"Italian" French Toast (oregano free)
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- 6ish slice
- italian bread i use rotella's italian twist
- 4 -5
- 2 Tbsp
- goodman's vanilla
- 3 dash(es)
- cinnamon, ground
- 1/3 c
- milk(i prefer whole milk skim will work)
- 1 dash(es)
- powdered sugar
1I like to leave my bread out for a while and let it dry out some. ( I learned this from watching Alton Brown's cooking show) He suggests over night but sure as I do that something with come up and I will waste my bread.
2When your bread is ready ( you can use it right out of the package in a pinch) Mix the eggs,milk,cinnamon, and vanilla in a shallow dish. A small square casserole dish is what I use.
3dip the bread in the egg mixture. Make sure your griddle is hot with just a smidge of butter for "grease" make sure your bread is covered in mixture
4Place your bread on your griddle and flip pretty soon after you let it sizzle. despite the butter mine usually sticks just a bit. Flipping soon seems to prevent this. Could be because of the egg I have no idea.
5make sure it cooks to brown on each side, you may have some actual egg with your french toast! Don't be alarmed it tastes good with syrup too!
6I like to have a oven ready on warm if your making it in a skillet so you can serve it all at once and it's all still warm.
7Our preference for eating is warmed up syrup a pat of real butter and some powdered sugar. ENJOY!