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Thursday, December 29, 2016

Thursday Recipe - French Toast

This is one of those easy to adapt recipes. Need it gluten-free? Use gluten-free bread. Even the really dry ones work for French toast, they may need a little longer soak time, though. Need it dairy-free? Use a nut milk, rice milk, soy milk, or even orange juice instead. Want it vegan? Um, sorry, you're out of luck. Eggs are essential to this dish.

We also like to spice it up at our house. Try adding a few drop of almond extract or orange extract or even rum flavoring. Add some cinnamon, nutmeg, ginger, or ground cloves for a twist. Play around with some of your favorite flavors. Or try parsley, sage, rosemary, and thyme for stuffing flavored french toast. Just leave out the sugar on that one and serve it with gravy and sliced turkey.

Try different breads. White sandwich bread is the standard, but I prefer french bread or even sourdough. Cinnamon raisin bread is also very tasty. Rye bread is kind of weird. Play around. This is a great way to use up all those ends of the loaves and bread that's on the stale side. As long as it isn't growing mold, you're good.

French Toast

For 2 servings-
2 eggs
1/2 c. milk (or other liquid)
1 T. sugar, optional
pinch of salt
desired seasonings
4-6 slices of bread, depending on size
butter or oil for frying

Heat 1-2 t. of butter in a large non-stick frying pan over medium-low heat.
Beat eggs with milk, sugar, salt, and seasonings until smooth. Dip bread slices one at a time, making sure to coat both sides. Place 2-3 slices in the frying pan. Don't crowd them or they are hard to flip and end up steaming instead of frying. Fry 2-3 minutes. Flip over and cook the other side for another 1-2 minutes, until egg coating is browned. Repeat with remaining bread and egg dip.
Serve hot with jam, yogurt, fruit, or syrup.