french toast dunkers
the most fun way to eat french toast.
i love bite sized food. especially for brunch. it gives you the opportunity to try both savory and sweet foods without committing to an entire plate of sugary fried bread, or a 5 egg omelette. every year my mom sends me a magical loaf easter bread. it's like a brioche with vanilla and citrus zest, and it's prefect for french toasting. plain brioche works too if you add the vanilla and zest to the batter.
i wanted to incorporate it into my bite-size-brunch lineup, so i cut it into cubes before frying it up and stabbed them with adorable animal food picks. my mom also sent an indoor smores kit that has what looks like a potpourri pot for melting chocolate. we used it to warm up the syrup pool that our breakfast took a dip in.
french toast dunkers
- 1/2 loaf of brioche, cut into 1" cubes
- 4 eggs
- 1/2 a cup of milk
- 1 teaspoon vanilla extract
- zest of 1/2 an orange and lemon (optional)
- butter
- maple syrup
preparation:
- whisk together the eggs, milk, extract, and zests in a loaf pan, or other container that is deep enough to almost submerge the bread cubes in the batter. add the cubes to the batter and let soak while the pan is heating up
- heat a cast iron skillet over medium heat. when it's nice and hot, add enough butter to coat the bottom of the pan. carefully pick up each cube and let any excess batter drain off. add to the pan and cook on each side until golden brown.
makes about 20 dunkers, depending on the size of the loaf
