Oatmeal French Toast

Tonight’s dinner was lovely grilled beef tenderloin on fresh bakery buns. Thanks to the chef for buying and cooking the meat to perfection.

Looking through another of my cookbooks, The Flavours of Canada: A Celebration of the Finest Regional Foods, I found a recipe that looks like it would be perfect for a Father’s Day breakfast. This cookbook is filled with delicious sounding, but lengthy, recipes. Some of the recipes have names that are longer than my attention span, so I sure wouldn’t have the strength to get through the instructions.

However, it’s fun just reading them, and learning about food in the different regions of Canada. Besides the recipes, there are articles on local foods, beverages, landmarks and chefs. Even if you never cook from it, the book is worth owning.

It’s from the Normaway Inn, in Cape Breton, where they make their own Normaway Porridge bread. If you can’t get to Cape Breton for the bread 🙂  you could probably use a dense bread, like Wheat and Oats, from the supermarket.

Normaway French Toast

  • 5 eggs
  • ¼ cup milk
  • 1 cup old-fashioned or quick rolled oats
  • ¼ cup brown sugar
  • 1 tsp cinnamon
  • 1 – 2 tbsp unsalted butter
  • 6 – 8 slices Normaway Porridge Bread

Whisk eggs and milk together until frothy. In a separate dish, combine oats, sugar and cinnamon. Heat 1 to 2 tsp butter in a non-stick skillet until foamy. Dip slices of bread into egg mixture, then coat with spiced oats. Fry, in batches, on both sides until golden. Serve with maple syrup.

Makes 3 to 4 servings

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2 Responses to Oatmeal French Toast

  1. Maria Gould says:

    I just recently visited the Normaway Inn. The French toast was the best I have ever had! I would return to the inn for the breakfast alone.

    • saugablog says:

      Thanks for your comment, Maria. It’s nice to hear from someone who has tasted the original recipe!

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