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Another recipe: French Toast
Jun. 30th, 2006 03:06 pmToday's Friendly Hostility made me crave French toast so I spent a couple minutes with Google and then adapted a recipe out of two that seemed interesting.
2 eggs
2 tsp vanilla (the real extract please, imitation vanilla flavoring is gross)
2 Tbsp honey
dash of salt
1 tsp ground cinnamon
1/2 cup milk
3-4 slices of bread
First order of business, find a container that will fit at least one slice of bread flat in the bottom.
In your appropriately sized container, beat the eggs until frothy (I use a fork, which turned out useful.) Add vanilla, honey1, salt, and cinnamon; beat some more. Add milk and beat once more.
Note: You could just put everything in and then beat it (I did) but be warned, the cinnamon will tend to clump and the honey will harden on the bottom of the dish because of the cold milk. Beating will take a bit and a fork is really good for scraping up the chilled honey.
Soak only so many slices of bread as you can cook at once. In my case it was one since I could only soak one at a time anyway.
How long to soak the bread depends on the bread and how "soggy" you like your French toast of course.
The only bread available to me today was Aunt Millie's™ Hearty All-Natural Whole Wheat. I had a bit more than enough egg mixture for three slices (but not enough for four) which worked out great since there is no way I could have eaten another slice.
Whole wheat French toast is... different... but not bad. I chose this recipe because I knew I'd have to work with whole wheat in the first place. I can't vouch for the recipe with white bread, if you try it let me know how it works out.
1. A tip that the experienced cooks probably know: honey is easier to measure if you first coat your measuring spoon with a bit of cooking spray. This trick obviously works for any sticky substance, such as molasses or corn syrup, as well. Be careful though, if for some reason you are measuring said sticky substance to mix with egg whites for whipping the oil will prevent the egg whites from reaching the stiff peak stage (and might prevent you from getting them to even soft peak stage.)
2 eggs
2 tsp vanilla (the real extract please, imitation vanilla flavoring is gross)
2 Tbsp honey
dash of salt
1 tsp ground cinnamon
1/2 cup milk
3-4 slices of bread
First order of business, find a container that will fit at least one slice of bread flat in the bottom.
In your appropriately sized container, beat the eggs until frothy (I use a fork, which turned out useful.) Add vanilla, honey1, salt, and cinnamon; beat some more. Add milk and beat once more.
Note: You could just put everything in and then beat it (I did) but be warned, the cinnamon will tend to clump and the honey will harden on the bottom of the dish because of the cold milk. Beating will take a bit and a fork is really good for scraping up the chilled honey.
Soak only so many slices of bread as you can cook at once. In my case it was one since I could only soak one at a time anyway.
How long to soak the bread depends on the bread and how "soggy" you like your French toast of course.
The only bread available to me today was Aunt Millie's™ Hearty All-Natural Whole Wheat. I had a bit more than enough egg mixture for three slices (but not enough for four) which worked out great since there is no way I could have eaten another slice.
Whole wheat French toast is... different... but not bad. I chose this recipe because I knew I'd have to work with whole wheat in the first place. I can't vouch for the recipe with white bread, if you try it let me know how it works out.
1. A tip that the experienced cooks probably know: honey is easier to measure if you first coat your measuring spoon with a bit of cooking spray. This trick obviously works for any sticky substance, such as molasses or corn syrup, as well. Be careful though, if for some reason you are measuring said sticky substance to mix with egg whites for whipping the oil will prevent the egg whites from reaching the stiff peak stage (and might prevent you from getting them to even soft peak stage.)
