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Archive for the ‘French toast’ Category

I love french toast. My father liked it and, if she had enough time, my mother would occasionally prepare it in the morning for him before he went to work, even though she didn’t and still doesn’t like it.

We never put maple syrup on french toast; we only used jelly. It was years and years before I ever saw anyone put syrup on it. To me that seemed just plain plain wrong, not to mention too sweet. To this day, I prefer spreading just the tiniest bit of jelly on top of the bread.

If we have overnight guests, I like to serve french toast for their breakfast, with sausage links and fruit, maybe broiled grapefruit** for the sweet-tart flavor. I found a good recipe that calls for partial preparation the night before, always a good idea when one is busy with guests and trying not to appear too frazzled.

This recipe is quite easy to prepare and has a few variations for your consideration. Feel free to use syrup, if you insist!

OVERNIGHT FRENCH TOAST

1 loaf french bread, sliced in 3/4 inch slices
1/4 t. salt
2 eggs*
2 egg whites
1/3 c. of sugar (or less)
zest of 1 lemon
2 c. milk
2 T. rum, or brandy, or 1 t. lemon juice (optional)
nutmeg

*I always use an egg or two more, because I like it “eggy”

1. Mix the eggs, egg whites, lemon zest, milk, and rum in a bowl. Beat with a whisk or electric mixer for a minute or two.

2. Dip the bread slices into the egg mixture and put in a 9 X 13 baking dish. Pour remaining liquid over the bread. Cover with foil or plastic and chill in the refrigerator overnight.

3. The next morning, preheat the oven to 400 degrees. Melt butter in a skillet or griddle over medium to medium-high heat. Remove as many slices of bread as will easily fit in the pan without crowding, and brown them on each side. Transfer to a cookie sheet and repeat with the rest of the bread. Dust the tops with a little nutmeg.Bake 10 to 15 minutes.

4. Serve with syrup, jelly, jam or preserves.

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**We have this recipe on Christmas morning with the french toast.

BROILED GRAPEFRUIT

SERVES 4

2 grapefruit, halved, seeded and sections loosened with knife
1/2 c. wheat flake cereal, crushed
2 T. brown sugar
2 T. coconut
2 T. melted butter
dash cinnamon

1. Prepare the grapefruit and preheat broiler.

2. Mix the rest of the ingredients together in a small bowl.

3. Sprinkle mixture over the top of the grapefruit and broil about 5 inches from the heat for 2 to 3 minutes. Watch closely; they can go from browned to burned very quickly.

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Have a nice breakfast sometime; prepare these two dishes with either sausage, ham, or bacon.

Morgana

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Sunday Morning Breakfast

french-toast.jpg     I didn’t provide my posting about a pauper’s supper yesterday as I thought I would. We spent the day running errands,and playing with grandchildren. Mac spent a good bit of the day with laptop open and running, charts spread all over, Blueberry busy. The company he works for is getting ready for a big move to a new building which is being renovated, and he is in charge of getting all the telecommunication/computer/techie stuff installed (and installed correctly). The move is scheduled to begin next weekend and will be accomplished in stages, one group per week for the next month or so. I suspect life for him will be stressful and hectic. Anyway, I didn’t spend much time at the computer(s)yesterday and won’t spend a lot today, either. Monday I’ll try to give my pauper posting.

This morning I fixed french toast. I made enough to reheat for a few mornings this week. I used nearly a whole loaf of french bread, 8 eggs, milk, vanilla, cinnamon, a little sugar, salt, and orange peel. I put the slices in a 9 X 13 pan, poured the egg mixture over them, and let them sit a while to absorb it. In the meantime, I started cooking sausage links, and squeezed six Mineola tangerines (like Honey Bells), and 2 blood oranges which made a very cheerful reddish orange drink. After a while, the sausages went into the oven to keep warm, and I browned the toast slices on a hot griddle, brushed with melted butter. When all the slices were browned, they all went into a hot oven (450 degrees) to puff up like souffles. We feasted like kings with warm maple syrup, which my sister brings me from upstate New York, and butter on the toast, our delicious juice, sausage and hot coffee. I topped it all off with a glass of V8 spiced up with Louisiana brand hot sauce. Great! We won’t need much for lunch, especially since I plan to make lasagne for dinner.

Happy dining,
Morgana

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