We decided to mix up our Sunday routine and go to a later mass today. I know what your thinking. Real crazy life we are living these days. Truth is, since we moved in, we’ve been going to an early mass so we could get to the beach each Sunday. Matt’s family was in town most of the week for vacation so we were able to fill our beach quota for a little while.
When we lived in Chicago, we were incredibly spoiled for brunch. My old place was just a few blocks from a delicious Greek breakfast spot called Meli where we ate nearly every week. We miss it terribly, but have been doing our best to try new spots around town to find a replacement. Since we haven’t found anything close just yet, we thought this week we’d give it a shot ourselves.
This recipe is silly simple. I cheat and use cinnamon raisin bread because it’s just thick enough and soaks up the liquid without getting too soggy, but your typical challah bread will work too.
Very Berry (Cinnamon Raisin) French Toast
- 5 slices cinnamon raisin bread (pepperidge farm swirl)
- 2 eggs
- 1 C buttermilk
- 1 tsp vanilla
- 1/2 tsp cinnamon
- dash nutmeg
Preheat a cast iron skillet to medium. Whisk buttermilk, eggs, vanilla, cinnamon and nutmeg together in a shallow dish. While pan heats, soak two slices at a time in dish. Flip and soak the other sides.
Rinse and prepare fruit and place it in a small bowl. We used strawberries, peaches and blueberries for this batch.
Cook two slices at a time, flipping when browned. Top with fresh berries and honey or syrup.