Granny's French Toast--with secret ingredient!
4 eggs
1 teaspoon sugar
1 teaspoon Apple Pie Spice
Pinch of salt
1 cup milk
10 to 12 slices bread
butter
maple syrup or other syrup
Break eggs into a wide, shallow bowl or pie plate; beat lightly with a fork. Stir in sugar, Apple Pie Spice (that's the secret ingredient), salt, and milk.
Over medium-low heat, heat griddle or skillet coated with a thin layer of butter or margarine.
Place the bread slices, one at a time, into the bowl or plate, letting slices soak up egg mixture for a few seconds, then carefully turn to coat the other side.
Soak/coat only as many slices as you will be cooking at one time.
Transfer bread slices to griddle or skillet, heating slowly until bottom is golden brown. Turn and brown the other side. Serve French toast with hot with butter and syrup (or powdered sugar). Serves 4.
We Love French Toast!
Chocolate French Toast
3 large eggs
3/4 cup 1% milk
3 tablespoons sugar
2 tablespoons cocoa
1/4 teaspoon vanilla extract
1/8 teaspoon salt
1/4 teaspoon cinnamon (optional)
10 slices whole wheat bread
10 teaspoons soft margarine (contains no partially hydrogenated oil)
Beat eggs, milk, sugar, cocoa, vanilla, salt and cinnamon, if desired, in large bowl until smooth.
Heat griddle or skillet over medium-low heat. Grease griddle with margarine, if necessary.
Dip bread in egg mixture. Place on griddle. Cook about 2 to 4 minutes on each side. Serve immediately with 1 teaspoon soft margarine per slice.
Makes 5 servings
Overnight French Toast
1 loaf French bread
8 eggs
3 cups milk
1/4 cup sugar
3/4 teaspoon salt
1 tablespoon vanilla
2 tablespoons butter
1/2 teaspoon cinnamon
The night before: Grease a 9x13-inch baking pan with non-stick cooking spray. Cut the loaf of bread into 1-inch thick slices and lay them in the pan. Mix eggs, milk, sugar, salt and vanilla in a medium bowl until well combined. Pour egg mixture over bread slices in the pan. Cut butter into pieces and dot on each slice of bread. Sprinkle cinnamon on top of everything. Cover pan with plastic wrap and place in the refrigerator for the next morning.
In the morning: Remove plastic wrap, put pan into a cold oven and set oven to 325 F. Bake for 45 to 50 minutes, until bread is puffy and light brown. Remove pan from the oven and let it set for five minutes before serving. Serve with syrup. Servings: 6-8.
Baked French Toast with Praline Topping
Adapted from Paula Deen
For Casserole:
1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon pumpkin pie spice
Dash salt
For Praline Topping:
1 1/2 sticks (12 tablespoons) unsalted butter, room temperature
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice
1. Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered (or sprayed with non-stick baking spray) 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, pumpkin pie spice and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
2. The next day, preheat oven to 350 degrees F.
3. Bake for 25 minutes. While baking, prepare Praline Topping (combine all ingredients in a medium bowl and blend well). Remove baking dish from oven and spread topping evenly over the bread. Return to oven and bake for 15-20 more minutes, or until custard is absorbed and casserole is puffed and golden. Let cool for at least 20 minutes before serving. Serve with maple syrup or strawberry sauce.
