Friday, January 2, 2009

French Toast

Okay, so this seems like sort of a dummy recipe to me, but maybe someone out there will find it helpful. I know that Mr. B couldn't make this...then again he has had trouble making instant oatmeal before.

To perform this cooking task successfully:
1 large non-stick skillet or use a griddle if you have it
1 medium shallow banking dish (make sure a slice of bread can lie flat in it)
1 small mixing bowl
1 whisk or fork
Tbsp and tsp measuring spoons

For the eaty part:
1 loaf french bread sliced thick (the bread can really make all the difference)
4 large eggs
1/4 cup milk
1 tsp vanilla extract
1 Tbsp ground cinnamon
Butter, maple syrup and/or powdered sugar

Combine eggs, milk, vanilla and cinnamon. Whisk together. You may want to add some cinnamon now and some later because it tends to float up to the top and get stuck on just the first few pieces. Pour the mixture into the shallow baking pan. Take each piece of toast and dip each side into the egg mixture. Allow the excess to drip off and place into medium hot skillet. Allow to cook on each side for about a minute or until golden brown. Repeat until egg mixture is gone. Plate and add butter and powdered sugar.

A little side note: Leaving the toast in the egg mixture longer will make the toast soggy. If you like you toast a little mushy then by all means leave it in there. However, I think drenching the toast in butter and maple syrup after it's been in the skillet, but before you serve it is a better choice.


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