|Basic French Toast|
Basic French Toast
- 1 egg
- 1/4 cup milk/cream mixture (1/4 cup = 4 tbsp; I used 1 tbsp cream and 3 tbsp whole milk)
- 1 tsp cane sugar
- 1/2 tsp vanilla extract
- Pinch of salt
- Dash of ground cinnamon
- 2 slices day old bread, or lightly toasted fresh bread
- Softened butter (optional)
- Canola spray (like Pam)
- Whipped cream, agave/maple syrup, berries
Very lightly butter each side of the bread and place in a shallow dish. If you use too much butter, the bread will not soak up the custard mixture, so you should use just enough to achieve a crunchy effect upon frying.
Pour the custard mixture over the bread, then carefully flip it to soak both sides (it will probably soak up all of the liquid). If you're using very soft, fresh bread, it will likely fall apart, so I recommend lightly toasting it, should this be the case.
|Soak the slices in the custard mixture|
Spray a pan with cooking spray and fry bread on both sides until golden brown (be careful because it burns easily). I like to serve this with whipped cream, agave syrup and fresh fruit.
I still have to post the recipes for last week's trials in the kitchen- pot roast in red wine sauce with root vegetables, New England Clam Chowder, and South African Fudge.