Tuesday, August 16, 2011

LITTLE LINDA'S CRISP FRENCH TOAST by Cynthia Brandon

Cynthia Brandon 
LITTLE LINDA'S CRISP FRENCH TOAST

2 large eggs
1 cup milk
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1/4 tsp ground nutmeg
6 or more slices of white bread*

Whisk together eggs, milk, vanilla, and spices in a shallow bowl until foamy. Quickly dip your bread slices in, one by one, on both sides just as you are ready to fry. Don't let them get too soggy!

Heat a griddle over medium heat. When hot, coat with butter and gently fry the bread until golden on both sides.

Serve plain or with melted butter, maple syrup, fruit jam or apple butter.

* This recipe makes 14 slices using Sunbeam regular/thin sliced bread.

Tip: Freeze leftovers in individual sandwich bags. To reheat, pop into toaster.

Adapted Recipe Resource: SOUL FOOD - CLASSIC CUISINE FROM THE DEEP SOUTH by Sheila Ferguson

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