1811 House French ToastFrom NEWCASTLE INN
Prep Time:10 minutes
Cooking Time:5-10 minutes
1811 House French Toast
This recipe comes courtesy of the 1811 House in Manchester, Vermont where I had the privilege of "learning the ropes"of innkeeping for five years before buying Newcastle Inn. This French Toast is as popular here as it was in Vermont!
- 1/2 cup orange juice
- 1/2 cup milk
- 1/4 cup maple syrup
- 1/4 - 1/2 tsp vanilla
- 4 eggs
- 1/4 tsp fresh grated nutmeg
- 1 loaf French Bread - cut into 10 one inch slices
Whisk together first six ingredients
Dip bread slices into egg mixture and place in pan (13x9 dish works fine), if there is egg mixture left after every slice has been dipped once, then pour extra over bread slices in pan. It is ok, to place a second layer on top of first layer in pan if they don’t all fit in a single layer.
Cover and refrigerate overnight.
In morning, preheat griddle (350 – 375) or large frying pan, add butter and when it stops bubbling add bread slices, don’t crowd.
Cook until golden on bottom and flip over.
Serve with a dusting of powder sugar and toasted pecans, if desired.