Thursday, October 7, 2010

French Toast

A classic for a slow fall morning.

Tangent: those preserves you see in the picture are brilliant, brilliant! The trick is to essentially make your fruit jam however you wish and then, instead of messing with canning (which I do really, really want to learn but have yet to try), you stick the jam in a plastic bag and freeze it. Then, when you wake up sleepy and want to have a liesurly brunch, simply remove and allow to thaw while you make the recipe below.  Voila!  I can't take credit for this idea, or the delicious peach preserves in the picture frankly, but I'm withholding the originator's name to protect the innocent. -- the Waterboiler

French Toast
Inherited from my Dad
Doodling inspired by Hyperbole and a Half

4 slices of Bread (Hawaiian Bread if available)
2 Eggs
1/4 C. Milk
1/4 C. Orange Juice
3 t. Vanilla
Cinnamon, to taste

Beat eggs, milk, orange juice, and vanilla together in a flat bottomed dish.  Soak bread in mixture, turning over once, until thoroughly soaked.  Meanwhile, melt butter in sauce pan and add bread slices once soaked through.  Sprinkle cinnamon on up-turned side.  Once underside begins to brown, place a little butter on up-turned side and flip over.  Sprinkle cinnamon on newly up-turned side.  Once second side is done, flip bread with one more pat of butter and cook until second side is done.  Serve with butter and syrup or preserves.

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