Food & Drink

French Toast from a Chicago Food and Fashion Fiend

On My Plate Cooks Delicious Breakfast

french toast on my plate!

Start your day with a European feast, courtesy of Chicago fashion and food fiend Melissa Skoog Dunagan.

French Toast (adapted from Cook’s Illustrated)
Makes about six slices

1 lg. egg
2 tbsp. unsalted butter, melted, plus extra for frying
¾ c. milk
1 tsp. vanilla
2 tbsp. sugar
1 tsp. cinnamon (optional but a great add)
1/3 c. all-purpose flour
¼ tsp. salt
6 ¾-inch slices day-old challah bread

1. Heat a 12-inch skillet over medium heat for 5 minutes.

2. Meanwhile, beat egg lightly in a shallow pan; whisk in butter. Add milk and vanilla. Once combined, add dry ingredients and whisk until smooth.

3. Soak bread in mixture for about 45 seconds on each side. (Tongs work best for flipping and transferring to skillet.) Allow excess batter to drip off before frying.

4. When bread is ready, melt 1 tablespoon butter in hot skillet. Place prepared bread in skillet. Cook until golden brown, about 2 minutes on the first side and 1 minute on the second. Continue to add 1 tablespoon butter to skillet between each batch. Serve immediately or keep warm in the oven until ready to serve.

Vanilla Orange Grand Marnier Sauce (adapted from Gourmet)
Makes enough for six slices of French toast

1 c. fresh-squeezed orange juice (about 4 sm. oranges), strained
2 tbsp. sugar
1 tsp. vanilla
1 tsp. orange rind, finely grated
¾ c. room-temperature butter
¼ c. Grand Marnier liqueur

1. In a small saucepan, heat juice, sugar, vanilla, and rind on medium low until mixture boils, stirring often.

2. Continue to heat until mixture thickens, about 15 to 20 minutes.

3. Slowly incorporate butter into sauce, 1 tablespoon at a time. Once thoroughly mixed, remove from heat. Stir in liqueur. Serve immediately.

Photo: Courtesy of Melissa Skoog Dunagan