Naughty French Toast

Naughty French Toast
 
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This recipe was uploaded
by metzfits

 
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Ingredients

Ingredients
Method
 
  • For 1-2 people
  • 2 free range eggs
  • 150ml-170ml milk
  • Ground Cinnamon
  • 1 1/2 tsp vanilla extract (essence)
  • 15g-20g butter
  • Bread (any type will do - I tend to use white bread)
  • Dark Chocolate (optional but it's great)
In a large bowl or dish mix all the ingredients except the butter, bread, and chocolate, with a whisk gently. Don't worry if the cinnamon tends to float on top of the mixture. Put a dry frying pan on to a medium heat and put the butter in to melt - do not let it burn.

Take 1 slice of bread and place it into the bowl with the eggy-mixture and allow it to soak up the mixture - do this for both sides but be patient with both sides otherwise the middle of the bread will be dry. After it has been soaked carefully place it into the frying and allow it to cook on both sides before placing it onto a warm plate. Repeat this process until the eggy-mixture has gone. If the first couple of slices nick most of the cinnamon just add more and whisk gently again before adding another slice of bread.

In a separate pot put some boiling water onto the heat and place a mixing bowl on top and place the broken up chocolate and allow it to melt; mixing occassionally helps it to melt quicker. After it has all melted, take the bowl off the pot - use oven gloves because it will be hot, and sit aside for 5 minutes to allow to cool slightly. Pour the chocolate into a jug or cup and use as you like - dip the toast in or do as I do, pour it over the french toast and do NOT feel guilty because I never do.

ENJOY!

Naughty French Toast

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This recipe was uploaded by metzfits

 
 
This is a recipe I invented when I was a teenager and I ate it most days before school. At the weekend I was naughty and added melted dark chocolate to dip or pour over my french toast - my idea of sheer heaven.

Method


In a large bowl or dish mix all the ingredients except the butter, bread, and chocolate, with a whisk gently. Don't worry if the cinnamon tends to float on top of the mixture. Put a dry frying pan on to a medium heat and put the butter in to melt - do not let it burn.

Take 1 slice of bread and place it into the bowl with the eggy-mixture and allow it to soak up the mixture - do this for both sides but be patient with both sides otherwise the middle of the bread will be dry. After it has been soaked carefully place it into the frying and allow it to cook on both sides before placing it onto a warm plate. Repeat this process until the eggy-mixture has gone. If the first couple of slices nick most of the cinnamon just add more and whisk gently again before adding another slice of bread.

In a separate pot put some boiling water onto the heat and place a mixing bowl on top and place the broken up chocolate and allow it to melt; mixing occassionally helps it to melt quicker. After it has all melted, take the bowl off the pot - use oven gloves because it will be hot, and sit aside for 5 minutes to allow to cool slightly. Pour the chocolate into a jug or cup and use as you like - dip the toast in or do as I do, pour it over the french toast and do NOT feel guilty because I never do.

ENJOY!
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