Friday, September 10, 2010

"secret" french toast

i had to laugh at jess' post, when she mentioned posting my recipe for cinnachip french toast. because there was no recipe.

i think, generally, for mainstay things like french toast, pancakes, or i don't know..pasta, everyone knows how to make them, right? or at least has an idea and can google for further instructions.

so..why not pull every weird thing out of your pantry and give it a try (if it tickles your fancy). just experiment, and if it's bad, oh well. you'll know better next time.

okay, so let's start at the beginning. what do you know you'll need for french toast?

maybe some vanilla?

are we all in agreement? okay, good.

the bread=cinnachip bread from the great harvest bread company. find one near you [here].

i was not at my house last saturday, so i did some digging in rachael's pantry (hollllaaa) and found some honey, cinnamon, poppy seeds, and something else that i can't remember right now.

grab three eggs, and pour in your milk of choice (i used soy, almond, and a splash of half and half so maybe 3/4 cup to 1 cup total of milk), squeeze in some honey, sprinkle in the cinnamon, and i added in a little bit of orange juice (a couple of TBs).

whisk well to incorporate eggs.

i usually pour the egg mixture into a casserole dish and start soaking my first round of bread (it's best to have a 2 and 3 year old help you in this process).

go ahead and turn your attention to your pan. turn your heat to a medium-ish temperature, and drop in about 1/4 stick of butter. watch it carefully, you don't want it to brown quite yet, just bubble.

once the butter is bubbling, add in your soaked bread (however much you can fit comfortably in the pan). make sure the heat isn't too high, and cook for a couple of minutes on each side.

the connolly/hogan crowd likes our french toast a little on the gooey side, but again, that's your call, little chefs.

add some berries, maple syrup, and a mug of coffee.
and you've got yourself a sunday morning breakfast, folks.

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