Shop Parties Are Back!

Now that most of us are working back in the office again, our workcenter has begun hosting shop "feedings" again. And on Friday last week, wuff provided his coworkers with over 80 assorted "Egg Bites" and this experimental "Crispy French Toast Sticks" creation.

Both were HUGE hits!

Wuff has provided those "Egg Bite" recipes before. You can find the links here:
- https://www.furaffinity.net/view/28763040/ (Green Eggs & Ham version)
- https://www.furaffinity.net/view/28762860/ (Various Flavors versions)

Vrghr did do something different on those this time though; wuffy made many of them in "Low Lactose" version! Our new shop roster now includes a couple folks with Lactose issues, so wuffy is working to alter his creations to make those more palatable for them.

Here's what wuff did for those original recipes, should you wish to adjust them for yourselves:
1) Substitute "Lactaid cottage cheese" for the normal cottage cheese
2) Substitute "Silk Cream substitute" for the heavy cream
3) Substitute "Plain Greek Yogurt" for the whipped cream cheese
4) Used naturally low-lactose cheeses such as Aged Cheddar, Aged Gouda, Havarti, Swiss, etc. in the cheese selections

Note: Most "hard" cheeses, especially aged ones, have little or no detectable lactose sugars in them, just from the way they're made and aged. There are some great websites out there with more information on that subject for those furs interested.

Wuffy also subbed the Silk Cream Substitute in the batter for his French Toast, and used Powdered Sugar, home made concord grape jam, and natural Maple Syrup for the condiments. Canned whipped cream was offered for those who wanted it, but folks avoiding lactose could use to leave that out.

The recipe below focuses on the Crispy French Toast Sticks. Wuff used his previous French Toast custard recipe, with the substitutions mentioned, for the soaking fluid. And then Vrghr coated the soaked sticks with some crushed plain (not sugary) Corn Flakes. A quick session in a deep fryer resulted in a very crunchy, crispy coating with a slightly sweet hint of corn flavor that very nicely complemented the tender, creamy custard interior.

When the Concord Grape Jam was added, a couple of wuff' s coworkers suggested making a Monte Cristo sandwich version of these next time. Wuff LOVES that idea! Will definitely be exploring that option in the future!

So here's the simple Low Lactose version of the recipe below. Note that you can sub in the normal ingredients if you wish. Vrghr couldn't tell any difference using the Silk verses normal Heavy Cream. Wuff also used Vanilla Sugar in his recipe, but normal granulated sugar will work just fine.

One change that you might consider is using a slightly hardier bread, like Challah or Brioche, for your sticks. But either way you do them, these are a delightful variation for your breakfast repast. Give them a try!

INGREDIENTS:
1 Loaf thick sliced Texas Toast (crusts removed)
1/2 Box of plain (un-frosted) Corn Flakes
For The Custard:
10 large Eggs
3 C Silk Cream (or sub regular table cream or milk)
1 TBS Vanilla Sugar (or granulated white sugar)
1 tsp Vanilla Extract (or 2 if using normal granulated sugar)
1/2 tsp Ceylon Cinnamon
1/8 tsp ground Nutmeg (optional)

Powdered sugar for dusting. Syrup, jam, whipped cream, etc., for topping

1 Qt Oil for Deep Frying
Deep Fryer or Dutch Oven

DIRECTIONS:
Bring the Oil to 350 degrees F

In a bowl, whip or use immersion blender to combine all the custard ingredients

Remove the crusts from the bread and cut into strips about 1 inch wide

In a 1 Gal plastic freezer bag, crush up the corn flakes until they are a fine powder similar to Panko bread crumbs. Place the crumbs in a bowl for dredging the toast sticks

Briefly dip each bread stick into the custard and transfer to the bowl of corn flakes. Dredge and press the flakes into all the sides and ends, then CAREFULLY place into the hot oil.

Brown on one side for about 45 seconds to a minute and flip over in the oil to brown on the other side for about 20-30 seconds. The coating should be a nice toasty brown color.

Place on a plate lined with paper towels to drain and dust with powdered sugar

Plate and serve with selected fruit spreads, syrups, whipped cream, etc.

!DEVOUR!