French Toast Recipe

     French Toast Recipe

Brioche and challah bread make the best French toast. Both are as of now so eggy that once dunked in the player and griddled in spread they become custard-like within. The well cooked and caramelized outside is thanks to some extent to the additional sugar in the egg blend. What's more, playing with the flavor is simple: This recipe has a hint of warmth from cinnamon, nutmeg and vanilla. Here is a master tip: Ensure you don't over-splash the bread. Completely lower it in the player for a couple of moments and let any overabundance dribble off prior to cooking. What's more, sit tight for the air pockets from the liquefied margarine to die down — that is the point at which you realize your skillet is sufficiently hot.

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Ingredients

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2 tablespoons sugar

4 tablespoons margarine

4 eggs

1/4 cup milk

1/2 teaspoon vanilla concentrate

8 cuts challah, brioche, or white bread

1/2 cup maple syrup, warmed.

Method

In a little bowl, join cinnamon, nutmeg, and sugar and put away momentarily.

In a 10-inch or 12-inch skillet, dissolve spread over medium intensity. Whisk together cinnamon blend, eggs, milk, and vanilla and fill a shallow holder for example, a pie plate. Dunk bread in egg blend. Broil cuts until brilliant brown, then, at that point, flip to cook the opposite side. Present with syrup.