By Victoria Hart Glavin of Tiny New York Kitchen
Everyone deserves a good breakfast so make extra and freeze it. No need to defrost, just pop into the toaster for a quick breakfast. Make sure to completely cool French toast before freezing. You can also make this French toast a day in advance. Just refrigerate, covered with plastic wrap, and then heat on a cookie sheet (400 degree preheated oven) for 10 to 15 minutes.
INGREDIENTS
- 3 Tablespoons Butter
- 1 Large Whole Egg
- 1 Egg Yolk
- 1/2 Cup Milk
- 1 Tablespoon Sugar
- 1 Teaspoon Ground Cinnamon
- 4 Thick Slices Challah Bread (Or Other Egg Bread)
- Pure Maple Syrup
In a large-size sauté pan melt butter over a low heat. In a medium-size bowl mix together egg, egg yolk, milk, sugar, and cinnamon. Dunk each slice of bread into egg mixture long enough for some of liquid to soak in. Use spatula to transfer to sauté pan. Cook on one side until golden brown. Turn over to cook other side. Add more butter if necessary. Remove and transfer to serving plate. Serve with butter and maple syrup. Serves 2
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Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.