Serve hot, with a dollop of ketchup if you like. This easy French toast will be your new holiday tradition Recipe creator Tillie'sHeadCook says, 'Whipped cream and sliced fruit like strawberries and bananas are great on top Instead of eggnog, you can use whole milk and add a 1/2 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, and a tablespoon of vanilla. Depending how absorbent the bread is, you may find you have enough eggy mixture left to make another sandwich. When they’re all done, cut them in half.Īdd some more oil to the base of the pan and repeat with the other sandwiches, dipping and frying in the same way. Turnover and cook for another 3 minutes, pressing lightly with a spatula to help seal the bread, then pop the sandwich onto a plate lined with some kitchen paper. Take one of the sandwiches and dip it back into the egg mixture to get another soaking, then fry on a medium heat for 3 minutes, until it has a golden-brown colour and the cheese begins to melt. Put a non-stick frying pan on the hob with a thin layer of oil on the base. Ingredients 10 cups good-quality French bread, sourdough, ciabatta, or challah, cubed 1/2 cup (45g) chopped pecans 5 large eggs 1 1/2 cups whole milk 1/4. Pre-heat oven to 350 degrees F and bake uncovered for 30 minutes or until firm to the touch. Bake immediately or cover and refridgerate up to overnight. Pour the melted butter in a 9-by-13-inch casserole dish. Repeat with remaining butter and egg-soaked bread. (There may be some spots that do not brown thats normal.) Step 4 Flip each slice, and cook until gold brown, or about 1 1/2 to 2 minutes.
Beat eggs with milk, syrup, butter and vanilla until just blended. In a large bowl, add the milk, ricotta, vanilla, salt, eggs and lemon zest. Once butter is melted and bubbling, add 3 soaked bread slices to hot pan and cook until golden brown, or about 1 1/2 to 2 minutes. Dip them into the egg mixture and pop them on a plate. Arrange bread slices to fit in a single layer and sprinkle with cinnamon. Sandwich the slices of bread together with the ham and cheese. Mix well and leave to sit for 5 minutes, allowing the granules to rehydrate in the egg mix.
Put the eggs into a shallow bowl, wide enough to take a slice of bread, and add the milk, salt, sugar, turmeric, garlic granules and onion granules.
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