French Toast
I started out with this Alton Brown recipe for French Toast from the Food Network as a basis, but made various changes. First, I wanted to make two servings instead of four, so I reduced the quantity of ingredients. I added vanilla and cinnamon, used maple syrup instead of honey, and used skim milk instead of half and half in the egg-mixture for dipping I used slices of leftover Italian peasant bread for the toast. The Alton Brown recipe’s method for preparing and cooking the french toast worked well — draining the slices on a rack before cooking them in the pan prevented big chunks of egg in the pan. Cooking the slices for an additional five minutes in a 375-degree oven helped them cook through and left the outside with the perfect degree of light crispness. I served the french toast with maple syrup, bacon and scrambled eggs.
Here’s how the recipe ended up with my changes:
2 eggs
1 teaspoon vanilla
1/2 cup skim milk
1/2 teaspoon cinnamon
1 tablespoon maple syrup, warmed
4 1/2-inch thick slices Italian peasant bread
1 tablespoon butter
Follow directions from Alton Brown recipe for preparation and cooking.
Tagged with alton brown, bacon, Breakfast, Brunch, Eggs, french toast, Italian peasant bread, maple syrup
