Recipe: Prepare shredded wheat as you would French toast. Then eat it like French toast.
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| Large biscuit shredded wheat, un-fried. |
This was one of my favorites growing up. But I think only my Mom and I really liked it, so we didn’t have it that often. I found the nutty taste, the crunchy texture and a near-mushy interior to be an excellent vehicle for slurps and slurps of table syrup.
That was back in the day before spoon-size mini-wheats. And bite-size mini-wheats. And frosted mini-wheats. Back then, there was just one size of shredded wheat biscuit: large. One cereal company made them into oblong pillows, another into round pods. Either way, maximum occupancy by a large cereal bowl was two biscuits.
Those large biscuits still work best for this recipe, however, any size or type of shredded wheat will work. There are just two things to keep in mind:
- The smaller the biscuit, the longer it must soak in the egg-milk mix.
- Frosted biscuits will burn sooner because of the sugar surfaces.
Oh, one more thing. The big, old-fashioned biscuits were manufactured without any ingredients other than wheat. That means no salt. So check your brand’s ingredient list. If there’s no salt (“sodium” on the nutrition label) listed, adding some to the egg batter may improve the taste, depending on your own salt habits.
;^)
