While visiting our friends in Bend, I decided to make French toast with the loaf of cinnamon bread that we had picked up at a bakery during our trip. When I went to the refrigerator to get the eggs, I saw the 1 1/2-cups of whipped cream that was left over from making the Lake Bled Cream Cake, and thought it would make a nice dairy medium for the eggs.
I grabbed the container of whipped cream, four eggs and set to work whisking them all together in a large bowl. I would normally add a little vanilla extract into the batter (a lesson I learned from my friend David), but the whipped cream already had vanilla and sugar added from when it was whipped. The next step I performed was to cut the cinnamon bread into 1/2-inch slices.
I found a large Teflon griddle and prepared to cook. The first piece of bread that I dipped into the batter came out with a very frothy coating of egg/whipped cream mixture, it cooked just fine, but looked a little strange. When I dipped the remainder of the pieces, they looked more traditional in their coating and the way they cooked.
This French toast cooked like any other French toast. It had a creamer texture in the coating and the cinnamon from the bread mixed with the vanilla in the whipped cream provided a nice blend of flavors.
It was very easy to mix and cook and went well with the small pork sausages that our friend Dinah prepared. The six of us enjoyed a wonderful breakfast.
Adventures In Food: Author: Kerry Howell
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