This French toast casserole is a perfect for a lazy breakfast or a brunch with…
Breakfast Charcuterie Board | French Toast
There are a few things I love more than a good Sunday brunch. And nothing says brunch more than french toast on a breakfast charcuterie board. I love french toast as you’ve seen in my recipe for french toast casserole. This recipe is traditional french toast using challah bread as the base. I have used both brioche and challah bread but for french toast by itself- I like using challah bread. The bread type is super thick and able to soak up the mix.
Breakfast Charcuterie Board with French Toast
What I love about a charcuterie board is it allows a variety of items. With a breakfast charcuterie board, you can add fruit and eggs of different types. I would suggest placing the items in a smaller bowl inside the charcuterie board just because they may be more apt to move around and blend together. You can also add biscuits or blueberry biscuits.
French toast is good for a charcuterie board. Many people don’t know how to make french toast. You need a creamy base Adding Rum Chata is optional but it’s of course a wonderful taste. Rum Chata has a nice creamy flavor with a hint of cinnamon so adding it helps enhance the flavor.
I also like to add turkey bacon and potatoes to the board. Just another means of variety for the charcuterie board. The idea is to make a hodgepodge of breakfast items that someone would eat at any given point.
When making this recipe, make sure you prepare all of your other board items in advance. The bread should be ready for the griddle and ready for the charcuterie board. The recipe for french toast is below.
Let me know how much you enjoy it!
French Toast
An easy recipe for french toast
Ingredients
- 1 loaf challah bread
- 2 eggs whipped
- 1/2 cup half and half
- 1 tbsp cinnamon
- 2 tsp vanilla extract
- 1 tsp rum chata optional
- Spray olive oil or butter
Instructions
- Slice loaf of challah bread 1/2 and inch thick then set aside
- Using a bowl large enough to dip a slice of bread in, crack 2 eggs and add the half and half, cinnamon, vanilla extract and (optional) rum chata. Whisk together for 2-3 min. Until light.
- Heat a large skillet or griddle heat to low to medium heat.
- Spray liberally with butter spray or melt tablespoons of butter to coat the griddle/skillet
- Take one slice of the bread and dip each side in the egg mixture on both sides. Place down on the griddle and cook throughly for 2-3 min until browned throughout. Repeat for several slices until griddle/skillet is full.
- Once throughly cooked/browned on one side, flip over to the other side quickly. Cook for 2-3 minutes until browned.
- Set complete slices to the side. Best served hot.
Servings: 6
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