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The end product looks alright but would be so much more substantial looking if eggs were used...we buy local eggs from free-range, all-organic chickens. Do you not eat eggs?
Hell, I don't think I could eat anything, ever again after reading that site. Don't think i'd be posting recipes after 'horror stories'.
Glad I have my own chickens......
The photo of said "French Toast" looks crappy, the entire first paragraph is so illiterate it's unreadable and I think the author is a scary extremist....what a fruitcake!
Roosty- often we are at opposite ends. This time, I love you
Ohiogirl- I feel so bad. THREE of my chickens didn't have names and i'm sure I couldn't pick them out of a line up now. They're all three alike, with no identifying characteristics. My 17 year old named them Larry, Joe and Curley. But none of us know who is who. lol
But they continue to give me beautimous, healthy eggs so it's ALL good.
I made my best French Toast ever this summer with ingredients from my local farmers' markets.
Brioche (fresh from one of the market bakers)
fresh pastured eggs (from my favorite chicken farmer)
heavy cream (from a local grass-fed dairy farm)
and earth-shatteringly delicious pear butter (from an artisan preserves maker at the farmer's market).
I use stale ciabatta. The longer you soak it the better. Should be falling apart when it comes out of the egg milk mixture. Lift carefully from soaking bowl and set down in melted butter in saute pan. Cook as slowly as scrambled eggs and when you flip, add a pat of butter.
I use pre sliced french bread, (real original, i know...french bread for french toast..) it's thick and holds up well to the egg wash... I use any old egg from any old chicken, too.
In my egg wash goes my cinnamon and vanilla, then I sprinkle cinnamon-sugar on top as I'm frying it...and of course powdered sugar & syrup to top it all off.
So, thanks...now tonight I will crave French Toast.
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The taste difference is astounding.
