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

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

Directions:
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.

No comments:

Post a Comment