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Satin French Toast
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Nicholas Forystek
Dec 26, 2022, 5:57:34 AM12/26/22
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Find yourself a "Red Velvet Cake Frosting" recipie and cut the cream cheese to about only 10% to 20% of what the recipie calls for, making it a rich white thick syrup, or however you may with that frosting recipie. Get two pieces of white bread dipped in 1 whisked egg absorbing the egg fully even between the two slices and apply butter to a medium or medium-high large skillet pan and cook the toast until the toast begins to brown the egg slightly, apply more butter the the pan ams flip the toasts to fully cooking the egg so no part of the toast is liquid egg, when done place them both on a serving plate, pinch or dash some ground cinnamon over the toast. Drizsel the white syrup over the toast making a grill like line pattern, not too runny it should be holding a pattern. Then with the end side of a refrigerated stick of butter use a butter knife and perry very thinly slices of butter, correctly done thin enough the butter will curl, do that for 1 to 2 shaved curlings dropped in the middle of each cooked toast, top the toast now with normal pancake maple syrup and enjoy!
Nicholas Forystek
Dec 26, 2022, 6:04:28 AM12/26/22
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On Monday, December 26, 2022 at 4:57:34 AM UTC-6, Nicholas Forystek wrote:
> Find yourself a "Red Velvet Cake Frosting" recipie and cut the cream cheese to about only 10% to 20% of what the recipie calls for, making it a rich white thick syrup, or however you may with that frosting recipie. Get two pieces of white bread dipped in 1 whisked egg absorbing the egg fully even between the two slices and apply butter to a medium or medium-high large skillet pan and cook the toast until the toast begins to brown the egg slightly, apply more butter the the pan ams flip the toasts to fully cooking the egg so no part of the toast is liquid egg, when done place them both on a serving plate, pinch or dash some ground cinnamon over the toast. Drizsel the white syrup over the toast making a grill like line pattern, not too runny it should be holding a pattern. Then with the end side of a refrigerated stick of butter use a butter knife and perry very thinly slices of butter, correctly done thin enough the butter will curl, do that for 1 to 2 shaved curlings dropped in the middle of each cooked toast, top the toast now with normal pancake maple syrup and enjoy!
It maybe sour cream you cut down in the frosting too. I forget, I was meerly low on ingredients for. Red velvet frosting and ended up with more of a syrup. Trying the actual red velvet white frosting and spread onto the french toast I doubt you'll go wrong!
> Find yourself a "Red Velvet Cake Frosting" recipie and cut the cream cheese to about only 10% to 20% of what the recipie calls for, making it a rich white thick syrup, or however you may with that frosting recipie. Get two pieces of white bread dipped in 1 whisked egg absorbing the egg fully even between the two slices and apply butter to a medium or medium-high large skillet pan and cook the toast until the toast begins to brown the egg slightly, apply more butter the the pan ams flip the toasts to fully cooking the egg so no part of the toast is liquid egg, when done place them both on a serving plate, pinch or dash some ground cinnamon over the toast. Drizsel the white syrup over the toast making a grill like line pattern, not too runny it should be holding a pattern. Then with the end side of a refrigerated stick of butter use a butter knife and perry very thinly slices of butter, correctly done thin enough the butter will curl, do that for 1 to 2 shaved curlings dropped in the middle of each cooked toast, top the toast now with normal pancake maple syrup and enjoy!
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