Archive | April, 2013

Pumpernickel French Toast Bites

13 Apr

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Hello all, it certainly has been a while, 3 months to be exact. I hope the year has been going alright so far. I seem to be busy as a bee this year although I doubt I have much to show for it.

Anyhow, let’s dive right in.

These came to be one Saturday morning as I woke up and was desperate for something sweet. I considered making pancakes but felt as if that would take way too long. I looked at the pancake syrup and considered just pouring it onto my tongue but I figured that too barbaric and not filling enough. Then, I looked in the corner of the kitchen and it came to me.

Sitting there, tied up in an inconspicuous plastic bag and forgotten were some mini pumpernickel bread slices,originally meant I think to serve as a base for appetizers.

I had picked them up at the supermarket about a week before because they were mad cheap- I think the price had been marked down , and ever the poor party girl I saw this as an opportunity to try something I usually wouldn’t have. So I bought them and I forgot about them.

Not that fateful morning though, I decided that when pancakes were too much of a bother, the next best thing is french toast. In this case mini french toast. Made from pumpernickel bread. Dipped in some gooey pancake syrup.

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The characteristic deep brown colour of pumpernickel bread. Looks like chocolate but it doesn’t taste that way!

It also dawned upon me that these would be great little brunch appetizers. Never mind if you don’t have mini pumpernickel bread. This could easily be done with white bread, wholewheat or whatever your preference and regular sized slices could be cut into squares or lengthways to make french toast sticks.

WHAT I DID (This mixture gave me 6 pairs of mini french toast- each slice of bread is about 2″x 2″)

1) I mixed : 1 egg, 1/2 cup of low fat milk, 1/2 teaspoon of cinnamon in a bowl.

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At this point one could add a tablespoon of sugar to sweeten the mix, I didn’t because I knew I’d be having syrup all over it very soon.

2) Get my bread slices into pairs, then proceed to dip them into the mixture. I let them soak for a bit because pumpernickel bread is very dense and tending towards the dry side. For most run of the mill bread just a dip should be enough.

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3) Pile 2 pieces together to form a sandwich with a bit of mixture in the middle and place in pan with some butter.

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4) Place on a plate, pour some syrup and enjoy!

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Honestly this is super easy, so much so I barely had to write any instructions. It’s a great fun breakfast treat and easily translatable as a party food. Pankcake syrup, chocolate sauce and fruit coulis are great ideas for dips to serve with this.

Enjoy and have an awesome day!

 

 

 

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