I’ll make my kids a sandwich and more often than not the crust goes un-eaten. I thought maybe they would be have a different opinion with homemade bread which I make at least once a week with the help a bread machine.
Unfortunately, my kids don’t like the crusts on homemade bread either. So, I usually end up cutting it off.
I prefer not to waste these pieces of crust. Tamar Adler talks often in her book, An Everlasting Meal: Cooking with Economy and Grace, about not throwing away your scraps of food but instead finding a different purpose for it. Sometimes you need to be creative. One example she mentions is turning stale bread into croutons. This seems obvious and is what I would normally do with bread crusts.
One Saturday morning I was making French Toast and had extra batter. That morning I also had a bag full of bread crusts. I then had a light-bulb moment. I dumped the crusts into the batter. Stirred to make sure all bread pieces were covered and soaked for about 15 seconds.
I then cooked them in my pan. And that’s how I came up with French Toast Bites.
No wasted bread crusts. No wasted extra French Toast batter.
The best part – The kids love them even though it’s the bread crusts they wouldn’t eat when it’s on a sandwich.
Also, there’s no need to cut the French Toast into pieces. Just put on a plate and pour syrup. Yum!
If you’re wondering what recipe I use for my French Toast batter, it’s the same one used in our Waffled French Toast. The batter recipe I use for the Waffled French Toast is also what I make for regular French Toast.
French Toast batter recipe
- 9 eggs
- 3 cups milk
- 2 TB vanilla extract
- 1 tsp ground cinnamon
- 1/4 cup firmly packed light brown sugar
NOTE: I am able to make 12-16 slices of French Toast with this recipe. Last time, I had extra batter and used it to make these French Toast Bites.
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