Our Perfect HomeStyle Cinnamon French Toast Recipe

 
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The Story Behind The Recipe:
Cinnamon French Toast


When I first started thinking about the FIRESIDE FOODIE theme - telling the stories of the food that made us, this recipe for HomeStyle Cinnamon French Toast was the essence of the perfected tried and true recipe that everyone in our family loves. It has been on the table every Saturday morning since my twins were old enough to eat it. It’s buttery and cinnamony and hearty. It is one of the recipes that made my kids. It’s a true comfort food.

“I firmly believe in making a recipe your own so it sings to your tastes. “

Now this my french toast recipe which is a little bit different from my mom’s but it was built on her recipe. I firmly believe in making a recipe your own so it sings to your tastes. My recipe includes a ton of cinnamon and splash of vanilla. My kid’s dad grew up with french toast that was made with salt and black pepper. I know. Pepper! But it’s surprisingly good that way too.

French Toast Toppings

We ALWAYS top it with pure Vermont maple syrup since we have friends and family who are maple producers in the Northeast Kingdom of Vermont. My sister and her family contribute to the Butternut Mountain Farm’s maple syrup which you can find at William Sonoma around the country. We are lucky enough to get some from them and our other friends who tap the most remote trees in Vermont for the cleanest purest natural organic maple syrup.

We usually top our french toast with fruit in season such as blueberries, strawberries, peaches etc and sometimes even a dollop of whipped cream too!

Here’s to another lovely late Saturday breakfast/brunch together as a family.

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P.S. How do you make french toast? I would love to hear about it. Either comment below or comment on the Fireside.Foodie instagram post!

HomeStyle Cinnamon French Toast

by April Atwater | Fireside Foodie

HomeStyle Cinnamon French Toast

Ingredients

  • 8 slices of homestyle bread
  • 4 large eggs
  • 1/4 cup cream
  • 1/2 tsp salt
  • 2 tbsp ground cinnamon
  • 1/2 tsp vanilla extract
  • butter

Instructions

  1. In a mixing bowl wisk together eggs, cream, salt cinnamon and vanilla
  2. Heat griddle on medium low heat and melt 2-3 tablespoons of butter.
  3. Dip bread slices into egg mixture then place on griddle.
  4. Cook until golden brown on each side.

Yield: 4 Servings

Prep Time: 00 hrs. 05 mins.

Cook time: 00 hrs. 10 mins.

Total time: 15 mins.

Nutrition

  • Calories: 300
  • Fat: 14g
  • Totalcarbs: 32g
  • Dietaryfiber: 4g
  • Protein: 10g

Tags: french toast, brunch, breakfast, recipes

Fresh Basil & Jalapeno Omelete Recipe

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Omelettes are a keto diet staple food. They are a perfect food for someone doing the keto diet on a budget. This omelette recipe is so tasty and filling, you are going to love it! It's a great low carb breakfast idea or for any low carb keto diet meal! 

Weekends call for delicious brunches. I have a nice bunch of basil in my garden that needed to be picked and some nice beautiful jalapenos ready to harvest too.  Emmi sent me some of their Cave-Aged Le Gruyére try so I decided to add a bit of this rich nutty flavored cheese that pairs perfectly with the fresh green flavors. Add some garlic and farm fresh eggs to make a delicious breakfast or brunch meal.
An omelet is also a tasty quick dinner too that doesn't taste like a quick dinner.
I like to make one big omelet slice it and serve it on a platter so everyone can choose the size they would like to eat.

Fresh Basil & Jalapeno Omelete Recipe 

Serves 4

  • 6 eggs

  • 1/4 cup cream

  • gruyére cheese

  • 1 clove garlic

  • small bunch of fresh basil

  • 1 fresh jalapeno

  • salt and black pepper to taste

  • tablespoon butter

There are two techniques used in making a creamy perfectly cooked omelette. First is whipping the cream and eggs together. Crush and mice the garlic, chop the jalapeno into small pieces, add salt and pepper to taste and whip into eggs. 

Add butter to a medium size frying pan. Heat on medium heat. Add eggs mixture to pan.

The second technique is to allow the eggs to cook on the bottom they pull the edges into the center with a wooden spoon allowing the uncooked eggs to fill in the sides and cook. Repeat this until all the eggs are almost cooked. At this point add the Gruyére cheese. You can either slice it into thin slices or grate it. Then fold the omelette in half and cook just until the cheese is melted. 

With these two techniques you will end up with a cream delicious center and perfectly cooked eggs that aren't dry. 

Slice and garish with a sprig of fresh basil and slices of fresh jalapeno.  

Enjoy!