Doesn’t that look scrumptious? Well, trust me, it is. And what a beautiful thing to do for your honey for a nice leisure Sunday brunch or any morning for that matter. But Sunday mornings most definitely speak French Toast Medallions to me. Sundays are meant to be a leisure breakfast or brunch where you take your time, you drink a Mimosa, you savor a wonderful breakfast, and you probably read the Sunday paper. Wait . . . does anyone actually read the Sunday paper anymore? I used to, I admit, but no longer have the time. It has been many moons since I was able to do that but not so many that I don’t remember the enjoyment I received from doing so. It was a weekly ritual that proved both interesting, satisfying, educational, and relaxing. I look forward to a day when I’ll be able to enjoy the paper again and the leisure Sunday morning it warrants.
Serving these French Toast Medallions will most certainly spice up your breakfast on any given day. You can’t go wrong here! Let me know how you like them!
- 4 whole Eggs
- ½ cup Whole milk
- 2 tablespoon Brown sugar
- 2 teaspoon Cinnamon
- ½ teaspoon Nutmeg
- 2 teaspoon Vanilla
- 1 loaf French Baguette cut into 1-inch rounds
- Fresh Blueberries
- In a large bowl, whisk together the eggs, brown sugar, cinnamon, nutmeg, vanilla extract and milk.
- Pour the mix into a shallow dish and place the bread medallions in it. Toss to coat. Let sit for 15 minutes. Turn medallions over midway so both sides get good and soaked.
- Heat the oil in a large skillet. Place a few medallions at a time in the skillet and fry on both sides until golden brown. Place on paper towel lined plate to drain. Continue with remaining medallions.
- Serve with real maple syrup, fresh blueberries and a dusting of powdered sugar.