A couple of months ago I mentioned on Twitter that I made French toast with beets and a bunch of people asked me for the recipe. I'm finally getting around to writing it down. So far all of you curious as to how I go about making it, here you go!
I need to start by saying that I never really measure anything, except for the beets. I also usually make this the day after I make a loaf of french bread. I use up the rest of whatever I have left of french bread and finish up with the batter with regular whole wheat bread. See my french bread post here.
8 eggs
Somewhere between a 1/2 and 1 full cup of plain or vanilla yogurt
1/4 cup of cinnamon
splash of Grand Marnier
1/2 cup of beet puree
1/2 pound of cut up strawberries, fresh or frozen (if frozen, make sure they have been thawed)
Loaf of whole wheat bread
Put the eggs, yogurt, cinnamon, GM, puree and strawberries in a bowl. Use a blender stick to combine. If you don't have a blender stick, use a blender or electric mixer. I like a LOT of cinnamon in my french toast, and if you want it properly incorporated into the batter you're going to need more than just a whisk.
Heat up your skillet and prepare the french toast as you normally would from here on it out! Dunking the bread in the batter, putting it on the oiled hot skillet, etc. Be sure the skillet isn't too hot so you don't burn them! Serve with butter and syrup and enjoy!
I make the entire loaf of bread, even though we don't eat it all. That way I have a quick breakfast for another morning. One I know the kids will eat.
No comments:
Post a Comment