For this French toast recipe I use a baguette, which when sliced into rounds and sealed in a ziplock bag is space-saving and holds its shape; it’s also the best bread for absorbing the egg batter.
Healthy Breakfast Recipe: Fitter French Toast
Read article
Mascarpone, a signature ingredient in tiramisu, is a rich, creamy, spreadable cheese; bring extra for slathering on toasted bread with a drizzle of honey. Surplus baguette slices can be saved for pairing with dips and cheese at happy hour. Reprinted with permission from Feast by Firelight, text and illustrations copyright ©2018 by Emma Frisch. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs copyright © 2018 by Christina Holmes.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 4 servings
Prep time 10 min.
Cook time 30-45 min.
Ingredients
1⁄2 cup mascarpone 2 Tbsp strong brewed coffee 1 tsp honey 2 pinches grated nutmeg 1 cup milk 2 eggs 1 tsp vanilla extract 1 pinch kosher salt 1 baguette, sliced into 1-inch-thick rounds 2-3 tsp unsalted butter or coconut oil 1 Tbsp unsweetened Dutch-processed cocoa powder 1⁄2 cup sliced fresh strawberries
How to make it
In a food processor or in a bowl with a whisk, combine the mascarpone, coffee, honey, and 1 pinch of the nutmeg and process or beat until smooth. Transfer to an airtight container, seal, and then chill for up to 1 week. In a lidded jar, combine the milk, eggs, vanilla, salt, and remaining 1 pinch nutmeg. Seal the jar tightly, shake vigorously until the custard is yellow and the yolks are incorporated, 10 seconds, and then chill for up to 24 hours. Place the baguette slices on a rimmed baking sheet and pour the egg custard over them. Use tongs to flip the slices and slather both sides with the custard. Let stand for 5 minutes to absorb the custard. Gently squeeze the slices with the tongs and flip them again to allow the bread to absorb more of the custard. Let stand for another 5 minutes. In a 12-inch cast-iron skillet or large sauté pan over low heat, melt 1 tablespoon of the butter. Once the butter begins to foam (before it browns!), add as many baguette slices as can fit in a single layer and pour any remaining custard over the top. Cover the pan and cook until crispy and golden brown, 10 to 12 minutes. Flip the slices with tongs or a spatula and cook, uncovered, until the other side is crispy and golden brown, about 5 minutes more. Repeat with the remaining baguette slices, melting 1 tablespoon butter in the pan between batches. Serve warm directly from the pan as you finish each batch, or transfer to a plate and cover with aluminum foil to keep warm. Place three slices of French toast on each camper’s plate and top with a generous dollop of the mascarpone, which will melt like syrup. Using a fine-mesh strainer, generously dust each serving with cocoa powder and scatter the strawberries over the top. Tell your fellow campers to eat up; leftovers don’t keep well.
More News
Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
The Rambler 10 Oz Lowball From YETI is a Must Own
Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines
Class It Up With The International Mountains Whiskey Glasses
Best Beers You Should Be Drinking Now
Uncle Nearest Whiskey Lineup Is Rapidly Expanding
All Stories
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
For this French toast recipe I use a baguette, which when sliced into rounds and sealed in a ziplock bag is space-saving and holds its shape; it’s also the best bread for absorbing the egg batter.
Healthy Breakfast Recipe: Fitter French Toast
Read article
Mascarpone, a signature ingredient in tiramisu, is a rich, creamy, spreadable cheese; bring extra for slathering on toasted bread with a drizzle of honey. Surplus baguette slices can be saved for pairing with dips and cheese at happy hour.
Healthy Breakfast Recipe: Fitter French Toast
Read article
Healthy Breakfast Recipe: Fitter French Toast
Reprinted with permission from Feast by Firelight, text and illustrations copyright ©2018 by Emma Frisch. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs copyright © 2018 by Christina Holmes.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 4 servings
Prep time 10 min.
Cook time 30-45 min.
Ingredients
1⁄2 cup mascarpone 2 Tbsp strong brewed coffee 1 tsp honey 2 pinches grated nutmeg 1 cup milk 2 eggs 1 tsp vanilla extract 1 pinch kosher salt 1 baguette, sliced into 1-inch-thick rounds 2-3 tsp unsalted butter or coconut oil 1 Tbsp unsweetened Dutch-processed cocoa powder 1⁄2 cup sliced fresh strawberries
How to make it
In a food processor or in a bowl with a whisk, combine the mascarpone, coffee, honey, and 1 pinch of the nutmeg and process or beat until smooth. Transfer to an airtight container, seal, and then chill for up to 1 week. In a lidded jar, combine the milk, eggs, vanilla, salt, and remaining 1 pinch nutmeg. Seal the jar tightly, shake vigorously until the custard is yellow and the yolks are incorporated, 10 seconds, and then chill for up to 24 hours. Place the baguette slices on a rimmed baking sheet and pour the egg custard over them. Use tongs to flip the slices and slather both sides with the custard. Let stand for 5 minutes to absorb the custard. Gently squeeze the slices with the tongs and flip them again to allow the bread to absorb more of the custard. Let stand for another 5 minutes. In a 12-inch cast-iron skillet or large sauté pan over low heat, melt 1 tablespoon of the butter. Once the butter begins to foam (before it browns!), add as many baguette slices as can fit in a single layer and pour any remaining custard over the top. Cover the pan and cook until crispy and golden brown, 10 to 12 minutes. Flip the slices with tongs or a spatula and cook, uncovered, until the other side is crispy and golden brown, about 5 minutes more. Repeat with the remaining baguette slices, melting 1 tablespoon butter in the pan between batches. Serve warm directly from the pan as you finish each batch, or transfer to a plate and cover with aluminum foil to keep warm. Place three slices of French toast on each camper’s plate and top with a generous dollop of the mascarpone, which will melt like syrup. Using a fine-mesh strainer, generously dust each serving with cocoa powder and scatter the strawberries over the top. Tell your fellow campers to eat up; leftovers don’t keep well.
More News
Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
The Rambler 10 Oz Lowball From YETI is a Must Own
Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines
Class It Up With The International Mountains Whiskey Glasses
Best Beers You Should Be Drinking Now
Uncle Nearest Whiskey Lineup Is Rapidly Expanding
All Stories
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
Makes 4 servings
Prep time 10 min.
Cook time 30-45 min.
Ingredients
1⁄2 cup mascarpone 2 Tbsp strong brewed coffee 1 tsp honey 2 pinches grated nutmeg 1 cup milk 2 eggs 1 tsp vanilla extract 1 pinch kosher salt 1 baguette, sliced into 1-inch-thick rounds 2-3 tsp unsalted butter or coconut oil 1 Tbsp unsweetened Dutch-processed cocoa powder 1⁄2 cup sliced fresh strawberries
How to make it
In a food processor or in a bowl with a whisk, combine the mascarpone, coffee, honey, and 1 pinch of the nutmeg and process or beat until smooth. Transfer to an airtight container, seal, and then chill for up to 1 week. In a lidded jar, combine the milk, eggs, vanilla, salt, and remaining 1 pinch nutmeg. Seal the jar tightly, shake vigorously until the custard is yellow and the yolks are incorporated, 10 seconds, and then chill for up to 24 hours. Place the baguette slices on a rimmed baking sheet and pour the egg custard over them. Use tongs to flip the slices and slather both sides with the custard. Let stand for 5 minutes to absorb the custard. Gently squeeze the slices with the tongs and flip them again to allow the bread to absorb more of the custard. Let stand for another 5 minutes. In a 12-inch cast-iron skillet or large sauté pan over low heat, melt 1 tablespoon of the butter. Once the butter begins to foam (before it browns!), add as many baguette slices as can fit in a single layer and pour any remaining custard over the top. Cover the pan and cook until crispy and golden brown, 10 to 12 minutes. Flip the slices with tongs or a spatula and cook, uncovered, until the other side is crispy and golden brown, about 5 minutes more. Repeat with the remaining baguette slices, melting 1 tablespoon butter in the pan between batches. Serve warm directly from the pan as you finish each batch, or transfer to a plate and cover with aluminum foil to keep warm. Place three slices of French toast on each camper’s plate and top with a generous dollop of the mascarpone, which will melt like syrup. Using a fine-mesh strainer, generously dust each serving with cocoa powder and scatter the strawberries over the top. Tell your fellow campers to eat up; leftovers don’t keep well.
Makes 4 servings
Prep time 10 min.
Cook time 30-45 min.
Prep time 10 min.
Cook time 30-45 min.
Prep time
10 min.
Cook time
30-45 min.
Ingredients
- 1⁄2 cup mascarpone
- 2 Tbsp strong brewed coffee
- 1 tsp honey
- 2 pinches grated nutmeg
- 1 cup milk
- 2 eggs
- 1 tsp vanilla extract
- 1 pinch kosher salt
- 1 baguette, sliced into 1-inch-thick rounds
- 2-3 tsp unsalted butter or coconut oil
- 1 Tbsp unsweetened Dutch-processed cocoa powder
- 1⁄2 cup sliced fresh strawberries
How to make it
In a food processor or in a bowl with a whisk, combine the mascarpone, coffee, honey, and 1 pinch of the nutmeg and process or beat until smooth. Transfer to an airtight container, seal, and then chill for up to 1 week. In a lidded jar, combine the milk, eggs, vanilla, salt, and remaining 1 pinch nutmeg. Seal the jar tightly, shake vigorously until the custard is yellow and the yolks are incorporated, 10 seconds, and then chill for up to 24 hours. Place the baguette slices on a rimmed baking sheet and pour the egg custard over them. Use tongs to flip the slices and slather both sides with the custard. Let stand for 5 minutes to absorb the custard. Gently squeeze the slices with the tongs and flip them again to allow the bread to absorb more of the custard. Let stand for another 5 minutes. In a 12-inch cast-iron skillet or large sauté pan over low heat, melt 1 tablespoon of the butter. Once the butter begins to foam (before it browns!), add as many baguette slices as can fit in a single layer and pour any remaining custard over the top. Cover the pan and cook until crispy and golden brown, 10 to 12 minutes. Flip the slices with tongs or a spatula and cook, uncovered, until the other side is crispy and golden brown, about 5 minutes more. Repeat with the remaining baguette slices, melting 1 tablespoon butter in the pan between batches. Serve warm directly from the pan as you finish each batch, or transfer to a plate and cover with aluminum foil to keep warm. Place three slices of French toast on each camper’s plate and top with a generous dollop of the mascarpone, which will melt like syrup. Using a fine-mesh strainer, generously dust each serving with cocoa powder and scatter the strawberries over the top. Tell your fellow campers to eat up; leftovers don’t keep well.
In a food processor or in a bowl with a whisk, combine the mascarpone, coffee, honey, and 1 pinch of the nutmeg and process or beat until smooth. Transfer to an airtight container, seal, and then chill for up to 1 week.
In a lidded jar, combine the milk, eggs, vanilla, salt, and remaining 1 pinch nutmeg. Seal the jar tightly, shake vigorously until the custard is yellow and the yolks are incorporated, 10 seconds, and then chill for up to 24 hours.
Place the baguette slices on a rimmed baking sheet and pour the egg custard over them. Use tongs to flip the slices and slather both sides with the custard. Let stand for 5 minutes to absorb the custard. Gently squeeze the slices with the tongs and flip them again to allow the bread to absorb more of the custard. Let stand for another 5 minutes.
In a 12-inch cast-iron skillet or large sauté pan over low heat, melt 1 tablespoon of the butter. Once the butter begins to foam (before it browns!), add as many baguette slices as can fit in a single layer and pour any remaining custard over the top. Cover the pan and cook until crispy and golden brown, 10 to 12 minutes. Flip the slices with tongs or a spatula and cook, uncovered, until the other side is crispy and golden brown, about 5 minutes more. Repeat with the remaining baguette slices, melting 1 tablespoon butter in the pan between batches.
Serve warm directly from the pan as you finish each batch, or transfer to a plate and cover with aluminum foil to keep warm. Place three slices of French toast on each camper’s plate and top with a generous dollop of the mascarpone, which will melt like syrup. Using a fine-mesh strainer, generously dust each serving with cocoa powder and scatter the strawberries over the top. Tell your fellow campers to eat up; leftovers don’t keep well.
More News
Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
The Rambler 10 Oz Lowball From YETI is a Must Own
Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines
Class It Up With The International Mountains Whiskey Glasses
Best Beers You Should Be Drinking Now
Uncle Nearest Whiskey Lineup Is Rapidly Expanding
All Stories
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
More News
Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
The Rambler 10 Oz Lowball From YETI is a Must Own
Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines
Class It Up With The International Mountains Whiskey Glasses
Best Beers You Should Be Drinking Now
Uncle Nearest Whiskey Lineup Is Rapidly Expanding
All Stories
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
