Thursday, February 25, 2010

Maple French Toast

On Sunday night, my son asked if he can have fresh toast for his Monday breakfast. Of course I said YES! I checked my pantry and fridge to make sure that I have all the ingredients I needed  A friend from work brought me some fresh brown eggs on Friday so I decided to use those instead of my regular store bought eggs.

French toast is a favorite breakfast or brunch dish and it’s so easy to make. The breads you can use are endless (french bread, sourdough bread, Texas toast, etc.) and you can get as creative as you like with toppings. Here is a basic recipe for french toast.

2 eggs
4 tbs milk
6 slices maple Texas toast bread (thick slices) or regular bread
6 tbs butter (1 tbs for each slice)


Heat a pan or griddle at medium to high heat. Mix together the eggs and milk with a fork or whisk then pour into a dish that’s large enough to dip a piece of bread into without having to fold it, an 8×8 inch baking dish is ideal. Dip one slice of the bread into the egg and milk mixture on one side then flip and dip the other side. Letting the bread soak in the milk and egg mixture for a few seconds will help the mixture soak right through the entire piece of bread but be careful it doesn’t get too soggy so that it falls apart when trying to cook it. Add a tablespoon of butter to the grill to melt, then place the dipped slice of bread onto the pan. Cook the first side of bread for about 3 minutes or when the bread is golden brown, then flip and cook the other side for approximately the same amount of time. You can cook more than one piece at a time but don’t allow the pieces of bread to touch each other. Once cooked serve the french toast immediately or keep in a warmed oven until ready to serve. Serve with your favorite fruit, syrup and powder sugar. French toast can be made crisper by adding a bit of corn starch to the egg and milk mixture

No comments: