Thursday, August 14, 2008

Totally Addictive French Toast

There's no support group for it yet, but everyone I have made this French toast for is an addict. A few years ago, at Christmas time, I hit on the idea of using egg nog with an extra beaten egg for the batter. Turns out it worked better than using milk and eggs because the egg nog was already emulsified, so the cinnamon I added actually worked in to the batter instead of floating on top.

Now, I use fat free French vanilla coffee creamer with a beaten egg. Same effect -- the cinnamon beats in nicely, I don't need to add any sugar, and it's fat free. Other flavor options such as cinnamon hazelnut or dulche de leche are wonderful too.

For an extra cinnamon-y flavor, I use Pepperidge Farm cinnamon swirl bread or cinnamon raisin bread instead of plain white or sliced French or Italian. Of course, if you are not the cinnamon fanatic that I am, plain bread of your choice is fine; I used potato bread once at my sister's house and it was great! Remember that the thinner the bread, the less time it should be dipped in the batter. I always do that very quickly because I can't stand soggy French toast.

This French toast goes great with bacon, sausage, strawberries and whipped cream -- whatever. Just don't use cheap syrup!

For 12 slices French toast:

1/2 cup non-dairy French vanilla coffee creamer
2 large eggs
1/2 teaspoon vanilla, if desired
2 teaspoons ground cinnamon
12 slices bread, no more than 1/2 inch thick

Beat eggs with a fork or whisk until well-blended. Whisk in creamer, vanilla (if using) and cinnamon until well-blended.

Heat a large non-stick frying pan over medium high heat. Spray with butter-flavored cooking spray or grease lightly with margarine. Don't use butter; it may burn.

Working quickly, dip three or four slices bread into the batter and place in hot pan. Cook about two minutes and turn. Cook until golden on both sides. Remove slices from pan and keep warm. (I put them on a plate and stick it in the microwave or oven.) Repeat, using more cooking spray on the pan, until all bread is used. (I always keep the jar of cinnamon handy in case I need to sprinkle some directly on the pieces while they cook.) Serve warm with butter, syrup, fruit, whipped cream, jam -- whatever strikes your fancy!

2 comments:

Tracy said...

Holy crap this looks good.

JC Ridley said...

The extra inch around my waist vouches for this dish!