Saturday, May 28, 2011

French Toast To Go

We entertained during summer weekends at Summit Lake, Washington for sometimes large crowds of people, and since it was in a somewhat remote area, packing the groceries required planning for just about anything because you never knew the weekend had in store.  At times, we were ending up with an over abundance of leftover hamburgers buns. I found a use for these leftovers - French Toast! Even better, they would make a great breakfast sandwich.  It works best with stale buns, I would just throw leftover buns into the refrigerator until I was ready to use them for the French toast, sometimes not until the following weekend.

To prepare, it is simple.  Take the top bun and with a serrated knife, skim off the top crust exposing the bread to prepare for dipping into the egg mixture and do the same with the bottom bun.  I also make my batter up differently than other people.  I don't add cinnamon to the egg mixture, I sprinkle it over the top of each piece of french toast, so each piece has the same amount of cinnamon.  If you add the cinnamon to the egg batter, the first piece of bread gets the cinnamon and the rest keep getting less and less. 

Here is my recipe for french toast.  You can either serve it up on a plate with maple syrup or make it into a sandwich with a piece of maple flavored sausage in the middle (this is why I call it French Toast to Go).

French Toast To Go
3 Large eggs
1 cup Milk
1 tsp. Sugar
1 tsp. Vanilla extract
dash Salt
"Day Old" Hamburger Buns (works best if not fresh)
Maple flavored Sausage patties or links

Separate buns. With a serrated knife, skim off the top or bottom crust from each of the buns (make bread crumbs out of the crusts for other recipes). Set aside.

Cook sausage patties according to directions. If you have bulk sausage, form into bun size patties. If using link sausage, cook and then cut in half lengthwise.

In flat bottom bowl, wisk eggs, milk, sugar, salt, and vanilla.

Preheat griddle to med-low heat (or about 325°). Lightly butter griddle. Briefly soak each bun on both sides and place onto griddle. Sprinkle cinnamon on each of the buns. Cook until golden brown on each side.

Take two pieces of the French toast buns and place a sausage or sausages between the buns. You now have French toast to go. Or, you can serve it the traditional way with butter, warmed maple syrup and powdered sugar.

Variation: if you are making orange juice from concentrate to serve with the breakfast, take a teaspoon of the orange concentrate and add it to the egg mixture and omit the sugar.

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