Saturday, July 26, 2008
Ahh...how I love a well done morsel of French Toast. And ahh how I absolutely abhor a poorly made, soggy with egg, awful piece of French Toast. As with most things there is a fine balance between what I love, and what I cannot stand. Enter egg dipped bread, so tasty on a lazy Saturday morning...and so easy to screw up. Of course I have done this myself countless my times, so when I awoke this morning I vowed to try anew my quest for tasty toasts. Yumm...French Toast. Toast that has been Frenched. Wait...that's probably something totally different, huh? Eww.
This may seem like an odd little conglomeration of ingredients, but trust me. You don't need to add milk or cream, or vanilla, or all that other crap most people seem to think are integral ingredients. Follow these directions and you'll take ordinary sandwich bread and turn it into firm, flavorful, deliciously executed French Toast.
God this morning would have been so much easier had I just had some damned French bread on hand rather than having to come up with this to substitute awful sliced bread...
4 slices bread
2 teaspoons sugar
cinnamon, to taste
nutmeg, freshly grated, to taste
2 tablespoons butter
1. In a heavy skillet over medium heat melt 1 tablespoon of butter.
2. In an 8 x 8 baking dish, or other shallow dish, beat the eggs, sugar, salt, cinnamon, and nutmeg until combined.
3. Soak a slice of bread in the egg mixture for at least 20 seconds per side. You want the bread so saturated with egg that it nearly falls apart in your hands.
4. Transfer to the hot skillet and fry on each side in the melted butter about 3-4 minutes. Repeat with remaining bread slices, keeping finished toasts in the oven on warm.