Life without wheat really isn’t so bad, in fact most of the time I forget I’m even on any kind of special diet, but there are a few things that I will always miss. Well basically, anything made with BREAD. Real, wheaty, yeast-risen bread. That means no pizza, no sandwiches, no french bread dipped in garlicky olive oil, no brioche slathered with jam and butter, no whole wheat toast with peanut butter, no white baguette dunked in hot chocolate, and no French Toast. I love French Toast for breakfast. I love watching a slice of bread slowly soak up that sloppy yellow egg and milk mixture. It was one of the first things I learned how to cook. That, and egg-in-a-hole. (Both dishes are based off of a pre-sliced piece of bread and an egg…)
I’ve told you before how oatmeal is my cold weather breakfast of choice. It’s hard to cook just enough oatmeal for one breakfast serving, so I usually cook enough for two and store the leftovers in the fridge for tomorrow’s breakfast. Recently though I’ve gotten bored with simply reheating the leftover oatmeal in a pot with some milk to turn it back to its original form, so I’ve been experimenting with new ways to use my leftover oatmeal. “Re-fried Oatmeal” is good- fry the leftover oatmeal in a pan with lots of butter and you’ll have a slightly crisper version of oatmeal which is delicious hot with lots of milk poured on top; kind of a cross between oatmeal and granola. Today I came up with “Oatmeal French Toast”- mix 1 cup leftover oatmeal with 1 egg then pour in small round pancake forms into a hot buttery frying pan, flatten with a fork, fry, and flip. You may think I should call these “Oatmeal Pancakes”… but the flavor is much more akin to that of French Toast. They are delicious served hot and dripping with VT maple syrup. Voilà, that’s the closest thing I’ve had to French Toast in a very long time. To serve two, use 2 cups oatmeal and 2 eggs, to serve three use 3 cups oatmeal and 3 eggs…etc.