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French
Toast Squares with Cheese and Leeks are an ideal appetizer.
In a skillet coated with DuPont SilverStone® non-stick, melt
a tablespoon of butter and sauté a medium, coarsely chopped
leek until tender; remove. Cut bread into cubes. Melt another tablespoon
of butter in the pan and dip the bread cubes into an egg batter.
Cook until golden brown on all sides. Return leeks to the pan and
toss with the French toast. Serve with a topping of shredded Gruyere
cheese and apricot preserves.
A
French Toast Sandwich is great for lunch. Try
different combinations such as goat cheese, sundried tomatoes and
kalamata olives, or this one: Make a sandwich by spreading the bread
with mayonnaise and grainy mustard, then fill with ham and Swiss
cheese. Cut the sandwiches into triangles and place in a baking
dish coated with DuPont SilverStone® non-stick. Pour an egg
batter over the top of the sandwich and bake in a 325° oven
for 35 minutes or until golden brown.
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