 | Category: | | Breakfast & Brunch | | Style: | | American | | Special Consideration: | | Quick and Easy | | Servings: | | 1 |
Description:
I can't cook. Seriously. So when I tell you that you can make French Toast even if you are a complete moron, you should believe me.
Ingredients:
1 egg
1/4 cup milk
2 pieces of bread
Directions:
Put egg and milk into bowl. Mix thoroughly with an egg beater (we have these around because there is someone here who can actually cook) or a fork. The mixture will still look revolting, because let's face it, eggs are gross. HOWEVER:
Now take the bread and put it in the egg mixture, and kind of push it down a little and then flip it over and make sure it gets pretty well covered. But be careful not to leave it in there too long; you want it covered, not soggy, and definitely not falling apart.
Put the goop-covered bread in a frying pan over medium heat. You will also want a spatula for this. You will need to watch this, and use your judgement about when it's about ready to flip. You can flip it a few times though, nobody's watching. Once you think it's pretty much done, put it on a plate. Repeat the whole process for the other piece of bread.
Now drown it in maple syrup and/or cover it with slices of butter. This is French Toast dammit, you didn't expect it to be healthy, did you?
For extra fun add a pinch of cinnamon, sugar, and/or 1/4 teaspoon of vanilla extract to mix, or sprinkle confectioner's sugar on them when they are done.
Caution: I stole this picture. Mine didn't look that good, and I sure didn't serve it with a carefully sliced apple.
UPDATE: Someone pointed out that this should be called "Freedom Toast", which is an excellent point. But I thought it would be amusing to see if Google picked up the recipe, so I'm leaving it French Toast.
 | recently I saw someone splash in some Bailey's Irish cream, or you can throw in some vanilla!
I love french toast! |
 | Adding some sugar and cinnamon in the egg.milk mixture is Yummie too!
Something we do in Holland and there its called "Wentelteefjes" |
 | Maybe if you sprinkled powdered sugar on his feet and told him to chew his toenails off...
Nah. Forget I said anything. |
 | Where's the vanilla and the cinnamon? |
 | Assume you were going to make it during the Renaissance period of World history. How would the recipe change?
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 | jvon wrote on Dec 12, '05  Assume you were going to make it during the Renaissance period of World history. How would the recipe change?  Well, for starters, I'd be surrounded by angry confused Indians. And I suppose I'd have to set up the propane stove out on the porch. It probably wouldn't go as well.
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| jvon wrote on Dec 13, '05 A serious question:
What sort of bread do people use for making their French Toast?
I've been using a sort of high-end white bread (same stuff I use for sandwiches) to do it, and that seems to go ok. When I was in the store last time they were out of my brand (Home Pride) and I went instead with a heavier buttermilk bread. I think the slices are slightly thinner and the bread is more dense.
It makes nice sandwiches, but for whatever reason the FT just didn't come out quite as well. Got kind of well done on one side. I don't know if the problem is the density or the thinner bread or what. Or maybe I just needed to pay closer attention to it.
But anyway: any suggestions for bread to use? It seems like big thick spongy slices would work well -- but what kind?
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 | I dunno what brand I use, but it's thick slices of bread made specifically for making french toast. I'll pay more attention next time I buy it... |
| Whole wheat, or an oat-nut bran bread.. it makes the FT nice and strong.. but it's still nice on the inside.. |
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