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Saturday, July 31, 2010

French Toast

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We were craving some Real Food this morning - and we had a boatload of eggs from our chickens. Now I am going to be honest - I made this with plain ole cheap whole wheat bread from the grocery store. I know, but this is how we like our French Toast.

This is really less of a recipe and more of a method. I never know exactly how much I will be making so I play it by ear.
Cute Helper Optional But Highly Recommended. Will need to get your own.


What you will need is eggs - just about 1 egg to 1.5 pieces of bread - but that is flexible.
Cinnamon - I use lots.
Real Vanilla - about 1.5 tsps
I also add about a 1/4 cup of Raw Milk for 8 eggs - if you don't have it just add some water, ooh or coconut milk would be delicious. You can make these without the extra liquid but it is better with.

So here is what you do - let your child help with this, it is a great way to learn to crack eggs.- crack the eggs one at a time into a small bowl and then slide into a larger bowl blending with a fork as you go. You do this so if some shell gets in you can pick it out before adding it to the rest. I also find that it mixes better one egg at a time. Start with at least 2 eggs for 3 pieces of toast.

Anywhooo, next add the milk and stir. Then add the vanilla and finally, pretending to be a Food Network Star who doesn't measure (Rachel Ray maybe? ) sprinkle cinnamon on top - we use lots, you might not.

Now get your pan HOT over medium heat. I add enough coconut oil to cover the bottom of the pan. Dip your bread into the mix and shake off any extra. Cook in pan for about 2 minutes and flip - if the egg hasn't totally cooked don't worry you can just keep flipping until both sides are done.
notice the cinnamon around the edge?

Serve with Real Butter and Maple Syrup. These are also fabulous with a berry sauce and powdered sugar. I sometimes put jelly on mine. They freeze wonderfully and so you can finish up the loaf/egg mixture and there is no waste.
This is before I flipped. We didn't take anymore pictures because they were eating them as fast as I could make them.

If you get to the end and don't quite have enough egg mixture for another slice of bread just add a little milk and continue.

The cinnamon will stick to the side of your bowl - no getting around it, sometimes I just sprinkle it right on the bread after it has been in the egg mixture. I also add more to the mixture as needed.

I often add more coconut oil to the pan as I am making these - to keep them from sticking and to get a little more into my kids diets.

I use the ends because, well I don't want to waste them.

Sometimes it is fun to make them special. 
  • Dipables. Slice bread into strips for a finger food-style, hands-on breakfast.
  • Kabobs. Cut bread into small squares, soak quickly in batter, then cook in a pan, stirring occasionally to be sure they are browned on all sides. Use kabob sticks, alternating pieces of French toast with pieces of fresh fruit.
  • Shapes. Use cookie cutters to create fun-shaped pieces of French toast--cut up extra bread into bite-size pieces to sprinkle around the plate with the shapes.
  • Sandwiches. Cut bread into fours, then create French toast "sandwiches" filled with sliced strawberries and low-fat cream cheese, bananas and peanut butter, or mashed up berries.

This is a great way to use up bread that has gotten a little stale or smooshed.



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I am linking this to HealthFoodLover's  Wholesome Whole Foods and 11th Heaven's Homemaker Monday.

4 comments:

  1. NOM! We loooove french toast around here...for breakfast...or breakfast for dinner! Anytime. Sounds great =)

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  2. French toast is always such a treat, and yours sounds lovely!

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  3. Your helper looks so cute!
    I love french toast, thanks for sharing this at Wholesome Whole Foods!

    ReplyDelete