Saturday, February 06, 2010

Sweetheart French Toast

(makes about 12 3-inch hearts)
1 can (370 ml) evaporated milk
3 large eggs
1 tbs brown sugar
1 tsp ground cinnamon
1/4 tsp ground nutmeg
pinch kosher salt
6 slices sourdough bread

In a medium bowl, whisk together evaporated milk, eggs, sugar, cinnamon, nutmeg and salt. Slice bread into triangles, or cut into heart shapes using a cookie cutter, and dip into egg mixture.

Heat a griddle over medium heat and add a pat of butter. Brown toast on both sides and serve with butter and your favourite syrup.

Notes: Using evaporated milk, which is thicker than milk by a factor of about four, coats the bread beautifully instead of sogging into it like a sponge. Bread choice is also important. A sturdy sourdough loaf or challah will hold up when wet. Sandwich slices will always disappoint.