For some reason I am a terrible recycler, I mean I am great at recycling food, a master perhaps? When it comes to knowing what goes in the blue bin, I’m not a star. I am surrounded by the world’s best recyclers, composters and general waste-not-ers. I know my daughter watches me, for instance, should I rinse out the dog food can more thoroughly before I toss it in the bin? Does the milk carton go in the garbage or the recycle? She knows what to recycle and how to do it and often corrects me. It’s questions like these that don’t keep me awake at night. But what does keep me thinking is what am I to do with all the bread I have in the fridge or those fading apples? I hate wasting food and most chefs feel the same way, that’s why we use corn cobs to make flavorful stock for polenta or scraps of veggies to enhance a dull broth.
Bread is a real sore spot for me, I am almost all gluten free but my family is not. I find myself buying bread that the two of them can’t finish. The bun situation is the worst, there are always too many buns to burger ratio or you have to buy an extra bag of buns because you are one or two short. Then what, it sits in the back of the fridge alone getting stale? Or you make a great attempt at freezing the abandoned but by the time you resurrect them they are freezer burned and even more tasteless than when they were fresh. Remember a two posts ago I wrote about the At Home Burger, the bun issue happened for real, so I’m sharing the issue with you because I know you have the same problem, darn buns!
So, use them up for breakfast the next day. Make a regular French toast egg mixture and soak those buns in it. They cook up just right, problem solved! Now after that burger and French Toast we better get to the gym and get those kids outside to run around!
Basic French Toast
Mix the egg up the night before, cover and chill to make the AM easy.
3/4 cup milk
1 teaspoon vanilla extract
4 burger or hotdog buns
Maple sugar, cinnamon sugar or powdered sugar
Fresh fruit and vanilla yogurt
Beat eggs in a shallow container ( I prefer square )
Add milk, and vanilla, beat until frothy and light in color.
Separate the buns, poke holes in the top and bottom, soak each in the egg mixture, first on one side, then the other.
Heat a skillet on medium, add butter or butter substitute
Cook both sides until golden about 5-7 minutes.
Serve on warm plates.