Oregon French Toast
Serves: Makes 2 to 4 servings
Fun fact: Oregon produces about ninety-nine percent of the USA’s hazelnut crop, and it’s been the official state nut since 1989. Although, Oregonians tend to call the nut a filbert.
  • 1 cup coarsely chopped hazelnuts
  • 2 large eggs, beaten
  • 1 cup whole milk*
  • 2 teaspoons granulated sugar
  • ½ teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon salt
  • 4 thick slices day-old challah bread**
  • Butter or canola oil
  1. Put hazelnuts in a wide-mouth bowl.
  2. In a mixing bowl, whisk together eggs, milk, sugar, vanilla extract, cinnamon, and salt.
  3. Heat a griddle or a skillet over medium heat. Melt butter in the pan, or rub canola oil across the surface.
  4. Dip each bread slice in the egg mixture, taking care to soak both sides, and then dredge the bread in the hazelnuts.
  5. Cook the bread slices until brown, approximately 2 minutes per side.
  6. If you want to up your “Oregon cred,” serve your French toast with marionberry jam. Or serve it with maple syrup, other jam, butter, or fresh fruit.
*Oatly works well as a nondairy substitute.
**Brioche or French bread also works.
Recipe by TeaTime Magazine at https://www.teatimemagazine.com/emmeline-duncan-serves-up-a-piping-hot-thriller-in-fresh-brewed-murder/