Chef Paul’s "Cookin' with Passion" Tip of the Week
Preparing French Toast
Paul O'Toole: Tip of the week to you. This is Chef Paul O'Toole, chief culinary officer for all of the Forewinds Hospitality Golf Clubs with this week's tip.
French toast is one of my all time favorites. And frosted flakes French toast is even better.
Let's think about how we're going to make this French toast. First off, we're going to make a batter, with eggs, milk, a touch of vanilla extract and some maple syrup.
We're going to mix together: three eggs, a half cup of milk, a teaspoon of vanilla and a tablespoon of maple syrup - whatever maple syrup you have in your house will do fine. We're going to whip that all together until it's well blended and the eggs are just starting to get foamy.
Then take frosted flakes, any brand will do, put them in your blender and pulse that a few times until they are chopped up smooth. Put them all on a plate.
Let's talk about breads for French toast. One of the best is cinnamon raisin bread. Or you could use challah bread or even Texas toast, which is a thicker cut of bread made just for French toast.
Whatever bread you choose, we're going to put it in our batter and let is soak up the egg mixture, turn it over, then put it into our chopped frosted flakes and coat it on both sides, just like you would when you are breading a piece of chicken or veal.
Now take a large skillet and add a tablespoon of butter and put it over a low flame. We don't want too much heat because we don't want the toast to cook too fast. Remember, the sugar content in the frosted flakes is high and it will burn easily if we use too high a heat. It will caramelize or brown up very quickly.
You want to cook this over a low flame until it gets nice and golden brown and crisp. When the sugar in the frosted flakes starts to cook, it's going to crisp up beautifully.
We're going to take that out and serve it with fresh whipped cream and fresh sliced strawberries. Doesn't that sound delicious for a summertime dish?
That's my tip of the week. I'm here to make certain your dining experience
at any Forewinds Golf Club is a wow! Come out and taste the difference
for yourself!
This is Chef Paul, promising we'll deliver Hospitality PLUS! on every
visit.
