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.