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French Toast


Jonathon stopped by yesterday afternoon and was hungry.  He decided that our left over French toast from breakfast looked good.  I warmed it up for him and he said it was the “best ever”.  Here is the recipe – for Jonathon and others who may want it.

1 Loaf Sourdough Bread (I use the best artisan loaf I can find)

4 Large Eggs

3/4 Cup Cream (or Half and Half)

1 tsp Vanilla

Fresh Nutmeg (I use the whole nut and rasp about 6 strokes)

Pinch of Salt

Beat together the eggs, vanilla, nutmeg and salt.  Add milk and whisk in.  Onto a skillet heated to 350 degrees, melt 1 Tablespoon of butter, dip bread into the egg mixture let soak up for about 3-5 seconds, flip and coat the second side.  Put onto skillet and cook until browned, flip over and brown the other side.  Serve with warm maple syrup and fruit if desired.

 

 

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