How to Make Killer Pastry Breakfast Toast

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By blaquetweety64
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Make Killer Pastry Breakfast Toast

Is French toast really French???

According to research, French toast is not necessarily French in origin; it is likely that the recipe dates back to medieval times and may have been a logical “invention” by different peoples, akin to battering and frying any food. A similar dish, suppe dorate, was popular in England during the Middle Ages, although the English might have learned it from the French Normans, who had a dish called tostees dorees. However, according to the first written mention of the dish comes from the court of Henry V of England (1413–1422).

Difficulty: Easy

Instructions

Things You'll Need:

2% milk
vanilla extract
cinnamon
eggs
nutmeg
powder sugar
rum extract
loaf Texas toast

Step 1

6 egg
1 cup 2% milk
1 teaspoon vanilla extract
2 tbl cinnamon
1 tbl nutmeg
1 cp powder sugar
1tsp rum extract
1 loaf Texas toast
Step 2

To keep your French toast warm for serving. Line a deep baking dish with wax paper. Pull off enough foil to cover top op pan. You really don't want to seal the pan, just lay foil on top. Preheat oven to 200.
Step 3

In a medium bowl, whisk egg whites Whisk the eggs till frothy.
Step 4

gradually
Add the milk, vanilla extract, rum extract, cinnamon and nutmeg, mix well and set aside.
Step 5

Heat frying pan over medium heat. Lightly spray a non stick skillet with vegetable cooking spray.
Step 6

Dip 1 bread slices into egg mixture, turning to coat both sides of bread with egg mixture. Do this quickly, so as not to completely soak the bread.
Step 7

Place bread slices in prepared skillet. Cook in skillet over med/med-high heat for a minute or so per side. Or until golden brown. You may need to flip more than once to achieve the desired golden-brown color.
Step 8

Slice in half before transfer to pan to keep warm.
Step 9

Transfer all of cooked slices to The oven proof pan, to keep warm in oven for serving.
Step 10

Sprinkle a bit of powder sugar on top of every slice of French toast. Serve with butter and syrup, or preserves. (My personal favorite is powder sugar.)