french toast

well friends, believe it or not, my blog just reached its three-year anniversary! i cannot believe i’ve been blogging for three years! or that the past three years flew by so fast!

for those of you reading along with me since the beginning, you know a lot has changed, especially in the past year: mike and i moved to seattle, i began grad school, and unfortunately blog posts were a little lighter this year due to enormous amounts of reading, papers, and exams.

what’s also changed, albeit more subtly, is the way we eat and the meals we cook. this is something that a reader commented on last week – she stumbled here looking for vegan recipes, and was disappointed in the selection (and just as an fyi, all vegan recipes are here, and vegetarian ones – that include dairy and eggs – are here).

when i began blogging in 2008 i was avoiding most dairy, substituting soy milk, soy cheese, and earth balance for milk, cheese, and butter. i also avoided most eggs, feeling a little bit squeamish about eggs in general and using bananas or flax seeds to replicate eggs in baked dishes. after reading some great books about food (including in defense of food and food rules), i decided to bring more whole foods into my diet, reducing some of the soy products i was eating at the same time. i discovered that i feel really good when i eat yogurt. and eggs. and so i decided to nix most of my vegan substitutes. i still try not to rely too heavily on eggs or dairy – there are so many other protein sources out there – but i do enjoy eating them in moderation, of course.

i’m sure you’ll see more recipes on here that include eggs and dairy than there were a few years ago – including this delicious recipe for french toast. but if you’re not eating certain foods and want to see if i can make something that follows your dietary guidelines, please feel free to contact me!

in the meantime, i hope you enjoy this recipe – my mom pulled off this tasty breakfast while we were in hawaii, and i was lucky enough to be able to document the process and learn how both she and my sister make this dish! yum!

one year ago: blondies
two years ago: summer lasagna
three years ago: couscous “tabouli” salad

french toast

yields 10 slices of french toast, serves 5

  • 8 eggs
  • 1-1/3c (soy) milk
  • dash of grated nutmeg
  • dash of cinnamon
  • 1t vanilla
  • 10 slices of bread
  • 2-3T butter
  • 2-3T oil
  • maple syrup and powdered sugar, optional
  1. whisk eggs, milk, nutmeg, cinnamon, and vanilla together in a large bowl
  2. add bread to the bowl (as many slices as will fit the bowl and the pans) and allow to soak for approximately one minute per side
  3. heat a pan over medium heat and add some butter and oil – the oil will prevent the butter from browning
  4. once the butter is bubbling, place french toast into the pan
  5. allow to cook 5 minutes per side, until toasty brown
  6. flip and allow to cook up to 5 minutes on the other side, until brown and a little fluffy
  7. serve with maple syrup if desired and enjoy!

6 thoughts on “french toast”

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