The French Toast Alert System has been raised from Elevated to High, as we are expected to get anywhere from 6 to 15 inches of snow tomorrow. If you were lucky enough to get to the store and buy your milk, eggs and bread before the shelves were cleared out, here’s your french toast recipe. Bonus cute sous chef.
Originally posted January 2014
This is a very simple recipe, but I needed a helper, for sure. All you need for this recipe is a good quality bread – I used 12 slices – 2 eggs, 1/4 cup milk, dash of cinnamon, dash of salt, 8 oz of cream cheese, strawberry jam and powdered sugar. You can spread anything you want on the bread, go for your favorites. I think peanut butter and jam would be really good.
Step One: In a bowl, add eggs, milk, cinnamon and salt and beat well.
Step Two: Roll the bread flat, just not too flat, so it’s easier to roll up.
Step Three: Spread cream cheese and jam in the center of the bread. Don’t get too close to the edges, because you don’t want it to squish out when you roll up.
Step Four: Roll bread up. You’ll want to do all of them before you start dipping and cooking.
Step Five: Melt butter in a skillet (adding more as needed as you cook)
Step Six: Dip bread rolls one at a time quickly into the egg mixture, don’t let them soak. Then add them to the pan.
Step Seven: Cook over medium heat, turning as each side browns, until the whole rolls is golden brown. Remove and immediately dust with powdered sugar. Repeat until all rolls are cooked. We served 4 with twelve rolls and it was more than enough.