Assalamualaikum....
Akhir-akhir ni mood tulis blog agak kelaut....ni jenis taip je...kalau macam dulu2...memang kosong la diari tu....hikhikhik....
Facebook kan...kalau kita mencari kebaikan....akan dtg kebaikan....betul tak?
Kat situ la saya jumpa kembali kawan masa sekolah dulu....Zainurshima Zainulmuktar (sorry kalau salah eja...)...kawan saya ni lepas form 5...gi Jordon (kalau tak silap)..then terus lost contact....kami ada 3 org...dia..saya dan imah..budak malim nawar...rindunya pada mereka....
Zainurshima ada minta resipi breakfast yang saya buat hari sabtu lepas...tu 1st trial...Alhamdulillah...en sudoku suka....
I got this recipe from Smitten Kitchen blog...
CINNAMON TOAST FRENCH TOAST
1/2 cup
(100 grams) granulated sugar
1 tablespoon ground cinnamon
16 slices (from a 1-pound or 450 gram loaf) white sandwich bread
1 stick (4 ounces or 113 grams) unsalted butter, softened
3 cups (710 ml) whole milk
6 large eggs
1/4 teaspoon table salt
2 teaspoons (10 ml) vanilla extract
1 tablespoon ground cinnamon
16 slices (from a 1-pound or 450 gram loaf) white sandwich bread
1 stick (4 ounces or 113 grams) unsalted butter, softened
3 cups (710 ml) whole milk
6 large eggs
1/4 teaspoon table salt
2 teaspoons (10 ml) vanilla extract
Preheat
the oven to 450 degrees. Whisk the cinnamon and sugar together in a small dish.
Line two large baking sheets with foil. Place the bread slices on the baking
sheets in one layer. Spread each slice of bread with 1 teaspoon of butter, then
sprinkle each slice with one teaspoon of the cinnamon-sugar mixture. Toast the
trays of bread in the oven until the bread is golden, and until the
cinnamon-sugar makes a caramelized crunch on top, for about 7 to10 minutes.
Reduce the oven temperature to 375 degrees and let the toast cool slightly.
Generously
butter a 9×13-inch baking dish. (You might have a little butter leftover but I
wanted to build in some leeway in case, understandably, you weren’t buttering
your bread with precise teaspoon measurements!) Cut two slices of the cinnamon
toast in half horizontally. Arrange the cinnamon toast down in two rows along
the width of the pan. Begin with the bottom half of one slice of toast, then
fan 7 more slices in a row, finishing with the top half of the slice. This
ensures that those served the end pieces of the baked French toast are not
stiffed with thin slices! Repeat with another 7 full slices and 1 halved slice
of cinnamon toast in the second row. Whisk the milk, eggs, salt and vanilla in
a medium bowl and pour evenly over cinnamon toast in baking dish. Let sit for
15 minutes (or overnight, if you’re preparing this ahead of time) so that the
custard absorbs a bit.
Before
baking, if you’ve got any extra cinnamon-sugar (you’ll likely have a tablespoon
or two), sprinkle it over the French toast. Bake for 30 minutes, until puffed
and golden and until no liquid seeps out of the toasts when they are nudged
about in the pan. Cut into squares and serve plain, or with a dollop of plain
yogurt and fresh berries, or maple syrup.
Lebih kurang bread pudding but i loved it sebab bau telur tu kurang....hehehe
This is my version....
I served it with warm vanilla sauce...yummmehhhhh!!!!!!!!!
Zainur....In shaa Allah...next month balik perak...ada kesempatan...boleh singgah teluk intan...kita jumpa....weeee....
....wahai ukhti....jaga diri....jaga aurat....jaga solat....
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