Monday, August 13, 2007
Thought I'd be more creative so I came up with a savory French toast using French baguette and a slice of cheese in between. I thought since the bread is heavier, I should thicken the egg dip by adding some plain flour, sort of battering the toast. Resulting toast was hard and doughy. The next toast I made was a raspberry jam sandwich French toast. This time I used my regular egg dip and it turned out great. However, I don't think upgrading the French toast is a good idea--the extra jam means extra sugar so next time I'll just make ordinary French toast.
4 slices day-old white bread, 1" (2.5 cm) thick*
1/4 cup milk
1 T fine sugar
1/4 t pure vanilla extract
1/8 t cinnamon powder
2 T butter
1. Whisk eggs, milk, sugar, vanilla extract and cinnamon powder well.
2. Heat up a skillet (I don't use non-stick) and add 1/2 T butter. Do not let it smoke or it'll turn black. Put a slice of bread into the dip and turn over, making sure all surfaces are coated. Put bread into melted butter, fry over low heat till bread is lightly browned, turn over. Repeat with other slices.
3. Sieve a little icing sugar over toast for effect, scatter some fresh fruits around the plate and serve with maple syrup and extra butter if you dare.
Cheese sandwich French toast
Jam sandwich French toast
I finally got my supply of pure Canadian maple syrup and pure vanilla extract from Fangeok (thanks!), who's back for holidays from Canada. There's enough to last me 5 years. Btw, Cheeyan, if you are reading this, I still want Tone's pure vanilla extract from Cosco.
*Note: Thick-sliced bread will be more 'meaty' but make sure bread is a little stale or it'll get compressed with all that egg after frying.