Splendor of Hazelnut French Toast

It certainly is a change in pattern. There is this saying in Korean that when you near death, you change. Honestly, I don't think I'm dying. I won't say "hoping that I'm not dying" since I hope for neither. Currently, I'm focusing more on now rather than what may or may not happen. I used to say that the only thing guaranteed in life is death from the moment we are born. Lately, I've been thinking that the only thing guaranteed in life is this very moment.

The change... Unless it was made for me, I wasn't a fan of breakfast. Even then, it was rare for me to eat a full breakfast. I made breakfast on very rare occasions. Yogurt, pastries, and avocados dominated my not-so-regular breakfast menu at home. I had started wanting to make pancakes in recent months and then... As I recovered from an unhealthy work environment that I left, I started waking up hungry. So, I started making breakfast and discovered that I enjoyed cooking breakfast. 

Since I made Sweet Coconut Toast years ago, I haven't been this excited about a toast recipe until my recently made Hazelnut French Toast. While this Hazelnut French Toast is made with Chobani hazelnut-flavored coffee creamer, you can substitute it with other hazelnut-flavored coffee creamers.

INGREDIENTS
two slices of milk bread, quartered
two eggs
a quarter cup of hazelnut-flavored coffee creamer
a quarter of hazelnut, shaved
one tablespoon of unsalted butter

In a bowl, add two eggs and hazelnut-flavored coffee creamer. Whisk like you would for scrambled eggs. Heat a nonstick skillet over high heat. Once heated, add unsalted butter. Dip and soak each quartered bread into the whisked egg and creamer bowl and then place on the skillet. Lower the heat to medium-high. Flip the bread once the bottom side has turned golden brown, about one to two minutes. Remove from the skillet in about one to two minutes or until both sides have turned golden brown. Plate, serve with maple syrup on the side, and enjoy this splendid Hazelnut French Toast!

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