If you’ve read my last couple of posts, you’ll know about the Raisin Pull Apart Bread I made earlier this week. It was so good, not too sweet, and tasted as good with a dollop of chunky peanut butter, as it did with a couple of slices of ham. But the Loaf’s almost all gone now and I still had one thing I wanted to make. French Toast. So I squirrelled a bit away and stuck it in the fridge to firm up a bit.
Now I absolutely love French Toast, and the idea of making French Toast from a Raisin Loaf liberally dusted with cinnamon and cardamom seemed too good to not try out. All I needed was a cup of milk, one egg, 2 tablespoons powdered sugar, and a 1/2 teaspoon cardamom powder… all whisked together.
I wanted reasonably thick slices of bread which could absorb the milk and egg and not fall apart in the pan, cutting them about 1/2″ thick and dipping them into the luxurious pale yellow mix, making sure that the slices were completely coated.
I used a teaspoon of butter for every two pieces of bread. Frying them till they caramelised. Dusted them with icing sugar and enjoyed every last bite.