Friday, August 3, 2012

5 a.m. French Toast

Jet lag stinks. 

You fall asleep on your couch at 7 p.m. with the stove still on (oops), and then wake up groggily at 9 and stumble into bed. 

By 4:30 the next morning, you're awake. Tossing and turning. Trying to pretend that you can just stay in bed and sleep.....


But - you've got leftover bread on the counter. 

Something good could come of this!

(And perhaps your husband will forgive you for rising at such an uncouth hour.)

Start with eggs. Preferably in a dinosaur bowl. It's 5 a.m., have fun with it. 

Add milk.

Now some sugar. And vanilla. And salt.

And some malt powder. It was already on the counter. Might as well go in. (Thank goodness seaweed powder wasn't sitting there!)

Mix it all up. 

Now slice up your bread.

Soak the slices in the liquid for at least a few minutes a piece. 

Toss in a skillet on medium-high.

Turn once, when they are nice and brown on the bottoms.

Serve with syrup, powdered sugar, and a few chunks of nectarine (or whatever fruit happens to be sitting around).

5 a.m. French Toast

Serves 2

3 eggs
1/2 c. milk
2 tbsp sugar
1/2 tsp vanilla
1/4 tsp salt
1 tbsp malted milk powder
6 slices of day-old French bread
Maple syrup, powdered sugar, nectarines for topping (optional)

In a medium-sized, wide bowl, mix the eggs, milk, sugar, vanilla, salt, and malted milk powder. Whisk it up good. Soak the slices for at least a few minutes a piece, to get the liquid to soak all the way through.

Put a large skillet on a medium-high burner. Add a 1/2 tbsp of butter. Place slices in skillet and cook until golden brown on one side. Flip and cook until brown on the other side. 

Serve with syrup, powdered sugar, chopped nectarines, whatever you can come up with at 5 a.m.

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