Leftover Friday

So it is Friday and growing up in our home Fridays were not a very happy food day. You see on Fridays my father took over the cooking of dinner. Now on the surface this may sounds like a wonderfully progressive thing for a man to do, sadly we did not see it that way. In fact it was the one day a week we all worked very hard to be somewhere else for dinner.

The reason for this is simple, dinner was gross on Fridays. My father would dig out my mother’s huge cast iron frying pan and toss in anything that was left over in our fridge.

Now I know you are thinking “what’s so bad about that?” Well let me explain. When I say everything I mean EVERYTHING. He would mix stuff like left over pasta with beef stew along with one dried pork chop and Monday nights fries. There were no rules everything got tossed into that pan and we were expected to eat it.

To this day I still get anxious if my food touches on it’s plate, I suspect that is the root of that little phobia. In theory I don’t mind leftovers, in fact I make them all the time, I just tend to do it with a little something special.

And so I will endeavor to present you with new and fun way to use your leftovers. I will not promise a weekly post, but as I make/invent new leftover creations I will post them.

Our first leftover post uses some left over Oreo Cookie Bread that I made last week (I will be posting more on that bread later). It did not turn out as well as I would have liked. It was eatable but we just did not like it as much as some of my other sweet breads so I decided to use the rest of the loaf up and make french toast with it.

Ingredients:

2 eggs (you may need more depending on how many slices you have, we had only 5)

1/4 cup milk

2 tbsp of sugar

1 tbsp Cinnamon

Mix all ingredients together in a shallow dish. Soak bread in mixture for a few seconds on both sides then drop into a hot pan which has been oiled. Flip after a few seconds (or longer if pan is not hot enough), brown on both sides.

Place on a plate and add a pad of butter. I served mine with raspberry syrup, whip cream and fresh raspberries, but feel free to dress yours up with your favorite flavors.

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