I’m not sure if you’ve heard but the city I live in was having a butter shortage recently. Now, don’t laugh 🙂 It is funny in a way, but it’s actually been hard. I love baking and I had grand plans of baking a chocolate cake for my office cake party (that I had to skip in the end); I had also planned on baking biscotti and taking them to Germany for the bf’s parents.
It is true when they say you don’t know what you’ve got until it’s gone.
Yesterday I almost danced in the supermarket – almost – because I saw that they had a small pile of French butter. After a few weeks of empty butter shelves, I’ll take anything. Not margarine though, I don’t think that’s a good substitute for butter.
So this morning, since I’m on leave half of December, I thought I’ll make some French Toast and ask the bf to stop by for breakfast on his way to work.
I was mildly inspired by this recipe but here’s what I did (for 7 slices of white bread):
- Heat a skillet on medium heat.
- In a wide bowl, mix 3 eggs, 1/2 teaspoon of ground cinnamon, 1 teaspoon of vanilla essence, 1/2 teaspoon of salt, and approxiamately 1 3/4 cup of milk. The mixture’s consistency should be slightly runny.
- Add butter to the skillet; as the butter melts, swirl the skillet so the surface is evenly coated.
- Dip a slice of bread into your mixture, ensuring it’s coated evenly.
- Place the slice of bread onto the skillet and fry it. Flipping the bread will require a bit of patience as it might be a bit soggy.
- Repeat for the remaining slices.
- Serve with fresh fruit and maple syrup. Powdered sugar is optional.