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by Sarah Steimer

The brightness of the Greek yogurt really picks up an otherwise rich crostini. This would be great as a brunch appetizer.

The brightness of the Greek yogurt really picks up an otherwise rich crostini. This would be great as a brunch appetizer.


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by Caitlin Saniga

Well in theory, syrup usually goes with French toast, so I figured: Why not? But the truth is, syrup isn’t necessary for this version. With quite a bit of peanut butter and jelly sandwiched inside each stick, the dish was already sweet enough.

  • 1/2 cup peanut butter
  • 4 slices white bread (brioche and sourdough work, too)
  • 1/2 cup jelly of your preference (I used blackberry preserves.)
  • 2 eggs
  • 1/4 cup milk
  • 1/2 teaspoon vanilla
  • 1/8 teaspoon cinnamon
  • butter for the pan

Spread the peanut butter on two slices of bread. On the other two slices, spread the jelly. Pair each slice covered in peanut butter with one slice covered in jelly to form sandwiches. With a toothed knife, cut each sandwich into 4 or 5 strips.

In a medium bowl, thoroughly whisk together the eggs, milk, vanilla and cinnamon.

Put a small pat of a butter in a pan, and place the pan over medium heat. As the butter melts, spread it around the pan.

In shifts, immerse all sides of each stick in the egg mixture. Place the sticks in the pan, and cook on all sides until they’re golden brown.

Serve immediately.

Makes 2 servings.

Dynamic Duo is our nod to the sandwich staple during the back-to-school season of September. Click here for all of our alternative PB&J uses.

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by Caitlin Saniga

I’ve made this French toast recipe a million times. Mom taught me how to make it when I was young, and I’ve been making it ever since. I got the idea for the syrup from her, too. Any time we had fresh berries on hand, mom would make a syrup on the stove so we could have it with breakfast, whether it was pancakes, waffles or my favorite, French toast. And this syrup is awesome. I served the French toast and syrup recently as an afternoon meal for me and Eddie, and when he was done with his French toast, he went back to the stove for the pan of sauce and ladled a few more scoops onto his clean plate.

For syrup:

  • 2 cups fresh blueberries, rinsed
  • 1/2 cup water
  • 1/4 cup lemon juice
  • 1 cup white sugar
  • 1/4 cup cold water
  • 2 tablespoons cornstarch
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon ground cinnamon

For French toast:

  • 4 eggs
  • 1/4 cup milk
  • 1/2 teaspoon ground cinnamon
  • 8 slices bread, halved
  • butter for greasing the pan

To make the syrup, combine the the blueberries, 1/2 cup water, lemon juice and sugar in a medium saucepan over medium-low heat. Bring to a boil. In the meantime, stir together the 1/4 cup cold water and cornstarch in a small bowl. Add the mixture to the boiling blueberry mixture and stir gently. Let the sauce cook until it thickens, about 3 minutes. Remove the syrup from heat and add the almond extract and cinnamon. Stir gently to combine, and reserve.

To make the French toast, whisk together the eggs, milk and cinnamon in a deep, medium-size dish. One piece at a time, dip the bread in the egg mixture to coat, flipping if necessary. Add a small pat of butter to a large pan over medium-low heat, and add a few slices of bread to the pan. Cook 1-2 minutes on one side, or until the underside turns a speckled golden-brown, then flip to cook the other side about 1 minute longer. Continue this process until all the bread has been cooked. Serve immediately with the warm blueberry sauce.

Makes 4 servings.

Syrup recipe adapted from: AllRecipes.com

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