Friday, April 29, 2011

This One is For The Duchess of Cambridge

In honor of the royal wedding and after I heard that one of Kate's favorite breakfasts is "Eggy Bread" (French Toast) I decided to post my recipe for making a yummy version.
W*A*R*N*I*N*G***this recipe is not gluten free, fat free or sugar free, but just plain delicious!


The Duchess of Cambridge's Eggy Bread


1 large loaf of egg bread with raisins, cut into 1" slices
4 large eggs
1/2 cup orange juice
1/2 cup whole milk
1 cup heavy cream
2 Tablespoons yellow cake mix (my dad's secret ingredient for French toast)
1 teaspoon vanilla extract
butter
maple syrup



Mix all the batter ingredients in a 9"x13" casserole dish.

Lay the bread slices in the batter and allow to soak for about 30 seconds, flip and repeat.
Heat a large griddle to medium heat, slather with a large piece of butter. Lay the bread on the griddle and allow to cook slowly until well browned on both sides.


Remove the eggy bread to a serving platter and serve with butter and syrup. Or you can allow to cool and then reheat in the oven,  350'F, on a sheet pan, until heated through. This is the method I prefer because it gets a little bit more crisp. This can also be frozen in a single layer, and wrapped tightly until ready to reheat and serve.  Bake in a 350'F oven as above until hot (do not defrost before reheating).

We are watching 4 of our grandkids tonight...so this will be breakfast for all of us tomorrow morning.



3 comments:

Geri Centonze said...

Yummy!!!!

Jillsy Girl said...

Love French Toast! (although, I would have to leave out the raisins!)

Ella said...

Mmmmm, this reminds me of my grandma as she made these French Toasts when I was young. But in Sweden we call them poor Knight (I don't know why, but I think it's a funny name)