Tuesday, January 10, 2012
It's breakfast for dinner.
At least once a week I get on the mood for breakfast food for dinner. Whether it be waffles, pancakes, crepes and this week french toast, all yummy and cozy on a cold winter night.
I used a good loaf of challah bread, and had it sliced at the bakery. I wish they could make slightly thicker slices but it seems the bakery has one size fits all slicing.
It may sound silly to some people, but I actually use a recipe for french toast. On my own I never know ratio of egg to milk, is my batter to think or thin? So once again I go to my trusty America's Test Kitchen Cookbook because they have worked out all the kinks for me.
8 slices quality white sandwich bread
6 Tbsp butter
1 1/2 cup milk
2 Tbsp sugar
2 tsp vanilla
3/4 tsp cinnamon
1/2 tsp salt
1/2 cup flour.
Melt 2 Tbsp butter and whisk it together with milk, eggs, sugar, vanilla, cinnamon, and salt. Slowly whisk in the flour until smooth.
Soak bread 2 slices at a time in the batter. In the meanwhile, melt 1 Tbsp butter at a time in the non-stick skillet to cook the french toast. Let excess batter drip off of bread before putting into the pan. Cook about 2 1/2 minutes on each side, or until golden brown.
Serve with warmed maple syrup.
Now, there a few things I changed in this recipe. The milk originally called for whole milk, I only had 1% and that worked fine. The flour called for all -purpose flour and I used whole wheat. I also left out the salt because I used salted butter, I never even buy unsalted butter. The original recipe also called for drying out the bread in the oven prior to soaking it in the batter, I am just too lazy for that extra step.
Even with my changes to the already tweaked ATK recipe it was a huge hit at our house, and it made more than enough to freeze for future quick breakfasts.