Monday, December 23, 2013

Easy French Toast

Recorded December 23, 2013. First prepared by Laura. No muss, no fuss, and delicious.
4 slices white bread (Arnold’s Country White™ is good)
2 eggs
about 1/2 c half and half (or use heavy cream for a very rich product)
1 t sugar (optional)
2 t brandy (optional)
1/8 t ground cinnamon
dash of ground nutmeg
1/2 t vanilla
pinch salt
1 T butter
Beat the eggs well in a shallow bowl, and stir in the cream, sugar, vanilla, and seasonings until dissolved. Heat a non-stick 12-inch skillet or griddle over medium-high heat. Add the butter. When the sizzling stops, lower heat to medium. Dip each slice of bread into the egg batter on both sides until saturated, drain, and add to the hot butter. Repeat for the remaining slices. Fry each slice about 3 minutes until lightly browned, turn over, and cook another 2 to 3 minutes. Top with a sprinkling of sugar, fruit preserves, or maple syrup. Serves two.

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