I love Sundays (surprise)! Yesterday started as every Sunday should – with a big old Sunday breakfast! I’ve been dying to test out a muesli French toast. French toast is without a doubt my favorite indulgent breakfast food, and I happened to have a perfect chunk (~1/4 loaf) of wild rice and cranberry bread left over from our trip to the North Shore last weekend (purchased from Rustic Inn in Two Harbors).
I decided to do French toast sticks. You don’t have to – like if you are using pre-sliced bread – but I made nice thick sticks because I wanted to get a good amount of muesli packed around all four long sides. The result was as I hoped – a perfectly crunchy and chewy outside with a soft, piping hot center. NUM! I knew they were a success when the plate of them disappeared before the bacon. J And with the awesome nutritional punch from the muesli coating, this French toast recipe doesn’t have to be restricted to weekends only (that’s right, French toast breakfast, mid-week, perhaps sans-bacon)! I am super excited to share this new spin on French toast with you! Enjoy!!
• 4 thick (1-inch+) slices of bread, cut into 3 strips each
• 2 eggs
• ¼ cup milk
• 1 tsp vanilla
• Zest from 1 orange (optional)
• 1 cup Seven Sundays Bircher Muesli
• 2 Tbsp butter
• Pure maple syrup and fresh fruit for serving
Whisk together the eggs, milk, vanilla and orange zest in a shallow dish. Soak the bread strips in the egg mixture for 20 seconds on each side. Press the soaked bread strips into the Bircher muesli. It sticks best if you press the muesli into the bread with your hands. Melt the butter in a large frying pan over medium-high heat and fry the coated bread for 3 minutes on each side. Serve warm with pure maple syrup and fresh fruit.
Enjoy your morning,