French toast

French toast

I used to make french toast by mixing a beaten egg, milk, sugar, powdered cinnamon and a pinch of salt. Thought I’d try using sweetened condensed milk and sprinkling powdered cinnamon after the toast is done. Difference? In taste, not much. In texture, this new recipe resulted in less soggy french toast. We had them for breakfast today.

Ingredients :

6 slices of white loaf bread
2 eggs, beaten
1/2 c. of sweetened condensed milk
a pinch of salt
1/2 teaspoon of powdered cinnamon
1/4-1/3 c. of butter

Cooking procedure :

Cut each slice of bread in half.

Stir together the beaten eggs, salt and sweetened condensed milk.

Heat 2 tablespoonfuls of butter in a non-stick pan. Dip both sides of a slice of bread in the egg-milk mixture and fry in the hot butter over medium heat, flipping over to brown both sides evenly. Cook only 3-4 pieces of bread at a time to make flipping easier. Add more butter with each batch of bread. Repeat until all the bread have been cooked. Drain the cooked french toast on paper towels. Place side by side on a tray. Place the cinnamon powder in a sifter and sift on the cooked french toast. Serve at once.

June 15, 2005  Print This Post   
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Comments

One Response to “French toast”
  1. Carol says:
    March 8, 2008 at 9:52 pm

    Yeah, those ingredients are what I use for my French Toast…really good stuff.
    Although I haven’t tried the salt in it. That must be a cool twist.

    Reply
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