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French Toast

April 2, 2010

T.G.I.G.F. – it’s Good Friday

Using some left over semolina bread, from the muffuletta sandwiches, I made french toast and hit paydirt. I think I’ll have to use it from now on. Since it was a few days old it was a little dry (see hint on keeping bread fresh below) which meant it held together great once it had soaked up all the egg and milk.

French Toast with Semolina Bread

1 egg

1 Tbsp. milk

a shake of cinnamon

a few drops of vanilla extract

Mix all ingredients in a low bowl. Put a thick slice of bread in it and turn so as to soak up all of the milk and egg. Melt a little butter in a heavy pan and place bread in it once it’s hot. Cover with lid to help cook all the way through. Turn after about 5 mintues or when browned to cook on the other side. Serve with real maple syrup.

Soakin’ up the egg

Hint on bread: Always keep bread you are not going to use in a day or two in the freezer, NOT in the refridgerator. This way the water molecules freeeze keeping the bread fresh versus when kept in the fridge they dry up. When you take the bread out of the freezer and let it thaw, it is just like it was when you put it in.

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