Sunday, December 21, 2008

Ice and snow and ice and French Toast!

Okay, so yesterday we had snow topped with ice already on the ground.  We then received another 7.5 inches of snow to be finished with another half inch of freezing rain.  So, our little Oscar is completely freaked out!  If he can gain his footing, he falls through the crusty ice and is buried by snow.  Poor little guy had to be carried back from his walk!  He is now snuggled under the covers praying this all goes away.


So, with Miss M here, what do we do to keep us entertained?  Well, we have enough food, so we don't have to make plans about who to eat first.  That leaves us to organize all the recipes (and by all I mean about seven hundred gazillion!!!).  Jimmy is making breakfast, and we are having:

Ice-Creamy French Toast!

1) Break 7 to 10 large eggs in a large mixing bowl.  Spoon 5 cups of quality vanilla ice cream into a separate mixing bowl.  We use Haagen-Dazs vanilla bean ice cream.  When slightly soft, pour ice cream into large mixing bowl with eggs.

2) Add 2 tablespoons almond extract and 2 teaspoons nutmeg to bowl.

3) Use a large whisk and mix until completely blended.  The mixture should be smooth, with no chunks of ice cream or egg yolk.

4) Cut a loaf of spongy bread, such as egg-based Challah, into thick, 1 inch slices.

5) Drop the pieces in one at a time, coating both sides well and saturating the bread.  You want the bread to be saturated, but not soggy.  If the bread is left too long in the ice-cream mixture, the entire world as we know it will cease to exist!!!!!  Just kidding, if left too long, the bread tends to come apart.

6) Allow excess batter to drop off the bread before cooking.

7) Heat grill or saute pan on medium, about 325 degrees.  Do not cook on high heat, because the sugar and nutmeg caramelize quickly and will burn on high heat.  Add enough butter to lightly coat the pan.  When heated, add custard-coated bread.  Make sure to space the pieces at least 1/4 inch apart.  Allow to cook about 1 to 2 minutes, or until golden brown.  Turn and cook another 1 to 2 minutes.

8) One piece per serving is enough (SO NOT TRUE!!!!!!).  I serve in pairs and have never tossed any to die in the disposal!  Dust with powdered sugar and serve with either hot maple syrup or karo syrup.

10 comments:

Living on the Spit December 21, 2008 at 10:51 AM  

Thanks for sharing this one. I might make this on Christmas morning. really sounds Yum-O

Marlene

(Sometimes!) Serendipitous Girl December 21, 2008 at 3:01 PM  

Ice cream AND french toast? Please come get me immediately.

big hair envy December 21, 2008 at 5:32 PM  

No WAY!!! This could quickly become a new family favorite!!! Unfortunately, it might be a little too sweet for me:(, but my gang would scarf it up!

Suz Broughton December 21, 2008 at 8:03 PM  

YUM! I love this recipe and the song? PERFECT!

Noe Noe Girl...A Queen of all Trades. December 22, 2008 at 6:40 AM  

Yummy! Gonna give it a try this weekend! Little T's favorite is French Toast so he will love this! Thanks Babe =)

Frita December 22, 2008 at 10:49 AM  

yum!!! can i request this on my next visit to pdx?

HalfAsstic.com December 22, 2008 at 3:08 PM  

Oh. My. Gawd. That sounds sooo good. It has been so long since I've had French toast. Mither used to make it for me when I was a wee girl and it was to die for. THIS recipe, however, sounds divine.
Will have to give it a whirl with Bluebell ice cream. (You can't get it outside of Texas... and it is tragic, even if you don't know it.)

Lys December 29, 2008 at 9:47 AM  

Soooo linking this on the weekly round up over at CinS! ;)

Suz Broughton December 30, 2008 at 11:55 PM  

Okay! WE made this on CHristmas morning! Thank you! Thank you! We served with ice cream on top!

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