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Epicurean Kentuckian Recipe: Classic French Toast with a Swirl
Cinnamon Swirl bread will be available from Tucker's Station Farms at Farmers Market on the Square, as will farm fresh chicken eggs from Blackaby Hill Farm (or duck eggs if you prefer) on Saturday, June 28, 2014. The market time is 8am-1pmCT, at the Adair Annex parking lot, Columbia, KY.
RECIPE: Classic French Toast with a Swirl.
From the kitchen at Tucker's Station Farms. A quick and easy back to the basics version of the old Classic French Toast. This one comes with a Cinnamon Swirl! - BARBARA ARMITAGE
In a medium sized mixing bowl, whisk together the half and half (or milk), eggs, salt and vanilla extract. Pour the egg mixture into a flat bottom pan such as a pie pan.
Preheat oven to 375 degrees.
Dip bread slices into the egg mixture one at a time, allow them to soak for 30 seconds on each side. Place the egg bread on a cooling rack that is sitting in a sheet pan and let rest for 2 minutes.
Use a second cooling rack in a sheet pan and place in the oven.
Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick sauté pan. Place 2 slices of the egg bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices of egg bread.
Serve immediately with maple syrup or whipped cream and fruit and a dusting of powdered sugar.
This story was posted on 2014-06-28 05:24:29
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