Leslie Bilderback, who wrote that “No Churn Ice Cream” book we wrote about over the summer, released another cookbook this year called “Mug Meals: More Than 100 No-Fuss Ways to Make a Delicious Microwave Meal in Minutes” (St. Martin’s Griffin, $22.99).
We’ve seen a few of these mug cooking books in the past year or so, and they all serve a similar purpose: To get you to think about the mug, both microwaveable and capable of remarkably even heating, as a cooking vessel worthy of your attention. You could customize this mug French toast recipe any way you like, including mixing in 1/4 cup dried fruit, chocolate chips or nuts, or drizzling the top with dulce de leche or whipped cream.
Mug French Toast
You can divide this into two mugs if you’re sharing, but mix it first in the jumbo mug for best results.
1 Tbsp. unsalted butter
1 to 2 slices French bread, cubed (or use any bread you have on hand)
1 large egg
1/4 cup whole milk
2 tsp. sugar
1/8 tsp. pure vanilla extract
1/4 tsp. ground cinnamon
Pinch of kosher salt
Maple syrup, for serving
Put the butter in a jumbo mug and microwave it for 20 to 30 seconds until melted. Add the cubed bread and set aside.
In a separate mug, whisk together the egg, milk, sugar, vanilla, cinnamon and salt. Pour the mixture over the cubed bread and let it sit for a minute or two, squishing the bread down so that it all gets saturated with the custard. Microwave for 1 1/2 to 2 1/2 minutes until risen and the egg is no longer runny. Top with maple syrup and serve immediately. Serves 1-2.
— From “Mug Meals: More Than 100 No-Fuss Ways to Make a Delicious Microwave Meal in Minutes” by Leslie Bilderback (St. Martin’s Griffin, $22.99).