Clara Bennett – Page 21 – tasteandtome.com

Mornings just got a little more indulgent — you’re about to make breakfast feel intentional. You’ll whip up a custardy batter of 3 large eggs, 1 cup milk, 1 tsp vanilla, and 1 tbsp sugar, then soak 8 slices of brioche for 20–30 seconds per side until pillowy. Imagine warm cinnamon, melting butter, and berry-bright syrup on top; keep going to find sweet, savory, and make-ahead twists you’ll reach for again. Classic Cinnamon-Vanilla French Toast Warm, custardy slices of bread kissed with cinnamon and vanilla — pure breakfast comfort. Ingredients: 4 large eggs 1 cup whole milk (or ¾ cup milk + ¼ cup cream for extra richness) 2 tablespoons granulated sugar 1 teaspoon vanilla extract 1 teaspoon ground cinnamon 1/4 teaspoon salt 8 slices thick bread (brioche, challah, or Texas toast work great) 2 tablespoons unsalted butter (for the pan) Optional toppings: maple syrup, powdered sugar, fresh berries, whipped cream How to Make: In a shallow bowl or pie dish, whisk together the eggs, milk, sugar, vanilla, cinnamon, and salt until smooth. Preheat a nonstick or cast-iron skillet over medium heat and add about 1 tablespoon butter to melt. Dip one slice of bread into the egg mixture for 10–15 seconds per side, letting it soak but not fall apart. Place the soaked bread in the hot skillet and cook 2–3 minutes until golden brown, then flip and cook another 1–2 minutes until cooked through. Add more butter to the pan as needed and repeat with remaining slices, keeping finished French toast warm on a plate in a low oven (about 200°F / 95°C) if desired. Serve hot with maple syrup and your favorite toppings. Dig in and enjoy a classic, cinnamon-vanilla breakfast hug on a plate! Brioche Berry French Toast Bake Brioche Berry French Toast Bake — rich, custardy, and bursting with sweet berries. Ingredients: 1 loaf brioche (about 12–16 oz), cut into 1-inch cubes 2 cups mixed berries (fresh or frozen; strawberries, blueberries, raspberries) 6 large eggs 2 cups whole milk (or 1 cup milk + 1 cup half-and-half for extra richness) 1/2 cup heavy cream (optional, can use all milk) 1/2 cup granulated sugar 1/4 cup brown sugar, packed 2 tsp vanilla extract 1/2 tsp ground cinnamon Pinch of salt 4 tbsp unsalted butter, melted (plus extra for greasing) 2 tbsp maple syrup (optional, for drizzling or mixing in) Powdered sugar, for dusting (optional) How to Make: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter. Spread the brioche cubes evenly in the prepared dish. Scatter the mixed berries over and between the bread cubes. In a large bowl, whisk together eggs, milk, cream (if using), granulated sugar, brown sugar, vanilla, cinnamon, and a pinch of salt until smooth. Stir in the melted butter and maple syrup (if using). Pour the custard mixture evenly over the bread and berries, pressing gently so the bread soaks up the liquid. Let the dish sit for 10–20 minutes (or cover and refrigerate overnight for deeper flavor and texture). Bake uncovered for 35–45 minutes, until the top is golden and the custard is set (a knife inserted in the center should come out mostly clean). Remove from oven and let rest 5–10 minutes to firm up. Dust with powdered sugar and drizzle extra maple syrup if desired, then slice and serve warm. Enjoy a warm, decadent slice — perfect for weekend brunch or any time you want a sweet, comforting treat! Banana-Stuffed French Toast Sweet Banana-Stuffed French Toast — a warm, cozy breakfast that tastes like dessert. Ingredients: 4 thick slices brioche or challah bread 2 ripe bananas, sliced lengthwise 4 large eggs 1/2 cup milk (dairy or plant-based) 1 tsp vanilla extract 1/2 tsp ground cinnamon 1 tbsp maple syrup (plus extra for serving) 2 tbsp butter or oil for cooking Pinch of salt Optional toppings: powdered sugar, chopped nuts, extra banana slices, whipped cream How to Make: Whisk eggs, milk, vanilla, cinnamon, maple syrup, and a pinch of salt in a shallow bowl until smooth. Lay out bread and make a pocket in each slice by slicing almost through the center, or use two slices to sandwich the banana. Place banana halves inside each bread pocket or between the two slices to create a stuffed sandwich. Heat a skillet over medium and add 1 tbsp butter or oil. Dip each stuffed bread briefly into the egg mixture, coating both sides but not soaking until fall-apart. Cook stuffed toasts in the skillet 3–4 minutes per side, pressing gently, until golden brown and cooked through; add remaining butter as needed. Transfer to plates, drizzle with extra maple syrup, and add optional toppings like powdered sugar or chopped nuts. Enjoy this gooey, banana-filled French toast warm — breakfast perfection with every bite! Savory Herb and Cheese French Toast Savory Herb and Cheese French Toast — a golden, cheesy twist on the classic that’s perfect for brunch or a savory breakfast. Ingredients: 4 large eggs 1/2 cup milk (any kind) 1/4 cup grated Parmesan (or sharp cheddar) 2 tbsp chopped fresh herbs (parsley, chives, and/or thyme) 1/2 tsp Dijon mustard (optional) 1/2 tsp salt 1/4 tsp black pepper 8 slices sturdy bread (day-old or slightly thick-cut) 2 tbsp butter or oil for frying Optional toppings: extra grated cheese, chopped herbs, sliced tomatoes, or a drizzle of hot honey How to Make: Whisk eggs, milk, grated cheese, chopped herbs, Dijon (if using), salt, and pepper in a shallow bowl until combined. Heat a large skillet over medium heat and add 1 tbsp butter or oil. Dip a slice of bread into the egg mixture, letting it soak briefly on each side, then transfer to the hot skillet. Cook 2–3 minutes per side until golden brown and the cheese mixture is set; add more butter or oil as needed. Repeat with remaining bread slices, keeping cooked toast warm on a plate. Serve hot with extra cheese and herbs on top, and any optional toppings you like. Enjoy your savory, herb-kissed French toast — great with a cup of coffee or a fresh salad! Nutella Swirl French Toast Roll-Ups A chocolaty, gooey Nutella swirl wrapped in golden French toast—perfect for a playful breakfast or sweet snack. Ingredients: 8 slices white sandwich bread, crusts removed 1/2 cup Nutella (or other chocolate-hazelnut spread) 3 large eggs 1/2 cup milk 1 tsp vanilla extract 1 tbsp granulated sugar (optional) Pinch of salt 2 tbsp unsalted butter (for frying) Powdered sugar, for dusting (optional) Maple syrup or fresh berries, for serving (optional) How to Make: Flatten each bread slice with a rolling pin until about 1/4-inch thick. Spread about 1 tablespoon Nutella evenly over each flattened slice, leaving a small border. Roll each slice tightly into a log, seam-side down; set aside. In a shallow bowl, whisk together eggs, milk, vanilla, sugar (if using), and a pinch of salt. Heat a large skillet over medium heat and add 1 tablespoon butter to melt. Dip each roll-up in the egg mixture, turning to coat all sides briefly. Place roll-ups seam-side down in the skillet and cook, turning occasionally, until all sides are golden brown and cooked through, about 2–3 minutes per side. Add remaining butter as needed. Transfer to a plate, dust with powdered sugar, and serve with maple syrup or berries if you like. Enjoy dunking these gooey Nutella roll-ups—every bite is pure breakfast bliss! Pumpkin Spice French Toast Perfect — here’s a full recipe for Pumpkin Spice French Toast. Autumn-kissed, custardy pumpkin spice French toast that smells like a cozy café in your kitchen. Ingredients: 4 large eggs 1 cup milk (dairy or unsweetened plant milk) 1/2 cup pumpkin purée 2 tablespoons brown sugar 1 teaspoon vanilla extract 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg Pinch of ground cloves (optional) Pinch of salt 8 slices thick bread (brioche, challah, or Texas toast work great) 2–3 tablespoons butter or oil for the pan Maple syrup, powdered sugar, and/or toasted pecans for serving How to Make: Whisk together the eggs, milk, pumpkin purée, brown sugar, vanilla, cinnamon, ginger, nutmeg, cloves (if using), and salt in a wide shallow bowl until smooth. Heat a large skillet or griddle over medium heat and add 1 tablespoon butter or oil to coat. Dip one slice of bread into the pumpkin mixture, letting it soak about 10–15 seconds per side (longer for thicker slices), then let excess drip off. Place the soaked bread on the hot skillet and cook 2–3 minutes per side, until golden brown and cooked through; adjust heat if they brown too fast. Add more butter or oil to the pan as needed and repeat with remaining bread slices. Keep finished slices warm in a low oven (about 200°F / 95°C) while you cook the rest. Serve stacked and drizzle with maple syrup, a dusting of powdered sugar, and a sprinkle of toasted pecans if you like. Enjoy a warm slice and savor that pumpkin-spice goodness! Lemon Ricotta French Toast With Honey Bright, sunny lemon-ricotta French toast drizzled with warm honey — creamy, tangy, and perfectly custardy. Ingredients: 4 large eggs 1 cup whole milk (or ¾ cup milk + ¼ cup cream) 1/2 cup ricotta cheese Zest of 1 lemon (about 1 tbsp) 2 tbsp fresh lemon juice 2 tbsp granulated sugar (or honey/maple to taste) 1 tsp vanilla extract Pinch of salt 8 thick slices bread (brioche, challah, or sourdough), day-old preferred 3 tbsp unsalted butter (for frying) Honey, for drizzling Powdered sugar (optional), for dusting Fresh berries or mint leaves (optional), for garnish How to Make: In a medium bowl, whisk together eggs, milk, ricotta, lemon zest, lemon juice, sugar, vanilla, and a pinch of salt until mostly smooth. Heat a large skillet or griddle over medium heat and add 1 tbsp butter to melt. Dip each bread slice into the ricotta-egg mixture, letting it soak 10–20 seconds per side for thick bread; drain briefly. Place soaked slices in the hot skillet (work in batches if needed) and cook 3–4 minutes per side, until golden and cooked through; add more butter between batches. Keep finished French toast warm on a baking sheet in a low oven (about 200°F/95°C) while you cook remaining slices. Serve hot with a generous drizzle of honey, a dusting of powdered sugar, and fresh berries or mint if desired. Enjoy — bright, creamy, and sweet breakfast bliss! Apple-Cinnamon Skillet French Toast Apple-Cinnamon Skillet French Toast — warm, cozy, and full of cinnamon-sweet apple goodness. Ingredients: 4 thick slices day-old challah or brioche (about 1–1½ inch thick) 2 large eggs 1/2 cup whole milk (or milk of choice) 1 tsp vanilla extract 1 tsp ground cinnamon, plus extra for sprinkling 1 tbsp brown sugar (optional, for custard) 1 tbsp unsalted butter (for skillet) 1 tbsp neutral oil (for skillet) 1 medium apple (Granny Smith or Honeycrisp), peeled, cored, and thinly sliced 1 tbsp butter (for apples) 1–2 tbsp maple syrup (for apples and/or serving) Pinch of salt Powdered sugar and extra maple syrup, for serving How to Make: Whisk eggs, milk, vanilla, cinnamon, brown sugar (if using), and a pinch of salt in a shallow bowl until smooth. Dip each bread slice into the custard, soaking about 20–30 seconds per side; let excess drip off. Heat a large skillet over medium heat and add 1 tbsp butter and 1 tbsp oil to prevent burning. Place soaked bread slices in the hot skillet and cook 3–4 minutes per side, until golden brown and cooked through; transfer to a warm plate. In the same skillet, add 1 tbsp butter and the sliced apple; sauté 3–5 minutes until apples soften and start to caramelize. Stir in 1–2 tbsp maple syrup and a sprinkle of cinnamon; cook 1 more minute to glaze the apples. Top the skillet French toast with the warm glazed apples, dust with powdered sugar and extra cinnamon if desired. Drizzle with additional maple syrup and serve immediately. Enjoy each warm, cinnamon-kissed bite! Coconut-Mango Tropical French Toast Peanut Butter and Jelly French Toast Grilled Sandwich A gooey, nostalgic PB&J turned into a golden, crunchy French toast grilled sandwich. Ingredients: 4 slices thick bread (brioche or challah work great) 2 large eggs 1/4 cup milk (dairy or plant-based) 1/2 tsp vanilla extract Pinch of salt 2 tbsp butter (for frying) 1/2 cup creamy peanut butter (room temperature) 1/3 cup fruit jam or jelly (your favorite) Optional: powdered sugar or maple syrup for serving How to Make: Spread peanut butter evenly on two slices of bread and jam on the other two; press each peanut-butter slice together with a jam slice to make two sandwiches. In a shallow dish whisk eggs, milk, vanilla, and a pinch of salt until smooth. Heat a skillet or griddle over medium heat and add 1 tbsp butter to melt. Dip one sandwich into the egg mixture, coating both sides but not soaking so long it falls apart; let excess drip off. Place the sandwich in the skillet and cook 2–3 minutes until golden, then add remaining 1 tbsp butter and flip. Cook the second side 2–3 minutes until golden and the filling is warm; adjust heat if the bread browns too fast. Repeat dipping and cooking with the second sandwich. Slice sandwiches in half, dust with powdered sugar or drizzle with maple syrup if you like. Enjoy that warm, crunchy outside with a creamy, sweet inside — pure comfort in every bite! Overnight Eggnog French Toast Casserole A cozy, festive overnight eggnog French toast casserole that soaks up holiday flavors for an easy, crowd-pleasing brunch. Ingredients: 1 loaf (about 12–14 oz) sturdy bread (brioche, challah, or French bread), cut into 1–2 inch cubes 2 cups eggnog (store-bought or homemade) 4 large eggs 1/2 cup whole milk (or extra eggnog if you prefer richer custard) 1/3 cup granulated sugar 2 tsp vanilla extract 1 tsp ground cinnamon 1/4 tsp ground nutmeg (plus extra for sprinkling) 1/4 tsp salt 3 tbsp unsalted butter, melted Optional: 1/2 cup raisins or chopped pecans/pecans for texture Topping (optional): powdered sugar, maple syrup, additional chopped nuts, or whipped cream How to Make: Grease a 9×13-inch baking dish with butter or nonstick spray. Place the cubed bread evenly in the prepared dish; sprinkle raisins or chopped nuts over the top if using. In a large bowl, whisk together eggnog, eggs, milk, sugar, vanilla, cinnamon, nutmeg, salt, and melted butter until smooth. Pour the custard mixture evenly over the bread, pressing gently so pieces soak up the liquid. Cover tightly with plastic wrap or foil and refrigerate overnight (8–12 hours) to allow the bread to absorb the custard. Preheat the oven to 350°F (175°C) while the casserole comes to room temperature (about 20–30 minutes). Remove the cover and bake for 40–45 minutes, or until the top is golden and the center is set (a knife inserted should come out mostly clean). Let the casserole rest 5–10 minutes before serving to firm up slightly. Dust with powdered sugar, sprinkle extra nutmeg, add maple syrup or whipped cream, and top with more chopped nuts if you like. Serve warm and enjoy a slice of holiday comfort — perfect with coffee, cider, or a little extra eggnog on the side!