Country French Toast

Yum

There is nothing better than down home cooking.  The kind that reminds you of your mom's or grandma's food.  It's comfort food for sure, but also the kind that sticks to your ribs and keeps you wanting more!

Our weekends are for lazing around and having big breakfasts.  Especially on a Sunday.  It's something we look forward to each week, so last night I went digging in the family heirloom recipe box and came across a real winner.

COUNTRY FRENCH TOAST

This recipe comes from my mom's Aunt Grace.  She lived in Oklahoma and really new he way around "country food".  Her Buttermilk Pancakes are to die for and you should definitely check them out.  So I knew that her Country French Toast was going to be a winner as well and boy did these not disappoint!  Light and tender, fluffy thick pieces of country bread fried to a golden brown, and smothered in real maple syrup.  It doesn't get much better!

These are easy to whip up.  Just a few ingredients and you are set.  Using a thick sliced county bread makes these decadent and really "country style".  And don't substitute the butter for margarine as it makes a difference in the flavor and end result.

So thanks again to Aunt Grace for another wonderful recipe!  Try this next weekend and you and your family will be sure to want this in your breakfast rotation!

Enjoy!









Country French Toast

8 slices country bread (such as Italian country bread - thick sliced bread)
2 large eggs
1 cup whole milk
1½ teaspoons real vanilla extract
1 teaspoon butter
Pinch of salt

Preheat a large skillet or griddle over medium-low heat.

In a large bowl, and eggs, vanilla, milk, and salt.  Beat until combined.  

Melt butter on your skillet or griddle.

Place bread into batter to coat the first side, then flipping to coast the other side. Place the coated bread on the griddle and cook 1-2 minutes on the first side until golden brown.  Flip and cook until golden and cooked through.  

Serve warm with butter and warm maple syrup.  

Pigs in a Blanket

As a throwback for breakfast or brunch who doesn't love sausage wrapped in a pancake?

These are not your little hot dog wienies wrapped in a cresent dough...no sir!  These are good old fashioned pancakes with a breakfast link sausage inside.  Like the kind you used to get at a road side diner when you were traveling with your family.

Hard to resist these little babies for breakfast, and the kids love 'em!  I woke up this weekend and had a hankerin' for some so I decided to whip them up.  It's really simple to so.  These would be the perfect slumber party breakfast, summer brunch, or weekend family breakfast!

You should note that you need to have the sausage links cooked first before you start the pancakes.  You want a fluffy tender pancake that will easily roll around the sausage.  Make sure to roll them up while they are still fresh and hot so they mold around the link.

Hope you enjoy some comfort food this weekend!



Pigs in a Blanket

1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 eggs, lightly beaten
1 c plus 2 T buttermilk
2 T cup vegetable oil
8-9 pork sausage links, cooked


In a large bowl, combine the flour, baking soda, baking powder and salt. Combine eggs, buttermilk and oil; blend into dry ingredients.

Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until the second side is golden brown. Roll each pancake around a sausage link.  Serve topped with your favorite syrup.