Monday, February 8, 2010

French Toast--Jensen style

Shown with Simple Syrup

Makes approximately 10 regular size French Toast, estimate 1 egg = 2 toasts

5 eggs
1/3 c milk
1 t vanilla
2 t cinnamon

1.  Preheat grill or skillet to 325 degrees.
2.  Whisk all ingredients except bread together in medium size bowl (measurements not exact, do what looks right).
3.  Dip bread slices on each side in egg mixture.
4.  Cook on skillet for a couple of minutes on each side, flipping only once during cook time.
5.  Butter the first side cooked after the toast is flipped (this saves time having to butter them when they come off the grill--especially when feeding children).
6.  Serve hot with syrup or toppings of choice.  (When cutting up for children, use a pizza cutter to make the job easy.)

*My father-in-law served a mission in France so I once asked him if the French really liked to eat French Toast.  "No," he answered, "it's an American thing, but they do cook bread every day and seldom use preservatives."  French Toast was hence name for the ingenious way to use the day-old or dried bread.  Tonight, I had leftover ciabatta and since it was just me and the kids, French Toast was a perfect choice for dinner. 

*Try using different kids of bread for variety.  For example, we have made these using cinnamon raisin bread, swirl bread, banana bread, wheat bread, and French bread.  If the bread is really dry, just soak it in the egg batter a little longer.

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