Prep 10 mins
Cook 20 mins
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!
- 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.
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!