So by some weird miracle, we ended up with bread leftover after I made a couple more loves of that yummo French Bread of mine.
Click here for the recipe: French Bread
So this morning, I made French Toast.
I've always just thrown a bunch of ingredients into a bowl, whipped things up, and made French Toast by 'feel' rather than by a recipe. This time, I did my best to get at least some sort of rough estimates as to how much of each item I put into my French Toast batter. Nothing is really exact with this recipe, so if you are a little over or a little under, don't you worry yourselves. It will turn out okay.
Ingredients:
6 eggs
⅓ cup milk
1 Tablespoon lemon juice
2 teaspoons vanilla
2 teaspoons cinnamon
¼ teaspoon nutmeg
8 or 9 fat slices of French Bread*
and about ¼ cup of powdered sugar to sprinkle on the top (optional)
I think that apple smoked bacon (Trader Joe's is my fav) and freshly cut pineapple are a nice addition to this lovely breakfast, so I recommend getting those too, whilst you're at the store getting the rest of your ingredients.
*If you didn't make French Bread from scratch (bc sometimes you just don't have the time, or the inclination do to so), and you HAPPEN to have Texas toast bread (which is just really thickly sliced white bread), that's a nice substitute. If you haven't got that, feel free to use whatever other sliced bread you have. Honestly. It really doesn't matter. Some people like bread that has lots of nuts and seeds. Others like white bread. Some people like a nice sour dough. It's all up to you.
Directions.
Set your griddle on or about 325℉. Set a small butter melter on the skillet to start melting your butter. Pop your bacon in the oven. Cut up your fresh pineapple and set aside. I personally prefer half salted, half unsalted butter, but again, melt whatever butter floats your boat. Then heat up some syrup.
In a large bowl, whisk your eggs. Add in the milk and whisk again. Add in the remainder of the wet ingredients and spices until you have a nice frothy mixture.
Once your griddle is heated, quickly dip your bread into the eggy mixture, flip the bread over onto the other side, and then put the damp bread onto the skillet. Don't leave the bread in the mixture for too long or it might get really soggy. The more soggy the bread, the harder it is to cook thoroughly, and it can result in a mushy disaster. Cook until the under side is lightly browned, then flip, and cook the second side.
Once the French Toast is ready to come off the griddle, slather the top side with melted butter and serve.
Some of the folks over here like powdered sugar. Some like heated syrup. Some like a smear of peanut butter and syrup. Some like blueberry gravy (recipe here: blueberry gravy -- which is really just homemade blueberry syrup but it tastes a lot like the inside of a blueberry pie, and if you like that kind of thing, you might just want to make a blueberry pie, and the recipe for my blueberry pie can be found here.)
Eat and enjoy!
If you don't have a griddle, and you want to make perfect pancakes and french toast and grilled cheese sammies, buy a griddle. Seriously. Buy one. They're like $20 at Target, and I'm sure you can find one at Bed Bath & Beyond and use a coupon. They cook your breakfast items evenly, you can regulate the temperature so that your food isn't burnt on the outside and runny in the middle. And you can cook a LOT at once, enabling more of your family and loved ones to eat all at once, and not have to watch them waiting, eagerly, or not so eagerly, with a fork in their hands and a greedy glint in their eyes, with a tense fear that they might just stab you in the back or slip on the pile of drool on the floor whilst they are hangry and anxiously awaiting their breakfast nosh. Just sayin.
I own two.
For those of you who like pictures, here are a few for you!!
Click here for the recipe: French Bread
So this morning, I made French Toast.
I've always just thrown a bunch of ingredients into a bowl, whipped things up, and made French Toast by 'feel' rather than by a recipe. This time, I did my best to get at least some sort of rough estimates as to how much of each item I put into my French Toast batter. Nothing is really exact with this recipe, so if you are a little over or a little under, don't you worry yourselves. It will turn out okay.
Ingredients:
6 eggs
⅓ cup milk
1 Tablespoon lemon juice
2 teaspoons vanilla
2 teaspoons cinnamon
¼ teaspoon nutmeg
8 or 9 fat slices of French Bread*
and about ¼ cup of powdered sugar to sprinkle on the top (optional)
I think that apple smoked bacon (Trader Joe's is my fav) and freshly cut pineapple are a nice addition to this lovely breakfast, so I recommend getting those too, whilst you're at the store getting the rest of your ingredients.
*If you didn't make French Bread from scratch (bc sometimes you just don't have the time, or the inclination do to so), and you HAPPEN to have Texas toast bread (which is just really thickly sliced white bread), that's a nice substitute. If you haven't got that, feel free to use whatever other sliced bread you have. Honestly. It really doesn't matter. Some people like bread that has lots of nuts and seeds. Others like white bread. Some people like a nice sour dough. It's all up to you.
Directions.
Set your griddle on or about 325℉. Set a small butter melter on the skillet to start melting your butter. Pop your bacon in the oven. Cut up your fresh pineapple and set aside. I personally prefer half salted, half unsalted butter, but again, melt whatever butter floats your boat. Then heat up some syrup.
In a large bowl, whisk your eggs. Add in the milk and whisk again. Add in the remainder of the wet ingredients and spices until you have a nice frothy mixture.
Once your griddle is heated, quickly dip your bread into the eggy mixture, flip the bread over onto the other side, and then put the damp bread onto the skillet. Don't leave the bread in the mixture for too long or it might get really soggy. The more soggy the bread, the harder it is to cook thoroughly, and it can result in a mushy disaster. Cook until the under side is lightly browned, then flip, and cook the second side.
Once the French Toast is ready to come off the griddle, slather the top side with melted butter and serve.
Some of the folks over here like powdered sugar. Some like heated syrup. Some like a smear of peanut butter and syrup. Some like blueberry gravy (recipe here: blueberry gravy -- which is really just homemade blueberry syrup but it tastes a lot like the inside of a blueberry pie, and if you like that kind of thing, you might just want to make a blueberry pie, and the recipe for my blueberry pie can be found here.)
Eat and enjoy!
If you don't have a griddle, and you want to make perfect pancakes and french toast and grilled cheese sammies, buy a griddle. Seriously. Buy one. They're like $20 at Target, and I'm sure you can find one at Bed Bath & Beyond and use a coupon. They cook your breakfast items evenly, you can regulate the temperature so that your food isn't burnt on the outside and runny in the middle. And you can cook a LOT at once, enabling more of your family and loved ones to eat all at once, and not have to watch them waiting, eagerly, or not so eagerly, with a fork in their hands and a greedy glint in their eyes, with a tense fear that they might just stab you in the back or slip on the pile of drool on the floor whilst they are hangry and anxiously awaiting their breakfast nosh. Just sayin.
I own two.
For those of you who like pictures, here are a few for you!!
Crack 6 eggs into a bowl. Don't worry if you crack the yolk. You're gonna whip it all up anyway.
Whisk in the milk and the lemon juice and the vanilla.
Whisk in the nutmeg and cinnamon. It seems like a lot, but I like a lot. And it tastes great. So there.
Mmmmm French Bread.
Slice the bread up into thickish slices. Not too thick, not too thin.
The Goldilocks of slices
Quickly dunk the bread into the egg mixture. Don't worry if all the cinnamon floats to the top. That's fine. Just don't keep the bread in the eggs too long, or the bread will get soggy.
Bake on one side until light brown underneath they're ready to flip.
Bake on the other side and then slather in butter. See my cute butter melting thing? I got it at an antique store for like $2. It's amazing. Holds a whole cube of butter. Looks a lot like one I had when I was growing up, but much bigger. Again, highly recommend.
Mmmmm French Toast & bacon.
Here's a link to my French Bread recipe
And, when you're all done with your breakfast, and you've cleaned up the dishes, and you're looking for good book to read, click on the links below! I write murder mysteries!
* * * * *
I not only bake and cook, I write murder mysteries too!
Whisk in the nutmeg and cinnamon. It seems like a lot, but I like a lot. And it tastes great. So there.
The Goldilocks of slices
Quickly dunk the bread into the egg mixture. Don't worry if all the cinnamon floats to the top. That's fine. Just don't keep the bread in the eggs too long, or the bread will get soggy.
Bake on one side until light brown underneath they're ready to flip.
|
| Here's a link to my French Bread recipe |
And, when you're all done with your breakfast, and you've cleaned up the dishes, and you're looking for good book to read, click on the links below! I write murder mysteries!
* * * * *
I not only bake and cook, I write murder mysteries too!
Both books are available in paperback and kindle versions
Diamonds for Diamond
(Book 1 in the Jack Diamond Mystery series)
and
No One Noticed
(Book 2 in the Jack Diamond Mystery Series)
Diamonds for Diamond
(Book 1 in the Jack Diamond Mystery series)
and
No One Noticed
(Book 2 in the Jack Diamond Mystery Series)
* * * * *
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