French Toast Batter: A Comfort Classic

French Toast Batter: A Comfort Classic Originally a way to use stale bread, French toast (or "pain perdu") is now a symbol of indulgent weekend mornings. Our French toast batter is rich with eggs and cream, seasoned with cinnamon, vanilla, and a hint of nutmeg for that classic warmth.

We also love experimenting with flavors. One variation we do is cooking down orange zest and segments in Grand Marnier until syrupy, concentrating their brightness and infusing the liquor with deep citrus notes. We then slowly fold the reduced mixture into the batter, zest included, to create a warm, fragrant citrus profile that pairs beautifully with fresh berries or our house-made pecan butter.

Another favorite is our Matcha French Toast. A teaspoon of matcha green tea powder whisked into the batter gives the toast a subtle earthy flavor and aromatic depth. It blends smoothly into the custard base without altering the classic appearance, making it a sophisticated yet familiar twist.

Base Recipe:

• 4 eggs

• 1 cup whole milk

• 1/4 cup heavy cream

• 2 tbsp sugar

• 1 tsp cinnamon

• 1/2 tsp nutmeg

• 1 tsp vanilla

Whisk all ingredients. Dip thick slices of Texas toast (though brioche or challah also work beautifully) and cook on a buttered griddle until golden. Serve with maple syrup, berries, or pecan butter.

Side Quest: Pecan Butter For a rich, nutty topping that elevates any French toast:

• 1 cup toasted pecans

• 1/2 cup unsalted butter, softened

• 1 tbsp maple syrup

• Pinch of salt

Blend all ingredients in a food processor until smooth and creamy. Store in the fridge and bring to room temperature before serving.