French Toast
French toast is one of those dishes that people are picky about. My friend Susie is sure that it should always be made with a thick sliced white bread like Challah. Some people like it well soaked in the egg batter, some not. Some bake it, others fry it. I do several versions. Here is the one I use most:
2 eggs
½ cup whole milk
1 tea. vanilla
Thick cut whole grain bread-or Challah if Susie is coming
Beat the eggs, milk, and vanilla in a shallow dish-a pie plate works well. Dip each side of the bread (I scrape off the excess with the side of a fork as not too much egg is my preference). Cook over medium heat in a skillet which has been sprayed with cooking spray or oiled lightly. Sprinkle the “up†side with cinnamon before turning.
Now, what to put on top?
· Pear-Ginger Syrup. Serve with smoked chicken & apple sausage off the barbeque.
· Top with a wedge of baked brie and pass maple syrup. Bacon on the side.
· Top with a freshly baked fruit crisp and pass maple syrup. Bacon on the side.
· Brandied Apple Syrup and Sugared Pecans. Pork sausage links on the side.
