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Cooking With Bwog: Cinnamon Bun French Toast

To celebrate finally finishing her physics problem set, Deputy Editor Mary Clare Greenlees rewarded herself with the greatest French Toast she has literally ever eaten. 

 I love bread more than anything in the world, most of my meals involve bread: a crisp panini, a rye sourdough paired with a poached egg or egg over easy, and the ever-fashionable grilled cheese. However, what if you dipped bread in an eggy solution and put it in a skillet? I give you, french toast, usually one of the easiest breakfast foods to taste bad while at brunch. Sometimes it’s too eggy, sometimes it’s cold, sometimes the toppings are subpar. Whatever the case may be, bad french toast exists in this world. But, dearly beloved, I’m here to teach you how to make good french toast, it’s all in the bread.

Ingredients: 2-4 slices of Bread (You can technically use anything in your pantry, but I recommend using an enriched bread such as Brioche, Challah, etc. for a tastier result. For the sake of argument, I used Brioche.), 1 egg, 1 egg yolk, ~½ a cup of milk (Any milk works, most recipes suggest whole milk, but I used skim and it worked out fine!), unsalted butter to grease the pan, pinch of salt

Optional Ingredients (Toppings): Trader Joe’s Cinnamon Bun Spread (It’s 3.49 and literally amazing I love it so much, this is what inspired making french toast), white chocolate chips, maple syrup, etc. (You can do any toppings you want on this! Many people do fruit such as strawberries and blueberries or sweet things like Nutella.)

Tools: Skillet (Preferably big enough to fit two slices, but whatever you got lying around works!), a Flipper, a bowl wide enough to fit a piece of bread in, fork, and knife

  1. Start by getting your dipping mixture ready, add your egg, egg yolk, ~½ cup of milk and a pinch of salt to the bowl. Whisk with a fork until the mixture has been combined.
  2. Get your skillet out and start on medium heat, put approximately 1-2 tablespoons of butter in the pan and swirl it around until the bottom has been coated.
  3. One by one, dip your bread into the egg mixture, flip and dip the other side as well (I do not condone DRENCHING your bread in egg, setting it in the mixture for a second or two will do just fine).
  4. Place the bread into the skillet to start cooking (I usually try to fit as many pieces as possible because I’m lazy and do not want to wait for deliciousness).
  5. Check your bread periodically to check if it is ready to flip, once it becomes a golden brown color, time to flip! (Please watch your french toast, they burn so easily, the minute you turn your back is when they get ya)
  6. Once the other size is finished, flip onto an awaiting plate and get ready to serve!
  7. For my version, I used a butter knife and took a HEAPING scoop of Trader Joe’s Cinnamon Bun Spread (my love) and spread a generous layer onto each piece of toast, then I sprinkled white chocolate chips on, drizzled some maple syrup and french toast is ready to be served!

You can eat French Toast any time of day, in my opinion! It’s quick and simple to make; in addition to having infinite possibilities of lovely toppings. This is my ultimate, I want sweet things for a meal food. Just remember to wash your dishes ASAP so they don’t pile up!

ah yes french toast at 1 am via Mary Clare Greenlees

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