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FRENCH TOAST LOAF
(for lack of a better name)
This was the happy result of a culinary accident: I had made up some French Toast the night before and put in the refrigerator. That was too long – in the morning the bread was so frail and mushy that I couldn’t get it out of the dish and onto the griddle. So I just dumped it all in the mixer and churned it up. It really came out great!
3 tbsp butter at room temperature, separated
1/2 cup all-purpose flour
1 cup milk
6 large eggs
2 tablespoons brown sugar (I use coconut palm sugar)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 tsp baking soda
A pinch of salt
6 large slices of day-old whole-wheat bread*
Agave or Maple syrup
Preheat oven to 350 degrees F.
Sift the measured flour into a large electric mixing bowl. Slowly blend in the milk with the whisk attachment.
Add the eggs, sugar, vanilla extract, cinnamon, baking powder, baking soda and salt. Mix with whisk attachment just until smooth and well blended.
Cut the bread into approx. 2” squares and dump into the egg mixture. Allow to stand for 10-20 minutes until the bread is fully soaked with the egg mixture, then mix with the spatula or beater attachments until fully mixed.
Liberally butter a two-quart rectangular Pyrex dish (7” x 11”).
Pour the mixture into the Pyrex dish and bake for 20-25 minutes until golden brown and a toothpick inserted in the center comes out clean.
When done, remove from the oven and brush with butter and syrup.
- - - - - - -
* If you use fresh white bread, it will just clump up and make a mess. Needs to be slightly stale whole-wheat bread.)
[this post was last edited: 8/4/2016-12:42]
~
FRENCH TOAST LOAF
(for lack of a better name)
This was the happy result of a culinary accident: I had made up some French Toast the night before and put in the refrigerator. That was too long – in the morning the bread was so frail and mushy that I couldn’t get it out of the dish and onto the griddle. So I just dumped it all in the mixer and churned it up. It really came out great!
3 tbsp butter at room temperature, separated
1/2 cup all-purpose flour
1 cup milk
6 large eggs
2 tablespoons brown sugar (I use coconut palm sugar)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 tsp baking soda
A pinch of salt
6 large slices of day-old whole-wheat bread*
Agave or Maple syrup
Preheat oven to 350 degrees F.
Sift the measured flour into a large electric mixing bowl. Slowly blend in the milk with the whisk attachment.
Add the eggs, sugar, vanilla extract, cinnamon, baking powder, baking soda and salt. Mix with whisk attachment just until smooth and well blended.
Cut the bread into approx. 2” squares and dump into the egg mixture. Allow to stand for 10-20 minutes until the bread is fully soaked with the egg mixture, then mix with the spatula or beater attachments until fully mixed.
Liberally butter a two-quart rectangular Pyrex dish (7” x 11”).
Pour the mixture into the Pyrex dish and bake for 20-25 minutes until golden brown and a toothpick inserted in the center comes out clean.
When done, remove from the oven and brush with butter and syrup.
- - - - - - -
* If you use fresh white bread, it will just clump up and make a mess. Needs to be slightly stale whole-wheat bread.)
[this post was last edited: 8/4/2016-12:42]
