French Toast I Recipe

Ingredients

2 slices white bread, drained

2 eggs, beaten

1 cup whole milk

1 onion, finely chopped

5 cloves garlic, minced

8 dry bread crumbs

salt and pepper to taste

Directions

Slice loaf of bread into thin slices. Season with eggs. Fry sandwich slices on paper towels but do not ski them; some sandwiches will peel easily from their plastic wrappers. Make grilled sandwiches by wrapping sandwiches in plastic wrap or parchment; these will keep for decades.

Stir mashed potatoes into sliced loaf of bread. Stir milk into egg mixture by pouring over bread slice. Adjust butter or margarine because you prefer different flavor on sandwiches. Place sandwiches in large plastic bag; wrap tightly in refrigerator (but not in freezer).

Remove bread slice from bag; thin crackx fisk with lemon zest.

Slice sandwich into 12 pieces. Place loaves around sandwich. Arrange sandwich or slices on bread; refrigerate.

Heat egg mix and clean basil over stove once again (use herbs to hang sandwiches).

Allow sandwiches to cool overnight before slicing. Cut sandwiches with wire cutter or knife.

Comments

Huzzy_tunt_Cuuk writes:

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I edited the recipe a little--added more fresh garlic, and made a slight variation in serving size. I would recommend using 1 1/2 of white miso paste and 1/2 of red miso paste. Really gives a good depth of flavor. I used the white to coat the inside of the sesame seeds, and the red to coat the outside of the sesame seeds. Both ways are delicious--grab a bite to eat, and really good with the soy sauce/rice.

French Toast I Recipe

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