9:44am, oatmeal bread browned lightly on one side:
9:47am, oatmeal bread reaching a crispy golden brown on both sides:
9:48am, toast served with green pepper jelly
Showing posts with label french toast. Show all posts
Showing posts with label french toast. Show all posts
Friday, July 9, 2010
Oatmeal bread toast with thin butter
After making French toast for my husband, I do not want to waste the fat in the skillet. So I try out toasting a slice of oatmeal bread. I simply place a slice of thawed bread on the warm skillet, and keep the skillet on medium heat. The bread gradually absorbs the fat and clean up the pan. What results is an amazingly crispy and good-smelling toast. It's not at all oily, but just very nice. Best served with a thin spread of green pepper jelly.
9:44am, oatmeal bread browned lightly on one side:
9:47am, oatmeal bread reaching a crispy golden brown on both sides:
9:48am, toast served with green pepper jelly
9:44am, oatmeal bread browned lightly on one side:
9:47am, oatmeal bread reaching a crispy golden brown on both sides:
9:48am, toast served with green pepper jelly
French toast, a quick breakfast for 1
My husband enjoys French toasts so much! Whenever he is home, there is breakfast.
Recipe: Quick French toast (2 slices)
Ingredients:
- 2 slices of frozen good white bread
- 1 egg
- 1-2 TB 1% milk
- 1/8 tp salt
- 1/4 tp vanilla extract
- 1-2 TB butter or butter / olive oil blend (use the stick, not the spread)
- dash of cinnamon powder
- maple syrup
Procedure:
1. Allow frozen white bread to thaw at room temperature, about 20 minutes.
2. Beat egg with milk, salt and vanilla in a bowl that can fit a slice of bread.
3. Soak a slice of bread in the egg mixture for about 10-15 seconds per side.
4. Heat butter on a heavy non-stick skillet, on medium-high heat. Once the butter has melted, turn heat down to medium.
5. Once the bread is soaked, place it in the skillet on top of the butter.
6. Flip when the bread is almost detached from the bottom. About 2 minutes per side.
7. Serve right away with cinnamon and syrup.
Results:
9:30am, frying the first slice:
9:31am, adding the second slice:
9:33am, sizzling in butter and olive oil blend:
9:34am, toasts flipped once:
9:36am, toasts flipped again:
9:37am, toasts done and served:
Conclusion:
This time I am doing it so much better. After savoring his breakfast, my hubby returned the plates to the kitchen with a broad smile, saying that this is just like what he grew up with.
Recipe: Quick French toast (2 slices)
Ingredients:
- 2 slices of frozen good white bread
- 1 egg
- 1-2 TB 1% milk
- 1/8 tp salt
- 1/4 tp vanilla extract
- 1-2 TB butter or butter / olive oil blend (use the stick, not the spread)
- dash of cinnamon powder
- maple syrup
Procedure:
1. Allow frozen white bread to thaw at room temperature, about 20 minutes.
2. Beat egg with milk, salt and vanilla in a bowl that can fit a slice of bread.
3. Soak a slice of bread in the egg mixture for about 10-15 seconds per side.
4. Heat butter on a heavy non-stick skillet, on medium-high heat. Once the butter has melted, turn heat down to medium.
5. Once the bread is soaked, place it in the skillet on top of the butter.
6. Flip when the bread is almost detached from the bottom. About 2 minutes per side.
7. Serve right away with cinnamon and syrup.
Results:
9:30am, frying the first slice:
9:31am, adding the second slice:
9:33am, sizzling in butter and olive oil blend:
9:34am, toasts flipped once:
9:36am, toasts flipped again:
9:37am, toasts done and served:
Conclusion:
This time I am doing it so much better. After savoring his breakfast, my hubby returned the plates to the kitchen with a broad smile, saying that this is just like what he grew up with.
Thursday, July 1, 2010
Light French toast
My hubby blinked with joy when he heard French toast. He told me that's something he grew up with. So I'm going to make it for him on the mornings that he has the pleasure to eat such a breakfast. What better day can there be than today, when he is preparing for his final exams! Not just his mind needs the preparation. His stomach needs that too.
A great French toast begins with great bread. A good white bread is half of the success. For an excellent recipe on white bread, see white bread.
Recipe: Light French toast (3 slices)
Ingredients:
Toasts
- 3 slices of staled white bread
- 1 egg
- 1/4 cup 1% milk
- dash of salt
- dash of nutmeg
- 1/2 tp vanilla
- 1 TB butter + 1 tp canola oil
Toppings
- 2 tp confectionary sugar
- 1/4 tp cinnamon powder
- 2 slices of pineapple
- maple syrup
Procedure:
1. Beat egg, milk, salt, nutmeg and vanilla together in a flat bottom medium bowl until mixed, but not foaming.
2. Preheat a nonstick skillet. Heat butter and oil on medium heat.
3. Soak a slice of staled bread in the bowl. Allow 15 seconds for each side. This allows the bread to absorb some of the liquid without becoming soggy.
4. Once the slices of bread is ready, place it on the pan to fry for about 3 minutes on each side. The bottom side should be deep golden brown when done. Do not flip the toast until the bottom side is done.
5. If frying in batches, the prepared toasts may be kept in warm oven of 250F until all is ready.
6. To serve, mix 1 tp confectionary sugar with 1/4 tp cinnamon. Sprinkle the mixture through a sieve. Then top with pineapple and maple syrup.
Result:
9:21am, white bread taken out of the freezer to defrost:
9:21am, a mixture of egg, milk, salt, nutmeg and vanilla:
9:22am, 1 TB of butter and 1 tp canola oil ready to be heated on medium heat on a heavy skillet:
11:03am, soaking the defrosted bread in the egg mixture:
11:05am, frying the first side:
11:05am, edge of the bread when frying:
11:09am, toasts flipped to fry the other side:
11:14am, first two slices ready:
11:15am, the third slice ready (front and back):
11:25am, to serve:
Observations:
This French toast is a light one. The crust is mildly crispy, while the center is soft and moist. The crumb absorbs the flavor of the egg mixture and is very flavorful. Because of the lightness of this toast, the quality of the bread really makes a difference.
A great French toast begins with great bread. A good white bread is half of the success. For an excellent recipe on white bread, see white bread.
Recipe: Light French toast (3 slices)
Ingredients:
Toasts
- 3 slices of staled white bread
- 1 egg
- 1/4 cup 1% milk
- dash of salt
- dash of nutmeg
- 1/2 tp vanilla
- 1 TB butter + 1 tp canola oil
Toppings
- 2 tp confectionary sugar
- 1/4 tp cinnamon powder
- 2 slices of pineapple
- maple syrup
Procedure:
1. Beat egg, milk, salt, nutmeg and vanilla together in a flat bottom medium bowl until mixed, but not foaming.
2. Preheat a nonstick skillet. Heat butter and oil on medium heat.
3. Soak a slice of staled bread in the bowl. Allow 15 seconds for each side. This allows the bread to absorb some of the liquid without becoming soggy.
4. Once the slices of bread is ready, place it on the pan to fry for about 3 minutes on each side. The bottom side should be deep golden brown when done. Do not flip the toast until the bottom side is done.
5. If frying in batches, the prepared toasts may be kept in warm oven of 250F until all is ready.
6. To serve, mix 1 tp confectionary sugar with 1/4 tp cinnamon. Sprinkle the mixture through a sieve. Then top with pineapple and maple syrup.
Result:
9:21am, white bread taken out of the freezer to defrost:
9:21am, a mixture of egg, milk, salt, nutmeg and vanilla:
9:22am, 1 TB of butter and 1 tp canola oil ready to be heated on medium heat on a heavy skillet:
11:03am, soaking the defrosted bread in the egg mixture:
11:05am, frying the first side:
11:05am, edge of the bread when frying:
11:09am, toasts flipped to fry the other side:
11:14am, first two slices ready:
11:15am, the third slice ready (front and back):
11:25am, to serve:
Observations:
This French toast is a light one. The crust is mildly crispy, while the center is soft and moist. The crumb absorbs the flavor of the egg mixture and is very flavorful. Because of the lightness of this toast, the quality of the bread really makes a difference.
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