French Toast

As promised, the rest of the French Toast adventure. Tuesday night I sliced my braided loaf up into thick slices; I think around 1-inch thick. I left the slices out overnight to dry and become a little stale. To make really great French Toast the bread cannot be fresh! Wednesday morning, after my morning chores I started breakfast. The first step was to start soaking the bread in an egg and milk mixture.

French Toast

3 eggs
Milk (between ½ cup and 1 cup)
1 teaspoon vanilla extract
1 tablespoon cinnamon sugar (or to taste)
1 tablespoon brown sugar (or to taste)
1/8 teaspoon nutmeg
Mix eggs, milk, vanilla, cinnamon sugar, brown sugar, nutmeg in a shallow dish (cake/pie pans work great!). Soak thick slices of day-old-bread in egg mixture on both sides. Make sure it is soaked through and not dry in the middle. Sprinkle some more cinnamon sugar on the bread. Grease a griddle or a frying pan (I like to use butter, but Pam or non-stick spray works). When the butter is melted and the pan is hot place your soaked slices of bread on the pan. After a few minutes (2-3 minutes) flip the toast over. Cook until both sides are golden brown. Serve warm with butter, syrup, powdered sugar or anything else you want to top it with.

While my slices were soaking up the yummy egg mixture, I made some whipped cream to top my toast. We have this awesome nitrous oxide whip cream dispenser for whipped cream. I put about ¼ to 1/3 cup of sugar, fill it half way with whipping cream and around a teaspoon of vanilla. Then close the dispenser and shake. To whip screw on the nitrous oxide cream charger and shake some more. I like to dance around the kitchen while I shake the container about 24 times.

Then I toasted my French toast on the stove top in a medium frying pan. Served up two slices on a small plate with butter, fresh whipped cream, strawberry syrup and powdered sugar. One of my favorite sweet breakfast treats and really quite simple! Enjoy!

Breadmaking

Saturday my dad made this amazing garlic olive oil for some tri-tip sandwiches and we have a ton left over. He's been on me to make more bread to use for dipping. So finally today I did, it is currently baking in the oven. I use a really simple recipe water, yeast, all-purpose flour and salt, that's it! I got it from one of the heaviest cookbooks we own How To Cook Everything by Mark Bittman
This cookbook was actually the cook book that introduced me to homemade breads!

The best part about How To Cook Everything by Mark Bittman is that the book is set up for the most beginner cook. It is the perfect cookbook for the college dorm! So for all those high school seniors graduating and going off to college this year, this is the book for you!

The book includes sections on equipment, about the difference between different types of pots and pans, knives, food safety, the basic equipment needed in your kitchen. It explains different methods of cooking, like grilling, roasting, stir-frying, and more! Then it goes into appetizers, soups, salads, pasta, grains, breads, pizza, sandwiches, fish, poultry, beans, veggies, fruits, desserts, and the list goes on and on! I have seriously read this cookbook like a novel! It is amazing!

I cannot say enough good things about this book! We acquired it somehow many years ago (I can't remember how...), but it is a cookbook I would rather not live without.

I've become so involved with writing this I almost didn't notice the most intoxicating aroma coming from my kitchen right now, my simple french bread is about to come out of the oven! Oh the heavenly smell and taste of fresh homemade french bread.

For this particular bread it is excellent with spagetti, as sandwiches, and of course dipping in garlic olive oil! Enjoy and God Bless!