Thursday, 23 February 2012

French toast!

Eat breakfast like a king, lunch like a prince and dinner like a pauper.

If you really do want to eat breakfast like a king, then this French toast is for you.
Its soft, sweet, deliciously crispy on the edges and moist in the center and is the true definition of the word ‘yumminess’.

My mum used to make it for us ages ago when we were kids and then once we moved to the UK it was forgotten about.
Until a couple of months ago when she made it for breakfast.
That's when I fell back in love with it!!!

The good thing is, just once slice of this can fill you up nicely because of the egg and milk that goes in to it.
We usually go for the freshly baked loaves of bread that you get in the bakery section of the grocery store. It is completely surrounded by a golden, crispy crust and is perfect for making French toast with. 
The method is so simple and so worth it!
You can use as much oil as you wish. If you are cautious about your health then use a tiny bit. The best thing to do is put a drop of oil on to your non stick pan and once its heated, you could brush it around the entire pan so that its greased up.
If you’re indulgent however, or would like a once in a while treat, then put use a generous amount of oil. Definitely don’t let your bread swim in it, but just enough to last in the pan until the bread is cooked.

Crispy on the outside and soft, sweet and
melt-in-your-mouth on the inside!!

Here’s the recipe:

1 loaf of bread- cut in to 6 chunky slices. (This would depend on the loaf that you use)
3 eggs
Whole milk- about a pint
1 tsp vanilla essence
Oil (If you are not worried about the amount, you can use about 6 tablespoons per two slices of bread)
Sugar (9 tablespoons or to taste)- you should be pretty generous here- for best results :-P

In a wide dish, whisk the eggs properly and then add the rest of the ingredients. 

Mix them all thoroughly and then dip your slices of bread in to the mixture for about 20 seconds each side (keep submerging the bread in to the mixture and make sure to do the same to the other side)
Meanwhile, in a wide non stick pan, heat the oil and then once it is quite hot, put in the slices of bread. Depending on how wide the pan is, I usually do two slices at the same time. Let it cook for about 2 and a half minutes. When you open the lid of your pan, the bread would have expanded a bit and sort of dried up. Flip them around and cover again. Leave it for another couple of minutes.

Cover the pan and reduce the heat slightly. This is especially important if you are not using much oil.
You can enjoy it straight away, or if you are cooking it in advance, then place it in an oven dish and cover with foil. 

Once it is almost completely done, using a pair of tongs, you can turn the edges of the bread on to the pan so that they crisp up nicely.
Once it is time to reheat, place it in the oven on a medium heat leaving the foil on.

(p.s the darkened bit is not burnt..its caramelised sugar...)

Oh so worth the calories...


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