Oktoberfest in Germany begins Saturday, September 22, 2012, and ends Sunday, October 7, 2012...

Monday, March 14, 2011

French Toast

FRENCH TOAST

Never, never, never throw away stale bread.   As long as it is not moldy, there is so much you can do with it – like french toast, croutons, bread pudding and stuffing.    Whenever I go to all the work of making homemade bread, I cut off a piece, wrap it up and hide it behind the milk so the next morning I can make a breakfast of french toast.    That is what I did today!   Using a slice of the Rosemary Bread which I baked yesterday, I created a little party for my taste buds like this…..

Ingredients for one – double it accordingly for more servings:

1 egg
1 Tablespoon milk
1 Teaspoon vanilla
Dash or more of cinnamon
Dash or more of nutmeg
1 slice of bread ( if it is 1 inch thick, yippee!)

********
Slice of Butter for the pan – and to top cooked toast if desired
Syrup to taste


Whisk together the egg, milk, cinnamon and nutmeg in a wide bowl.

Place the bread into the mixture and allow to sit for about three minutes and then turn and allow the other side to soak up the good stuff.
   
Prick some holes with a fork all over one side of the bread.

Either spray with oil, or melt some butter in a fry pan and when hot, place the soaked bread into pan – with the side with pricks facing up.   Now, if there is any of the egg mixture remaining in the bowl, slowly pour over the top of the bread.   The mixture will soak down into the bread via the little hole pricks.
Turn the bread when lightly brown on one side.    Remove from pan when the other side is lightly brown as well.   Top with butter and syrup and enjoy!!!!













About the Rosemary Bread, let me tell you it made a delicious French Toast.   The rosemary is not overwhelming and you really only get the essence – mingled with the custardy goodness and the butter and syrup --- um,um,um,!

No comments:

Post a Comment