Craving some french toast, but don’t want all the bother? Here is a quick shortcut that can have you digging into some delicious, maple syrup dripping french toast, in no time. No having to dip bread into a messy egg mixture with your fingers, anymore.
Ingredients: – Makes 2 large servings
- 3 to 4 large Eggs – any kind
- 1/4 to 1/3 cup Milk – 1% or Skim
- 4 slices of Bread – any kind – cubed
- Cooking spray or butter/margarine/oil for pan
- Maple type syrup – no sugar added variety
- Optional: Cinnamon, nutmeg and/or dried fruits within the french toast. Sliced fresh fruits as a topping. Let your creativity go wild here, for a different flavour every time you make this recipe.
- In a mixing bowl, combine eggs and milk.
- Beat with a whisk, electric beater or blender. Note: The more froth you can create (aggressive beating) in this mixture, the fluffier your french toast will be.
- Slice the bread into cubes.
- Fold the bread cubes (and optional ingredients) into the egg mixture.You may need to carefully fold the bread cubes a few times, to ensure they are getting thoroughly coated with the mixture.
- Let the mixture sit for 2 or 3 minutes, until the bread becomes saturated.
- While the mixture is sitting, prepare a frying pan with cooking spray, butter, margarine or oil (any one will do, as long as it prevents the french toast from sticking.
- Set the frying pan on a medium-low heat.
- Pour in the mixture.
- Pat down any bread cubes that may not be lying very flat.
- Cover the frying pan with a lid, or pizza pan.
- Cook approx. 5 minutes until the egg mixture appears firm on the top.
- Either 1. flip the french toast with a spatula, to produce a golden brown on both sides. or 2. Continue cooking with the lid on, to give a bread pudding look to your french toast.
- Serve hot with a no sugar syrup, or sliced fruits (available in your grocers or locally at the farmers markets in your area, in season).
Advantages of using the shortcut method:
- No dipping bread into the egg mixture with your fingers…what a messy procedure.
- It all fits into the frying pan with even distribution of the bread pieces.
- Not having to cook 2 batches because all the bread pieces would not fit into the frying pan, at the same time.
- No leftover egg mixture,once the bread has been dipped, as it all gets used.
- Serving can be done in pie shaped pieces, making for a classy presentation.
Use your favourite Gluten free bread.
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