Saturday, April 17, 2010

Eggs and Cream: Part 1

I took home a leftover challah from work on Friday and was thinking what I could do with it. I opened up my fridge and saw that I had eggs, milk, and half and half. I also knew I had some vanilla beans in the pantry. I decided I'd make french toast for breakfast!
You'll see in the recipe below that I added splenda into my egg mixture. I like making the egg mixture sweet, not sure why but I do. If you add real sugar or maple syrup, you'll find that your french toast will have a nice caramelized crust. I ended up having leftover egg mixture and I did not let it go to waste. Stay tuned to see what I ended up using it for!!
Vanilla Bean French Toast
(serves 4 people, 3 slices each)
1 cup skim milk
1/2 cup fat free half and half
5 eggs
1/2 of a vanilla bean with seeds scraped out
1/2 cup sweetener (such as sugar, 6 packets splenda, maple syrup, honey)
12 slices of challah bread
Place first 3 ingredients in a large baking dish or bowl. Whisk together. Add vanilla bean scrapings and vanilla bean to the egg mixture, whisk again until well blended. Add sweetener of choice into the mixture and whisk.
Heat a large frying pan on medium heat. Spray non-stick cooking spray on the pan. Dip slices of challah into egg mixture and let sit 10-15 seconds on each side. Transfer wet challah slices into the pan to cook. Cook each side for about 3 minutes until golden brown. Repeat until all challah slices are dipped and cooked. ENJOY!


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