Economic Research: French Toast Recipe

Friday 14 December 2012

French Toast Recipe

French Toast From travel editor and former restaurant critic Kyle Wagner: “I first tasted this in a tiny eatery in Monticello, Utah, and thought it was the best thing since sliced bread was dipped in egg and fried. The half-and-half is probably overkill, but if you’re using high-fiber sprouted-wheat bread (which holds up nicely in the egg batter), who cares?” Serves 4.Ingredients8 slices sprouted wheat (or your favorite) bread Peanut butter Jelly 2 eggs 1 cup half-and-half Spray butter Maple syrup Heat skillet or griddle over medium-high heat. Makes four peanut butter and jelly sandwiches. Whisk eggs with half-and-half in a shallow bowl and dip each sandwich in mixture, coating both sides. Spray skillet with butter and fry each sandwich until golden brown on both sides, about two minutes per side. Drizzle each with syrup and serve.Smooth creamy inside, crunchy sweet outside, this baked French toast recipe is delicious, simply delicious. It’s an easy way to makeFrench toast for more than one person -– and it tastes so amazing!French toast has that wonderful appeal of sweet, semi-crunchiness that is best topped with butter and syrup. This baked French toast doesn’t need the butter, but is even more wonderful with a drizzle of your favorite syrup. It delivers everything you would want and more.