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The Kitchen & The Speakeasy
I love French Toast
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<blockquote data-quote="Blackhorse" data-source="post: 560953" data-attributes="member: 1365"><p>I love French Toast. But I’m really really picky. I make mine with Grand Central Como bread. The Como is a signature Italian-style hearth bread! Named one of the country’s best artisan loaves by Saveur magazine, Como has a golden crust and chewy interior. Perfect for sandwiches, toast and bruschetta. (<em>A blend of Shepherd’s Grain and Roger’s unbleached flours, water, salt, yeast.). </em>I slice it a little over an inch thick then let it rest in a simple mix of eggs, a splash of milk and a dash of pure vanilla. I have a 12” Ninja non stick pan that I bring to temperature then squirt in some Kouzini Ultra Premium Raw Extra Virgin Olive Oil to help crisp the edges. Once browned nicely it goes on a wide plate, gets a slather of organic butter and a hefty dollop of Pacifica pure virgin raw unfiltered Sage honey. Oh Mama…so good.</p></blockquote><p></p>
[QUOTE="Blackhorse, post: 560953, member: 1365"] I love French Toast. But I’m really really picky. I make mine with Grand Central Como bread. The Como is a signature Italian-style hearth bread! Named one of the country’s best artisan loaves by Saveur magazine, Como has a golden crust and chewy interior. Perfect for sandwiches, toast and bruschetta. ([I]A blend of Shepherd’s Grain and Roger’s unbleached flours, water, salt, yeast.). [/I]I slice it a little over an inch thick then let it rest in a simple mix of eggs, a splash of milk and a dash of pure vanilla. I have a 12” Ninja non stick pan that I bring to temperature then squirt in some Kouzini Ultra Premium Raw Extra Virgin Olive Oil to help crisp the edges. Once browned nicely it goes on a wide plate, gets a slather of organic butter and a hefty dollop of Pacifica pure virgin raw unfiltered Sage honey. Oh Mama…so good. [/QUOTE]
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I love French Toast
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