Thursday, October 7, 2010
Sweet Potato French Toast
French toast is not a new idea, but it took me awhile to really get the hang of it. It was always too soggy, too eggy, or just not flavorful enough. Now that I figured it out, I love it! Also, I found that using good bread makes a big difference. I don't even bother unless I have some french bread lying around. This time I wanted to use up some mashed sweet potato, and the extra flavor and moisture didn't hurt! You could leave out the sweet potato of course.
I use half a loaf of french bread (bonus if it's homemade and a little dry)
Here's what I use to dip the bread slices in:
about 1/4 cup half and half
a big spoonful of mashed sweet potato
1/2 tsp cinnamon
1/2 tsp pure vanilla extract (I've found that imitation just isn't the same)
I find that turning the slices in your egg mixture two or three times is just right.
Fry those slices in lots of butter please! If you have an iron skillet to use, you should.
I'm sure I don't need to tell you to sprinkle with powdered sugar and drizzle with maple syrup.
If your household is anything like mine, you better eat before it's all gone!