FRENCH TOAST
FRENCH TOAST
Ingredients
3 large eggs
180 ml milkor cream
pinch of salt
1/4 teaspoon pure vanilla extract (optional)
1/4 teaspoon ground cinnamon (optional)
6 slices of good quality, day old bread (cut into 1/2 inch slices) (1.5 cm)
Butter for frying
Method
In a large bowl whisk together the eggs, milk, salt, vanilla extract and ground cinnamon (if using).
Transfer the egg mixture to a large shallow glass or ceramic dish. Dip both sides of each slice of bread into the egg mixture.
Meanwhile, in a large non-stick frying pan, over medium to medium-high heat, melt about one tablespoon of butter.
Fry the slices of bread until golden brown on one side and then turn and fry the other side. If not serving immediately, keep warm in a 130 degree C oven. Continue frying the other slices of bread, adding more butter as needed.
Serve immediately with a dusting of powdered sugar and pure maple syrup or fresh fruit.
3 large eggs
180 ml milkor cream
pinch of salt
1/4 teaspoon pure vanilla extract (optional)
1/4 teaspoon ground cinnamon (optional)
6 slices of good quality, day old bread (cut into 1/2 inch slices) (1.5 cm)
Butter for frying
Method
In a large bowl whisk together the eggs, milk, salt, vanilla extract and ground cinnamon (if using).
Transfer the egg mixture to a large shallow glass or ceramic dish. Dip both sides of each slice of bread into the egg mixture.
Meanwhile, in a large non-stick frying pan, over medium to medium-high heat, melt about one tablespoon of butter.
Fry the slices of bread until golden brown on one side and then turn and fry the other side. If not serving immediately, keep warm in a 130 degree C oven. Continue frying the other slices of bread, adding more butter as needed.
