Today we decided to try a new breakfast recipe. Something simple. A new recipe for french toast. In the end I made up my own recipe, combining a few different ones.
9 whole eggs
2 cups non-fat milk
1/2 cup 2% milk
2 T real vanilla
1 tsp ground cinnamon
2 shakes (pinches) of nutmeg
1 loaf of whole grain bread
Whisk all the ingredients in a 9.5 x 13 baking dish. Soak bread individually and cook over low to medium low heat until golden brown and cooked through. Keep warm in 250 degree (low heat) oven until ready to serve.
FUN VARIETY on this recipe: PEANUT BUTTER & CHOCOLATE CHIP FRENCH TOAST
Spread one slice of bread with peanut butter. Sprinkle with semi-sweet or dark chocolate chips. Top with another slice of bread. Soak both sides in egg mixture for 30 seconds or so. Cook as above. It also helps to press the sandwich flat with your spatula.
TIP: Try taking the lid of a large dutch oven or frying pan (if it has a dome shape), and cover your french toast. This helps hold the heat in and cook it through the middle. Therefore, you can use a lower heat and still cook the middle without burning or over cooking the outsides.
This fun version was inspired by a dish served at one of our favorite Western breakfast places in Beijing, ELEMENT FRESH. The dish, called The ELVIS PRESLEY, was a Peanut Butter and Banana French Toast sandwich. Apparently, Elvis Presley loved Peanut Butter & Jelly French Toast sandwiches. Not sure why Element Fresh changed it. Perhaps the banana fit their clientele better?
At any rate, any of these versions (PB & Choc Chip, PB & Jelly or PB & Banana) make for a fun variation of this breakfast favorite.
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