Sunday and brunch go hand in hand. What better than to whip up an amazing and easy brunch dish at home that’s sure to impress, whether it’s a party of 2 or 10. Here’s what you’ll need:
4 pieces of French toast | Serves 2
(because let’s be honest, one of these won’t be enough)
8 slices of breakfast bread (I use Pepperidge Farm’s Brown Sugar Cinnamon Swirl)
6 tbsps of cream cheese (Philadelphia’s Honey Pecan is magical in this)
3/4 c of heavy cream
1 egg (or two if you like your FT eggy)
3-4 tbsps of orange juice
3-4 tsps cinnamon
3 pinches of salt
In a small baking dish, mix together the heavy cream, egg, orange juice, cinnamon, and salt. Assemble the french toast by spreading 1.5 tablespoons of the cream cheese on 1 slice of bread and topping it with a second, making a little sandwich.
Once all four stuffed french toasts are assembled, place them in the cream mixture, letting them sit for a few seconds and get nice and drenched. Flip and let the other side get some love, too. Heat up a skillet and some butter to medium, letting the butter melt and get nice and bubbly. Cook your french toast about a minute on each side. This is variable, so watch how brown it’s getting and adjust the time depending on the heat of the pan. My stove is electric, so invariably the pan will get pretty hot without much warning, so by the end the last piece I was doing 40 seconds a side.
Serve with a little bacon and OJ and you’re good to go!
My trick for perfect-every-time bacon is to make it using the “oven preheat” method. Line a cookie sheet with foil and parchment paper (for easy cleanup) arrange your bacon slices on it and turn the oven on to 415°F. Let it warm up for about a minute or two. Then place your cookie sheet in there and let it keep preheating. Depending on how cold your bacon is and how crispy you like it, it’ll take 2-5 minutes once the oven reaches its temperature. Keep an eye on it!