Nutmeg Coated Creamy French Toast Recipes

CLASSIC FRENCH TOAST

Steps:

• Whisk together eggs, cream, vanilla, cinnamon, nutmeg, and salt in a medium bowl; set aside.
• Place bread in a shallow baking dish large enough to hold bread slices in a single layer. Pour egg mixture over bread; soak 10 minutes. Turn slices over; soak until soaked through, about 10 minutes more.
• Preheat oven to 250 degrees. Place a wire rack on a baking sheet, and set aside. Heat 2 tablespoons butter and 2 tablespoons vegetable oil in a skillet over medium heat. Fry half the bread slices until golden brown, 2 to 3 minutes per side. Transfer to wire rack; place in oven while cooking remaining bread. Wipe skillet, and repeat with remaining butter, oil, and bread. Keep in oven until ready to serve. Serve warm with pure maple syrup, if desired.

NUTMEG-COATED CREAMY FRENCH TOAST

Steps:

• 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.
• 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.
• 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.
• 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.