From the kitchen
Potato Milk French Toast
Thick-cut bread soaked in a light, neutral potato milk custard, letting the cinnamon and vanilla lead.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Potato Milk Edition
Ingredients
- 4 large Eggs
- 3/4 cup Potato Milk
- 1 tsp Cinnamon
- 1/2 tsp Vanilla Extract
- 8 thick slices Bread
- Butter, for the pan
- Maple Syrup, for serving
Method
- Whisk the eggs, potato milk, cinnamon, and vanilla together in a wide, shallow dish.
- Dunk each slice of bread, letting it soak 15 to 20 seconds per side.
- Melt butter in a skillet over medium heat and cook the soaked bread 3 to 4 minutes per side until deep golden.
- Serve immediately with warm maple syrup.
- Repeat with remaining bread in batches.
Kitchen note
Potato milk's low protein content means this custard is genuinely forgiving of a slightly hotter pan than a version made with a higher-protein milk, though medium heat still gives the most even color.
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