Ingredients with Measurements:
- 8 slices of bread
- 4 eggs
- 1/2 cup milk
- 1/4 cup sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup Hagebuttenmark (rosehip jam)
- 4 tbsp butter
Special equipment needed:
- Mixing bowl
- Whisk
- Frying pan
- Spatula
Step-by-step instructions:
1. In a mixing bowl, whisk together the eggs, milk, sugar, vanilla extract, and salt.
2. Spread a generous amount of Hagebuttenmark on four slices of bread, and top with the remaining four slices to make four sandwiches.
3. Melt 2 tbsp of butter in a frying pan over medium heat.
4. Dip each sandwich in the egg mixture, making sure to coat both sides.
5. Place the sandwiches in the frying pan and cook for 2-3 minutes on each side, or until golden brown.
6. Repeat with the remaining sandwiches, adding more butter to the pan as needed.
7. Serve hot with a sprinkle of powdered sugar and a dollop of Hagebuttenmark on top.
Time:
Preparation time: 10 minutes
Cooking time: 10-15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 380
Fat: 16g
Carbohydrates: 47g
Protein: 10g
Sodium: 490mg
Sugar: 22g
Substitutions for ingredients:
- Any type of jam can be used instead of Hagebuttenmark.
- Almond milk or soy milk can be used instead of regular milk.
- Gluten-free bread can be used instead of regular bread.
Variations:
- Add a sprinkle of cinnamon to the egg mixture for a cinnamon French toast.
- Use Nutella or peanut butter instead of Hagebuttenmark for a different flavor.
- Top with fresh berries or whipped cream for a fruity twist.
Tips and tricks:
- Make sure to use stale bread for the best texture.
- Don't overcrowd the frying pan, cook the sandwiches in batches if needed.
- Use a non-stick frying pan for easy flipping.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat in a toaster oven or in a frying pan over medium heat until heated through.
Presentation ideas:
Serve on a platter with a sprinkle of powdered sugar and a dollop of Hagebuttenmark on top.
Garnishes:
Powdered sugar, fresh berries, whipped cream.
Pairings:
Coffee, tea, orange juice.
Suggested side dishes:
Bacon, sausage, fresh fruit.
Troubleshooting advice:
- If the French toast is too soggy, make sure to use stale bread and don't soak the bread in the egg mixture for too long.
- If the French toast is too dry, make sure to use enough butter in the frying pan and don't overcook the sandwiches.
Food safety advice:
Make sure to cook the French toast until it's golden brown and cooked through to avoid any foodborne illnesses.
Food history:
French toast has been around since medieval times and was originally called "pain perdu" or "lost bread" because it was a way to use up stale bread.
Flavor profiles:
Sweet, tangy, and buttery.
Serving suggestions:
Serve hot with a sprinkle of powdered sugar and a dollop of Hagebuttenmark on top.
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