Posts Tagged ‘Adventures in Cooking’

Adventures in Cooking: Christmas Edition

The idea started a few weeks ago when I was trying to figure out what to do with Cinnamon Swirl bread that was going stale. I had an idea of using it in a French Toast recipe but didn’t want to do just the usual recipe so I asked some friends for ideas and the wonderful Lissa Matthews and Leah Braemel gave me some suggestions I could work with. I settled on using Gingerbread spices (since I liked them and beyond coffee I don’t work with them in cooking.). I Googled Gingerbread Recipes for spice measurements and turned to the Food Network for the French Toast components (how much milk to use, how many eggs, etc.). I settled on using Robert Irvine’s French Toast Recipe as a base and made adjustments. Here’s my recipe:

Cinnamon Swirl Gingerbread French Toast

7 slices on Pepperidge Farm Cinnamon Swirl Bread (maybe 8 if you can work it)

1/4 teaspoon Nutmeg

1 teaspoon Ginger

2 tablespoons Brown Sugar

1/4 teaspoon Ground Cloves

1/4 teaspoon Ground All Spice

1/4 Cup Milk

4 Eggs

1/2 teaspoon Vanilla Extract

 

Directions:

Mix spices first and set aside (I mixed them the night before so I had less work in the morning). I measured out the milk in a measuring cup, added in the extract and mixed that together before I added in the first egg, a spoonful of the spice mixture and stirred. I repeated the process until I’d used up all the eggs and spices then poured it into a glass baking dish. I soaked the bread for 1 min per side. While I waited for the bread to be ready I heated a pan and put in a large hunk of butter (I use Smart Balance Butter Spread) and added a bit of olive oil to keep the butter from burning. Once it was all melted and the bread was ready I started the frying. Once done I topped with powdered sugar. You can douse on some maple syrup. I suggest having bacon with the toast. (Charlene, you know I couldn’t leave out the bacon. My Super Twin Jodi Redford would’ve disowned me for a minute or so. Can’t have that).

The taste of Cinnamon and the Gingerbread spice mixture was light so I didn’t get a lot of heat. If you are feeling more daring or are more advanced in cooking than I am (I only cook/bake once in awhile when I’m so inclined), you can adjust the spice levels to your taste.

A quick Thank You to Jessica Coulter Smith for helping me with the directions.