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The Daily Biff
     
 
Sat, 06 Jun 2009

French Toast
This is a pretty standard recipe, except I eliminated the egg whites. I grew up with Mom putting egg whites in the French toast mixture. This typically produces the "fried-egg-on-bread" effect on at least a couple of slices of the French toast, as the egg white usually doesn't mix well into the rest of the ingredients. I don't mind the egg whites on the French toast, but it's prettier without them.

The day before you want to make French toast, bake a fresh loaf of white sandwich bread. Cut the bread into thicker slices, about ½"-inch in width.

Assemble the following the ingredients:

1½ cups whole milk, warmed
2 tbs unsalted butter, melted
3 egg yolks
2 tbs brown sugar
1 tbs vanilla
¼ tsp cinnamon
¼ tsp salt

Preheat electric or gas griddle to 350°.

Warm the milk and melt the butter in a microwave, then combine (the warmed milk keeps the melted butter from clumping). Whisk in egg yolks, sugar, vanilla, cinnamon, and salt until well blended. Transfer mixture to a Pyrex pie pan. Soak bread, one slice at a time, in milk mixture until saturated (about 10 seconds on each side for a ½-inch slide of bread).

Melt some butter on the griddle and then cook bread on buttered griddle until golden brown on each side. Serve immediately, with real maple syrup.

:: Posted by rus on Sat, 06 Jun 2009 11:51 pm
:: Filed under /recipes/breakfast



         

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