Cinnamon and Cardamom French Toast

French toast reminds me of going out to eat in NYC. I lived there for several years, and I feel like I never really made french toast at home, it was always just a special going out to eat treat at a packed Sunday morning brunch. Brunch is big in NY and especially in Brooklyn. My sister Shannon would find the best spots and I would almost always order french toast. Each restaurant had its own take on it, none better than the last. Sitting down to that plate with Shannon after the hour plus trek to Brooklyn from the Bronx is a memory I’ll treasure forever.

Servings: 4 pieces of French Toast

Ingredients:

3 eggs

3/4 cup of milk

1/2 tsp ground cinnamon

1/2 tsp ground cardamom

a pinch of kosher salt

3 tbl unsalted butter, for the pan

4 slices of white country loaf or brioche, sliced 3/4 inch thick

*If the bread you’re using is fresh, be careful not to soak it too long or it will start to break up in the egg mixture. The more stale your bread is, the better it will be with soaking up the egg mixture.

Place a heavy bottomed skillet or cast iron skillet over medium heat and let heat until hot. Meanwhile, in a medium bowl, whisk the all the ingredients except for the butter, and whisk until fully combined. Add the butter to the hot pan. Immerse each slice of bread into the egg mixture and give it a light press. When butter is fully melted, place 2-3 slices (don’t overcrowd the pan) of the dipped bread into the hot pan and fry for a few minutes on each side, until a nice golden brown color. Serve immediately or place on a sheet pan and put into a 200 degree oven to keep warm until serving.