Well, the day has finally come: I have run out of purse-sized books. I still have at least eight books on my bookshelf that I haven’t read yet, but none of them are small enough to fit in my purse to take on the subway ride to and from work. I know that I should get a Kindle, but for some reason I am not ready to shell out the money for it yet. Plus, I like books. I know that I need to get over that, though – my purse is already stuffed to the brim and a Kindle would really help free up some space in there. Or maybe I just need a bigger purse? Anyway, the book that finally did me in was Children of the Mind. I absolutely loved the the Ender series, and I’m sad that it’s all over! At least I have the Bean books to read, now. Kramer got me a nice hardcover edition of Ender’s Shadow, so I’m excited to break it in. In the meantime, does anyone have any pocket-sized book suggestions? I mostly read sci-fi, historical non-fiction, and auto-biographies. I bet you guys didn’t realize how cool I was until just this very moment.
Speaking of sci-fi, it’s almost Valentine’s Day! I can’t think of a more romantic way to start the day than to serve your loved one this scrumptious Cinnamon Caramel French Toast. I used brioche bread, of course, and while you can use any other bread (I ended up using a few pieces of sourdough when I ran out of brioche), brioche is sweet, fluffy, and beyond delicious. It’s the perfect vessel for the cinnamon caramel, too. I used a cookie cutter to cut my bread into heart shapes, but if you’re not one for that sort of flair, it’s completely unnecessary. I’m sure that your significant other will still love you if you serve him or her square French toast. Did I mention that I loved the caramel on this French toast? I made it the usual way, but then brushed the cooked French toast with a butter, sugar, and cinnamon mixture, then baked it in the oven for a few minutes to make it nice and bubbly. The result was an ever-so-slightly crispy caramel crust on top of sweet, fluffy brioche French toast. Happy Valentine’s!
I used a heart-shaped cookie cutter to make my French toast a little more festive!
Combine the milk, eggs, honey, vanilla, cinnamon, and nutmeg.
Dip the bread in the egg mixture, then cook over medium-high heat until golden on both sides.
Combine the butter, brown sugar, and cinnamon in a small bowl.
Generously brush the cooked French toast with the butter mixture, then bake in a 450 degree F oven for 2-3 minutes, until bubbling.
Be sure to top it all off with plenty of syrup and powdered sugar!
- 2 cups milk
- 4 large eggs
- 2 tablespoons honey
- 1 tablespoon vanilla extract
- 1½ teaspoons ground cinnamon
- ½ teaspoon freshly grated nutmeg
- 8-10 thick slices of brioche (or other bread - but brioche is the best)
- ½ cup unsalted butter, melted
- ⅓ cup packed brown sugar
- ¼ teaspoon ground cinnamon
- syrup, powdered sugar and/or fruit, for serving
- Preheat your oven to 450 degrees F. Whisk together the milk, eggs, honey, vanilla, cinnamon, and nutmeg. Dip the bread into the egg yolk mixture and allow to sit for a minute or two, soaking up the egg mixture on both sides.
- Spray your pan with non-stick spray or melt a little butter in the pan. Heat over medium-high and when the pan is hot, add in the soaked bread. Cook on one side for about 3 minutes or so, until golden, then flip and cook the other side for another 2-3 minutes or so, pressing down on the bread with your spatula a bit so it cooks through. When cooked, place all of the French toast on a lined baking sheet.
- Mix together the butter, brown sugar, and extra cinnamon. Brush the tops of the French toast with the butter mixture (don't be afraid to generously coat the bread with it). Place the pan with the coated toast in the oven and bake for 2-3 minutes, until bubbling and caramelized. Remove from the oven and serve with powdered sugar, syrup, and/or fruit.