Experimental Cooking : Breadless French Toast
Bread is something I almost never have around. It goes bad too quickly and I grow enough mold around here as it is. It's really nice to have on the weekends, though, because it's such a fundamental part of a leisurely breakfast: eggs with toast or French toast. While thinking how bored I was with the various edible options available to me this morning, I decided to see if it might be possible to make French toast with crackers instead. It is! Kind of.
I did some googling and determined that if this had been tried before, it at least wasn't described in the way in which I was searching for it.
I got out my trusty Modified 1964 Joy of Cooking French Toast Recipe and got to work. I pretty much cut it in half:
- 2 eggs (I didn't cut these in half, because I figured I need more to hold it together)
- pinch of salt
- 1/2 a cup of milk
- 1/4 teaspoon poorly poured vanilla (no more than a tablespoon, I'm sure)
- 1 1/2 teaspoons sugar (I put in an extra tsp by accident and just now noticed.)
- 1 1/2 teaspoons canola oil
- 8 Jacob's Cream Crackers (the ones that Wallace and Gromit eat)
I used a 1/3 cup scoop and the first couple seemed closer to a scramble than something I could flip, but I'm not terribly good at frying things. I think there was too much liquid, so it either needs more crackers or perhaps only one egg. Different crackers might be good, too. I have a feeling this might be good using Triscuits.
It kind of turned out ok. It tasted pretty good and you get random bits of crunchiness here at there. I applied plenty of maple syrup and cinnamon, so the effect was close to the same experience, with less sponginess.I ended up burning the last one, but the contents of the plate above were just the right serving size for me.
