Cold Brew French Toast (the best french toast ever)

I’m not a food blogger.

Well, I mean, maybe I am? Is beverage a different category than food? Is coffee a food?
Either way, today coffee is a food. In fact it’s breakfast. 

I love breakfast, and I literally don’t go a day without it. I’m not about that intermittent fasting life and I need food pretty shortly after I wake up. My mornings go like this: turn off alarm, turn kettle on. Brew coffee, enjoy coffee, and turn on the pan to cook two eggs after my final sip.

On special mornings (usually Saturdays) I’ll switch it up and replace my eggs with french toast. The other morning I really switched it up though - I added cold brew to my french toast.

You read that right, coffee in a cooking pan. I posted about it on Instagram and had a bunch of people ask for the recipe, so here we are - my food blog.

The recipe is pretty simple if you’re familiar with french toast, but with the addition of some cold brew coffee and a few helpful tips! Look for tasting notes of angel dust, unicorn fragrance, and rainbows. This might just be the best french toast ever.

Cold Brew French Toast

Ingredients you'll need:

• 8 slices of challah

• 2 tablespoons unsalted butter

• 4 eggs

• 1/2 cup heavy cream

• 1/2 cup cold brew coffee

• 1 teaspoon cinnamon

• 1 teaspoon vanilla extract

• a pinch of fine sea salt

Instructions:

1. Whisk the eggs until lightly beaten and incorporate the cinnamon. Pro tip! — Adding the cinnamon to the egg before the rest of the ingredients helps bind the cinnamon to the liquid and prevents it from floating on the top. Add the remaining wet ingredients and the salt, whisking until fully integrated.

2. Melt a couple tablespoons of unsalted butter in a cast iron skillet (here’s my favourite one!) over medium heat. If using salted butter, skip the salt in the egg mixture. Dip one slice of bread at a time into the wash making sure to not soak it. Two quick dips will do.

3. Add each slice to the skillet to cook, flipping only once until golden on each side. Don’t rush this, as it might take 3-5 minutes. 

4. Put those hot and crispy boys on a plate and keep warm until you’re done cooking the rest of your toast.

5. Serve your toast on a plate and drench it with pure maple syrup (keep Aunt Jemima and her corn syrup out of here!)

6. The most important step - enjoy!

If you make this recipe at home, post a picture to Instagram and tag me! I’d love to see it.