Monday, March 23, 2009

Mom's French Toast

This recipe is definitely NOT healthy - but it sure is YUMMY!!

We like it best with Sara Lee Brown Sugar Cinnamon bread, but my mom made it with cinnamon-raisin bread when I was growing up. Any firm, sweet bread would do, I think - but we've only used the breads I've mentioned so I can't guarantee results with other breads.

NOTE: with both milks, I use fat-free. You can't tell the difference so why not, right? But if you want to, full-fat or regular works just fine. Use whatever you have on-hand.

Mom's French Toast

1 lb loaf Sara Lee Brown Sugar Cinnamon Bread (or cinnamon raisin bread)
Butter or margarine for the skillet

* Preheat skillet to 350*

* Mix together WELL in a bowl large enough for dipping your bread slices completely:

1 14-oz can fat-free sweetened condensed milk
1/4 - 1/2 cups skim milk
2 eggs
1 Tablespoon ground cinnamon
1 Tablespoon ground nutmeg
1 teaspoon vanilla
Dash of salt

Whisk above ingredients together until smooth & the same thickness of cold pancake syrup. Add only enough skim milk to achieve this consistency. Don't add too much! You want it thick enough to coat the bread.

* Butter skillet well. (This will carmelize & make your french toast YUMMY! Don't use sprays like Pam. They don't work well & they leave a strange taste behind.)

* Submerge bread slices & allow to drip just a bit before placing in the buttered skillet.

* Cook coated bread slices 3-4 minutes. Turn when browned thoroughly. Cook 1-2 minutes on second side.

* Serve immediately with butter & syrup OR fresh berries & whipped cream.

* Butter skillet between every batch of french toast.
* Cool to room temperature.
* Lay flat (not stacked) on a cookie sheet in the freezer until firm.
* Store stacked in a Ziplock bag in the freezer up to 3 months.
* Heat in microwave or under the broiler in the oven (our favorite).
* Serve as usual.

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