Wednesday, February 9, 2011

French toast time.

FRENCH TOAST:  For snow days
So, wondering what to do with all those eggs, that bread and that milk you just purchased? Why not make French toast? The perennial “lost bread” classic could come in handy to feed your family and use your precious store-bought resources while you’re stranded during this snow event.
In my honest opinion, French toast is best made with either stale or slightly toasted bread. Old eggs aren’t necessary, but I find I like to mix just a little — maybe a teaspoon or two — of sour cream into the batter.
So for those who need a French toast recipe, here it is.
Bread — white, wheat, French, Italian, multi-grain, almost any will do. Stay away from rye and savory breads
Eggs — one egg per ¼ loaf of bread
Milk — ½ cup per egg
1 teaspoon vanilla per egg
Shake of cinnamon, if that’s your thing
Butter to coat the pan
Beat all ingredients except bread together (that’d be messy). Heat a skillet or griddle to medium heat. Melt a little butter on the griddle. Drop bread into egg batter. Let it sit for just a moment, then flip it and sit for a moment. Slide a spatula under the bread, remove it from the batter and place it on the griddle/skillet surface. Turn the heat down to medium-low. Wait until the egg has firmed up to the toast and slightly browned and flip it over carefully with a separate clean spatula. Let cook for another three to five minutes and slide onto a plate.
How do you make your French toast?

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