26
Oct
08

French Toast

I started out with this Alton Brown recipe for French Toast from the Food Network as a basis, but made various changes.  First, I wanted to make two servings instead of four, so I reduced the quantity of ingredients.  I added vanilla and cinnamon, used maple syrup instead of honey, and used skim milk instead of half and half in the egg-mixture for dipping  I used slices of leftover Italian peasant bread for the toast.  The Alton Brown recipe’s method for preparing and cooking the french toast worked well — draining the slices on a rack before cooking them in the pan prevented big chunks of egg in the pan.  Cooking the slices for an additional five minutes in a 375-degree oven helped them cook through and left the outside with the perfect degree of light crispness.  I served the french toast with maple syrup, bacon and scrambled eggs.

Here’s how the recipe ended up with my changes:

2 eggs

1 teaspoon vanilla

1/2 cup skim milk

1/2 teaspoon cinnamon

1 tablespoon maple syrup, warmed

4 1/2-inch thick slices Italian peasant bread

1 tablespoon butter

Follow directions from Alton Brown recipe for preparation and cooking.

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