Thursday, March 25, 2010

French Toast

I've been making French Toast since I was a kid. It's one of the few recipes I have memorized. I made a fresh loaf of bread to go with it. You can also use french bread, italian bread, white bread (I or II-below),  part wheat bread, cardamom bread, golden egg bread, challah, or anything else that suits your fancy.

White Bread II
  • 1 1/4 c lukewarm milk
  • 3 c all-purpose flour
  • 1.5 T sugar
  • 1.5 t salt
  • 2 T butter
  • 2 t yeast
French Toast
  • 1 egg
  • 1 t to 1 T sugar, depending on taste
  • pinch of salt
  • 1/3 c milk
  • vanilla or almond extract
  • cinnamon
  1. Make the bread a day ahead. Combine ingredients in bread machine. Set to dough cycle. When done, punch down on floured surface. Knead a few times. Roll out to rectangle. Roll up. Fit inside greased 9x5 bread pan. Let rise, covered, for 30 min-1 hr, until doubled. Bake for 35 min at 180C. Remove from pan to cool (otherwise the trapped steam will make it soggy).
  2. In a shallow bowl big enough to lay a slice of bread in, mix egg, sugar and salt. Stir in milk and extract. Sprinkle with cinnamon.
  3. Slice 2-4 pieces of bread. Dip bread in batter and flip to coat both sides.
  4. Lay in preheated, greased pan. Flip when cooked on each side.
  5. Repeat, sprinkling batter with additional cinnamon with each batch.
  6. Serve immediately or freeze.
  • French toast recipe may be doubled or tripled. When tripling, add slightly less milk. For eggier taste, reduce milk.
  • Cut toast to desired thickness. 1/2" for regular toast, 1" for Texas toast or stuffed French Toast
  • Stuff with cream cheese mixture before dipping.
  • Serve with maple syrup, strawberry syrup, honey, dusting of confectioner's sugar, fresh fruit or plain.
  • This bread is just perfect for french toast. It came out very tender and soaked up the batter just right.

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