MY COOKBOOK

MY COOKBOOK
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12.5.10

FRENCH TOAST


This is a delicious snack on it's own, without jam or syrup. But in that case add a 1 tsp of sugar to the egg mixture. Using table cream makes all the difference though and milk alone would make it too ordinary. You can use any type of white French bread though, but rye or whole wheat would defeat the purpose. This is a revised version of Ina Garten's Challa's French Toast.

3 eggs
1/2 cup table cream
1/2 tsp vanilla
pinch of salt
6 thick slices from a French loaf
1 tsp butter and 1 tsp oil per batch for frying

Serve with maple syrup, jam and icing sugar.

• Preheat oven to 250F.
• In a shallow bowl whisk together eggs, table cream, vanilla and salt.
• Cut 6 [3/4-inch thick] slices from a French loaf.
• Soak the slices in the egg mixture for 2 minutes, turning once.
• In a large fry pan heat up one batch of butter and oil over medium heat.
• Cook the soaked bread for 2- 3 minutes on each side, until nicely browned.
• Place cooked French toasts on a sheet pan and place in warm oven.
• Fry the remaining slices, adding the butter and the oil as needed.
• Serve hot with maple syrup, raspberry jam and sifted icing sugar.
  Serves 2


  

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!

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