How to Griddle French Toast

How to Griddle French Toast

There’s nothing quite like a perfectly crisped piece of French Toast to begin a relaxing Sunday morning. I recently re-discovered my love for French Toast after acquiring a griddle for my new house, and boy did I forget how much I loved it. However, I’m very much a minimalist when it comes to this breakfast delicacy. I don’t need mass amounts of sugary fruits or a half a bottle of syrup. I keep it quick and easy when making my French Toast, and below you’ll learn just how I do that.

Step 1: Gather Your Ingredients

This list is extremely small, yet your French Toast will still be exploding with flavor!

  • One loaf of bread (Your choice, but I prefer a medium sliced Brioche).
  • Eggs (I typically use 5-6 for an entire loaf of bread).
  • A splash of milk or half and half (again your preference, but I’ve found that the half and half produces a tastier French Toast).
  • Powdered/Confectionate sugar.
  • Cinnamon Sugar.
  • Syrup of your choice (My favorite is a small batch blueberry syrup that only needs a half spoonful on each piece of French Toast).
  • Butter.
Step 2: Turn on Griddle

The griddle should be on medium-high heat for the perfectly cooked French Toast, but don’t be afraid to heat it up to high for 10-15 minutes before lowering back down to the recommended temp. Be careful to not have the griddle too hot as it will quickly burn the underside of your bread!

Step 3: Preparation

As the griddle is warming to its desired temperature you may begin the prep on the bread.

  • You will crack however many eggs you require into some sort of container that easily allows for the dipping of bread (I recommend something square/rectangular rather than circular).
  • Next, add your splash of milk or half and half and whisk the concoction until most of the egg yolks have broke and are mixed evenly throughout.
  • Sprinkle in some cinnamon sugar and whisk some more.
Step 4: Griddlin’
  • By now your griddle should be at its ideal temp, so open your bread and begin dipping it into the milk/egg concoction.
  • After each piece has been dipped on both sides, gently place it on the griddle and listen to that sizzle that will make your stomach rumble!
  • By the time you have all of your bread on the griddle, it will probably be time to start flipping. So rotate back to your first piece and start to flip over your perfectly bronzed bread.
  • Let the other side cook for 1-2 minutes (maybe more if you’re more on the medium side rather than the high side of heat) before flipping one final time.
  • This last step is crucial, yet also all based on personal preference. In my opinion, the perfect French Toast is almost burnt on one side and perfectly golden on the other. So I typically let the toast sit another minute or two before taking it off.
Step 5: Final Touches

Once the French Toast has been crisped to absolute perfection, you will add the final touch of a minimal amount of powdered sugar that is topped off with your syrup of choice (I’m telling you, gotta try that blueberry one from above). ANd from here, plate your delectable French Toast and enjoy!


Thanks again for reading my how-to on griddling the perfect French Toast! As always, please leave some feedback and give my page a follow so you can experience all of my content. I’d love to hear how all of you enjoy your French Toast, so be sure to rate/comment below!

How to Make Jambalaya

A Deliciously Easy Jambalaya Recipe

Good Morning Everyone! In this week’s recommendation I will be walking you through how I make one of my favorite meals, Jambalaya. If you go alllll the way back to week two of my recommendations, you can see that I am a huge fan of New Orleans/Cajun based foods. Upon returning from my first NOLA trip, I decided that I was going to start making my own Cajun inspired meals because I simply could not wait until my next trip to eat the delicacies of New Orleans. And with that came my first attempt at Jambalaya. It was pretty good, but over the last six months I have nearly perfected the recipe and decided that I would share with you all. I hope you enjoy 🙂

Ingredients

  • One Cajun Style Andouille Smoked Sausage (Preferably Hillshire Farms)
  • One to two pounds of chicken (breast or thighs, your preference)
  • One 32 oz. container of chicken broth
  • One 24 oz. container of diced tomatoes
  • One large onion
  • One pound of shrimp (preferably fresh)
  • Oregano
  • Garlic powder or garlic salt (Can be substituted with fresh garlic as well)
  • Cajun/Creole Seasoning (preferably Tony Chachere’s)
  • One to four cups rice (depending on how many you will be feeding)

Process

  • Dice the Andouille sausage and brown in a pan until one side is slightly black/crisp.
  • Cut chicken to your desired size and brown in a similar fashion to the sausage. As its cooking, add in the oregano and garlic salt/powder to flavor the chicken.
  • Once both meats are finished, dump them into a large pot (should be at least 20 Qt’s, this recipe makes quite a bit of food!)
  • Turn your stove to a low-medium heat and add the onions and shrimp to the meat.
  • Place a lid on the pot and let steam for 15-20 minutes (This allows the onions to soften as well as the shrimp soaking up some of the flavors of both the chicken and the sausage).
  • Now the tomatoes and chicken broth can be added in.
  • Depending on how you like your Jambalaya, you will either use roughly one cup of broth or two to three cups.
  • For a thicker, more hearty Jambalaya, use only one cup.
  • For a more soupy, pour over Jambalaya, use two to three cups.
  • You may also begin cooking your rice now if you haven’t already!
  • After letting sit for roughly another 25 to 30 minutes on low-medium, you can remove from heat to let cool before you make a bowl.
  • This is typically where I add my creole seasoning as well. I will sprinkle just a touch over the rice right before the jambalaya is added.

And voila, you’re now in one of the many fine dining establishments located within the French Quarter! Thanks, and while you’re enjoying your scrumptious jambalaya be sure to let me know how it came out!