|Source: Lanie Ricketts|
The best French Toast EVER!
**THIS RECIPE WILL NOT WORK WITH THIN, WONDERBREAD LIKE STORE BOUGHT BREAD.**
At the least you'll have to use texas toast bread and I can't guarantee how that will turn out.
Eggs (I used 4 small ones from the chicken coop)
Couple tablespoons of condensed milk (NOT sweetened!)
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
4, 1/2" thick slices of fresh, hard crust bread
Couple tablespoons of butter for cooking and a couple for when it's done
Iron or oven proof skillet
How you make heaven on a plate:
Beat the eggs, milk, cinnamon and nutmeg together until they are frothy and light.
Put the bread in the mixture and let it sit for a minute before turning it over. You want the bread to soak up as much of the egg mixture as it can. I always just keep turning it over until it sucks up all of the eggy stuff.
Melt some of the butter in a skillet. Don't be afraid of the butter here because let's be honest, you are eating French Toast so obviously the diet has just flown out the window.
Put the bread pieces in the skillet and brown each side nicely. Once you give them the last flip, turn your oven on to 450 degrees to let it warm up.
You'll take the entire skillet with the French Toast and put it in the oven. This is how the inside of the toast gets cooked. If you don't cook it in the oven, the center of the toast will be raw egg mixture and that's not very safe or tasty. Set your timer for 10 minutes.
When the 10 minutes is up, flip 'em over, put them back in the oven and set the timer for another 10 minutes.
After the last 10 minutes are up, your French Toast is ready. Slather it in butter, jam, whipped cream, powdered sugar or whatever you fancy the most.
It's good stuff. I'm here to tell ya. :)
On the flip side, my Tuesday has been pretty uneventful and lazy. I've been writing all day and getting ready to go back to work tomorrow.
In the meantime, Goofball and Goofballette are both still doing what they do best:
Happy Lazy Tuesday my friends!