Plated + Served: On the Third Day of Christmas…
I don’t know why my true love insists on giving me fowl … today it is Three French Hens. Where I live we aren’t allowed to keep chickens, but it’s nice to see that some near-by suburbs are loosening up the restrictions.
But I digress.
I didn’t roast up Three French Hens… instead, I took Sistie’s advice and made Stuffed French Toast using three hen eggs. Pretty easy and it turned out pretty delicious, too.
Tomorrow, it’s more fowl… Four Calling Birds.
Now, if you’ll excuse me, I’ve got to go have a chat with my true love. I’m beginning to think he really doesn’t know me as well as I thought he did!
Stuffed French Toast
prep: 15 minutes
cook: 10 to 15 minutes
you’ll need…
¼ cup strawberry preserves
8 slices French baquette, cut on the diagonal, about ½ inch thick each
3 eggs
¾ cup milk
1 teaspoon cinnamon
½ teaspoon salt
4 tablespoons butter
Confectioners’ sugar
let’s get to it…
Spread the preserves evenly on 4 slices of the bread and top with the remaining slices to make a sandwich; set aside.
Beat the eggs, milk, cinnamon and salt together and pour into a shallow dish.
Heat a medium size skillet on medium heat and melt the butter.
Dip (but don’t drown) the sandwiches in the egg mixture and place in the skillet.
Cook for 1 to 2 minutes per side or until both sides are golden brown.
Sprinkle with Confectioner’s sugar just before serving.
