Old Diary

French Scram-Toast

Running out of ingredients can sometimes give rise to interesting discoveries.   With apologies for the poor photo, I’d like to introduce you to my latest solution to a yearning for french toast for 2 when the cupboard only contains one small heel off a homemade loaf of bread.

Make French Scram- Toast!IMG_9903

It’s no secret that french toast is nothing more than egg, scrambled with milk/cream, perhaps a little flavoring ( like vanilla, or cinnamon ) and bread soaked in the resulting mixture before being pan-fried or sautéed.

Our little Zojirushi bread machine here in Franklin only makes a 1 lb loaf.  Out at our summer place near Wisconsin Dells we have a 2 lb loaf machine but I really like this little machine even though it’s a bit small for our consumption.  Still… I’ve been making regular loaves in it since April of 2013 and they always turn out great.


Our Zojirushi Bread Machine

trial loaf

As you can see by the photo of a previous loaf they are short-stubby little loaves and because the sides of the pan are angled the end cuts ( we call them the “heel” of the loaf ) are wider towards the top of the loaf than towards the bottom.  They are short, mis-shapen slices.

So, yesterday I had one small leftover heel from the night before and I wanted french toast.  Heaven forbid that I would rise early, drive 7/10’s of a mile to the grocery and buy a loaf just for french toast.  No…. that would be…. too… predictable.

And it takes 3 hours and 40 minutes to make a new loaf — although the machine does offer a time delay feature and I have been known to set the machine to bake overnight so that we would awaken to the smell of fresh bread.

( More likely than awakening to the smell of fresh bread is the likelihood that at our age we awaken at the SOUND of the bread mixing and kneading the loaf a couple hours before it’s done — sleep as a senior is nothing to take for granted. )

At any rate….  armed with one small slice of crusty bread I chose to dice it into 1/4″-1/2″ bits and then soak the chopped bits in the batter.  Allowing a longer soak time to compensate for the crustiness of the bread we soon had bread ready to be sautéed in the pan.

I will say that the finished product was an awful lot like french toast.  The slight excess of un-absorbed egg clung to the toast making for an interesting mouthful.

I’m not sure I’ll do it again.  Now that I’ve tried it the first time it might become an easy solution for a mis-match of pantry items.  But it was fun and tasty and you might want to do the same some day.


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