Thursday, September 30, 2010

French Toast

French Toast

This French toast recipe is perfect for a lazy Sunday morning. It's super quick to put together, and the final product is darn tasty! This lightly spiced toast is crispy and crunchy on the outside and has a creamy interior reminiscent of bread pudding.

This recipe makes just enough for two people to share; however, you can easily scale it up to feed a whole crowd. You can use any type of bread, though I find that hearty, crusty breads work the best. As far as toppings go, I like to dress up my French toast with a drizzle of honey or maple syrup, or maybe a thin smear of jam.

This recipe is adapted from the french toast recipe found in the Better Homes and Gardens New Cook Book, 14th Edition:

French Toast

2 eggs (slightly beaten)
1/2 c milk
1 tbsp sugar
2 tsp vanilla extract
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
4 slices bread (about 1/2 inch thick)

1. Warm up a non-stick griddle, either stove top or electric, until it gets nice and hot.

2. In a shallow dish or container, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and nutmeg until everything is well combined.

3. Take a slice of bread and place it face down in the egg mixture. Allow the bread to absorb the egg mixture for 10 seconds. Flip the slice of bread and then allow it to absorb the egg mixture for another 10 seconds. Repeat this process for the remaining three slices of bread.

4. Place all four slices of bread onto your hot griddle. Cook the bread for 2-3 minutes on each side, making sure that both sides end up golden brown and crispy. Eat your French toast while it is still warm.

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