3 large eggs
1/2 cup milk
1/3 cup half-and-half
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt
2 1/2 cups cornflakes, lightly crushed
2/3 cup sliced almonds, lightly crushed
2 tablespoons unsalted butter
8 slices bread
fresh fruit slices (any)
Make the toast: Preheat oven to 350掳 F. Whisk together the eggs, milk, half-and-half, cinnamon, nutmeg, and salt in a shallow baking dish and set aside. Combine the cornflakes and almonds in another shallow dish. Melt 1/2 tablespoon butter in a large skillet over low heat. Dip 2 slices of bread in the egg mixture and lightly coat each side. Transfer the slices to the cornflake mixture, turn to coat, and place in the prepared skillet. Cook for 3 minutes on each side, transfer to a baking sheet, and set aside. Repeat with the remaining butter and bread slices. Place in the oven and bake for 10 minutes. Serve immediately or keep warm in 200掳 F oven.
Top with the fresh fruit slices and then let me know when you are making it.Whats a good recipe for french toast?
Use 1 egg per person. Beat with a fork in a shallow bowl. Add a little milk (I never measure it, just a couple TBS per person is needed). Mix together well, add cinnamon to taste. Dip day-old bread in the mixture, making sure both sides are coated well. Fry in a skillet using a little melted butter until both sides are golden brown. Serve with syrup or my daughter likes butter with powdered sugar sprinkled on.Whats a good recipe for french toast?
top it off wwith Bavarian cream and strawberries
in scotland
Bread
2 eggs
little milk
fry till golden
add SALT
I like to beat about 4 eggs plus 1/2 of whole milk. I add 2 teaspoons of vanilla, 2 teaspoons of cinnamon and about a tablespoon of sugar. A little nutmeg is good too, but not necessary. Beat the mixture well. Soak your bread on both sides, until throughly soaked, but not falling apart. I like to use a cinnamon bread or a baguette sliced thick. Don't use the pre-sliced breads. Go to your bakery and get the good stuff that you can slice yourself. A nice brioche is also good. Fry in butter and a little vegetable oil on both sides until golden brown. Sprinkle on powdered sugar and top with syrup. I like to flavor my syrup with cinnamon and vanilla. Keep the extra pieces warm in the oven on 200 degrees on a cookie sheet.
Haggis French Toast is really good.
1 sheep's stomach, thoroughly cleaned
The liver, heart, and lights (lungs) of the sheep
1 piece of bread.
1 egg.
1 tsp. of cinnamon
1 lb Beef suet
2 large Onions
2 tb Salt
1 ts Freshly ground black pepper
1/2 ts Cayenne or red pepper
1/2 ts Allspice
2 lb Dry oatmeal (the old-fashioned, slow-cooking kind)
2-3 cups broth (in which the liver, heart and lights were cooked)
1 cup of wheat flower
What you need: Canning kettle or a large spaghetti pot, 16- to 20 quart size with a lid to fit it; meat grinder; cheesecloth
What to do: If the butcher has not already cut apart and trimmed the heart, liver and lungs, do that first. It involves cutting the lungs off the windpipe, cutting the heart off the large blood vessels and cutting it open to rinse it, so that it can cook more quickly. The liver, too, has to be freed from the rest. Put them in a 4-quart pot with 2 to 3 cups water, bring to a boil, and simmer for about an hour and a half. Let it all cool, and keep the broth.
Run the liver and heart through the meat grinder. Take the lungs and cut out as much of the gristly part as you easily can, then run them through the grinder, too. Next, put the raw beef suet through the grinder. As you finish grinding each thing, put it in the big kettle. Peel, slice and chop the onions, then add them to the meat in the kettle. Add the salt and spices and mix.
The oatmeal comes next, and while it is customary to toast it or brown it very lightly in the oven or in a heavy bottomed pan on top of the stove, this is not absolutely necessary. When the oatmeal has been thoroughly mixed with the rest of it, add the 2 cups of the broth left from boiling the meat. See if when you take a handful, it sticks together. If it does, do not add the third cup of broth. If it is still crumbly and will not hold together very well, add the rest of the broth and mix thoroughly. Have the stomach smooth side out and stuff it with the mixture, about three-quarters full. Sew up the openings. Wrap it in cheesecloth, so that when it is cooked you can handle it.
Now, wash out the kettle and bring about 2 gallons of water to a boil in it. Put in the haggis and prick it all over with a skewer so that it does not burst. You will want to do this a couple of times early in the cooking span. Boil the haggis gently for about 4 or 5 hours. If you did not have any cheesecloth for wrapping the haggis, you can use a large clean dishtowel. Work it under with kitchen spoons to make a sling with which you can lift out the haggis in one piece. You will probably want to wear lined rubber gloves to protect your hands from the hot water while you lift it out with the wet cloth. (You put the dish cloth in the pot only after the haggis is done; you do not cook the towel with the haggis as you would the cheesecloth.)
Note: Even if the butcher has cleaned the stomach, you will probably want to go over it again. Turn the stomach shaggy side out and rinse. Rub it in a sinkful of cold water. Change the water and repeat as many times as necessary, until the water stays pretty clear and handling it does not produce much sediment as the water drains out of the sink.
Put Haggis on toast.
Ooh you can stuff it with some fruit you have, or drizzle some sugar on it and then let it macerate for about 10 minutes. Then put the fruit on the first side and slap on the other piece of toast.
In a seperate bowl mix together an egg or two with some milk (just throw it in) add a dash of cinammon if you like, then dip the stuffed toast in it and have a skillet ready with butter melted in.
Cook until done, sprinkle some sifted powdered sugar over the top with some nicely whipped cream and enjoy!! Hope this helps!! Yum and we just bought strawberries yesterday...........
pepperidge farm thick cut french vanilla bread
egg + dash of vanilla + dash of cinnamon
fry in butter
top with fresh strawberries or any berries u like or very lightly sprinke with brown sugar
1 piece of bread.
1 egg.
1 tsp. of cinnamon
Cook until satisfied. for best results, add butter and brown sugar.
you have to put the bread in the egg until it goes REALLY soggy and then fry it until it is all delicious and put golden syrup on it. yum.
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