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.
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