Friday, October 29, 2010
French toast, the right way?
It's been weeks since I made this French toast.
Maybe even a month. But... boys and girls... my mouth is watering as if I were sitting in front of this decadence right now, after having fasted for a week.
What's so great about it?
Well... in addition to the fact that it is French toast made with PUMPKIN BREAD (I knoooow!), it is French toast that I actually made the right way.
I didn't know I was making it wrong all these years, but I was.
The right way starts out as I thought... A couple of eggs, some milk, and whatever flavoring sounds good to you. This time I shook in some cinnamon and splashed in some vanilla.
But... then... you let the bread soak in it. Now... this... for me... is different. I've always been a dunk, dunk, pan person myself, but... no longer! Let that jank soak!
When it does make it to the pan, just brown it. Don't worry about the innards, they'll get their due in a minute, when you...
That's right, kittens. This is where the magic happens.
All that cinnamon vanilla custardy mix that crept into the the crevices of that soaking bread earlier, is now going to souffle up and make for the most wonderful, fluffy/firm French toast experience you've ever had.
Just look at that heft! That crumb! That sweet, pumpkin, cinnamon, vanilla, eggy goodness!
Ugh. Ima need a minute.