It has been two full months since I have tried a new recipe as I simply couldn't afford new ingredients and supplies during my toughest months financially. I am so happy to return to this now. I made french toast and already purchased the items needed for risotto.
It turned out well but I still plan to tweak the recipe for next time. I just think that the mixture was very thick and the end result was a little too eggy for my taste, so I will use just three eggs next time instead of four. I will also purchase a strainer to sift a bit of powdered sugar over the slices beautifully.
I grew up with Mrs. Buttersworth and King Syrup on the breakfast table instead of maple syrup, so I now have Mrs. Buttersworth in my kitchen cabinet.
With milk and espresso.
4 slices of bread*
1/8 c. milk
3 tbsp. sugar
1 tsp. vanilla extract
a bit of butter
Mrs. Buttersworth/King Syrup/maple syrup
confectionery sugar (to dust)
1. Mix eggs and sugar in a container large enough for a slice of bread (I used a piece of tupperware.)
2. Mix in milk and vanilla extract
3. Heat stovetop grill pan, flat side up, and melt some butter
4. Soak a piece of bread in the mixture, covering both sides, let excess drip off
5. Place on griddle over low-medium heat
6. Repeat steps 4 and 5 for first round of servings
7. Brown on both sides
8. Serve with syrup of your choice and dust powdered sugar
* I only used two slices for myself.
** I will try just 3 next time.
Cooking Note: Do not use fresh bread. I bought a loaf on Wednesday and used it on Sunday.
This is such a quick meal and I enjoyed it. I plan to whip it up again, especially for guests.
The plan today is to travel to Delaware to celebrate my grandmother's 90th birthday. I will try to publish a Simple Pleasure Sunday post sometime after I return.
Update: I tried this recipe using three eggs on Monday morning and it was better. I'm unsure if I'll experiment with two...