whirlygirl, on 10 December 2011 - 9:20 PM, said:
Great job on the tests everyone! WhiteNoise if you don't mind me asking, what do you hope to pursue in college?
Csar - I love making breakfast food for my boys! Especially pancakes and French toast (or what is most likely the American take on French toast!)
Ideally, I like to use a loaf of sweet challah bread. Preferrably one that doesn't have such a knobby crust. You may have to go to a bakery or a deli if they don't carry it in the regular stores where you are. It is worth the hassle though. It's so delicious!
Anyway, if getting challah bread is too much of a pain in the ass, you can use any egg bread but try to buy buy it fresh and unsliced if you can.
Slice the bread yourself, somewhat thick. I'd say aout nearly the width of 2 fingers
For the most part I play it by ear and I'm not Gordon Ramsey so I don't use exact measurements every single time especially if the eggs are smaller or if I am serving more people... but the gist is below
In a bowl, scramble 4 large eggs and whisk in 3/4 cup of milk
I like to melt about 2 tablespoons of butter, and blend into the eggs and milk
Add 1 tablespoon of vanilla extract (if you have the vanilla extract with the bits of vanilla bean, more power to you)
Sprinkle in 2 tablespoons sugar
Sprinkle in a dash of cinnamon
Little pinch of salt
Once all that has been mixed in a bowl, dip one slice at a time until bread is saturated.
Griddle up on medium heat until golden brown on both sides.
I like to serve topped with maple syrup, but I remember you mentioned quite some time ago that maple syrup is hard to come by where you are. So if you don't have syrup, you can butter the tops of the toast while still hot and dust with powdered sugar or cinnamon sugar.
And there is your cardiac arrest breakfast!
Csar - I love making breakfast food for my boys! Especially pancakes and French toast (or what is most likely the American take on French toast!)
Ideally, I like to use a loaf of sweet challah bread. Preferrably one that doesn't have such a knobby crust. You may have to go to a bakery or a deli if they don't carry it in the regular stores where you are. It is worth the hassle though. It's so delicious!
Anyway, if getting challah bread is too much of a pain in the ass, you can use any egg bread but try to buy buy it fresh and unsliced if you can.
Slice the bread yourself, somewhat thick. I'd say aout nearly the width of 2 fingers
For the most part I play it by ear and I'm not Gordon Ramsey so I don't use exact measurements every single time especially if the eggs are smaller or if I am serving more people... but the gist is below
In a bowl, scramble 4 large eggs and whisk in 3/4 cup of milk
I like to melt about 2 tablespoons of butter, and blend into the eggs and milk
Add 1 tablespoon of vanilla extract (if you have the vanilla extract with the bits of vanilla bean, more power to you)
Sprinkle in 2 tablespoons sugar
Sprinkle in a dash of cinnamon
Little pinch of salt
Once all that has been mixed in a bowl, dip one slice at a time until bread is saturated.
Griddle up on medium heat until golden brown on both sides.
I like to serve topped with maple syrup, but I remember you mentioned quite some time ago that maple syrup is hard to come by where you are. So if you don't have syrup, you can butter the tops of the toast while still hot and dust with powdered sugar or cinnamon sugar.
And there is your cardiac arrest breakfast!
Thank you so much for sharing your recipe! Sounds so delicious. It's perfect for me, because I usually don't exactly measure the ingridients, too, and it also seems fairly easy to do.
Our bakeries usually carry only challah buns, no loafs, unfortunately. But I guess this will serve its purpose. Ooooh, I can smell it already.
Thanks, Whirls.
EDIT:
Haha, just noticed your last sentence. True dat! But oh well, christmas is just around the corner anyway
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