| large EGGS | 8 |
| milk | 1/3 cup |
| ground nutmeg, OPTIONAL | 1/4 tsp. |
| day-old bread | 8 slices |
Faster and easier than pancakes, this breakfast favorite can be jazzed up by adding extract, grated citrus peel, fruit juice or liqueur to the batter or by using a different style of bread.
Any bread you like will work – French, Italian, raisin, cinnamon-raisin, whole-grain or multi-grain. Bread that has become a little dry (day-old) is recommended.
If bread is very fresh, before using, spread in single layer on a clean towel or baking sheets; let stand, uncovered, 1 to 2 hours, turning once.
Oven method: Place soaked bread in single layer on well-greased baking sheet. Bake in preheated 500°F oven 6 minutes. Turn slices; spread with butter, if desired. Continue baking until golden brown and no visible liquid egg remains, 3 to 4 minutes longer. Serve or freeze for later use.
To freeze French toast, cool slices on wire rack. Place in single layer on baking sheet and freeze 1 to 2 hours. Wrap airtight in serving-size portions; freeze up to 1 month. To reheat, unwrap slices and heat in toaster, toaster oven or on an ungreased baking sheet in preheated 375°F oven for 8 to 10 minutes.
This recipe is an excellent source of protein, choline and folate, and a good source of vitamin A and vitamin D.