French Toast

You might notice that, although the recipes I put here don't take a lot of wok to put together, they often take quite a bit of time to get to the point. 

My French toast recipe is no exception.

This dish was created to take something old (stale bread) and turn it into something absolutely delicious and avoid throwing out wasted food.  We often buy some French or Italian bread to eat with dinner. We don't always eat it all.

What's leftover is put in the freezer to await it's turn to be changed into French Toast.

INGREDIENTS
1 loaf French or Italian bread, sliced an inch thick.
5 eggs
2 cups milk
Clarified butter (Ghee)

Start with a sealable bowl big enough to fit the slices of bread, laying flat, in it. I will stack 2 or three layers high, as tight as I can get them in the bowl.

In a mixing bowl, mix the eggs and milk.

Put one layer of bread in the plastic bowl and pour some mix on them, just enough so that the surface of each slice is just covered with the mix. Do the same with the next layer of bread.

If you notice that the mix will not be enough to cover everything, add another egg and some more milk to it and stir up.

Once you have all the slices in the bowl and covered with the mix, seal up and put in the refrigerator overnight.

In the morning, pull the bowl out of the fridge, turn over, and let sit like that for an hour. That insures that the bread is soaked thoroughly. Since my bowl's lid leaks, I put it in a bigger bowl to contain any mixture that spills out.

On a flat, hot skillet, brush a fine layer of clarified butter. Carefully (the slices are very delicate when soaked), lift a few slices...one at a time...and place on the hot skillet.

Cook for a few minutes on each side, place on a plate, and cover to keep warm while you finish cooking all the bread.

We served with our easy scrambled eggs.

Darryl
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