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Fotzelschnitte
Swiss "French" Toast; aka Fotzel
12 slices day-old bread
3 TBS milk (for sprinkling)
3 TBS sugar
1-1/2 TBS cinnamon
1/3 C milk
3 eggs, beaten
Pinch of salt
6 to 8 TBS butter
Apple Puree for Fotzel:
4 to 5 large apples, peeled & cored
1/3 C cold water
2 TBS lemon juice
2 TBS maple syrup
Apple Puree: Peel and core apples; cut into slices. In a large saucepan over medium heat, cook apple slices in water until soft. Mash softened apples with a fork. Add lemon juice and maple syrup; mix well and set aside.
Fotzel: Sprinkle three tablespoons milk over bread slices; set aside. In a bowl, mix together sugar and cinnamon; set aside. In a bowl, mix together eggs, 1/3 cup of milk and a pinch of salt. Heat butter in a large skillet. Soak bread slices in the egg and milk mixture; place in heated skillet. Cook on both sides until golden brown; remove to a serving platter and sprinkle with sugar and cinnamon mixture. Recipe makes four servings.
Suggestion: Serve with Apple Puree.
French Toast (classic)
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