Greetings!

So many of you loved Karen’s brownie recipe made in her George Foreman Grill from an earlier post, so I asked her for more yummy food–Grill-style.

Here’s Karen’s take on a breakfast favorite: French Toast.

Hi everyone, I’ve been invited back to share another recipe with you. I was happy to see how well-received my brownie recipe was, it has long been a family favorite! I found out that many of you use your George Foreman Grill on the go while in your RV. That is a great idea and I learned something new!

It’s the weekend, so that means big breakfast! One of my family’s favorite breakfasts is what we loving call French French Toast. It is baked and since using the oven here in Seoul, South Korea is expensive, I’ve turned again to my ever-trusty George Foreman grill. I hope you enjoy it as much as we do.

Pan of French Toast

3 eggs
2/3 cup milk
1/4 teaspoon vanilla
4 tablespoons butter
6 to 8 slices French or Italian Bread, 1-inch thick, cut on the diagonal

Preheat oven to 400 degrees.

Beat eggs, milk and vanilla; pour into a shallow plate large enough to hold all the bread in one layer.

Make sure your bread fits into the pan you want to use before you soak it in the egg. That way you won’t have eggy toast that will not fit!

Soak bread for 2 minutes.

Turn and continue to soak bread until all egg mixture is absorbed.

While bread is absorbing the egg mixture, place butter into a 13×9-inch pan and melt it in the oven.

When the butter is melted, add bread in one layer and bake for 15 minutes.

Turn and continue to bake for an additional 10 minutes more.

Note: If you are using your George Foreman Grill, you may need to adjust the temperature and time to cook to your taste; because the grill is smaller than the inside of an oven, the toast gets darker than you may like. Also, eight slices of bread do fit into the deep-dish attachment – it is just a snug fit!

Serve with Buttery Pecan Syrup

Buttery Pecan Syrup

3/4 cup brown sugar, packed
1/4 cup light corn syrup
3 tablespoons water
1/4 vanilla
Pinch of salt
1 tablespoon butter
1/4 cup finely chopped pecans

In a saucepan, combine brown sugar, corn syrup and water. Bring to a rolling boil; boil continuously for 2 to 3 minutes, stirring occasionally. Remove from heat, stir in salt, butter and vanilla. When butter is melted, stir in pecans. Serve with your Pan of French Toast.

Note: This syrup keeps well refrigerated and reheated as needed.

I hope you’ll give Karen’s recipe a try and tell us how you like it.

You can find Karen on Twitter — @AwesomeVampireG

Happy Reading and Cooking!

Linda Joyce
www.linda-joyce.com
@LJWriter