And to drink: Peru!
Nov. 25th, 2013 08:56 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerLast week's Resolution Recipe, which I really made last week but was too busy/lazy to post: Fronch Toast.
1 Tbsp butter
1 Tbsp veg oil
3 large eggses
3/4 cup / 6 oz cream
1/4 tsp salt
1/4 tsp nutmeg
2 tsp rum
1 tsp vanilla
6 slices bread, several days old
Heat the oven to 250. Line a baking sheet with parchment and set aside.
Place the butter and oil in a heavy skillet and set over medium heat. In a small bowl, whisk together the eggses, cream, salt, nutmeg, rum, and vanilla. Stir until smooth but not foamy. Pour the batter into a shallow casserole dish large enough to hold two pieces of bread snugly.
Place two pieces of bread in the soaking dish, turn them over, and turn them over again. The entire process should take about 15 seconds; the bread should absorb liquid but not become thoroughly saturated.
Place the bread in the skillet and fry for 3 minutes before turning (it should be golden brown). If not, raise the heat slightly. Fry on the second side for about 2 minutes until golden brown. Transfer to the baking sheet and into the oven to keep warm. Cook the remaining pieces.
What worked: Better than my last attempt. Nice, rich flavor.
What didn't: The bread needed a bit more soaking - it was a bit dry in the middle rather than custardy all the way through. Possibly my slices were too thick, although I liked the width.
Will I make it again? Quite possibly, although I don't tend to make Fronch toast very often.
1 Tbsp butter
1 Tbsp veg oil
3 large eggses
3/4 cup / 6 oz cream
1/4 tsp salt
1/4 tsp nutmeg
2 tsp rum
1 tsp vanilla
6 slices bread, several days old
Heat the oven to 250. Line a baking sheet with parchment and set aside.
Place the butter and oil in a heavy skillet and set over medium heat. In a small bowl, whisk together the eggses, cream, salt, nutmeg, rum, and vanilla. Stir until smooth but not foamy. Pour the batter into a shallow casserole dish large enough to hold two pieces of bread snugly.
Place two pieces of bread in the soaking dish, turn them over, and turn them over again. The entire process should take about 15 seconds; the bread should absorb liquid but not become thoroughly saturated.
Place the bread in the skillet and fry for 3 minutes before turning (it should be golden brown). If not, raise the heat slightly. Fry on the second side for about 2 minutes until golden brown. Transfer to the baking sheet and into the oven to keep warm. Cook the remaining pieces.
What worked: Better than my last attempt. Nice, rich flavor.
What didn't: The bread needed a bit more soaking - it was a bit dry in the middle rather than custardy all the way through. Possibly my slices were too thick, although I liked the width.
Will I make it again? Quite possibly, although I don't tend to make Fronch toast very often.
