Posted by: A Part of the Solution | January 5, 2012

Amazing French Toast

We don’t often run into the problem of old bread here. When we do, it’s usually old enough to send straight out to the pigs for a dose of nature’s penicillin. And frequently enough, I think to take the tag end of a loaf and turn it into breadcrumbs, which are just the thing for all sorts of dishes which want a little tightening up.

However, there are those times when I notice the near, but not total, dereliction of the bread box. There are mornings where I want to put a nice calorie load into people but don’t have a lot of  room in the day’s itinerary to do so. There are occasions where folks want a hot breakfast, but using the oven isn’t an option. And that’s where French Toast comes into play.

This recipe for French Toast is quick, easy, and dependent on staple foods in most households. This French Toast recipe still includes a few more ingredients than most. Give this recipe a try and see what your diners have to say about the lovely, hot breakfast it makes.

Amazing French Toast 

6 slices stale bread, cinnamon raisin is special–but when is that ever the bread which gets stale?

2 eggs, beaten

2 TBSP flour

zest and juice of 1/2 orange

2/3 cup, 5.5 oz,  milk

pinch salt

1/3 tsp cinnamon

1 TBSP sugar

2 TBSP grease, for the pan

Heat a griddle on medium. Whisk the eggs, flour, zest, juice, milk and seasonings together in an 8″ X 8″ pan. Soak the bread, one or two pieces at a time so they lay flat in the dish, in the egg mixture, for about a minute on a side. When the griddle is hot, grease it lightly and place a couple slices of the prepared bread on the griddle. Lower the heat slightly. Let the French Toasts cook for 2-3 minutes on the first side, until well browned without being burnt. Turn them and let them have another couple minutes on the heat. Repeat until you run out of ingredients.

Serve French Toast with maple syrup and butter, or apple butter, or powdered sugar and a squeeze of lemon, or hot orange sauce

Hot Orange Sauce

zest of 1/2 orange

1 cup, 8 oz, freshly squeezed orange juice

1/2 cup water

2 TBSP honey or rice syrup, or agave syrup

pinch of salt

1 TBSP cornstarch + 1 TBSP water

2 TBSP unsalted butter

Put the first five ingredients into a smallish sauce pan. Heat them, stirring until they’re all dissolved together. Allow the mixture to come to a boil. Meanwhile, stir the cornstarch and the small amount of water together.  Whisk these into the mixture on the stove until fully incorporated. Turn the heat down slightly as the mixture comes back to the boil. Let it boil moderately for 5 minutes. Remove from the heat and whisk in the butter. Delicious on the French Toast, or anything really.

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