Friday, December 9, 2011

Another breakfast

Victor and I, remembering the great French toast that we had in Las Vegas years ago, tried to replicate it recently. This project arose out of having too much vanilla-nut butter left over after Thanksgiving. We weren't thrilled with the Thanksgiving dish the butter was made for. However, the butter itself was really good!

It's a simple vanilla French toast recipe, with cinnamon and nutmeg (2 eggs, whisked till foamy; then 1/4 cup milk, 1/4 tsp vanilla, 1/4 tsp cinnamon, and a sprinkling of nutmeg, all whisked together). The trick is, you buy an uncut bakery loaf of bread. Use fully half of it to cut 4 thick slices, about 1 1/2" to 2" thick.

Melt 2 tbs butter in a large skillet. Use the 4 slices of bread to soak up ALL the egg mixture. Cook the bread in the skillet, leaving each side undisturbed for 2 1/2 to 3 minutes, so that it gets a nice, crisp browning. Note that this makes only two guilty servings.

Serve with maple syrup and vanilla nut butter:
6 tbs unsalted butter
1 vanilla bean
1/4 cup pecan pieces
salt & pepper
(Soften the butter just slightly. Toast the pecans. Scrape the seeds from the vanilla bean into the butter and combine in small bowl. Fold in the pecans and season with salt and pepper. Refrigerate 20-30 minutes before use.)

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