Friday, December 17, 2010
Yeah French Toast!
For some reason, the idea of wet bread squicks me out, yet I love stuffing, bread pudding, and French toast. I can never say no to French toast. Maybe it's something about the way the custard soaks into the bread, or the spicy scent of cinnamon, or the fact that it's smothered in syrup.
For those of you who don't know, today's recipe is a play on the comedian Heywood Banks' song "Yeah Toast!" (Seen here.)
Is it weird, to use Texas toast to make French toast?
If you're making a bunch of French toast at once, I like to keep a plate in the oven at around 200-250F, and slip any finished French toast (or bacon, or sausage, or whatever) onto it to keep warm while I make the rest.
Serve your French toast with delicious breakfast sides like bacon, sausage, eggs, or fresh fruit. I like to drizzle my French toast with real maple syrup.
Got a whole loaf of bread that needs to get used but only one or two people? You're in luck--this recipe freezes well. Place your cooked French toast flat in a Ziploc bag (once the pieces are fully frozen, you can stack them on top of each other.) Heat up in the microwave under a moist paper towel or gently on the stovetop or oven.
Recipe: Yeah French Toast!
1/4 c. flour
1 c. half and half or milk
1 tbsp. sugar
1 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
10 slices of thick-sliced bread
butter, for melting
Preheat stovetop pan or griddle to medium-high heat.
Pour flour into a medium-sized bowl. Whisk in milk, eggs, and spices.
Soak both sides of the bread in the egg mixture until moist; allow any excess batter to drain off.
Melt butter in pan or on griddle. Gently lay toast onto pan or griddle.
Flip when one side is golden brown and allow second side to cook as long.