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Baked French Toast
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| Makes 8 slices |
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| This method is not only more convenient than conventionally made
French toast, but, I think, more delicious; it is very rich and custardy.
Back in 1978, when this was first published, we weren't watching our
butter intake the way we are today. I'm offering the recipe now the
way it was published then, but personally, if I were preparing it
today I would reduce the amount of melted butter in half to two tablespoons.
You're still going to get a custardy piece of toast with a crisp surface.
Long soaking and a high baking temperature insures that. Getting back
to the convenience aspect: with this recipe, you can turn out eight
slices of hot toast all at once. If you've prepared them the night
before and stored them in the refrigerator on a baking sheet, all
you have to do is slip them in the oven in the morning. |
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| 4 |
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eggs |
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| 1/2 |
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teaspoon salt |
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| 1 |
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cup milk |
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| 8 |
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slices firm white
bread |
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| 2 |
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tablespoons butter |
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| 1/4 |
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cup melted butter |
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In a mixing bowl, beat together the eggs,
salt, and milk. Dip each slice of bread into the egg mixture, turning
several times to make sure the bread is thoroughly soaked.
Butter a baking sheet with the 2 tablespoons
of butter and arrange the moist bread on the sheet. Drizzle melted
butter over the bread. Let stand at least an hour. If preparing
ahead, cover baking sheet with plastic.
Bake in preheated 500-degree oven for 7
to 8 minutes, then turn slices and bake another 4 to 5 minutes or
until golden brown. Serve immediately.
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| - From Cooking In A Small Kitchen.
Boston: Little, Brown, 1978. 257p. - |
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