French toast

Growing up in the Netherlands meant an open sandwich for breakfast. And for lunch. My mom made us eat a whole wheat sandwich first, with something ‘healthy’ on top. Healthy was slices of cheese or meat. After the ‘brown’ sandwich we could have a ‘white’ one, topped with something sweet.

Peanut butter, jam, ‘hagelslag’ (the famous Dutch chocolate sprinkles), hazelnut spread or ‘appelstroop’. We all had our own favorites. One of my sisters still can’t live without appelstroop. You can compare it with molasses, only slightly firmer and it’s made of apples so it tastes sweet and sour.

Wentelteefjes p

After the white sandwich we had to have a brown one again and so on. If we could decides ourselves what to eat we would only eat white sandwiches with sweet toppings.
We could also be creative with combining the toppings.

Peanut butter & the chocolate sprinkles; cheese and appelstroop or ham and cheese. Only on Wednesdays we could have a triple (Yay!!) sandwich with peanut butter & chocolate sprinkles. Oh boy, that was a true treat! A triple sandwich was my all-time favorite 🙂 Nothing as good as a soft fresh white sandwich with peanut butter and chocolate. OMG, if I can find this ‘hagelslag’ here in LA I will definitely bake some bread and make a triple sandwich with peanut butter and chocolate. And thanks to myself… I’m craving it right now, damn!

So sometimes -when the bread was old and slighty dry- my mom made us grilled cheese sandwiches or she would make french toast.
It’s so simple to do, and yet so delicious. Just make sure to use stale bread because that will give the best pieces of French toast you’ve ever had.
French toast is called ‘Wentelteefjes’ in the Netherlands. Which can be translated with ‘wallowing bitches’ 😉 Just saying…

 

French toast

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Yield: 4 slices

Serving Size: Serves 2

French toast

Mouthwatering delicious golden crisp french toast. It smells so good, who can resist this?

Ingredients

  • 4 slices of stale bread
  • 1 egg
  • ½ cup of (soy) milk
  • ½ tsp ground cinnamon
  • 1 Tbsp brown sugar
  • ½ tsp vanilla extract
  • butter for cooking
  • fresh fruit and maple syrup or powdered sugar for topping

Instructions

  1. In a large bowl beat the eggs with a whisk until the whites and yolk is well combined.
  2. Whisk in the milk together with the cinnamon, sugar and vanilla. It already smells good!
  3. Now take the first slice of bread and soak it in the egg mixture, flipping around several times.
  4. Repeat it with the other pieces of bread, leaving the other slices in the bowl.
  5. Let them rest for a couple of minutes so the dry bread will totally soak up the egg mixture.
  6. Heat a skillet over medium-low heat and let a little bit of butter melt.
  7. It depends on how big your skillet is, but you can easily place 2 slices of bread at once. Cook them on both sides until gold and crisp. Repeat with the other 2 slices.
  8. Serve them on a plate with fresh fruit and sprinkle with powdered sugar.
http://www.inmyredkitchen.com/french-toast/

Enjoy!

 

3 comments
  1. […] vervang de abrikozen in die recept door gedroogde cranberries en ze zijn helemaal Kerst-proof! * Wentelteefjes, ook altijd erg lekker (recept in het Engels) * Voor als je een wafelijzer hebt: volkoren wafels […]

  2. […] vervang de abrikozen in die recept door gedroogde cranberries en ze zijn helemaal Kerst-proof! * Wentelteefjes, ook altijd erg lekker (recept in het Engels) * Voor als je een wafelijzer hebt: volkoren wafels […]

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