Homemade French Toast Breakfast

I start off my homemade French toast by baking a loaf of einkorn and kamut wheat. I grind it on my blue stone and sift it to remove most of the bran.

White bread loaf

This is what unbleached white bread looks like made from ancient grains. Notice it’s not bright white? Not made from modern processed flour, this bread is hearty and delicious. It has a lot of fiber and gluten in it.

Fresh cut bread

I have no particular recipe for this breakfast food. I simply crack a pair of eggs into a shallow bowl and add some raw whole milk.

Milk and egg base

I whip the eggs and milk together with some nutmeg and Ceylon cinnamon. No extra sugars are added because I don’t want to overpower the food with too much sweetness.

Dipping the toast

I slice off slabs of bread about 1 1/4” to 1 1/2” thick. No sissy slices here — I cut them big enough to choke a full grown mule. I soak them for a couple minutes per side to get the bread good and soggy.

Toast on the griddle

I cook them on the griddle until thoroughly done. As one side is cooking, I spoon a little more egg/milk wash on the top of the off side. I sprinkle extra cinnamon and nutmeg on and flip it over and do the same thing to the other side.

Plated up

The French toast has a nice thick coating on both sides and a nice brown crust. A pair of these slabs will stick with you through the whole morning.

Real maple syrup

The best topper for homemade French toast is a good slathering of Maine made maple syrup.