French Toast

Vanilla Sugar

Welsh Rarebit

 

 

French Toast

A simple, yet delectible way to have an awesome meal. Also a great way to use up any bread that might be
getting a bit on the stale side. This recipe will feed 1-2 people, but can be easily scaled up for a party.

What you'll need:


Bread (at least 1/2" slices)

Challah, Brioche, Sourdough... any "hearty" style will do. This recipe as is should be enough for 4-6 slices. It all depends on what type of bread and how thick you cut it.

1/3 cup Milk (warmed)

you can go the extra mile and use half-and-half, or even light cream. By having it warmed, it helps diluting the sugar as well as keeps the Melted Butter from clumping.

1 Egg Yolk

I like just using the yolk.

1 TBL Sugar (Light Brown, Raw, or even Honey)

1 TBL Unsalted Butter (melted)

Pinch of Salt

Optional: Pinch of Cinnamon

Optional: A few drops of Vanilla

NOT OPTIONAL:

Mimosa, Bloody Mary, Screwdriver... (you get the idea.)

 

  1. Slice thick pieces of the bread and let slices sit out on a wired rack or somewhere that lets air circulate. You want to "stale" up the slices. This can even be done the night before. Alternatively, you can place slices in a warm oven for a few minutes.
  2. Heat a skillet up over medium-low heat. (Heat level will change depending on how thick your slices are cut. You want to make sure the centers get cooked before the outside burns.) Butter up your skillet.
  3. Whisk all the ingredients together.
  4. Soak the slices in the milk mixture. You want to saturate the whole slice, but you don't want to have it fall apart. Let any excess milk mixture drip off. You can even give it a little squeeze to help this.
  5. Transfer as many slices as your skillet can hold and cook each side for a few minutes. You can play with the heat if your toast is browning too fast.
  6. If you're doubling or tripling this recipe, you can keep the cooked slices in a warm oven while you continue with your skillet work.
  7. Eat with yummy toppings.

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Vanilla Sugar

This should be a staple in every kitchen. Not only is it easy to make, this also allows you to use up spent vanilla beans
instead of throwing them away. For fun, try making 3 separate jars of Vanilla Sugar using differnt Vanilla Beans
in each jar: Tahitian, Madagascar, Mexican
Each type of bean has its own unique characteristics.

This sugar can be used in pretty much anything that calls for sugar. Oatmeal, Coffee, Tea...

What's also great is that this Vanilla Sugar stash will pretty much last forever. As you use it up, simply replace
with additional granulated sugar and periodically add some more Vanilla Beans.

What you'll need:


Airtight Container
1 or 2 Split Vanilla Beans (used or unused) cut into 3 inch pieces
Granulated Sugar (about 2 cups should do)

 

  1. Place Granulated Sugar into the Airtight Container
  2. Add Vanilla Beans (if unused, scrape out seeds first and add those also)
  3. Seal the Container and give it a shake every day or so for a couple of weeks.
  4. Enjoy

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