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Sunday, May 6, 2007

Cinnamon French Toast

I made French toast for breakfast mainly because I needed to use up a flopped batch of cinnamon bread that I made a few weeks ago and then threw in the freezer. See here for the batch that actually turned out.

I think that the trick to making excellent French toast, is to let the bread sit for a while after you've dipped it in the egg. You can't just dip it, and then throw it straight onto the frying pan (as most restaurants do) because the inside will still be dry. You need a good heavy/firm loaf of bread to do this, so it doesn't become soggy. Generally speaking, I use 1 egg per two slices of bread, and I don't usually measure the milk. Serve with warmed maple syrup.

Cinnamon Bread French Toast

8 thick slices Cinnamon Bread
4 eggs
1/4 cup milk
oil or cooking spray for frying

1. Mix eggs, milk and a dash of salt in a shallow dish (a pie plate works well).

2. Dip each slice of bread for a few seconds on each side into the mixture. Set the bread in a single layer on a cookie sheet. If you have any egg mixture left over after you've dipped all the slices, pour it over the bread on the cookie sheet.

3. Let the bread sit for at least 10 minutes, and up to half an hour.

4. Heat a frying pan with cooking spray (or oil if you prefer) and fry the slices over medium heat until browned on each side.

5. Serve with maple syrup.