Getting Toasted In The Morning
It's day one of the clean sweep that I'm giving my kitchen. Food stores are still stocked enough that I'm not grasping at straws to come up with meals. Still, I got up early to make breakfast since all of our convenience foods for breakfast have long been depleted.
Personally, I'm not a breakfast person. I can legitimately run on my generous fat stores for several hours before eating my first meal. In fact, there was a six month post break up period a couple of years ago that I functioned solely on Coca-Cola and my own depressioin. Of course, things are quite different for the rest of my family, which is why I was up at the ungodly hour of 9:00 am (I work evenings so I stay up fairly late) staring blankly into my refrigerator looking for a quick fix.
I decided to make a Peanut Butter and Jelly French Toast after seeing two full loaves of wheat bread sitting unopened in my pantry after an ill-advised decision to "stock up" during a pretty good sale. Moving forward, I'm definitely going with the shopping for groceries every week so I don't waste as much food.
You Will Need:
3 eggs
1/4 c milk or heavy cream
1 Tbsp. granulated sugar
1 tsp vanilla extract
1 tsp cinnamon
8 slices of sandwich bread
2 tbsp butter
2 tbsp olive oil
Peanut butter (Or almond butter, or cookie butter, or nutella. Whatever floats your boat!)
Jelly (Any flavor you want is fine by me. I'll never judge you like that.)
In a shallow bowl, whisk together the eggs, milk, vanilla, and cinnamon. (You can also shake the ingredients together using a mason jar, which I've found to be a much better process since the gyration really breaks up the eggs so you don't get those egg white chunks.) Soak each piece of bread in the mixture making sure to coat both sides generously.
In a heavy bottom pan, heat the butter and oil. Cook the bread on both sides until crispy and golden on the outside.
Smear liberally with the toppings of your choice and serve.
Personally, I'm not a breakfast person. I can legitimately run on my generous fat stores for several hours before eating my first meal. In fact, there was a six month post break up period a couple of years ago that I functioned solely on Coca-Cola and my own depressioin. Of course, things are quite different for the rest of my family, which is why I was up at the ungodly hour of 9:00 am (I work evenings so I stay up fairly late) staring blankly into my refrigerator looking for a quick fix.
I decided to make a Peanut Butter and Jelly French Toast after seeing two full loaves of wheat bread sitting unopened in my pantry after an ill-advised decision to "stock up" during a pretty good sale. Moving forward, I'm definitely going with the shopping for groceries every week so I don't waste as much food.
Peanut Butter and Jelly French Toast
3 eggs
1/4 c milk or heavy cream
1 Tbsp. granulated sugar
1 tsp vanilla extract
1 tsp cinnamon
8 slices of sandwich bread
2 tbsp butter
2 tbsp olive oil
Peanut butter (Or almond butter, or cookie butter, or nutella. Whatever floats your boat!)
Jelly (Any flavor you want is fine by me. I'll never judge you like that.)
In a shallow bowl, whisk together the eggs, milk, vanilla, and cinnamon. (You can also shake the ingredients together using a mason jar, which I've found to be a much better process since the gyration really breaks up the eggs so you don't get those egg white chunks.) Soak each piece of bread in the mixture making sure to coat both sides generously.
In a heavy bottom pan, heat the butter and oil. Cook the bread on both sides until crispy and golden on the outside.
Smear liberally with the toppings of your choice and serve.
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