Tuesday, August 17, 2010

RECIPE: Lemon White Chocolate Mint French Toast

Oh.... My.... GOODNESS...

I have died and gone to heaven, french toast heaven that is!

I love the Lemon White Chocolate Mint bread from the Styria Bakery. You can buy it at the Scottsbluff Farmers' Market (see my last post). I have been buying it for the past three years and several times when I have bought it, they have told me that it makes excellent french toast. Well, I would have made french toast way before now, if I could have kept from eating the bread one piece after another until it magically disappeared.

A couple of Saturdays ago I saw Jim & Lisa, a couple of friends of mine, at the market and we were talking about the bread. I said my favorite was the Lemon White Chocolate and they said they had tried it as well and made french toast. They convinced me that I really did need to try it. So I bought a loaf and restrained myself from eating it all when I got home, but by the time dinner rolled around, I could not contain myself and I fixed french toast with it. I made a deal with Dan the Man and Skyman (aka Skyler), that if they did my chores for me, I would fix them a "special" dinner. Men are so easy to please, or maybe I should say bribe, that way. They did my chores and I fixed dinner!

Oh my... oh my, my, my!

It was DELICIOUS!!!


Lemon White Chocolate Mint French Toast


Ingredients

Lemon White Chocolate Mint Bread from Styria Bakery
6 farm fresh eggs from the Open A Bar 2 Ranch
1 cup milk
1 tsp. vanilla
1/4 cup flour
2 Tbs. butter plus more for serving (real butter, please don't ruin it by using margarine. If you do, I'll never post another recipe again.)
4 Tbs. powdered sugar.

Directions


Heat an electric skillet to 350 degrees.
  1. Beat the eggs in a large bowl.
  2. Add milk, vanilla and flour to the eggs. Beat mixture until the flour is well combined.
  3. Grease the electric skillet with butter, lots of it!
  4. Cut the loaf of bread into approximately 3/4" slices. Generously dip the bread, one slice at a time, into the batter, being sure to coat each side well. Place the bread onto the hot skillet and cook for 3 to 4 minutes per side or until the surface is golden brown.
  5. Arrange nicely onto the serving platter, remember presentation is everything, and sprinkle with powdered sugar. Serve with REAL butter and REAL maple syrup.

Lemon White Chocolate Mint French Toast
Fresh Colorado Peaches
Vermont Maple Breakfast Sausage Links



I think I'll buy another loaf this weekend and do it again!
ENJOY!

2 comments:

  1. sounds & looks yummy!

    ReplyDelete
  2. Oh my, oh my! You so tempt me to break my diet. I could go into a gluten induced coma merely for obsessing over this clearly-delicious recipe. Gluten-free recipes next time, ok? lol

    ReplyDelete