Our tea cooking adventure has gone decidedly French. With such hot afternoons, indulging in a well-made breakfast while basking in the sun sipping tea seems to be the perfect way to spend a morning.
½ cup milk heated to 212°F
1 tsp Puerh tea
½ tsp pure vanilla extract
1 tsp cinnamon
½ tsp fresh ground nutmeg
1 tbsp melted butter (plus a few tbsp for cooking)
8 thick cut slices of bread
Steep the tea in the heated milk for 5 minutes. In a separate flat bottomed vessel whisk the eggs until scrambled. Add in cinnamon, vanilla and nutmeg. Once the butter and milk have cooled slightly whisk in slowly to the seasoned eggs. Ensure all ingredients are thoroughly combined.
The bread chosen can be practically anything to please personal taste. In this case a store bought cinnamon loaf was used. Some suggested breads are Texas toast, cinnamon rolls cut in half, brioche, and apple bread. The single most important thing when making quality French toast is to use thick-cut bread. Approximately one inch thick is desirable. In addition, this is a recipe where the use of day-old bread is wonderful. The bread needs to have enough mass to absorb the egg mixture without becoming too soggy. Thicker bread will allow both the absorption of the egg mixture as well as still giving a crisper texture on the outside.
In a large skillet over medium heat melt enough butter to coat the bottom of the pan. Take a slice of toast and soak each side for a few seconds into the egg mixture. Place directly into the heated skillet. Do this for as many slices as the pan will hold. Cook about 2-3 minutes per side or until golden brown and a nice crust has formed. Serve this with syrup, fresh fruit, powdered sugar or anything the imagination wishes.
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