When I decided to attend Gettysburg College I knew that the small town was known for its University and the famous battlefield, but I soon discovered that it was also known for its unique breakfast confection.
The Lamp Post Inn was a small restaurant located within walking distance of the college – a definitive advantage for the underclassmen who did not have cars on campus. Within my first week of school I was told that I simply must try their “French toast” Now I enjoy a nice breakfast of pancakes and French toast every once in a while, but these college co-eds would make a special trip to the restaurant to partake in a half-order of French toast at any time of the day or night. After one bite, I was an avid fan and ate countless “half orders” in my four years residency at the school.
Once I was married and had settled into a new life of being a Midwest stay-at-home mom of three children, and had also discovered the vast resource of the world wide web, I decided that I wanted to try my hand at making this decadent delight at home. I searched numerous recipe sites as well as played with a variety of terms with the vast search engines, but I was never able to find any reference to the restaurant or the recipe. Not to be daunted by this temporary set-back, I decided that I would try to recreate the dish myself.
It took several attempts and numerous failures, but I have finally managed to recreate a reasonable facsimile that satisfies both Geoff’s and my tastebuds. Mind you, this is not low-cal nor low-fat, and it is definitely a meal that you would want to fix only every once in a while, but it is absolutely delicious and fills you up for the better part of the day. Without any further ado here is my homage to the great Gettysburgian classic:
Lamp Post French Toast
- 6 slices Texas Toast bread (thick slices are essential)
- 2 cups Bisquick mix
- 2 beaten eggs
- 1 cup milk
- Measure the Bisquick into a large bowl.
- Add the egg and milk and mix until blended.
- Dip one piece of bread into the pancake mixture – making sure that both sides are covered.
- Place prepared bread slice into a deep fat fryer set at approximately 300 degrees and cook until golden brown (I must admit that I have never actually timed this – and I adjust the heat as I cook).
- Remove from fryer and drain on paper towel.
- Keep in a warm oven until all the bread slices have been “toasted”
- You can dress it up with a dusting of powdered sugar, but I think it is best served with warm maple syrup with just a hint of melted butter.
- One slice of toast = half order; Two slices of toast = full order