This French Toast Recipe Will Take You Right to Paris

This is my all-time favorite breakfast recipe, and you don’t have to be in love to feel the affection.

There is something magical having French toast in the morning with café au lait. It makes me dream about the red terracotta Parisian roofs and the tinted gray sky pierced by the top of the Eiffel Tower.

Well, since we can’t have supersonic flights anymore, instead I can transport you with my recipe quicker that the Concorde.

Just follow my recipe, call your friends, and play “La Vie en rose” for inspiration.


Yield 4 servings

Time less than the 7-hours flight JFK-CDG 

Ingredients

3 eggs

1 cup milk

3 tablespoons cognac

4 brioches

Mix of fresh berries — blackberries, strawberries, raspberries, or blueberries

confectioners powder for dusting

honey

3 tablespoons butter

Preparation

In a mixing bowl combine the eggs, milk, and the cognac. Whisk until combined.

Cut the brioches to 1/2" slices.

In a medium size frying pan melt 1/2 tablespoon butter. Dip the brioche slices into the eggs mixture  and then gently transfer them to the evenly coated pan. Lightly cook each side for two minutes, or until gets golden-brown finish. Repeat with the rest of the pieces. Serve immediately, dusted with confectioners powder and a side of fresh fruits and honey.

Bon Appetit!

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Natalia Todorova

Natalia Todorova is a Senior Interior Designer at GKA. She is a graduate from Parson School of Design. Prior working at GKA Natalia worked as a leading interior designer in a top NY Interior Design firm and has an extensive experience of incorporating brand standards in hotels projects. She was the leading designer for TRYP NYC Hotel, Hilton Garden Inn with HIGHGATE HOTELS, Hampton Inn with HERSHA Hotel Group. Natalia also has a very extensive restaurant design background. She designed ROMERA Restaurant at the new Dream Hotel Downtown for chef Miguel Sanchez Romera , a model kitchen for Daniel Boulud, a proposal for Central Park Café with John Fraser and worked on a Café Gray renovation for Gray Kunz .Her sophisticated and creative restaurant portfolio includes restaurants like Havana Central in NYC, 57 Bar and Lounge in Roppongi , Tokyo, RARE Bar & Grill and the luxury art-deco inspired event space Edison Ballroom in NYC. In 2011 Natalia Todorova and Martin Mateev created MAZA Cooking Journals, a monthly iPad cooking magazine for urban foodies. Each MAZA issue delivers beautiful food photography and 9 delicious recipes for appetizers, soups, vegetarian dishes and entrees. See more at www.mazamag.com

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