Monday, October 28, 2013

Falia's Fall Recipe: French Toast Ghosts


French Toast isn't something I normally indulge in since it's such a sugar & carbohydrate combination-overload! That being said, I recently created this little recipe as a fun, sweet treat that seemed fitting for the current time of year. I personally made mine dairy-free (with soymilk in the batter), but feel free to use regular milk, rice milk, or almond milk.

1) Cut ghosts out of bread slices using ghost cookie cutters - You have to push really hard and might want to do it on a plate so you don't scratch your counter (Links to my ghost cookie cutters below!!)


Note: French Toast is normally made with thicker bread (such as Texas Toast), but I used thin bread (1/2" thick) from the grocery store bakery section since it was the only bread I found that had large enough slices for my copper Ghost Cookie Cutter! To help combat the sogginess that often occurs using thin bread, my batter recipe (below) uses less milk than many recipes. I think it came out perfect.

2) Mix batter very well (using a whisk!!) - 8 large eggs, 1 c. milk, 1 tsp. vanilla, and 4 tsp. cinnamon

3) Grease a non-stick pan with cooking spray and pre-heat over medium heat

4) Fully submerge a batch of ghosts into the batter - Let each one soak, but don't let them fall apart

5) Fry each ghost until golden brown on each side, flipping when necessary - My ghosts took approx. 3 minutes per side

6) Sprinkle each ghost with cinnamon & then dust with powdered sugar - Normally I'd avoid the extra sugar, since it's impossible for me to eat French Toast without Michigan Maple Syrup; however, in this case, I made an exception because the white just seemed to suit them...

7) Serve hot with maple syrup!

I don't know about you, but I think French Toast pairs perfectly with eggs and bacon.... and what goes better with Ghost-French Toast than Skull-Eggs & Crossbones-Bacon?

(Sako wanted some)

My Ghost Cookie Cutters (both Made in the USA):

* SMALL CUTTER (Tinplate Steel, 3 5/8" x 3 5/8") (fits small, normal 4x4 bread slices):

* LARGE CUTTER (Copper, 5 5/8" x 3 1/2") (requires very large bread slices):
My Skull Egg-Mold:

"Funny Side Up" Skull Egg Shaper:


Common French Toast Mistakes:


CryptoBirdDog said...

That's precious! love French toast~~~ the swede in me...pankaken ;) ....but the skull and bacon bones take the prize Falia! I will get one of these for my fishing pirates harrrty breakfasts. Very cute Halloween Post, my friend! Take care

Rastus said...

I just came across this. Ha haaa, I'm still laughing, thinking about this skull & bones breakfast. I simply must get that! What a wonderful way to start a group hunting day for the fall deer hunt. Now I have to find a way to make pancakes more interesting.

Wayne Cook said...

I had to share your page with my daughter and son! Love the creativity with which you approach cooking! Thanks for the fun with food, and the laughter!

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Lorena said...

I enjoyed readinng this