I really love breakfast foods. However, sometimes it's too early in the morning for me to want heavy or savory things, and of course most mornings I don't have time to prepare breakfast meals. It's most likely that I eat yogurt and granola, a bowl of fruit or oatmeal, or an english muffin with a fried egg. So I love breakfast for dinner! I have more time to prepare and I am more in the state of mind for a heartier meal.
The only problem is that my husband is reluctant about the concept of breakfast for dinner, or at least he once was. When we would discuss what we should have for dinner I would throw out ideas, and we would go back and forth talking through our options. Then when I would suggest breakfast for dinner he would say, "oh...really? breakfast for dinner?" I saw this becoming a trend and so I asked him what his hang up was with breakfast for dinner. Direct communication is always the best. (Just a little free therapeutic advice I thought I'd throw in). He said, "I guess it's just hard to think of breakfast...for DINNER". This didn't dissuade me. Finally we uncovered that it was the meat category. His favorite part of breakfast for dinner was meat: bacon, sausage, country ham, etc. and yet sometimes we would have a meatless breakfast for dinner. So I made him a promise that I would try to always serve meat when we have breakfast for dinner. And he committed to being open to breakfast for dinner. It was win-win.
For our Breakfast for Dinner Menu we usually have:
something bready: biscuits, muffins, toast, waffles, scones, pancakes or french toast;
and something eggy: poached eggs, scrambled or fried eggs, a strata or such;
some fruit...cause we love fruit;
coffee and juice (sometimes icy orange juice if the kids get their wish);
and MEAT: bacon usually, but sometimes sausage, country ham, or sometimes we'll put some deli turkey that we have for sandwiches on the griddle and warm it up.
I was trying to decide what makes it so super great and I really think there are a few keys, starting with thick Italian bread slices. The cinnamon and powdered sugar on top and the whipped salted butter are definitely part of what makes it special. (Oh and that amazing cinnamon cream syrup with the pancake syrup poured together on top are an amazing aspect as well).
My favorite recipe that I have found is in The Best Recipe. (I talked about this cookbook HERE). They give a scientific explanation for the egg-to-milk ratio needed to create the perfect french toast depending on the type of bread being used. It is a great recipe and has been my go-to for years.
French Toast (adapted from The Best Recipe)
1 large egg
1 cup milk
2 tsp vanilla extract
2 Tbsp sugar
1 Tbsp all-purpose flour
1/4 tsp salt
8-12 slices firm, day-old European-style bread, such as French or Italian, 3/4 inch thick
Butter to grease skillet
Heat 10 to 12-inch skillet over medium heat for 5 minutes.
Meanwhile beat egg lightly in shallow pan or pie plate; whisk in milk and vanilla, and then sugar, flour, and salt, continuing to whisk until smooth.
Soak bread without over-saturating, about 30 seconds per side. Pick up bread and allow excess batter to drip off; repeat with remaining slices.
Swirl 1 Tbsp of butter in hot skillet. Transfer prepared bread to skillet.
Cook until golden brown, about 2 minutes on first side and about 1 minute on the other side.
(Continue adding 1 tablespoon of butter to skillet for each new batch.)
Sprinkle with cinnamon and powdered sugar.
Serve immediately with butter and syrup.
So whether for breakfast or dinner, or lunch for that matter, I recommend you try this french toast recipe, pronto!