I love the idea of french toast, but I don't like the smell or taste of eggs; or for that matter, the mess that accompanies the preparation.
What I do love, is the taste of warm butter, sugar and cinnamon toasted to a perfection with a hint of vanilla. My grilled french toast is my answer to conventional french toast. It's easier to make and focuses (in my humble opinion) on all of the good stuff.
You don't have to use a baguette, I just happen to love the crispy texture and delicate little bites that they yield, but regular bread will work. You also don't need to add the chia/flax mixture. I add chia and flax to everything I bake. It makes for a nice texture and I derive peace of mind in the knowledge that while I'm saturating my body with butter and sugar, I'm also ingesting some heart healthy anti-oxidants, fiber, omega-3's and calcium.
Whichever variation you choose, here are the instructions-
Grilled French Toast:
1 baguette loaf (I like to use whole wheat)
1/2 cup butter (melted and soft)
1 teaspoon of cinnamon
1 dash of nutmeg
1 tablespoon of brown sugar
1 teaspoon of ground chia/flax blend (optional, but a great touch!)
1 teaspoon vanilla extract
In a small bowl, combine your butter, cinnamon, nutmeg, sugar, vanilla and chia blend. Mix until the ingredients are blended and the consistency is creamy and spreadable.
Cut off the heals of your baguette loaf and set aside for another day or recipe. With what remains of the loaf, take a knife and cut 2" pieces.
You have options when it comes to cooking. I find a panini press or George Foreman grill work best. I love knocking out two sides at the same time. The uniform heat, keeps the bread from burning too. Also lovely is an indoor stove top grill. If you don't have any of these, a frying pan will also do the trick.
Dip both sides of your baguette pieces into the butter mixture until heavily coated then place on your grill/pan of choice. You'll know your toast is ready when you smell the delicious scent of heated butter, brown sugar and vanilla extract. Once toasted and golden brown, you're ready to plate and toast the next batch.
Blueberry Cream:
1/2 Cup Heavy Whipping Cream
1 teaspoon sugar
5 Blueberries
Place ingredients directly into a blender (if you have a single serve blender or magic bullet- these work the best!). Blend until stiff.
If you don't have a single serve blender, a hand blender and a bowl will work as well.
Preparing the plates is really fun. I like to add a trio of fresh berries. Here, I opted for blueberries, raspberries and blackberries. A drizzle of pure maple syrup always sweetens the deal, but most importantly, don't forget to add your dollop of blueberry cream with a fantastic flourish.
