Editor’s Note: The students of the Winona Career and Technical Center’s Culinary Arts II Class prepared and submitted the following recipes. The class is instructed by Libby Carson.
French Toast
4 eggs
2/3 cup milk
2 tbsp sugar
1/2 tsp vanilla
Dash salt
6-8 slices day old bread
Butter for pan
Syrup
Confectioners sugar
Cinnamon
In a shallow bowl, whisk together the eggs, milk, sugar, vanilla, and salt until well blended.
Melt some butter in a large skillet over medium heat. Dip slices of bread into egg mixture on both sides, immediately place in hot skillet.
Cook until underside is golden brown, then flip and brown the other side.
Dust with confectioner’s sugar and sprinkle with cinnamon if desired.
Serve immediately or keep warm in a 200 degree oven while cooking the rest.
Bacon Stuffed French Toast
4 oz cream cheese, softened
1/3 cup packed brown sugar
8 slices white bread
8 slices bacon, cooked
4 eggs
1/2 cup milk
1 teaspoon vanilla
4 teaspoons butter
vegetable oil
In a medium bowl, mix cream cheese and brown sugar. Spread one side of each slice of bread with cream cheese mixture.
Sandwich 2 slices of bacon between 2 pieces of bread with the cream cheese facing in. Repeat for remaining slices of bread to make a total of four.
In a shallow bowl, whisk together eggs, milk, and vanilla extract.
Dip each French toast "sandwich" in egg mixture. Try to only get the egg mixture on the exterior of each piece of bread.
Heat a large nonstick pan or griddle over medium heat. Add butter and a little vegetable oil. Cook each stuffed French toast until golden brown on the bottom and then flip over. Add more butter and oil to pan if necessary. Cook until second side is golden brown.
Cut each piece in half and serve with syrup.
