French Toast Cheddar Sandwiches
A variation on what my Gran would cook for us kids, and call Eggy Bread. The addition of mustard gives the recipent a nice tang and a more mature taste.
2 large eggs
1/3 cup of milk or light cream
1/2 teaspoon salt
8 slices of white bread
Thick slices of cheddar cheese
3 tablespoons of butter or equivalent
Set out a heavy frying pan or griddle.
Beat the eggs slightly in a bowl and add the milk or cream and salt, set aside.
Spread the bread slices out on a flat working surface. Spread one side of four slices of bread lightly with the prepared mustard.
Top each with a slice of cheddar cheese.
Butter the remaining four slices of bread and top each cheese slice with bread, butter side down. Heat the butter in the skillet or on the griddle.
Carefully dip each sandwich into the egg mixture, coating both sides. Allow the excess egg mixture to drain back into the bowl.
Dip only as many sandwiches as will lie flat in the pan or griddle. Cook over low heat until browned. Turn and brown the other sides.
Repeat for the remaining sandwiches and if necessary, add more butter to the pan or griddle to prevent sticking. Or you can place the sandwiches, after dipping, on a well greased baking sheet and brown in the oven at 450 degrees F. for 8 to 10 minutes. Serve hot.
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