Wednesday, November 24, 2010

Holiday French Toast

If you get e-mail, most likely in the last few years you've been sent the "Recipe Exchange" e-mail, where you send a few strangers one of your favorite recipes and get a few new ones back. I'm always hesitant to participate in chain letters, even if it includes tastiness. But I did get a few gems from participating, and this is my adapted version of one:

Holiday French Toast

6 pieces bread
4 eggs
1/2 cup milk, cream, half and half, rice milk, soy milk or almond milk
1/2 t vanilla
1 t pumpkin pie spice or cinnamon
dash of nutmeg
1/4 cup orange juice
1 oz brandy
2 T butter

1) Melt butter in a skillet over medium heat.
2) Combine eggs, milk, vanilla, spices, orange juice and brandy in a pie pan, casserole dish, or other piece of bakeware convenient for soaking the bread.
3) Soak 2 pieces of bread at a time in the liquid.
4) Run your hand under water. Shake onto skillet. If it sizzles, your pan is ready.
5) Cook 2 pieces of toast at a time, flipping after a minute or two.
6) Serve with plenty of syrup. This toast goes well with Good Earth herbal tea.

Extra French toast can be frozen and reheated for a quick weekday breakfast.

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