Here's a hearty and quick recipe we enjoy on work weekends when we know we aren't going to get back to the kitchen before evening. It yields enough product that we can usually freeze some for another day when we use the toaster to thaw and warm the product for a quick meal.
Tools:
Electric Fry Pan (Teflon)
Egg Timer
Electric Hand Mixer
Teflon Proof Lifter
Ingredients:
20 Slices Multi-Grain Bread (Frozen)
10 Farm Fresh Eggs
1/2 Cup Lemon Hart Demerara Rum
1/4 Cup Extra Virgin Olive Oil
1/3 Cup Heavy Cream (18%)
1/2 Tsp Nutmeg
1 Tbsp Vanilla
Instructions:
Add ingredients to large mixing bowl in the order of appearance above. Mix vigorously to create light batter of uniform consistency. Preheat fry pan to 375 degrees and prepare warm oven for finished product. Lubricate pan with additional Extra Virgin Olive Oil. Dip slices of bread quickly (cover fully) into batter and place in Fry Pan. Turn over Egg Timer and flip product once timer empties. Repeat for second side or until desired toasting is achieved. Place in warm oven until ready to serve. Serve with warmed maple syrup, butter and favorite protein - Bacon, Beef/Pork Chubbies or Farmers Sausage. Makes 20 pieces of French Toast. Freeze leftover French Toast in Ziplock bags and warm with toaster as required.
