One of the great pleasures of eating is sharing. One of the great pleasures of Social Media is sharing, also. This means sharing information of interest and it also means sharing the spotlight.
Today’s recipe appeared earlier this week on Brown Bean Buzz, the Brown & Jenkins Blog. It kindly highlighted 158 Main breads. We are returning the favor by inviting you to try these delicious French Toasts made with a touch of Brown & Jenkins‘ specially blended coffee powder, and their coffee too.
Summer is time for sandwiches and inevitably there may be some leftover bread you can use for other recipes, such as the ones we suggest in this recipes segment. And if you usually finish every loaf, you’ll want to make sure you set aside a few slices for French Toast, because these are a feast worthy of any season.
Since a day of feasting may also be a day when you sleep in, note that the milk and coffee mixture can be prepared the night before. Select your favorite 158 Main loaf, and let’s begin.
Ingredients (serves 4):
1/4 cup milk
1/4 cup brewed coffee cooled slightly
1 tbsp lightly packed brown sugar
1/4 tsp Cookin’ With Coffee powder
1/4 tsp ground cinnamon
1/4 tsp nutmeg
4 slices bread of choice, preferably 1 to 2 days old
3 tbsp unsalted butter
2 bananas, sliced lengthwise (optional, but highly recommended)
1. In a medium bowl, whisk the eggs, milk, sugar, coffee powder, cinnamon, and nutmeg. Pour into a pie plate or shallow dish. Trim the crusts from the bread, if desired. Soak two slices of bread in the egg mixture, 2 to 3 minutes. Turn over and let soak on the other side briefly.
2. Heat 1 tbsp butter in a heavy 9-inch skillet. Drain the bread slightly and fry over medium heat until golden on each side. Remove to a warm oven (200). Repeat with the remaining two slices.
3. Heat the remaining tbsp of butter. When bubbling, sauté the banana slices on both sides about 2 minutes, or just until lightly browned. Serve the toast and bananas with warm Vermont Maple Syrup.
Presentation: Layer orange or strawberry slices on the edge of the dish.
Planning a catered event? Call Chef Jack @ 802-644-8100.
Our Breads to Take Home –
- White ($4.00)
- Wheat, maple wheat, rye, multi-grain. honey-oat ($4.50)
- Cinnamon raisin ($4.75)
- Baguette ($4.50)