For many reasons they say breakfast is the most important meal of the day. I must be in the minority here because I eat breakfast Every. Single. Day. I’m sure if it’s not you, then you know someone who skips out which I find it quite mind boggling and wonder how is this possible? Doesn’t your stomach hurt? Wouldn’t you go “hangry?” Never mind health reasons, it’s the pain and anger alone why I don’t go a morning without it. Put it this way, I would rather run late to class, to work, delay a gym session before starting with those negative feelings that would only cause a damper on the rest of the day. Okay, maybe I’m exaggerating a bit but I have been in many instances when I didn’t know when my next meal would be (Hello to anyone in the medical field, you know what I mean) so I’d rather take the 5-10 minutes to inhale my food. It keeps my stomach and mindset satiated.
Granted my breakfast is usually some sort of fibrous cold cereal, bland and boring. If I’m on the go, I would grab at the nearest fast food joint an oatmeal with fruit but on weekends… NOW THIS is when the creativity comes out. This is when I have more time and can make pancakes, crepes or even my childhood classic, French toast. Mmmm!
This simple recipe is a classic. Can’t get any more generic than this. As a kid, my father was very into Wonder bread and when he wanted to enliven the weekend mornings, this was one of the breakfasts he would make. Unfortunately, he is not in my life at this time but these memories, the same as my browned butter pancakes, are memories I’m very fond of and I will never forget. A classic breakfast I only hope to one day pass along.
PS: As a side note, when I was a kid I hated cinnamon but oddly enough, I loved Cinnamon Toast Crunch cereal so this didn’t make any sense. I was a complicated child, I know! Anyhow, my father would always put ground cinnamon in the French toast batter but knew to make mine first before adding the cinnamon because of how much
I thought I didn’t like it… all together now, “Awww.”
WHIPPED HONEY BUTTER
- ½ cup (1 stick) salted butter, softened
- 2–3 tablespoons pure honey
- 4 large eggs
- ½ cup milk
- 1–2 teaspoons pure vanilla extract
- 1 teaspoon cinnamon (optional)
- ½ cup (1 stick) salted butter, sliced into 8 pieces
- 8 slices of homemade white bread or store bought
- maple syrup
WHIPPED HONEY BUTTER
- In a medium bowl using an electric mixer, mix butter and 2 tablespoons of honey together until light and creamy. Add more honey if a sweeter butter is desired.
- In a shallow but wide bowl, lightly whisk all ingredients together, except for the bread.
- In a large skillet over medium heat, coat bottom of pan with 1 piece (about 1 tablespoon) of butter. Allow the butter to begin to melt and lightly simmer but not brown.
- Meanwhile, take 1 slice of bread and quickly dip into the liquid mixture. Carefully transfer into skillet and allow the bread to cook on one side to a light auburn-brown color. Flip and cook on the other side for about 30 seconds to 1 minute. Remove from pan onto a plate. Repeat process for remaining slices of bread.
- Serve with maple syrup and whipped honey butter. ENJOY!