Glossary of cooking procedures and ingredients
French Toast
Stuffed French Toast

French Toast: (serves 3) 1/4 cup liquid egg substitute, 1/2 cup milk, 1/4 tsp. vanilla extract, 1/8 tsp. ground cinnamon, 6 1-inch slices French bread

In a shallow bowl beat together eggs, milk, vanilla and cinnamon. Dip bread into mixture and coat on both sides. In a skillet, cook bread on both sides in a small amout of butter over medium heat until golden brown. Add more butter as needed. Serve with homemade maple syrup or your favorite topping.

Stuffed French Toast: (makes 5 slices) 1/4 cup liquid egg substitute, 1/2 cup milk, 1/4 tsp. vanilla extract, 1/8 tsp. ground cinnamon, 4 oz. , plain or fruit cream cheese, like strawberry or pineapple, 1/2 tsp. vanilla extract, 1/4 cup chopped walnuts (optional), 5 1 1/2-inch thick slices of French bread,Powdered sugar

Mix the first 4 ingredients in a shallow bowl. Beat together the cream cheese, vanilla and nuts if using. Cut a pocket horizontally into each slice of French bread. Spoon 1 tablespoon of the cream cheese mixture into the pockets. Dip the bread into the milk mixture. In a skillet or griddle cook bread on both sides in a small amount of butter unitl golden on both sides. Add more butter as needed. Sprinkle with powdered sugar and serve.