Sunday mornings, I love making breakfast.
Even if I'm dead tired.
I have the kitchen all to myself, it's quiet, and now that spring is supposed to be here on cape cod, the birds are starting to sing just outside my kitchen window.
I know this sounds like a set up for a great movie scene, but truth in fact, it's one the best times I great creative. Well, that is, if I have enough espresso THEN the creative juices get flowing.
On sunday mornings I have hubby home in which to experiment my lastest breakfast creation.
Most creations he loves, some creations I can't tell him what it is for fear if he knows then he won't eat it. Yes, he is a fussy eater--picky moreso.
I know, an all-around foodie like myself married a non-foodie.
Ask him what is cookie butter and he'll reply "it's cookies with butter in it". Gah!
So when I set out to make a kicked up breakfast recipe, I rarely tell him what it is until he's halfway through the meal. Like this dish I'll tell him it's "just" french toast!
He'll hear the words "french toast" and be cool.
Then a few bites later, he'll say "what did you do to it--it tastes different?" Gah!!
I would love to know if any of you do this with your spouses or kids?
The inspiration for this came about at 2am on a sunday morning, I woke up starved and already thinking about sunday breakfast. OK, and my obsession with cookie butter plays a huge part too!
My brain says "what haven't we done breakfast-wise with cookie butter?" And here is where french toast came into play.
How would it work?
Simple make sure the bread is frozen, so we can spread the cookie butter on fairly easily.
Make sure you work fast dipping cookie butter coated bread into egg wash.
And make sure the butter coated frying pan is nice and hot!
It all worked perfectly.
(on the side of the french toast is my tomato-kielbasa hash which, if anyone is interested I can post the recipe?)
The frozen bread helps the cookie butter adhere better. Make sure to apply a thin layer of cookie butter.
(the person who owned our house before us, LOVED pink--it's everywhere in the house!)
Next time I make these I think I will use whipped cream. The maple syrup was sweet, and really not needed as the cookie butter french toast was quite tasty on it's own.
cookie butter french toast
6-8 Slices of white or whole wheat bread, kept frozen
½ cup or so of milk
½ - ¾ cup of cookie butter
butter for frying French toast
maple syrup or whipped cream for garnish
chopped walnuts or pecans for garnish, optional
Get frying pan ready, you want it nice and hot. Cast iron (no grill) works best to give the cookie butter a nice sear and will help keep it adhere to the bread.
Make the egg wash by mixing the eggs with the milk; stir well.
Take your frozen bread and spread a nice thin layer of cookie butter on both sides.
Place the prepared bread on a plate, by the stove, next to your egg wash pan.
Place butter in heated frying pan, dip prepared bread in egg wash and place in heated frying pan. Do not crowd the pan as we want to keep the pan nice and hot so it gets a nice sear and not that much cookie butter sticks to the pan.
Fry in batches and keep done French toast in a warm 200 degree oven.
Make sure to place more butter in pan as you fry each new batch of French toast.
Serve with chopped nuts and maple syrup.