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Sunday, September 22, 2013

Your Basic (and Delicious) French Toast

So 90% of the time, I cook with whole grains.  I do my best to eat whole foods as much as possible.  But when it comes to french toast, at least for me, challah is where it's at.  So french toast is definitely a splurge in this house.  If I'm going to do it, then it's going to be totally worth the effort.  Bring on the carbs!

French Toast
serves 4

4 1-inch thick slices of challah bread (or your bread of choice)
3 egg yolks
1 1/2 cups of whole milk
1/2 tsp cinnamon
1 tsp vanilla
1 Tbsp light brown sugar
dash of sea salt
butter to grease the pan

Heat a griddle with your butter over medium to medium-low heat.  Don't let it get too hot or the outside of the toast will burn before the inside is done.  In a cake pan or pie plate, whisk together everything except the bread.  Place each slice, one at a time, in the mixture for 15 seconds.  Then flip and let sit on its other side for 15 more.  Remove to a plate and allow to rest for 2 minutes before placing on your hot griddle.  Cook on each side until they are golden brown (about 5 minutes per side.)  Serve hot with maple syrup, fresh fruit, cinnamon sugar, butter...anything you like!

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