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French Press Toast

Do you know you can combine your morning coffee and breakfast in one flavourful dish? French press toast recipe can potentially make use of up to three often discarded items: Leftover coffee, spent coffee grounds, and stale bread.

More about this French Press Toast

If you can’t wait to make this dish, fresh coffee, and fresh bread work, too. You’re looking for the Goldilocks of bread, not too crusty and thick, not soft and thin. I often opt for challah. If your bread isn’t already stale, let it sit out overnight to dry out or lightly toast it. As for the spent coffee grounds, I use the leftovers out or lightly toast them. As for using the leftovers from making french press coffee which is a fairly coarse grind. As long as you start with the flavorful coffee, the grind size does not matter, so save those grounds after making that pot of joy. And know that the coffee flavor in the final dish is Mellow enough that non-coffee drinkers might enjoy it, too.

How to make French Toast Press

  • At least an hour ahead of time, combine the spent coffee grounds and whipping cream in a jar or other airtight container and refrigerate. This can be done up to 12 hours ahead of time — more time equals more flavor!
  • When you’re ready to make the French toast, strain the infused cream with a fine-mesh sieve.
  • In a medium bowl, whisk together the coffee, eggs, brown sugar, vanilla extract, sea salt, and ½ cup (125 ml) of the infused cream.
  • Transfer the remaining infused cream to a small, deep bowl and whip using the whisk attachment on a hand mixer until stiff peaks form.
  • Melt 1 tbsp (14 g) of the butter in a large non-stick skillet over medium heat. Dip 2 or 3 slices of bread into the egg mixture. The goal is for them to be fully moistened, but not soggy or dripping. Place the dunked slices into the pan and cook until browned on the bottom, about 3 minutes.
  • Flip the slices and continue cooking until browned on the second side, about 3 more minutes. Transfer the French toast to a plate and repeat with the remaining 1 tbsp (14 g) of butter and slices of bread.
  • Serve with additional butter, maple syrup, the coffee-flavored whipped cream, and a sprinkle of cocoa nibs, if using.

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Ingredients for French Press Toast

Instructions

  1. At least an hour ahead of time, combine the spent coffee grounds and whipping cream in a jar or other airtight container and refrigerate. This can be done up to 12 hours ahead of time — more time equals more flavor!
  2. When you’re ready to make the French toast, strain the infused cream with a fine-mesh sieve.
  3. In a medium bowl, whisk together the coffee, eggs, brown sugar, vanilla extract, sea salt, and ½ cup (125 ml) of the infused cream.
  4. Transfer the remaining infused cream to a small, deep bowl and whip using the whisk attachment on a hand mixer until stiff peaks form.
  5. Melt 1 tbsp (14 g) of the butter in a large non-stick skillet over medium heat. Dip 2 or 3 slices of bread into the egg mixture. The goal is for them to be fully moistened, but not soggy or dripping. Place the dunked slices into the pan and cook until browned on the bottom, about 3 minutes.
  6. Flip the slices and continue cooking until browned on the second side, about 3 more minutes. Transfer the French toast to a plate and repeat with the remaining 1 tbsp (14 g) of butter and slices of bread.
  7. Serve with additional butter, maple syrup, the coffee-flavored whipped cream, and a sprinkle of cocoa nibs, if using.

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