Posted on: 13 November, 2004
Author: Kori Puckett
I got an idea one day when I was in a Cracker ... eating ... They had ... ... and it was the best French toast I'd had, so I wantedto ... the recipe at home.I h I got an idea one day when I was in a Cracker Barrelrestaurant eating breakfast. They had sourdough Frenchtoast and it was the best French toast I'd had, so I wantedto re-create the recipe at home.I haven't gotten this down to a recipe with exactmeasurements, but I usually use:Pepperidge Farmhouse Sourdough bread slicesabout 1 to 1 1/2 or so cups of milk 1 or 2 egg whites (or the whole egg, if you prefer)cinnamon and/or sugar (optional)Mix the milk, egg whites, and cinnamon and/or sugartogether. Place both sides of each bread slice into themixture to saturate the bread.Most of the time I use Pam cooking spray to butter thepan, because it's easier and quicker for me to just sprayevery time to keep it from sticking. But if you preferbutter or margarine, that's fine too.The first slice you should cook for a few minutes on eachside. Then with the other slices, after the pan has had achance to really get hot, it only takes a couple of minuteseach side to get it brown.Depending on how much of the milk and egg mixture you letsink into each slice, it can make from 4-8 sourdoughslices. I like to use strawberry syrup, but you can use anysyrup you like. You can even make your own syrup by mixingtwo cups of sugar, one cup or water, a teaspoon of vanillaextract and whatever flavoring (strawberry, blueberry,cherry) you want. Bring it to a boil, then lower the heatand let it simmer for about five minutes. For thicker syrup, you can add clear Karo syrup, too. And to finish it all off, you can add a couple of (big)spoonfuls of Cool Whip (or any whipped cream) on top. Yummy.Enjoy! Article Tags: French Toast Source: Free Articles from ArticlesFactory.com