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Nutmeg-Coated Creamy French Toast

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Introduction

Experience the delightful fusion of classic French toast and a unique nutmeg twist with our “Nutmeg-Coated Creamy French Toast”. This dish promises an indulgent, flavorful breakfast that is both rich in taste and textures.

Tips for this recipe

For the best results, gently press the bread slices without breaking them to ensure even cooking. Whisk the eggs thoroughly before adding nutmeg and other ingredients for a consistent flavor throughout.

Why you will love this recipe

The distinctive warmth of freshly ground nutmeg, combined with creamy custard-like batter, makes our Nutmeg-Coated Creamy French Toast a breakfast favorite. Its rich flavor profile and delightful texture cater to those seeking comfort in every bite.

Ingredients

  • One 1-pound loaf unsliced bread (challah, brioche, or similar)
  • 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

Adviced equipment

To prepare this dish efficiently, consider using the following essential kitchen appliances:

  1. Electric Mixer
  2. Non-Stick Skillet
  3. Silicone Spatula
  4. Fry Pod or Air-Fryer Basket
  5. Digital Kitchen Scale
  6. Heavy-Duty Mixing Bowl
  7. French Press or Coffee Drip Maker (optional for creative whipped toppings)
  8. Electric Hand Blender with Pouring Spout
  9. Non-Stick Baking Mat
  10. Digital Thermometer
  11. Nutmeg Grater (optional for fresh flavor)

History of the recipe

The art of French toast has roots deep in culinary history, with variations popping up globally. This Nutmeg-Coated Creamy variant takes inspiration from traditional egg bread dishes, elevating them through a sprinkle of nutmeg—a spice cherished for centuries due to its warm, sweet essence.

Fun facts about this recipe

Did you know? The use of ground nutmeg in breakfast dishes isn’t just a gustatory delight; it also has historical significance. Dating back to the 17th century, nutmeg was highly prized for its rarity and medicinal properties. Its addition to French Toast not only enhances flavor but pays homage to this rich heritage.

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Nutmeg-Coated Creamy French Toast

Nutmeg-Coated Creamy French Toast

amanda

Equipment

  • - Electric Mixer: For efficiently mixing batter and beating eggs.

  • - Non-Stick Skillet: Ideal for French Toast, preventing sticking and allowing easy flipping.

  • Silicone Spatula: Useful for gentle folding of ingredients and scraping batter from bowls.

  • Fry Pod or Air-Fryer Basket: Offers a healthier alternative by reducing oil usage.

  • Digital Kitchen Scale: Ensures precise measurement of nutmeg and other ingredients.

  • Heavy-Duty Mixing Bowl: Can handle sturdy mixing for the recipe's batter.

  • French Press or Coffee Drip Maker: Could be used creatively if making whipped nutmeg-infused cream.

  • Electric Hand Blender with Pouring Spout: Creates a smooth batter quickly and conveniently.

  • Non-Stick Baking Mat: Perfect for cooking multiple slices at once in air fryers or similar appliances.

  • Digital Thermometer: Ensures eggs are properly beaten and mixture is consistently heated.

  • Nutmeg Grater (optional): Enhances flavor with freshly grated nutmeg spice.

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

Instructions

1

Instruction 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

Instruction 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

Instruction 3

When ready to cook, preheat an electric nonstick griddle to 350°F 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

Instruction 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.
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