I found this recipe in my Taste of Homes cookbook and realized it was perfect for food storage and looked good. It was so easy , oh so delicious, and FULL of food storage ingredients (powdered milk, powdered eggs, salt, and sugar)! I made french bread in my bread machine the day before and used 1/2 wheat flour and 1/2 all purpose flour. I just love using 1/2 wheat flour because you can NEVER taste it but you get a little bonus nutrition! If you have a bread machine, just look up your french bread recipe and use it or you can make your own french bread from food storage… you’re still using food storage in the batter so give it a try! It has a very unique and gourmet flare about it. If you’re out to impress someone…this is for you!
[tasty-recipe id=”18275″]
I really enjoyed the Orange Syrup on the French Toast. It really gave it something new and exciting to try other than regular syrup. I would recommend this recipe.
I really enjoyed the Orange Syrup on the French Toast. It really gave it something new and exciting to try other than regular syrup. I would recommend this recipe.
Was so excited. Purchased my dry eggs from Honeyville. But I am not sure what I did wrong on the French Toast recipe. I didn't leave the bread in the mix as long as you did and I still ended up with just mussy mess on my griddle. It seems to just soak it up too quickly, because unlike fresh eggs that are sticky my dry egg mix with the water and other ingridients were really watery. What did I possibly do wrong. Eager to use learn how to use my egg powder in my everyday cooking. I bought Texas Toast Bread. Is it the bread or did I do something wrong?
make sure you mix the dry powders first. you can also try cutting out some
of the water. (make sure you are using the 1 T. dry egg powder to 2 T.
water no matter what your can says)