Monday, March 22, 2010

Perfect French Toast

Perhaps you're like me and always have soggy in the middle french toast - this is the trick! The outside will be crispy and browned and the inside cooked through. Plus, it means that all of dinner (or breakfast!) is finished at the same time because you bake it all on the same pan.
This is from the latest Food Network magazine.

Perfect French Toast.
4 eggs
1.5 cups half and half or milk
1/2 teaspoon nutmeg
1 teaspoon vanilla extract
1 teaspoon sugar
Pinch of salt
1/2 tablespoon butter

Preheat oven to 350.

Whisk the eggs, milk, nutmeg, vanilla extract, sugar and salt into bowl.

Heat the butter in nonstick skillet over medium heat. Working in batches, dip thick sliced white bread into mixture and cook in skillet until golden - 2 to 3 minutes.

Transfer each piece to a baking sheet and bake until puffed, 8-10 minutes.

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