French Toast, as far back as I can remember, was always made with eggs and bread, that was it. Whoever was cooking it, always flattened it with a spatula to make sure it cooked all the way through. YUK! I hate it flattened out, not very tasty or appealing to the eye. I add a few things to mine nowadays that give my French Toast a sweeter, richer flavor and it's light and fluffy. Recipe below.
Start with your ingredients. I mix them all in a shallow bowl, like a pie plate, its easier and the bread fits perfect.
Dip the bread on both sides and on to the griddle they go!
Flip them over, PERFECT!
Delicious French Toast like you never had before.
Easy tip on how to cook bacon without getting everything greasy: Cook on a baking sheet with a cooling rack. Preheat the oven to 300 degrees, this temperature keeps it from smoking. Line the rack with bacon, making sure bacon is not hanging over the edge of the pan, and in about 25 minutes crispy cooked bacon. One pound of bacon should fit on 2 large baking sheets. It is a little bit healthier cooking it this way, because a lot of the fat drains off of it, lands in the pan, and the bacon is not bathing in it.
Sunday Breakfast French Toast
1 Tbsp canola oil
1 loaf of Texas Toast sliced bread
6 large eggs
3 Tbsp heavy cream
2 tsp pure vanilla extract
1/2 tsp cinnamon
Powdered Sugar for dusting
Pure Maple syrup
Coat a griddle with the tablespoon of canola oil. I spread it with a paper towel. Set the heat to medium to warm up the griddle. Crack the eggs into a shallow dish. Add the heavy cream, vanilla and cinnamon. Whisk together until all in combined. Dip the bread on both sides in the egg mixture, then put on the griddle. When browned on one side flip and cook the other side. If you have a gas or electric stove cooking times will be different. Dust with powdered sugar and serve with warm maple syrup and bacon. Makes 10 slices.
NOTE: I also use flavored coffee creamers in place of the heavy cream, they give more depth of flavor to the French Toast.
0 comments:
Post a Comment