"It's the company, not the cooking, that makes the meal!" ~Perilee 
(Hattie Big Sky by Kirby Larson)

Sunday, May 17, 2009

French Toast for Challah or Sandwich Bread

This recipe comes from The New Best Recipecookbook. We made it for our Sunday lunch because Cameron wanted French Toast. This is a rare treat at our house. I love it and so does everyone else, so don't ask why we don't make it more. I won't have a good excuse!;-)

It makes 4 to 5 slices from Challah bread (whatever it is I can't get it here!) or 6 to 8 slices High-Quality Sandwich bread is what the recipes states it would yield. We used Montana Wheat bread, because that is what we had and probably the best quality I will be buying for now. (For those of you in UT it is similar to Granny bread) We got 6 slices out of the recipe. So do yourself a favor and double it right from the get go. The cookbook says that they made this French toast sweet enough to eat by itself, but not to sweet so you can still add fruit, sugar, or maple syrup if you desired. We had to try the different toppings. I like the freshness of the fruit and powdered sugar, but syrup was hands down our family's favorite way to eat it up.

1 large egg
2 Tablespoons unsalted butter, melted
3/4 cup milk
2 teaspoons vanilla extract
2 Tablespoons sugar
1/3 cup unbleached all-purpose flour
1/4 teaspoon salt
Day old bread 3/4" thick or Day old High Quality Sandwich bread
Unsalted butter for frying (1 Tablespoon per batch) ** we used more like 1 1/2 teaspoons

Heat skillet over medium heat for 5 minutes. Meanwhile, beat the egg lightly in a shallow pan or pie plate; whisk in the melted butter, then the milk ad vanilla, and finally the sugar, flour, and bread without over saturating, about 40 seconds per side for challah or 30 seconds per side for sandwich bread. Pick up the bread and allow the excess batter to drip off; repeat with remaining slices.

Swirl 1 Tablespoon butter on the hot skillet. Transfer the prepared bread to the skillet in a single layer; cook until golden brown, about 1 minute 45 seconds on the first side and 1 minutes on the second. Serve the French toast immediately. Continue adding, 1 tablespoon butter to the skillet for each new batch. ** see not in recipe for cutting this down.

Cameron's French Toast
Cameron is my budding little artist and chef. He sees me having fun with trying to make a nice presentation of food on our plates, so he has do do his own versions too. It is really cute and a lot of fun to see what he comes up with and hear him explain it to me.

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