|this morning's french toast|
Formula for French Toast
10-14 'bread slices'
1 c liquid (dairy, or dairy+)
1-2 t spice, flavoring
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)
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
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
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!