CHEF JEFF — ONE BYTE AT A TIME: Fast French Toast

It’s not always easy to get children to eat their breakfast. But if you tell them it’s French toast, that’s a different story.

The following recipe, from “The Gastrokid Cookbook: Feeding a Foodie Family in a Fast-Food World” by Hugh Garvey and Matthew Yeomans (John Wiley & Sons Inc., $22.95), is made from scratch and can be frozen and reheated in the toaster or toaster oven, which makes it the perfect before-school breakfast for kids.

Fast French Toast

4 large eggs, beaten

¼ cup or more milk

¼ teaspoon cinnamon

A few gratings of nutmeg

Butter

12 or so pieces of bread

Beat eggs in a bowl and add milk, cinnamon and nutmeg, and whisk. Heat butter in a large skillet over medium heat until it has foamed and subsided.

Dip bread slices in egg mixture until they soak up a bit of the goodness on both sides, then fry without crowding the pan until bread is browned and cooked through, a few minutes each side. Cool and freeze. Toast as needed and top with old-fashioned, deeply flavored maple syrup or with a sprinkling of sugar.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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