Saturday, January 29, 2011

French Toast

This is one of our favorites for Saturday brunch. French toast is incredibly easy to make and tastes so wonderful. I love how you can take bread that is a little past its prime for sandwiches and not be able to remember that when you take a bite of this french toast.
One trick I've picked up on is to keep the oven at a low heat and keep the cooked french toast in there until it's all ready. This is especially handy when you're making larger batches.

French Toast
 Print Recipe
Yields: 7-8 pieces

2 eggs
1/4 tsp salt
1 T sugar
1/4 tsp nutmeg
1/4 tsp cinnamon
1/2 tsp vanilla
1 cup milk
7-8 slices bread

   1.  Preheat griddle or frying pan.
   2.  Combine all ingredients, except bread, in a medium bowl. Mix well, being sure the eggs are completely incorporated.
   3.  One at a time, dip slices of bread into the egg mixture, flipping to coat both sides. Fry at once until browned on both sides.
   4.  Serve warm with maple syrup or powdered sugar.
Source: St Paul's Lutheran Church, Fairmont, MN Cookbook

This is linked to Ultimate Recipe Swap.

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