.
-5 eggs
-1 cup milk (I used goat's milk, but regular would work as well)
-1 teaspoon cream (optional but gives the batter a nice smoothness)
-1.5 tablespoons vanilla extract
-2 teaspoons light brown sugar
-1 teaspoon cane sugar
-Butter (for greasing the pan, about 1 tablespoon)
-1 teaspoon cream cheese
-1 teaspoon of your favorite jam or jelly, (I used raspberry jelly)
Directions:
1. In a large mixing bowl, combine eggs, milk, cream, vanilla extract, brown sugar and cane sugar. Mix until the batter turns a light yellow.
2. Soak the bread in the bowl, pressing down with a spatula so that the bread is soaked through on one side, then flipping the pieces over and repeating so that they are thoroughly soaked on the other. Chef's Note: SOAKING THE BREAD ALL THE WAY THROUGH IS THE ABSOLUTE SECRET TO GREAT FRENCH TOAST. OTHERWISE, YOU HAVE EGGY BREAD THAT IS DRY ON THE INSIDE! The bread should almost fall apart when you lift it up for the next step..... (Note: If there is extra batter go ahead and soak another piece of break or two... the more french toast the merrier, I always say!)
3. Melt 1 tablespoon butter over medium heat in a saucepan large enough for both pieces of bread to comfortably cook in then when the butter is melted, transfer the bread to the pan, making sure not to get too much extra batter involved in this transfer or else you'll have bits of egg cooking on the side of your pan!
4. Cook on one side until brown, (about 1-2 minutes, though don't fret if it takes longer!) then flip and cook other side.
5. Transfer bread to flat surface and on one piece, spread cream cheese, (don't worry, it will melt, that is fine,) and on the other piece spread your jelly of choice. Put the pieces together, cream cheese side to jelly side and press down with your spatula to mix in the cream cheese with the jelly. Put french toast on plate, garnish with perhaps a few slices of strawberry or banana and ENJOY!!
As always, feedback is appreciated.
Xo,
Organic Eats
Also: If you haven't done so yet, please text "red cross" (no quotes) to 9-0-9-9-9 to donate $10 for relief efforts in Japan. Every little bit helps and for the entire month of March and April, Organic Eats will be posting this small reminder at the end of all our blog posts. Let's send well wishes and tender care to those who need it most.
Peace and Love, OEats
Just a note to my readers: made this French Toast for Sunday brunch and substituted cream cheese for mascarpone... a richer, tinge sweeter substitution but one that is interesting to try!
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