It has been a while since I’ve posted. That’s because it has been a while since I’ve cooked anything exciting that would work under the New Season goal of recipes for one or two. Browsing through the cookbooks on Amazon, one day, I found several interesting one’s that did two things: 1 – inspire me to try some new adventures in cooking, and 2 – order a few new cookbooks. I tempered that cookbook vice by ordering a couple of e-books and others I bought using the re-sellers available through Amazon at greatly reduced prices plus shipping. As I explore the books and my experiences with the recipes for one or two they hold, I’ll share info about the cookbooks.
One I’m enjoying is Guy Gourmet written by Adina Steinman dnd Paul Kita with the editors of Men’s Health magazine. Many of the recipes are for two, but those that serve four can easily be reduced to two servings. By using a reseller, I got a $25 dollar cookbook for $5.99 plus $3.99 shipping for a good as new hard cover book. (A couple of years ago, a friend showed me a new cookbook she bought for $30.00. I liked it and found it on an Amazon re-eller for $2.00 plus shipping. I’m still gloating over that purchase!)
This morning, I tried the Guy Gourmet Stuffed French Toast. As a rule, I’n not that big a fan of French toast, but it read well and I could reduce the recipe from two servings to one. When I am sharing their recipe, I will provide my interpretation of the original so I hopefully won’t be sued!
Stuffed French Toast Inspired by Guy Gourmet – makes two sandwiches
4 slices day-old or stale thick bread (I used a bolillo I left on the counter a couple of days and just sliced it in half to make one sandwich. I also use single bolillos to make garlic bread so I won’t eat a whole loaf of French bread by myself.
2 Tbsp milk
1 tsp sugar or maple syrup
1/4 tsp ground cinnamon
1 Tbsp butter
Powdered sugar for sprinkling on top if desired
A filling you like – I used sliced apples and bacon. Other possibilities might include a nut spread and banana slices or cream cheese and berries. Be creative.
Beat eggs, milk and sugar or syrup and cinnamon together in a bowl and pour into a baking dish big enough to hold two of the slices of bread
Place topping on two slices of bread and top with the other two slices. Place stacks in batter for two minutes, turning after one minutes so both sides of the bread can absorb and be coated by the batter.
‘Melt the butter in a medium non-stick skillet over medium high heat. Places th sandwiches in the pan and cook until golden brown. Flip the sandwiches so both sides are golden. Serve with a sprinkling of powdered sugar and more of the fruit you used for stuffing the French Toast.