Step 5: Here Comes The Magic!
I usually make the Carrot Cake the night before, and then French Toast it the next morning. I find that if it's cooled and slightly dry it turns out better, so I'll often slice it before I go to bed, and let it dry out a bit.
For this step, we're going to give it the usual French Toast treatment, except you'll want your batter to be a little milkier than normal. I'd go about 2/3c milk to one egg, and that's enough to do a little better than one slice (I'd say four slices would be three eggs and 2c milk). Add a splash of vanilla if you'd like (see if you can get it to look like a palm tree when you add it, that's the mark of a pro, or so I hear). Soak the slice on both sides, and get it over to a heated skillet with a bit of butter in it.
Keep the heat a little lower than normal, the slices will probably be thicker than the bread you usually use, and we want this to get cooked all the way through. If your mixture is egg heavy, don't worry, it'll still be delicious, but not quite as photogenic. This step is pretty forgiving, give it a couple of minutes on each side and you should be good to go!
For this step, we're going to give it the usual French Toast treatment, except you'll want your batter to be a little milkier than normal. I'd go about 2/3c milk to one egg, and that's enough to do a little better than one slice (I'd say four slices would be three eggs and 2c milk). Add a splash of vanilla if you'd like (see if you can get it to look like a palm tree when you add it, that's the mark of a pro, or so I hear). Soak the slice on both sides, and get it over to a heated skillet with a bit of butter in it.
Keep the heat a little lower than normal, the slices will probably be thicker than the bread you usually use, and we want this to get cooked all the way through. If your mixture is egg heavy, don't worry, it'll still be delicious, but not quite as photogenic. This step is pretty forgiving, give it a couple of minutes on each side and you should be good to go!
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