Pumpernickel Gypsy Toast (aka French Toast)

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I made some Gypsy Toast (aka French Toast) with my favorite bread today then decided to research it. After some googling and wiki’ing and ask’ing, I made an interesting discovery.  The oldest known recipe for this lovely and easy breakfast (or lunch or dinner) dish is found in an old Roman manuscript from the 4th century. It is a book of  recipes and may have been compiled as early as in the time of Tibirius. Wow. That really gave me goose bumps. I have to wonder what kind of bread they used. I’ll save that for another morning of googling, wiki’ing, and ask’ing.

It should really be called Roman Toast.

Ingredients

  1. Pumpernickel bread, 4 slices
  2. Eggs, 2
  3. Milk, 1/3 cup
  4. Canola oil, two tbsp
  5. Sugar-free sweetener, 2 packets (or honey or sugar…)
  6. Cinnamon, pinch
  7. Nutmeg, pinch
  8. Lemon, juice of 1/2
  9. Confectioners sugar to sprinkle on top

Preparation

Whip the eggs, milk, sweetener, and spices together. Soak the bread slices in the egg mixture for two minutes, turning over halfway.

Heat the oil in a frying pan or griddle on high until hot.

Put the soaked slices of bread in the frying pan and turn the heat down to half. Cook about 30 seconds on each side or until egg mixture on the bread is lightly browned on either side.

Remove from pan, sprinkle lemon juice and confectioners sugar on top and serve.

 

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