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.
French Toast
4 slices day-old white bread, 1" (2.5 cm) thick*
2 eggs
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.
11 comments:
I love Maple syrup with pancakes or waffle. My kids usually use sugar with the French toast - Grandma's influence.
hi! u still up??hub complain or not since u started blogging?i feel bad sometimes...g'nite.
vanilla extract & cinnamon in french toast is absolutely fantastic!
Your photos are SO beautiful!! What did you do to make the background black?? The colour is so intense too. Did you touch them up? Wow.
yummy, yummy... i wish i can cook like u... but then, may be it's God's wish.. if not, i think i'll be 100% "rounder" than wat i am now.
Ha! You must be speaking from experience. The nagging has started, but....I'm persistent even when I'm guilty. Sigh!
danny:yes i hear ur hsemates cook for u?hey, haven't tried doing tt scroll pic but will get Ming to do it once we're friends again. um, how do i scale down my pics from flickr to a size bet med n small?i fiddled around with d html, u know, d size in mm but pics came out grainy n d html got so completely muddled up! i find blogger pic upload too slow.
meatball: u can if only u want to. yea, i can't imagine doing food reviews 24/7 like Grabyourfork. my tastebuds would go numb.
bento: they used to roll their eyes, groan, whatever. once son no. 1 n i had this major fight in a restaurant b/c i took so long to take a pic of his food. now they have accepted it. they wait or even offer to take pics, then happily dig in.so well-trained!i love my 3 boys!
i can tell from the last photo u used a piece of black cardboard as ur backdrop!
u r getting really good at this ma!
ps: help im getting round again
anon: TQ! i used a cardboard tt's black one side, white d other. i don't process or touch up my pics b/c i don't know how to n also i thnk food pics shouldn't look too dead, which is what'll happen if you overprocess it. i like to crop my pics to get a closeup.
yi: me too!i've gain a kg in HK n need new jeans...but, dad n i r going to d gym 3X a week. u really have to loose those extra lbs b4 ur graduation. sitting around n fretting about it won't help. did u get Hannah's msg?
terri, next time leave out the vanilla and use grand marnier. makes a great orange flavored toast. my mom's influence, she uses orange in so many things.
you can also zest an an orange and then slice the zest paper thin. blanch it ever so slightly and then use that for a garnish a-top a dollop of some chantilly cream. very posh/elegant and tasty too.
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