Sunday, February 12, 2012

french toast

this morning's french toast
My formula for French toast ensures bread never goes to waste and gives you some flexibility to jazz it up when inspiration strikes.

Formula for French Toast

10-14 'bread slices'
5 eggs
1 c liquid (dairy, or dairy+)
1-2 t spice, flavoring
syrup, sauce

Tips for Tweaking
breads (day-old/ slightly stale is best) My fave: thick slices of challah bread
also: raid your stale bread box! cinnamon raisin bread, sourdough, baguettes, rolls, etc.
liquid My fave: whole milk and juice from one orange (to = 1 c total)
also: buttermilk, half+half, eggnog or cut dairy to 2/3c and add 1/3 liquor (like Triple Sec)
spice My fave: 1 t cinnamon and zest from one orange
also: though cinnamon is classic, a little freshly ground nutmeg is nice, too
sauce My fave: VT maple syrup
but be inspired: check out the all the options when you google 'sauce for french toast' 

Today we made it this way ...

Kaiser's Eggnog French Toast

7 leftover Kaiser Rolls (from Super Bowl party)
5 eggs
1 c 'sugar cookie' eggnog
(left over from holidays, never opened, why does it take so long to expire?)
1 heaping t of cinnamon
dash of freshly ground nutmeg
whipped cream


1. Heat the griddle (or large frying pan).  Where especially thick, I trimmed the top crusts with a serrated knife.

this recipe had plenty of batter for 14 slices (7 rolls)
with a small amount to spare
2. Whisk the batter in a large bowl: eggs, eggnog, cinnamon and nutmeg.

3. Using tongs, dip each slice into the mixture, letting each side soak up some of the batter.

4. I like to lightly butter the griddle then brown the slices for about 3 minutes per side over medium heat.

Tip: My griddle fit 6-8 slices at a time and I kept the finished ones warm in the oven between batches.

5. Serve with whipped cream and syrup.  A little side of bacon and some fresh fruit made for a good start to a busy day.

Boys devoured.  No comment about eggnog flavor = Success!  Moral: Don't be afraid to try 'new' breads!  

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