Wednesday, March 2, 2011

Recipe: French Nickel Toast

by Cherilyn David

*Read entire recipe before starting. Watch for Plan B and other tips.

French Nickel Toast

My recipe names are goofy, but I love them. This is a spin on french toast, using pumpernickel bread. Yum! Pumpernickel bread has a bite to it, which makes this recipe one of those sweet/sour concoctions. If you absolutely hate pumpernickel, feel free to substitute.


Pumpernickel bread (2 slices per eater)

Bread Batter:
egg whites(amount varies, read on…)
1 tbsp Vanilla extract
1 tsp Burnt Sugar extract
milk (after all ingredients, about 1/4 amount of milk) i.e. Bowl is half full of egg whites and flavor, fill up to 3/4 with milk.

Dip bread slices in batter, in a dish they can easliy be covered in, until well saturated. Place carefully by spatula in an already warm non-stick pan. Cook like french toast or grilled cheee, flipping two or three times until golden brown, a few minutes on each side.

Serve warm and top as desired.

butter, for cooking and topping, as desired
olive oil or cooking spray
powdered sugar, for topping as desired

Homemade Cranberry Syrup

half stick butter/margarine
quarter cup cranberries (dry or fresh)
half cup sugar
quarter cup water

Heat not quite to bowling and maintain that heat, stirring often
(sugar can be added for desired consistency, cranberries can be added or subtracted to preference)

Plan B: Hate cracking eggs? Buy your egg whites in a carton. Hate wasting the yolks? Put each with a dab of sugar in an ice tray and freeze. Then throw cubes in a ziploc for future use.

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