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Mark's French Toast Traditionally, French toast was designed to come up with a way to get rid of stale bread. Personally, I like this better with soft than hard bread, but to each his (or her) own.
Heat your griddle hot enough to melt a little butter, then turn it down to medium heat. I like to make the egg mixture on a large plate rather than in a bowl because it makes for easier dipping. Once all the ingredients are beaten together, dip bread into the egg mixture, well-coating both sides. (Some people like leaving the slices whole... I like half-slices, cut diagonallly.) Cook until the bottom is browned nicely, then flip. (It's okay to peek.) For breakfast, sprinkle powdered sugar over the top of them when done and serve with maple syrup. For Monte Carlo sandwiches, cook one side each of two pieces of French toast. Flip one so the browned side is up, put ham and cheese on top, then put on the other piece on top of that (browned side down, facing the meat). Carefully flip the whole thing over to cook the last side of bread. One final idea for incredibly fancy French toast: Use thickly-sliced homemade bread, but before dipping into the egg, take a knife and cut a slit through the crust on one side, making a pocket out of the bread. Carefully spread a teaspoon of strawberry or raspberry jam inside. Then make the French toast as usual. The jam will heat up inside when cooking and the hidden treasure inside makes a nice touch to impress company in the morning! |
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