Recipe by Olha
The trick is to soak the sandwiches ahead of time and cook them just before serving. Then, they puff up like a crusty souffle in the oven. They must be brought to the table just as they come from the oven, before they fall, for grand effect. Very tasty!
Top Review by elleinaddanielle
it tastes great! but I think 2 more slices of bread is needed with the egg and the 1/3 cup of milk, I didn't add the salt and I put 1 tsp of cinnamon in it because i love cinnamon but if your not a big cinnamon fan, i recommend 1/2 tsp of cinnamon, but it was really good, i had it with syrup and cherries!
Directions See How It's Made
- Remove crusts from bread.
- Place one slice on top of the other and cut the sandwich in half, making certain that the cut edges match exactly.
- Preheat oven to 325°F.
- Beat egg, milk and salt.
- Dip sandwich in mixture and let soak until all of the liquid is absorbed.
- Meanwhile, heat a shallow fry pan, add a bit of butter or oil and toast sandwich well on each side.
- Transfer to a cookie sheet.
- Bake for 15 minutes exactly and serve immediately.
- The French toast will be light and puffy.
- Some people like it with strawberry jam, my preference is a dollop of yogurt and a drop of apricot conserve.
- NOTE: The above recipe serves only one person.
- Do the above recipe for each person being served.
- What's Cooking.