We try as hard as the next person to keep our midweek breakfasts light and nutritious, but once the weekend rolls around? All bets are off.
That’s why this weekend, we’ll be kicking things off with these crispy-on-the-outside, soft-and-doughy-on-the-inside French Toasts Puffs, invented by Eden Passante at Sugar & Charm.
And they’re so easy to make.
Delicious alone, these are mind-blowing when served with bacon as a brunch or with ice cream and fruit for dessert so go crazy. You deserve it.
French Toast Puffs
1 loaf french bread
3/4 cup whole milk
1 teaspoon vanilla essence
4 tablespoons vegetable oil (or more if needed)
1 tablespoon butter
Cut the french bread roll into 1-2″ cubes.
In a large bowl, whisk together the eggs, milk and vanilla paste. Add the bread cubes into the bowl with the egg mixture and move them around until they’ve all been coated. Let them soak for a few minutes. In the meantime, heat the oil and butter in a frying pan. When the oil is hot, place the cubes in the pan.
Turn them often so they don’t burn on one side. Once they become a dark golden brown, remove them. Add butter, syrup and powdered sugar to the top…