vanilla bean french toast

vanilla bean french toast Hello breakfast food. While most mornings, my breakfast consists of a cup of coffee and a bowl of oatmeal, if I am lucky, I can without a doubt say that breakfast is my favorite. I am not just talking about Special K cereal or a bowl of Quaker Oats oatmeal. I am talking about rich, delectable breakfast food. A glass of freshly squeezed orange juice. An array or fresh fruits. And an extravagant omelet or in this case, french toast. When I lived in Manhattan, my friends and I would always try to go out to brunch. I stay try because it was not something that we could afford to do frequently. A plate full of food, accompanied by a mimosa or bloody mary, and I was on my way to eating rice and water for a week. One of my favorite blogs, Thought Catalog, put it perfectly in this article (click here). I could not have put it better...

Jane was perhaps my favorite place to brunch. Located on Manhattan's West Houston Street, this restaurant offers an amazing selection of brunch, lunch, and dinner options. Perhaps my favorite though, is the vanilla bean french toast - made with brioche bread and a crème brûlèe batter, topped with Vermont maple syrup. I have been meaning to attempt to recreate this delicatessen since I moved back to Chicago two years ago. It was not until this weekend that I decided to have a go at it.

Holy dear lord in heaven above. Can I eat vanilla bean french toast everyday for breakfast? The memories of a Manhattan brunch came flying back at me. Good thing I am going to NYC for a long weekend in March!

I implore you to give this recipe a try! And until next time...happy eating!

Vanilla Bean French Toast


1 loaf brioche bread (my grocery store was out, so I used challah bread) 1 1/3 cup milk 2/3 cup heavy cream 1/3 cup sugar 4 eggs 1 vanilla bean scraped 1/4 teaspoon salt powdered sugar


  1. In a bowl, whisk together eggs and sugar until incorporated. Add vanilla bean, cream, milk and salt. Whisk together.
  2. Slice bread to 1.5" thickness.
  3. Place a pat of butter on griddle on medium heat. Dip bread in batter and place on griddle. Cook approximately 5 minutes on each side.
  4. Remove from heat and slice in triangles. Sprinkle with powdered sugar and serve.