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French Toast

8 slices of bread
2 eggs
2 tablespoons milk (soy and rice milks work fine)
butter or oil for frying

Beat eggs well. Add milk and stir. Add a couple drops of vanilla
for every couple of eggs. Add cinnamon, nutmeg, or other spices
to taste. You want subtlety, not a dessert. You may wish to add
a dash of salt. Stir. Melt butter in pan or heat oil. Submerge
the bread in the bowl of egg and milk one piece at a time. Don't
soak it in the bowl but make sure all parts are covered. Fry until
brown on one side. Add a bit of butter to the top of the bread
and flip. Cook until brown on the other side and remove from heat.
Repeat until all the bread is cooked. Serve hot with butter, jam,
maple syrup, applesauce, or whatever you wish.

To freeze, let the bread cool and put the slices in a plastic bag
or tin foil. They will come apart easily for reheating. To reheat,
put in toaster or toaster oven or regular oven. Heat until hot
throughout. Eat plain or as above. Note that when you plan to
eat this fresh from the pan it doesn't matter how much batter is
on the bread. For freezing and reheating, keep the batter even
and not to thick. Be sure to let the bread drip back into the bowl
before frying.

You can make as much or as little of this dish as you like. You
can use any sliced sandwich bread or slice your own from a loaf
(up to about an inch thick works well). Challah and other soft
egg breads are delicious. If you want to reheat the French toast
in a toaster, use ordinary square sliced bread. I usually use a
plain-tasting whole grain sandwich bread.


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