Since the holiday months are full of cooking homemade goodies, I thought it would be fun to share some of my own recipes, favorites around our house.
I was quite good at the lab component of chemistry. That could be why I am excellent in the kitchen, since cooking is just chemistry. Or, I just listened really well to my mom. In either case, I don't say this to brag, it's just a talent that I have been blessed with and love to share with everyone. I am finally ready to share some of my secret recipes with you that have kept family and visitors in our home coming back for more. The recipe I am going to start with is candied french toast.
What you will need:
Bread: I like Nature's Own Butterbread, but the Texas Toast size slices are the best for french toast
2 Tbls of milk
2 tsp vanilla
1/8 tsp nutmeg
(Combine above in one dish).
2 Tbls sugar
2 Tbls brown sugar
1 tsp cinnamon
(combine above in a small dish or a spice container that you can sprinkle the mixture out of).
*Do not mix the cinnamon and sugar in with the egg mixture like traditional french toast recipes.*
Mix the eggs, milk, vanilla and nutmeg together in a pie plate. It's easiest to soak bread slices in a flat pie plate.
Soak the bread slices for just long enough to coat both sides, then put it in the preheated butter pan.
With one side cooking, sprinkle the sugar mixture on the raw egg side of the bread. Now, the point of this is that you want the sugar to be on top of the mixture, not mixed in with the egg. You want the sugar coating on top to have immediate contact with the heat. Why? What happens to sugar when it is heated? The white sugar turns to a hard coating and the brown sugar caramelizes.
The reason I don't sprinkle the sugar mixture on the first side that is cooking while it is soaking in the egg mixture is because I don't want to get any of the sugar and cinnamon in the egg mixture. With adding more as you cook, it could get overwhelming in flavor if you add it to the egg mixture as well.
Turn your bread slices over so the sugared part can caramelize and the egg mixture can cook.
I always sprinkle the finished product with a bit more cinnamon sugar on top for good measure ;) Can't have too much.
Happy tummies make for happy dinner table conversations and a happy day!
If you try this, let me know how it comes out. I'd love to hear from you!