This morning the OCI is serving French Toast for breakfast.

On any Vermont morning, there’s nothing better than sitting down to a hearty hot breakfast.  At the October Country Inn, we take this requirement seriously.  French toast, served straight off the griddle along with a pitcher of warmed Vermont maple syrup, is a favorite with our guests, especially the younger set.  Conversation stops when this breakfast treat lands on the table.

Basically, French toast is slices of bread that are dipped in an egg mixture and cooked on a hot griddle.  There are many varieties of egg mixture combinations, and endless types of bread that can be used.  The type of bread is an important component of any French toast recepie, and the type we use has a lot to do with this breakfast’s popularity with our guests.

Vermont is blessed with numerous artisan bakeries, each featuring its own particular specialities.  Baba A Louis Bakery, in nearby Chester, Vermont, is one of our favorites.  They make a cinnamon raisin bread that we eat way too much of because we can’t resist this delicious bread.   This bread is a perfect compliment for French toast when dipped in our egg mixture and lightly caramelized on a hot buttered cast iron griddle.

Ingredients for a serving of four:

  • 6 slices of bread (3, 1/2 slices per serving)
  • 3 eggs, whisked
  • 1 tablespoon brandy
  • 3 tablespoons heavy cream
  • 1 tablespoon orange juice
  • 1 tablespoon maple syrup
  • 1/4 teaspoon fresh grated nutmeg
  • 1/4 teaspoon powdered cinnamon

Peter, the Baba A Louis baker, getting a batch of cinnamon raisin bread loaves ready for the oven.

Crack three eggs into a shallow bowl big enough to submerge a slice of bread, whisk the eggs and then add the brandy, orange juice, maple syrup, and heavy cream.  Whisk again.  Add the nutmeg and cinnamon and whisk one final time.  Submerge each slice of bread in the egg mixture, and place on a baking sheet.

We use two thin stainless steel spatulas, one to move soaked bread slices from the baking sheet to the griddle, and another to flip the slices on the griddle.  Butter the hot griddle with a pad of butter folded in a paper towel.  Immediately place the bread slices on the buttered griddle as they will fit, and cook until each is caramelized.  Flip each slice as it’s ready, and then cut each slice in half diagonally with the edge of the spatula.  Cook again until caramelized and plate, garnish with powdered sugar if desired, and serve while hot.