Thursday, October 8, 2009

French Toast

First prepared September 19, 2009.
Dip #1
1 cup milk
1 t sugar
1/2 t vanilla extract

Dip #2
2 large eggs, well beaten
1 T water
scant 1/4 t salt
9 slices French or Italian bread cut 3/4 inch thick
Preheat toaster oven to 300 F (150 C). Place bread on oven rack and bake 10 minutes. The goal is to dry but not toast the bread. Mix each dip thoroughly to dissolve the sugar or salt. Dip a slice on both sides in the milk mixture, and then both sides in the egg mixture. Cook on a medium-high griddle in sizzling butter, until nicely browned on one side. Turn and finish the other side. About 6 minutes total. Be careful to avoid scorching the egg coating. Should be crisp and buttery outside and creamy custardy on the inside. Garnish with powdered sugar and serve with a topping or side dish of warm caramel-glazed apples.

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