Project French Toast

This morning, I woke up with a craving for French Toast. Now, I know I’ve been preaching about how wonderful my recipe is, and how easy it is to make. Now, I’m going to show you how great this french toast really is. I promise, once you try it, you’ll love it. It’s so easy to make that you’ll do it every weekend, or every day if that’s your preference. Here’s how I make the fabulous french toast:

Step 1: Assemble the egg mixture.

Milk, Eggs, and Ground Cinnamon

Start by beating two large eggs, two tablespoons of milk, and a tablespoon of ground cinnamon in a bowl. Mix thoroughly, and over a sink, because the cinnamon will fly. When you’re done, your mixture should look like this:

Our beautiful egg mixture

Step 2: Select your bread. I personally love Sara Lee’s Honey Wheat Bread, because it’s on the lighter side, but can still soak up the egg mixture like a sponge. The touch of honey adds a subtle sweet note to the finished product. However, the beauty of french toast is that you can use the bread of your own choosing. You don’t have to make any special purchases. French toast is one of those recipes that is pretty fail safe. It will work with whatever you have.

Honey Wheat Bread

Step 3: Get your skillet prepped. Use a large skillet, preferably the largest one you’ve got in your house. Take two tablespoons of butter and melt it over medium heat, around level 4 or 5. Add a teaspoon of vegetable oil to prevent the butter from burning. The oil acts as a buffer, and has a higher heat resistance. Don’t worry, though, you’ll still get that warm, buttery taste. Have no fear. I won’t lead you astray when it comes to anything involving butter. Just be sure to keep an eye on it. Swirl the butter in the pan to coat it thoroughly like so:

Butter in the pan, y’all!

Step 4: Dunk that bread! Dip each piece of your bread into the egg mixture, coating each side liberally. Don’t let the bread sit too long, or it will fall apart when you try to handle it. You just want to ensure that there is enough egg absorbed into the piece of bread.

Give the bread a dip in the egg-tastic pool of flavor

Step 5: Frying Time! Place your egg-soaked bread in the pan, flipping every two to three minutes.

Here come the glamour shots of the french toast cooking.

After flipping, dust each side with more ground cinnamon. When heated, the cinnamon takes on a more mild flavor. This makes the french toast taste even more decadent.

More glamorous french toast

I realize I’m getting carried away taking pictures, but I’m so proud of this french toast recipe! I told you making french toast is super easy, and it’s so delicious. Keep flipping every two minutes, so you’re guaranteed not to burn the toast.

Almost done! Who’s getting hungry?

Turn the heat off and let the french toast rest for a couple of minutes. What will you do during those two minutes, you ask? I have a solution. Let’s make a maple brown sugar glaze to drizzle on top of the finished french toast. This glaze is so easy, you could make it in your sleep. First, drizzle in three tablespoons of your favorite maple syrup.

Brown Sugar+Maple Syrup=DELICIOUSNESS

Next, add in two tablespoons of brown sugar. Mix until the sugar and syrup have become a super thick paste. Next, put the bowl in the microwave, cover it with a paper towel, and heat it for 45 seconds. Add a tablespoon of milk, two tablespoons of cinnamon, and three additional tablespoons of syrup and stir. Wasn’t that simple? After you’re done, your glaze should look like this:

Our glaze is looking good!

The final step in our french toast saga is to plate the toast and glaze it. Take your toast, arrange it nicely on a plate, and pour as much glaze as your heart desires on top of the french toast. Grab a fork and enjoy!

Ready to eat!

Grab your plate, sit down, and relax with your fabulous french toast. Grab a cup of coffee or any breakfast time beverage. You deserve it. Now french toast isn’t as hard to make as you thought, is it? I told you it’s super easy. I hope you enjoy your meal. Come back for dinner tonight, I’ll be doing another posting this evening.

Much love,

RS

My History with Food

Food has been a cultural piece of me for as long as I can remember. Growing up, I was lucky to have experienced a variety of tastes and flavors. Let’s just say that if you couldn’t cook in my family, you probably married in. Dinners in my household were always interesting. You see, my dad’s side of the family hails from Louisiana, so there was always some spice and flair in the kitchen. My mom’s side is down home, grass roots African American and Native American. Needless to say, meals were always delicious.

The cornerstone of my family’s culinary background is my six-generation deep family cookbook. The book was passed from daughter to daughter on my mother’s side every time the next generation was born. Grandma got the book in 1954, and Mom got it in 1992. Life unfortunately happened, Mom passed away, and the book is now in my possession. Since 2007, I’ve tripled the size of the cookbook, and if I stick to tradition, I won’t pass it on until I become a grandfather.

I can’t wait to share my recipes with everyone, and I hope that these recipes encourage you to try your hand out in the kitchen, and build your own memories around the kitchen! Stay fabulous and fantastic!

 

-RS