French Toast Recipes Washington DC

Spring has sprung. Can strawberries be far behind?

Be prepared for the first plump berries of the season with this easy, yet elegant recipe. French toast is equally appropriate for a breakfast table, brunch buffet or late-night supper.

The slightly thickened batter for this French toast is pumped up with two teaspoons of vanilla. With fresh berries, you may not even need syrup.

Keys for success: Use a loaf of French or Italian bread, not sliced sandwich bread. Don’t saturate the bread, just dip it. Use real butter, not cooking spray.

GOLDEN SUNRISE FRENCH TOAST

2 large eggs
12-oz. can evaporated milk
2 teaspoons vanilla extract
2 tablespoons granulated sugar
1 tablespoon plus 1 1/2 teaspoons all-purpose flour
1/4 teaspoon salt
8 to 10 slices (3/4-inch-thick) firm, day-old French bread
Unsalted butter
Maple syrup or powdered sugar
Fresh seasonal berries or sliced fruit

Beat eggs with whisk or fork in shallow pan or large pie plate. Beat in evaporated milk and vanilla extract, beat in the sugar, flour and salt. (Batter will be a bit thicker than traditional recipes.)

Start heating large skillet over medium heat (for about 3 minutes). Add several slices of bread to batter, wait about 15 seconds then turn bread over.

Melt 1 tablespoon butter in hot skillet. Remove bread from batter, allowing excess batter to drip off; and put in skillet in single layer. Cook for 2 minutes or until golden brown. Turn over; cook for an additional 2 minutes or until golden. Serve immediately with berries and syrup or powdered sugar.

Continue with remaining bread slices, adding 1 tablespoon butter to skillet before cooking each new batch. Yields 4 servings. -- Nestle USA

Read about Saimi’s latest eating experiences in and around town in her new blog at CantonRep.com/ravingsandcravings