Sunday, January 31, 2010

French Toast!

I <3 french toast. It's quick and easy to make, it uses up stale bread, and it's delicious-- what's not to like? I subbed out the vanilla extract in the original recipe for Angostura bitters, which gives the toast a spicier flavor. I love sweets for breakfast, and paired with crispy bacon, this recipe is a comforting way to start the day. Or get through the middle of it. Or end it.

French Toast
adapted from Martha Stewart's "Classic French Toast" recipe

6 eggs
1 1/2 C. milk, half-and-half, or cream (or any mixture of the three)
1 Tbs. + 1 tsp. Angostura bitters
1/2 tsp. ground cinnamon (I don't know if I ever use this amount-- I just sprinkle it on until it looks right)
Pinch of ground nutmeg
Pinch of salt
At least 6 slices of day-old or stale bread (I like to use baguettes for this, but other dense-er breads work well, too)
4 Tbs. butter
4 Tbs. vegetable oil

Slice up your bread, and arrange in a shallow dish.

Looks like a skeleton ribcage. Made of bread.

Crack the eggs into a medium bowl.

They arranged themselves like this on their own-- French toast even makes eggs smile.

Whisk in the milk, bitters, cinnamon, nutmeg, and salt.

This stuff tastes sort of like eggnog. I mean, uh. I never ingest anything containing raw eggs.

Pour the egg/milk/spice mix over the bread slices. Soak on each side for 10 minutes.

A little less neatly organized since that last picture.

Heat 2 Tbs. butter and 2 Tbs. oil in a skillet over medium-low to medium heat. Arrange half the bread slices in the skillet (or as many as you fit without them being stuffed in there). Fry until lovely and toasty-looking. Flip over and do the same to the other side.

Pretty and golden and toasty and delicious.

Remove fried slices to a plate. Toss the rest of the butter and oil in the pan and let it heat up. Fry the rest of the bread slices.

Not as pretty when they're not yet finished.

You could sprinkle some powdered sugar over the top, or serve with butter and syrup, whatever floats your boat. I was making these to put into the refrigerator for breakfasts this week, so I didn't top them at all.

So good. So, so good.